Williams Sonoma French Cheese & Savory Hamper

Our hamper is filled with fine French cheese and savory pork paté, along with crisp crackers and sweet, floral honey. The ultimate gift for friends, family and newlyweds, the hamper features selections to please any palate. From buttery, creamy and soft to firm, nutty and sweet, the cheese varieties create a scrumptious platter.

• Made in France and Australia.
• Shipped chilled.

French Cheese & Savory Hamper includes (see More Info tab for item details):

• 8 oz. Comté cheese
• 8 oz. Fourme D'Ambert cheese
• 8 oz. Pur Brebis cheese
• 7 oz. Brillat-Savarin cheese
• 5 oz. Honey
• 5 oz. Country Pork Pâté
• 2.6 oz. Thin Crackers

• Comté: Firm pressed cheese from the Jura region. (8 oz.)
• Fourme D'Ambert: Rich, creamy blue from the Auvergne region. (8 oz.)
• Brillat-Savarin: Triple cream dessert cheese from the Ile de France region. (7 oz.)
• Pur Brebis: 100% pure sheep's milk cheese aged 5–6 months in the French region of the Pyrenees Mountains. A natural, crusty brownish rind and firm texture with a rich and creamy taste. (8 oz.)
• Honey: Sweet, floral variety sourced from a small farm in Pennsylvania. (5 oz.)
• Country Pork Pâté: Made by a French chef in the traditional style, using onion, garlic and pepper. (5 oz.)
• Thin Crackers: Artisanal crackers are made with all-natural ingredients and lightly sprinkled with sea salt. (2.6 oz.)

Receiving Instructions

• Upon receipt, refrigerate cheese and pâté immediately. Cheese is best stored in a vegetable bin or container away from the refrigerator fan. Cheese will keep for up to 2 weeks unopened. Pâté will keep for up to 3 weeks unopened.
• Store crackers and honey at room temperature. Crackers will keep for up to 12 months unopened. Honey will keep for up to 3 years unopened.

Serving Instructions

• To experience each cheese's full flavor, serve at room temperature. For optimal flavor and texture, bring the cheese to room temperature for approx. 1 hour prior to serving. We recommend leaving the cheese in the packaging as it comes to room temperature to prevent oxidation, which may affect the flavor.
• Cut and set out only as much cheese as you plan to serve, returning the rest to the refrigerator. Leftover cheese is best re-wrapped in parchment or waxed paper. Plastic wrap is not recommended. It is best to consume cheese within 2 weeks of receiving.
• Pâté can be served directly from the refrigerator. It is best consumed within 2 weeks of receiving.

• Comte: Unpasteurized cow's milk, salt, rennet, cultures.
• Fourme D'Ambert : Pasteurized cow's milk, salt, ferments.
• Brillat-Savarin: Pasteurized cow's milk.
• Pur Brebis: Sheep's milk, salt, ferments.
• Thin Crackers: Wheat flour, water, cheese powder, salt, canola oil, sodium bicarbonate, rye flour.
• Wildflower Honey: Honey.
• Country Pork Pâté: Pork, pork jowls, pork liver, onions, milk, isolated soy protein, salt, black pepper, garlic, dextrose, spices, sodium nitrite.