Peyton Barrel’s Mountain Cheeses
Looking for an incredibly delicious, super festive Thanksgiving appetizer? Look no further than these truly special cheeses imported from France via a secret source!
** Once ordered, we are unable to cancel due to needed to special order these more than a week in advance.
Peyton’s Perfect Cheese Selection (4 cheeses, 8 oz. total, $50, serves 4 as a small cheese board.)
Beaufort: a refined alpine cheese, celebrated for its nutty, fruity, and floral depth. Its quality reflects centuries-old methods and a strong connection to terroir. Rich yet elegant, it’s a staple of Savoie’s culinary identity and a must-try for serious cheese lovers.
Tomme de Savoy: a rustic and full of character, Tomme de Savoie is a traditional alpine cheese from France’s Savoie region, made from raw cow’s milk and aged to perfection in cool mountain cellars. Its thick, mottled gray rind hides a semi-firm, pale ivory paste with a mild, earthy flavor and subtle notes of grass, nuts, and cellar must. Once considered a “peasant cheese” due to its lower fat content, Tomme de Savoie is now celebrated for its authenticity and terroir, making it a favorite on cheese boards and a versatile companion in alpine cooking.
Rochebaron: delicately bold and striking in appearance,Rochebaronis a soft, creamyblue cheesefrom theAuvergneregion of France, made frompasteurized cow’s milkand coated in a fineedible ash rind. Its smooth, buttery texture contrasts beautifully with gentle blue veining, offering a mild, tangy flavor with earthy undertones and a touch of sweetness. Rochebaron is ideal for those new to blue cheese or anyone craving a lush, approachable wedge that melts in the mouth and finishes cleanly on the palate.
Morbier: with its striking line of ash running through the middle, Morbier is a semi-soft, washed-rind cheese from the Franche-Comté region of eastern France. Made from raw or pasteurized cow’s milk, it has a smooth, creamy texture and a mild yet complex flavor, offering notes of butter, nuts, and a hint of earthiness. The dark line of ash—originally used to protect the evening curd before the morning milking—now pays tribute to its traditional farmhouse origins. Morbier is as beautiful as it is delicious, perfect for melting, snacking, or adding intrigue to a cheese board.
Peyton Barrel’s Mountain Cheeses
Looking for an incredibly delicious, super festive Thanksgiving appetizer? Look no further than these truly special cheeses imported from France via a secret source!
** Once ordered, we are unable to cancel due to needed to special order these more than a week in advance.
Peyton’s Perfect Cheese Selection (4 cheeses, 8 oz. total, $50, serves 4 as a small cheese board.)
Beaufort: a refined alpine cheese, celebrated for its nutty, fruity, and floral depth. Its quality reflects centuries-old methods and a strong connection to terroir. Rich yet elegant, it’s a staple of Savoie’s culinary identity and a must-try for serious cheese lovers.
Tomme de Savoy: a rustic and full of character, Tomme de Savoie is a traditional alpine cheese from France’s Savoie region, made from raw cow’s milk and aged to perfection in cool mountain cellars. Its thick, mottled gray rind hides a semi-firm, pale ivory paste with a mild, earthy flavor and subtle notes of grass, nuts, and cellar must. Once considered a “peasant cheese” due to its lower fat content, Tomme de Savoie is now celebrated for its authenticity and terroir, making it a favorite on cheese boards and a versatile companion in alpine cooking.
Rochebaron: delicately bold and striking in appearance,Rochebaronis a soft, creamyblue cheesefrom theAuvergneregion of France, made frompasteurized cow’s milkand coated in a fineedible ash rind. Its smooth, buttery texture contrasts beautifully with gentle blue veining, offering a mild, tangy flavor with earthy undertones and a touch of sweetness. Rochebaron is ideal for those new to blue cheese or anyone craving a lush, approachable wedge that melts in the mouth and finishes cleanly on the palate.
Morbier: with its striking line of ash running through the middle, Morbier is a semi-soft, washed-rind cheese from the Franche-Comté region of eastern France. Made from raw or pasteurized cow’s milk, it has a smooth, creamy texture and a mild yet complex flavor, offering notes of butter, nuts, and a hint of earthiness. The dark line of ash—originally used to protect the evening curd before the morning milking—now pays tribute to its traditional farmhouse origins. Morbier is as beautiful as it is delicious, perfect for melting, snacking, or adding intrigue to a cheese board.
