We don't know if you've heard, but they make some pretty good cheese over there in France. Here's a neat little trio of fromages from different regions of the country:
Saint-Maure de Touraine - a classic goat milk chevre coated with vegetable ash. Fresh, lactic, lemony with a gorgeous cream line and slight saline quality
Tomme Crayeuse - a raw cow milk cheese from Savoie. An array of textures in one bite: a chalky, crumbly center that becomes smooth and buttery toward the rind, which in itself is an earthy, mushroomy delight
Pyrenees Brebis - a classic sheep milk pressed cheese. Sweet, grassy, nutty
Cheeses are served with a whole-wheat, dried-cherry, and pecan mini-ficelle, plus roasted apricots and a sweet-tart red onion chutney.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.