Our freshest, creamiest, hand-ladled chevres . . . a beautiful selection if you appreciate subtle, delicate cheeses, with heavenly textures. Try the log sliced into medallions & toasted on croutons under the broiler. Pair the denser, sweeter round with a light, mellow wine for dessert. And the O'Banon . . . according to Steve Jenkins in The Cheese Primer is "much, much better than any I've tasted in France"! It's the centerpiece of any cheese board. Great with a fruity champagne!