Ashley by Mouco is a soft-ripened, ash-coated cow's milk cheese from Colorado, created by MouCo Cheese Company founders Birgit Halbreiter and Robert Poland, blending Bavarian dairy tradition with American craft brewing. It features a visually striking ash rind, evolving creamy texture, and flavors of sweet cream, citrus, and mushroom. Ashley is made using locally sourced, hormone-free Holstein milk, with traditional animal rennet, and has won numerous awards. The cheese is lauded for its accessible yet complex profile, pairs well with sparkling wine or beer, and requires careful storage and handling to preserve its quality and presentation.

Brie Fermier, produced by Ferme de la Tremblaye and curated by Murray’s Cheese, is a farmstead soft-ripened cheese blending Jersey and Prim’Holstein milk from a single herd in Île-de-France. It is pasteurized to comply with US laws yet mimics raw-milk Brie through complex proteolysis and lipolysis. The cheese features a rustic, mottled rind with a creamy, oozing paste and distinctive vegetal, oyster, and mushroom aromas from its unique microbial terroir. Ferme de la Tremblaye’s agroecological model ensures high-quality milk and sustainable energy use. Brie Fermier offers a dynamic, authentic tasting experience bridging traditional French cheesemaking and US regulations.

MouCo Camembert is an American soft-ripened cheese from Fort Collins, Colorado, adapting traditional French and Bavarian techniques to a semi-arid environment. Made from locally sourced, pasteurized Holstein cow's milk, it employs HTST pasteurization and veal rennet for coagulation. Aging occurs in engineered high-humidity caves to support *Penicillium camemberti* rind development. The cheese ripens over 7–8 weeks, evolving from firm and tangy to gooey with earthy, mushroom aromas. Founded by fermentation experts, MouCo emphasizes quality, sustainability, and a controlled microbial profile, offering a distinct American expression of Camembert rooted in local terroir and regulatory frameworks.

Murray’s Camembert Fermier is a pasteurized, private-label French farmhouse-style cheese distributed by Kroger’s Murray’s Cheese, combining artisanal texture via hand-ladling with regulatory compliance to FDA rules forbidding raw milk cheeses aged under 60 days. It offers complex flavors superior to industrial Bries but faces logistical challenges in national cold chains causing advanced ripening and ammonia off-odors, polarizing consumers. Its strategic role is to signal authenticity and justify premium pricing in mass retail. The product balances traditional microbiology with modern supply chain constraints, serving as an accessible introduction to high-quality affinage in the U.S. market.

Coupole is an artisanal, aged lactic-set goat cheese produced by Vermont Creamery in Vermont, USA, using pasteurized mixed-breed goat milk sourced from Vermont and Canada. It features a distinctive wrinkled rind of *Geotrichum candidum*, ripened 3-14 weeks to develop a creamy texture with a chalky center and a viscous cream line. The cheese offers evolving bright acidity, citrus, hazelnut, and umami flavors. Microbial rennet aids coagulation. It is paired well with Sauvignon Blanc, Pinot Noir, and lambic. Vermont Creamery pioneers sustainable practices and combines French techniques with American innovation to achieve consistent artisan-quality Coupole.

Cremont, Vermont Creamery’s flagship mixed-milk cheese, is a double-cream, surface-ripened product combining Jersey cow cream and goat milk to balance flavor and texture. Founded in 1984, Vermont Creamery expanded from fresh chèvre to aged cheeses, launching Cremont in 2010. The cheese uses microbial rennet and is ripened by *Geotrichum candidum*, producing a distinct wrinkled rind and creamy interior. The company’s supply chain integrates 20+ goat farms and a dedicated demonstration goat dairy, supporting consistency. Cremont is pasteurized, vegetarian, gluten-free, has a 51-day shelf life, and competes as a premium artisanal cheese with multiple awards and a B Corp certification.

Délice de Bourgogne, marketed as Murray’s Delice in the US, is a high-fat, triple-cream soft-ripened cheese from Burgundy, France, created in 1975 by Jean Lincet of Fromagerie Lincet. Made from pasteurized cow's milk enriched with crème fraîche, it has 75% fat in dry matter and ages 1-2 months. The cheese features a whipped, velvety texture and a bloomy Penicillium candidum rind. Its flavor is rich, buttery, and tangy with mushroom notes. Animal rennet is used for coagulation. Ideal pairings include sparkling wines, white Burgundy, wheat beers, and crusty bread. Spoilage signs differ from normal ammonia scents.

