Current Featured Cheese - June 2025

St. Nectaire hails from the Auvergne region of France, which is almost right in the middle of the country. Auvergne, which was once covered with active volcanos, has a demanding climate. In the winter the land is covered with deep snow. And when summer comes, it brings high temperatures. Although this sounds grueling, the weather is not only ideal for wine-making, but also for cheese-making. St. Nectaire cheese smells like a very ripe nectarine. It has a fruity aroma, rich texture and a sweetness of flavor we’ve not found in any other cheese.

The rind has a lovely ring of mountain flowers around the top. Cut the wheel open and you'll see large 'eyes' evenly dispersed on the face of the cheese. But, that's where the similarity to Emmentaler ends. At three months of age, Rahmtaler is considered a semi-soft cheese because of its creaminess, but after a year of maturation, Rahmtaler Reserve is considerably firmer while maintaining its creamy texture on the palate along with fuller flavors.

KM 39 is golden in color with a grainy texture and crunchy protein crystals. Aromas and flavors of caramel, tangy tropical fruits like banana and pineapple, roasted nuts, and toasted bread come together to create an incomparable flavor experience and lingering finish that will have you wanting more.

Piercing the cheese and coating the rind combine to lend black truffle’s distinct aromas and flavors, but in a delicate and balanced way that does not overwhelm the cheese. The cheese itself is milky and mild with a playful duality of sweet and tangy flavors. The marbling of truffle paste adds an earthiness that harmoniously elevates the cheese into a one-of-a-kind taste experience.