The tasting room

Monastic raw cow, supple buttery paste, gentle meaty washed-rind notes.

Ash-ripened aged Epoisses-cousin, complex pungent orange rind under dark ashen coat.

Marc-washed raw cow, sticky orange rind, rich beefy salty paste.

Pungent washed-rind raw cow, rich savory beefy paste with mushroomy finish.

Paprika-red cone of hand-kneaded Maroilles curd, herb-spiced intense pungent finish.

Red paprika-coated cone, herb-spiced Maroilles base, intense pungent funky.

Raw cow washed rind, pungent meaty paste with beefy funky depth.

Cider-washed raw cow washed rind, pungent orange rind with meaty beefy supple paste.

Rare washed-rind raw goat, supple orange rind, mild tangy paste with alpine herbal finish.

Cave-finished buffalo washed rind, rich supple paste with meaty savory complexity.

Tarragon-pepper spiced Maroilles cousin, crescent-shaped pungent funky with herbal warmth.

Marc de Bourgogne washed, gooey orange rind, intense bacon and onion aromas.

Alpine raw cow, fruity earthy, supple melting paste, fontina classic.

Belgian washed-rind square, pungent meaty paste with sticky orange rind.

Pink-rind washed cow, supple buttery paste, earthy mushroomy with meaty finish.

Washed-rind goat, orange rind, tangy supple paste with meaty savory finish.

Extra-pungent Belgian washed-rind square, intensely meaty paste with sticky orange rind.

First Vault-series experimental washed rind cow, beefy meaty paste with cellar-complex rind.

Tenth Vault-series anniversary washed rind, intensely complex meaty beefy with cellar-blooming rind.

Fifth Vault washed rind experimental, meaty beefy paste with deeply complex rind flora.

Small washed rind cow disc, supple beefy paste with earthy mushroomy meaty finish.

Small washed-rind disc, rich supple paste with fruity meaty beefy finish.

Small washed-rind cow cylinder, supple fruity paste with gentle beefy washed-rind funk.