Sicklepicks!

Belletoile

Born to be a Star!

Belletoile is one of France’s best known triple crème Bries. It is made entirely of cow’s milk and contains around 75% butterfat due to the additional cream that has been added. The result is a heavenly, buttery-rich Brie with a downy white rind. Belletoile is mellow enough to pair with a variety of accompaniments including fruits, nuts and jams. It comes in a large wheel that cuts into neat wedges with a star label on each slice – hence the name Belletoile, “beautfiul star.” Pair this cheese with champagne for a decadent combo.

La Tur

Three’s Company

Come and knock on our door! Piedmont’s waiting for you! Where the milk is cow and sheep and goat, three’s company, too!

Three milks in one cheese, and presented in a cupcake wrapper! La Tur, in Piedmontese dialect, means “the tower.” This cheese is aptly named for the tower in the village of its origin. The cheese is soft and silky with a wrinkly rind. La Tur is a fresh cheese, but it is akin to soft-ripened cheeses; it attracts a light mold on the rind that ripens it from the outside in. When it is young, its core is crumbly, but surrounded by a creamy streak on the outside. As it ages, it becomes softer and runnier through and through, and it develops a distinct aroma of the three milks. Just as with human skin, La Tur’s trademark rind wrinkles with age.

It matures for about 10 days before being released as a baby cheese, but stays active at all stages of its life—young, middle-aged and mature.

Brillat-Savarin

When A Man Becomes A Cheese

Brillat-Savarin is not only a cheese, but also a famous 18th century gastronome who is famous for saying "A meal without cheese is like a beautiful woman with only one eye. " Jean Anthelme Brillat-Savarin, author of “The Physiology of Taste,” presented a masterpiece of food philosophy—often comical and anecdotal—which is a staple of foodie bookshelves today.

This triple crème cheese was created in the 1930’s by Henry Androuët, father of French cheese expert Pierre Androuët. When fresh and rindless, Brillat-Savarin is soft and faintly sour, and its texture is as creamy and luscious as whipped butter. It pairs beautifully with Champagne and also comes coated in fruits and soft-ripened with white mold.

Monseiur Brillat-Savarin in portrait: