Fuller Partners LLC 3065 Fuller Street

After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. The lush vegetation of Poitou is a browsing goat’s delight, and the grassiness shines through in Chabichou’s luscious creamline, tucked just beneath the rind. From a region where the soil is characteristically chalky and this name-protected cheese is decidedly not, Chabichou prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge. Add a glass of terroir-appropriate Sancerre and toast to the classics.

From the happy marriage between their Winnimere and Moses Sleeper comes the Cellars at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try a berry lambic or a dry, fruity rose. One wheel weighs approximately 9 ounces and is perfectly sized for serving 4 - 6 guests!

Who needs a flute when your cheese can hold your bubbly for you? Made in Champagne and finished with a concave top designed to hold a bit of the eponymous sparkler, cheesemakers wash each little cow's milk round with brine and then rub it with raccou, a natural colorant derived from a tropical shrub. The elegantly wrinkled rind adds textural interest, yielding a dense cream that is cakey at the core, with a luscious creamline and distinctive porcine savoriness. Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform their demure fudginess into a brioche-laden cream bomb. Cheers to a cheese that just might make a Francophile out of you.