first mention of Bethmale is from the 12th century, when King Louis VI of France is said to have tasted it during a visit to the region. It is creamy, light and slightly sweet; and during the processing of Bethmale, the wheels are washed and turned regularly and as they mature, they develop a dense rind that encases its rich, mild flavor with hints of wildflower. Cantal is really a distinguished, semi-hard cheese, dating back about 2,000 years to the time of the Gauls. It is a heavy, moist mountain-style cheese crafted in large, cylindrical shape that’s one foot in diameter. A young Cantal has the sweetness of raw milk; a well-aged one has a stronger flavor. This is another cheese that is great for melting as a fondue… or can even be baked into a cheese chip. Now, I bet you thought the best bleu cheeses only came from England. Well France does have some. And we carry the best! Bleu d’Auvergne. Discovered by mistake in one of the caves of Auvergne, when a round of cheese was laid to age next to a piece of rye bread. The distinctive blue veins are a reflection of the wild environment where the cheese matures. If you like a slice of bleu on top of your steak or burger, then this is the cheese for you! It is creamy with spicy, earthy flavors and makes a great steak or burger just perfect! Again, if you are reading this while attending our Holiday Show, then you absolutely must stop in to the Fresh Pavilion and sample some of these wonderful cheeses. If not, you’re truly missing out; however, you can always contact me for a category review and, if we have time, I’ll be sure to bring some of these wonderful cheeses for sampling! I can be reached via email at heather.opolony@kehe.com Morbier & Cucumber Sandwiches ingredients 4 croissants 2 T mayonnaise or zero calorie Greek yogurt 8 oz Morbier l head of leaf lettuce ½ cucumber 1/8 c olive oil 1/8 c vinegar preparation Split croissants in half and spread on mayonnaise or Greek yogurt. Cut Morbier into 1/4” slices and place about 2 oz on each croissant. Place (washed) leaf lettuce on sandwiches. Peel cucumber and slice thin; place across lettuce leaves. Whisk vinegar and oil; drizzle over sandwiches. Place top of croissant and serve. Fresh Products 2013- 2014 Annual Catalog ~ 19