Welcome to St. Kilian's Cheese Shop!
The ultimate melting cheese, made in the Savoie region in both France and Switzerland, Raclette is traditonally melted over grills and served with sliced potatoes and accoutrments for a meal. It's also great in other melting applications or alongside some of your other favorites on a cheeseboard.
The orginal big bold blue, made from prized sheep's milk and cave aged in Roquefort, this blue is rich, creamy and powerful
Our favorite traditonal Brie available in the US. Brie Fermier develops the mushroomy gooey delicousness that mimics it's raw milk French cousins that we can't get stateside
Semi-aged goat cheese from the Loire Valley in France, with an edible bloomy rind. At a younger age this cheese has a bright lemony flavor, and as it ages, it develops more sharp flavors and a lingering goat tanginess.
The rich buttery texture and flavor of this double cream blue mellows the blue flavors and makes this cheese a winner with most guests, even if they are not big fans of blues. Try with a sweet accoutrement, such as honeycomb or dried figs
Sheep's milk cheese made from the milk of Monarch and Basque-Bearnaise sheep in the western Pyrenees in France.
A rich and creamy delight from Burgandy France, luscious texture and deep butter flavors along with a little salty aged flavo
The most popular cheese in France Comte is made under a strict AOC in the Comte region of central France. Similar to Gruyere it has strong nutty flavors and devlepos more salty sharp notes as it ages, we select our Comte from several producers with a minimum age of 14 months and usually closer to 2 years
Named the "Red Sheep" after its annatto colored rind, this soft sheep's milk cheese is a crowd favorite because it's not intensely strong but is extremely flavorful.