RLM Tomme BruleeMaster affineur (and Worlds Best Cheesemonger 2007), Rodolphe Le Meunier combs the French countryside for Frances best cheeses and ages them to perfection in his own caves. In the case of the Tomme Brulee, Meunier sources a classic Petit Basque (a hard farmhouse sheeps cheese made in Frances southern Basque region) ages it for a few months, and thenthis is where it gets good!burns the rind with an open flame. The result is a beautiful cheese inside

gingery hot chocolate you've ever had

Charred Broccoli with Garlic and Long Red Chiles

and then taken to famed affineur Betty Koster at Fromagerie L'amuse to be aged for a short (short for a gouda

artisanal crackers and biscuits

James Beard Award winning chef Andy Ricker of Portland

Texture: creamy

And Peruvian beans from San Ignacio

Brown Sugar

Vegan and Gluten Free

a Montreal-based craft chocolate maker

with sauteed kale on a toasted seeded hero

Comes with house-made croutons