Murray's Double Crème Brie is a French-imported, cow's milk cheese from the Grand Est region, produced using pasteurized milk enriched with cream to achieve 60-74% fat in dry matter, classifying it as a "Double Crème." It features a soft-ripened, bloomy rind made with microbial (vegetarian) rennet, aged 4-8 weeks to develop a buttery, mild flavor with mushroom notes. The cheese is creamy, velvety, and spreadable, milder than raw-milk French Bries. Ideal pairings include Champagne, Chardonnay, Pinot Noir, fruit beers, and fresh bread. It is suitable for melting and has no AOP status due to pasteurization and export production adjustments.

Fromager d'Affinois Ail et Fines Herbes is a French double-cream ultrafiltered (UF) soft-ripened cheese made using membrane filtration to concentrate milk proteins and fats before coagulation. This produces a thixotropic, nutrient-dense matrix with retained whey proteins and higher calcium, resulting in a soft, creamy texture with consistent flavor. Its garlic and herb flavor is uniformly distributed and stabilized in the fat-rich curd. The cheese offers improved safety, lactose-free status, and shelf stability. It pairs well with sparkling wines, Sauvignon Blanc, and certain beers. It bridges artisanal tradition and modern dairy technology, delivering a consistent, accessible, and rich cheese experience.

Fromager d'Affinois Excellence is a triple-cream, soft-ripened French cheese from the Auvergne-Rhône-Alpes region, produced by Fromagerie Guilloteau in Pélussin and Belley. Made from pasteurized cow's milk and cream concentrated via ultrafiltration, it contains 71–75% fat in dry matter and boasts a silky, smooth texture with a mild, buttery flavor. It uses microbial rennet, ripens in 2 weeks to 2 months, and is pasteurized for safety. The cheese is lactose-free, lacks AOP designation due to its process, and pairs well with sparkling wines, fruit lambics, and fresh breads. Spoilage includes slip skin, ammoniation, molds, and rancidity.

Fromager d'Affinois Excellence is a French triple cream soft-ripened cheese from the Auvergne-Rhône-Alpes region, made by Fromagerie Guilloteau using pasteurized cow's milk enriched with cream and produced via ultrafiltration. This method retains whey proteins, creating a smooth, mousse-like texture with 71% fat in dry matter. It uses microbial rennet, ages 2-4 weeks, and features a bloomy rind of Penicillium and Geotrichum candidum molds. The cheese is lactose-free, mild, buttery, and sweet, with consistent texture and flavor. Ideal pairings include sparkling wines, crisp whites, light reds, and certain beers. It comes in a 185g wheel and is pasteurized for safety and consistency.

Fromager d'Affinois Florette is a premium soft-ripened goat milk cheese produced by Fromagerie Guilloteau, utilizing ultrafiltration (UF) technology to concentrate milk solids, retaining whey proteins and minerals. This process creates a "silky," smooth texture with high protein and calcium content, ripening in 2-3 weeks. Made primarily from Saanen and Alpine goat breeds’ pasteurized milk, Florette features a distinctive hexagonal shape and thin bloomy rind. Its milder goat flavor suits entry-level consumers. Florette pairs well with crisp whites and sparkling wines or wheat and saison beers. It faces challenges like the "pink defect" from thermophilic bacteria but remains a widely available, vegetarian-friendly gourmet cheese.

Fromager d'Affinois Le Fromager is a French double-crème, soft-ripened cheese from the Auvergne-Rhône-Alpes region, specifically produced near Pélussin in the Pilat Regional Natural Park. Made from locally sourced, pasteurized cow's milk (Prim'Holstein and Montbéliarde breeds), it uses microbial rennet and a patented ultrafiltration process that concentrates milk proteins and whey, enhancing yield, texture, and rapid two-week aging. The cheese has about 50% moisture, a silky, thixotropic texture, and a mild, sweet, lactic flavor with a thin edible Penicillium candidum rind. It pairs well with acidic wines and carbonated beers and is globally recognized for quality and consistency.

Fromager d'Affinois with Black Truffle, produced by Fromagerie Guilloteau in France’s Rhône-Alpes, innovates traditional cheesemaking by employing ultrafiltration, retaining whey proteins and calcium, resulting in a rich, creamy, double-crème cheese with enhanced nutrition and a quick, uniform ripening. Featuring local Montbéliarde and Holstein milk, microbial rennet, and 1% Périgord black truffles (plus natural flavor for aroma), it boasts a delicate, even truffle distribution, a thin rind, and a mild, buttery, truffle-forward profile. This vegetarian-friendly, export-oriented cheese bridges industrial efficiency and artisanal luxury, serving as a "modern luxury" in global specialty markets.

The Harbison Mini, a 5-ounce soft-ripened cheese from Jasper Hill Farm in Vermont, is wrapped in spruce cambium that imparts woodsy flavors and acts as a structural "corset" to contain its spoonable, custard-like paste. Made from pasteurized Ayrshire cow milk using traditional animal rennet, it ripens in the controlled Cellars at Jasper Hill for 6–13 weeks. The terroir, microbial ecology, and precise enzymatic processes create a rich, complex flavor profile featuring sweet cream, fungal, and botanical notes. The Mini’s higher surface-to-volume ratio intensifies spruce character and accelerates aging, making it a distinct, culturally rooted artisanal product.

Humboldt Fog, a surface-ripened goat cheese from Cypress Grove, Arcata, California, is a landmark in American artisan cheese. Created in the 1980s by Mary Keehn, it features a white paste, bloomy rind, and signature horizontal vegetable ash line that buffers acidity to promote rind flora growth. Made from pasteurized goat milk with microbial rennet, it ripens over 3–8 weeks, developing a creamy "creamline" via fungal proteolysis. Acquired by Swiss cooperative Emmi in 2010, it maintains artisanal quality while scaling globally. Humboldt Fog enjoys critical acclaim, extensive market success, and innovative 2024 branding to broaden its appeal.

La Tur, a soft-ripened mixed-milk cheese from Piedmont's Alta Langa, is made by Caseificio dell’Alta Langa using 30% cow, 30% sheep, and 40% goat milk. Its unique "mousse" texture and delicate flavor derive from traditional animal rennet and rapid aging of 7–15 days with the Geotrichum candidum rind. High moisture (50–60%) and fat content (~55-60% FDM) yield a rich, creamy cheese with citric, nutty, and yeasty notes. The cheese's production honors regional terroir, biodiversity, and pastoral heritage. La Tur is best paired with sparkling wines, aromatic whites, or saisons, and served with bread or honey.

Le Chablochon, created by Fruitières Chabert, is a pasteurized, soft-ripened, washed-rind cheese from Savoie, France, designed as a milder, exportable alternative to raw-milk Reblochon. Made with milk from regionally-adapted Montbéliarde, Abondance, and Tarine cows, it reflects the alpine terroir through its buttery, grassy flavor and melt-in-the-mouth texture. The cheese undergoes careful pasteurization, acidification, traditional affinage, and annatto-based rind development. Nutrient-dense and gluten-free, it is widely used in dishes like Tartiflette and pairs well with local wines, beer, and cider, offering broad market appeal and accessibility.

Moses Sleeper, a soft-ripened, bloom-rind cheese from Jasper Hill Farm in Vermont, USA, is made exclusively from pasteurized Ayrshire cow milk sourced from local pastured herds. Aged 6 to 12 weeks in controlled cellars, it features a thin mottled rind with natural flora and a creamy, pudding-like interior. The cheese utilizes animal rennet and a proprietary hay-drying technique to enhance flavor and microbial purity. Moses Sleeper’s complex flavor includes vegetal, fungal, and nutty notes, paired best with Chardonnay or farmhouse saison beer. It has won numerous awards, serving as an approachable gateway to artisanal American cheese.

Mt Tam is an organic triple cream, bloomy rind cheese produced by Cowgirl Creamery in Marin County, California, using pasteurized cow’s milk from the Straus Family Creamery. It embodies California’s artisanal cheese movement, blending French triple cream style with a washed curd process for a sweeter, less acidic profile. Aged 3-10 weeks, it features a dense, fudgy core and creamy, pillowy texture. Flavor notes include cultured butter, white mushroom, and crème fraîche. The cheese uses microbial rennet, is USDA Organic certified, and pairs well with sparkling wine, Chardonnay, and certain beers. Its aging and terroir reflect unique Northern Californian environmental influences.

Robiola Bosina is a soft-ripened "due latte" (cow and sheep milk) cheese from Caseificio dell'Alta Langa in Bosia, Piedmont. Blending tradition and modern dairy science, it features a creamy, silky texture, buttery and mushroom notes, and a white bloomy rind. Pasteurized for export, it balances rich sheep milk fat with cow milk’s mildness. Manufactured with animal rennet, it ripens centripetally, developing complex flavors. Highly perishable, it requires careful storage. Best enjoyed with sparkling or local wines, Bosina stands out for its approachability and absence of “goaty” tang, exemplifying the region’s heritage and adaptability in global cheese markets.

Caseificio dell'Alta Langa’s Robiolina is a soft-ripened Italian cheese from Piedmont’s Alta Langa, blending pasteurized cow, sheep, and goat milk ("tre latti") to achieve complex flavor and texture. The high-altitude terroir, rich in diverse flora and hazelnut cultivation, influences milk composition and sensory notes. Robiolina’s production balances traditional recipes with modern hygiene and safety standards, featuring slow acidification, mixed coagulation, and Geotrichum candidum rind. Its texture contrasts a creamy outer layer with a chalky center. Robiolina pairs well with regional wines and has specific storage and quality control requirements. It exemplifies scientifically guided artisan cheese production beyond PDO constraints.

