Made from fresh, prime quality milk, each cheese is aged 10-12 days in a climate controlled room. As the yellowish rind forms, a sharp, distinctive goat milk flavor develops. The cheese is then packed in a plastic tray that will let it age and allow the flavor to delvelop.

Sainte Maure: 5-oz. log
Crottin: 2 x 2.5 oz. Crottin per pack
Cabecou: 2 x 1 oz. per pack