Saint André is a triple-crème French soft-ripened cheese originally developed by the Soulié factory in Aveyron in the 1960s, now produced in Normandy. It’s characterized by a 75% fat-in-dry-matter content, resulting in a dense, buttery texture likened to cultured butter with a bloomy white *Penicillium candidum* rind. Made from pasteurized cow's milk enriched with heavy cream and using microbial rennet, it matures for about 30 days. Saint André features a mild, creamy flavor profile, suffers from the "pinking" defect caused by *Thermus thermophilus*, and pairs best with sparkling wines, light beers, or cider. It’s marketed as a decadent indulgence in retail (200g) and deli (1.8kg) formats.

Saint Angel Triple Crème is a French soft-ripened cheese from the Auvergne-Rhône-Alpes region, using ultrafiltration technology pioneered by Jean-Claude Guilloteau. Made from pasteurized cow's milk enriched with cream, it achieves a fat in dry matter (FDM) of about 71-75%, yielding a rich, smooth texture resembling whipped butter. Milk from Montbéliarde and Prim'Holstein cows ensures quality and flavor. Coagulated with microbial rennet, it ages 2-3 weeks with a bloomy rind, ripening evenly throughout. Its complex flavor features sweet cream, tangy, and mushroom notes. It pairs best with sparkling wine, crisp whites, and light reds.

St. Mark’s is a soft-ripened, bloomy-rind cow’s milk cheese produced by Vermont Creamery exclusively for Murray’s Cheese in NYC. It’s a pasteurized alternative to the French Saint-Marcellin, complying with U.S. FDA raw milk regulations for young cheeses. Made from lactic-set curd with a fragile, "brainy" *Geotrichum* rind, it is sold in a terracotta crock to preserve its structure. Aged 11 days to 5 weeks, its flavor evolves from bright, buttery, and creamy to savory and yeast-forward. Pairings include acidic whites, light reds, crisp ales, and sweet accompaniments, with baking recommended for serving.

Supreme Brie is a double crème, soft-ripened cheese developed by Savencia Fromage & Dairy, blending French heritage and American production in Lena, Illinois. Made from local pasteurized cow’s milk enriched with fresh cream, it uses vegetarian microbial rennet and employs ultrafiltration for a uniform, creamy texture. Aged 2–4 weeks, it features a mild, buttery, nutty, and mushroom flavor profile, an oval shape, thin edible rind, and clean label ingredients. It pairs well with sparkling wine, light whites, Pinot Noir, beer, fruit, and nuts. Supreme Brie is award-winning and marketed as an accessible “gateway” cheese.

Cowgirl Creamery's Triple Cream Brie (SKU 100-1203) is a large-format (2.75-3 lbs), soft-ripened, triple cream cheese (>75% butterfat in dry matter) made from organic pasteurized cow’s milk and cream sourced in Sonoma and Marin Counties, CA. It uses microbial rennet and a washed-curd process to create a mild, sweet flavor with a distinctive texture gradient featuring a creamy rind layer and firm core. Exclusively distributed via Murray’s Cheese kiosks within Kroger, it has a 59-day shelf life, requires strict cold chain management, and pairs well with sparkling wines and acidic beverages to balance its rich, buttery profile.

Truf Tre Latti by Caseificio dell'Alta Langa is a soft-ripened, mixed-milk cheese from Piedmont’s Alta Langa, blending cow, sheep, and goat milk with pasteurized cream and 2% black summer truffles. Inspired by traditional “Robiola” and mixed-milk practices rooted in peasant necessity, it features a Geotrichum rind, mousse-like texture, and balanced flavors of dairy richness, lactic tang, and earthy truffle aroma. Produced with animal rennet and high-moisture, it is not vegetarian and has a short shelf life. Best enjoyed at room temperature, Truf Tre Latti pairs well with sparkling wines and simple breads.

Truffle Tremor is a soft-ripened, bloomy rind goat cheese from Humboldt County, California, produced by Cypress Grove using pasteurized cultured goat milk and microbial (vegetarian) rennet. Created around 2008 for Cypress Grove's 25th anniversary, it incorporates Italian black truffles, balancing the acidity of goat cheese with earthy truffle flavors through aging. The cheese ages about 10 weeks, developing a creamy rind layer and a firm, cakey core with distinctive texture and flavor evolution. Its milk is locally sourced, promoting sustainability, and pasteurization ensures safety. Pairings include sparkling wines, Pinot Noir, farmhouse ales, and accompaniments like honey and candied orange.