Featured Cheeses - January 2018

  • Country: France
  • Cheese Texture / Type: Soft, Bloomy Rind
  • Milk Type: Cow
  • Cheese Age: 30 days
Open the lid on your Camembert box, and you will notice immediately an aroma of mushrooms with a subtle braised cabbage undertone. These two aromas are the quintessential elements of true Camembert. The rind is an ivory white with red flecks through it, and if you stroke the cheese you will feel the downy texture of the penicillin rind. The rind is essential to create Camembert… as the mold rind grows around the cheese it sends out microscopic roots (rhizomes), and it is these roots, working from the outside in, that turn the texture from chalky to voluptuously soft and gooey... Read More
  • Country: England
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 60 days
Five Territories from Britain's Abbey Farms is an amazing combination of five different British cheeses that are layered on top of one another to create a one of a kind cheese. The name is derived from the five different territories (counties) of England of which each layered cheese is originally from: Derbyshire, Leicestershire, Cheshire, Gloucestershire, and Somerset... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 60 days
Salemville Amish Blue Cheese is made from cow’s milk, this cheese has a mild, earthy flavor, well balanced and flavorful. This cheese is nationally and internationally renowned for its quality, balance and flavor. Crumble on salad or pasta tossed with garlic and olive oil, stir into hot mashed potatoes, or make into delicious blue cheese salad dressing. Amish Blue cheese is excellent with big, bold red wines... Read More

Featured Cheeses - February 2018

  • Country: France
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 3 months
You are about to enjoy a cheese that was savored, and even written about, by the Romans over 2000 years ago. Its rich heritage was born in central France in the Auvergne mountains at an altitude of over 3000 feet. Auvergne has exceptionally lush pasturelands due to the volcanic soil, mountain storms, and summer sun - all of which give this celebrated cheese its rich and vigorous taste. Two thousand years ago, the curds were put into a wooden cylinder called “le Formage,” which is now the French word for cheese. Cantal bears the AOC designation and can be found in 3 sizes... Read More
  • Country: France
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 60 days
Port Salut is a semi-soft natural cheese that is most recognized by its orange rind. It is rather mild with a savory, sweet flavor, unlike many other French cheeses. It is a cheese that has universal appeal with its smooth, velvety texture and light acidic taste. The pâte is elastic, cream-colored, soft, and supple with a very faint aroma. Bon appetit... Read More
  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 4-6 months
White Wensleydale is firm but not dry and hard, creamy yet the surface is slightly uneven and crumbly, and has a slightly sweet but also tart flavor. It’s sometimes described as having a nutty, buttermilk flavor and with a honey aftertaste, and gentle aroma of cut grass. It has a fine curd, minimal texturing, and high moisture content. Wensleydale is usually eaten young, at about a month old. This cheese goes... Read More

Featured Cheeses - March 2018

  • Country: France
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 3 months
This cheese is quite elastic and springy in texture, with a yeasty aroma and a sweet, fruity taste. Traditionally, a half wheel of Morbier would be propped up by the fire. As it started to melt, the cheese would be scraped on to crusty bread or hot potatoes. Morbier is such a good melting cheese and the flavor is not too strong, so it won’t over power the entire dish. One of the points to remember when cooking with cheese is… a little goes a long way. And the flavor of the cheese becomes stronger when you heat it, so be careful to select a cheese that has a good mild flavor! Read More
  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 12 months
We love Farmhouse Cheddar for its, buttery, nutty, cheddary richness, without the slightest hint of bitterness or bite. The aroma of authentic farmhouse cheddar should be nutty or grassy, with a rich texture and complex flavors ranging from fruity to a woody oakiness. The color of the cheese should range from straw yellow to beige, and the texture should be open with a few cracks… rather than rubbery and dense, which indicates factory processing. You’ll know great cheddar if you can still taste the sweet nuttiness several minutes after you have finished your first mouthful... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 5 months
Point Reyes Original Blue is California's first classic style blue cheese. Made by a family-run dairy farm and creamery in Marin County, it's all natural and made with raw cow's milk, plus it is also Kosher-certified, gluten-free, and made with microbial (vegetarian) rennet. Even if you’re not a fan of blue cheeses, Point Reyes Original Blue’s sweet, buttery and fresh milk flavor will sure win you over. Being a versatile cheese, it’s great crumbled in salads, added to sauces and dips, and will be amazing on your cheese board... Read More

Featured Cheeses - April 2018

  • Country: Netherlands
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 18 months
Aged 18 months, this cheese looks and feels similar to parmesan but it is more closely related to gouda in taste and feel, offering a smooth, creamy texture followed by a sharp, salty flavor due to its extensive aging... Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 80 days
A traditional creamery cheese, Gorgonzola Piccante imparts a sharp, spicy flavor, the blue-green ripples providing an excellent contrast to the rich, creamy cheese. The taste ranges from mild to sharp, depending on age... Read More
  • Country: France
  • Cheese Texture / Type: Soft; Bloomy Rind
  • Milk Type: Cow
  • Cheese Age: 30 days
A bloomy rind cheese with lots of flavor, Fromage d’Affinois is mild and buttery. Often confused with brie, its texture is similar to a creamy cheesecake. It is made using a process known as ultra filtration. This imparts a taste like a triple-crème, although the fat content is closer to a double-crème. Enjoy it with grapes, pears, strawberries or crusty French bread. Accompany it with a tasty zinfandel, a sauvignon blanc or a viognier... Read More

Featured Cheeses - May 2018

  • Country: Italy
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 6-9 months
You are about to enjoy a cheese that was savored, and even written about, by the Romans over 2000 years ago. Its rich heritage was born in central France in the Auvergne mountains at an altitude of over 3000 feet. Auvergne has exceptionally lush pasturelands due to the volcanic soil, mountain storms, and summer sun - all of which give this celebrated cheese its rich and vigorous taste. Two thousand years ago, the curds were put into a wooden cylinder called “le Formage,” which is now the French word for cheese. Cantal bears the AOC designation and can be found in 3 sizes... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 15 months
Beecher’s Flagship is a semi-hard cheese made from pasteurized cow’s milk. Due to the long aging process of approximately 15 months, the cheese develops a uniquely robust, nutty flavor. Beecher’s Flagship is extremely versatile and will work great crumbled into an omelet or frittata, melted into macaroni and cheese, sliced for sandwiches or burgers, or simply sliced on your cheese board. It is also a perfect pairing with dry wines like Pouilly Fuisse or Syrah, as well as your favorite IPA or Hefeweizen... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 12 months
We are so excited to bring you a new cheese that has won numerous awards including a gold medal at the World Cheese Awards in 2014! The base of this unique cheese is their famed BellaVitano, which is similar to a parmesan that finishes smooth and creamy. It is then hand rubbed with freshly roasted espresso that brings a sweet and rich flavor... Read More

Featured Cheeses - June 2018

  • Country: Switzerland
  • Cheese Texture / Type: Firm; Washed Rind
  • Milk Type: Cow
  • Cheese Age: 3-4 months
Aged for 3-4 months, you'll find this cheese on the slightly spicy side. It's a pressed, cooked-curd cheese with occasional pea-size holes. We found it to have a pleasing, smooth texture. Its real charm though, is its fruity tanginess, making it a perfect complement to delicious summer fruits or to be served as a dessert cheese... Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 45 days
Most Pecorinos are oily cheeses because sheep's milk contains very high amounts of butterfat… one of the reasons this cheese is so delicious. So when Pecorino comes to room temperature don’t be surprised if you see beads of oil on the cheese, these are "butterfat tears" that weep naturally from the cheese, and they indicate that it's the perfect temperature for eating. Pecorino is usually eaten as a table cheese but will occasionally be shaved on top of fresh beans (perfect for summer salads) or lightly sautéed greens. Try it instead of Parmigiano on your next bowl of pasta. Its flavor is dense and the peppercorn sensation will bring new dynamics to your next meal. This selection should be served with a full-bodied red wine... Read More
  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 60 days
Lancashire's combination of a delicate texture and rich, creamy flavor places it in a distinct category of its own. Lancashire, like most British cheeses, is the perfect complement to a good beer or ale. It's equally delicious paired with a Chardonnay or Muscadet. It often appears as a staple part of a "Ploughman's Lunch," a traditional meal served in pubs across Great Britain... Read More

Featured Cheeses - July 2018

  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 6 months
Manchego has a distinctive flavor and an equally distinctive look. It can be recognized by a unique, zigzag or crosshatch pattern in its black-gray or buff-colored rind. (It is created by the rippled surface of the press used to make it. The rind itself is inedible. Inside, you’ll discover an ivory-colored interior and several small holes. Most Manchego fans are pleasantly surprised at their first taste of this hard cheese: Rich, full and slightly salty at the finish. Even its aroma has been described as special, suggesting lanolin and roast lamb... Read More
  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 6 months
The cheese has a hard, dry texture yet is feels pleasantly oily when consumed. It is a real favorite of those who enjoy a tasty, chewy cheese. Adherents rave about its distinctive rich, buttery flavor and perfumed aroma. Even its hard, orange-brown rind is edible. The cheese is often served with a full-bodied Spanish red wine and is considered a perfect companion for grilled or barbequed meats, which makes it especially appealing for summertime barbeques as an added treat. One culinary recommendation: it is perfect to melt on top of barbequed burgers. How ironic that the most famous of Basque cheeses should find notoriety on America’s outdoor grills! Read More
  • Country: Spain
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 3 months
One taste of Mahón, a smooth, supple, hard cheese named for the capital of Menorca, will prove to any skeptic why cheese production here has become world renowned. A unique cheese with a sweet and fruity aroma and a rich, bold flavor, Mahón is not for those who prefer bland cheeses. Made from cow's milk, it has a yellowish rind and a spicy and somewhat salty cheese flavor... Read More

Featured Cheeses - August 2018

  • Country: United States
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 20 months
Named overall Champion of the 2009 U.S. Championship Cheese Contest (considered by many to be the “Superbowl” of cheese competitions) as well as winner of the hard grating cheese category of the 2007 American Cheese Society competition, SarVecchio Parmesan is made by Master Cheesemaker Larry Steckbauer at Sartori Foods in Antigo, WI. Made in the tradition of Italy’s Parmigiano Reggiano, it’s washed with olive oil, then "extra-aged" for a minimum of 20 months. SarVecchio offers a crumbly texture with a mellow salty, sweet, and nutty flavor, with notes of roasted caramel. Delicious! A world-class Parmesan from right here in the USA! Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 5-10 months
When the cheese is fresh, the taste is mild and delicate, and the color is white. The texture is compact with an even oscillation, and the rind is smooth and flexible. As the cheese matures, it becomes grainy and crumbly and the rind dries and darkens. Its flavor becomes mellow and fruity with and full flavored finish, and its color slowly turns to a pale, straw-yellow. Typically, you will find this cheese served as an eating cheese with crusty bread. You can also shred it on pasta dishes, and serve it in omelets, sauces, and fondue. Try it with Pinot Grigio... Read More
  • Country: Italy
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 3 months
The maturing process takes two or more months, producing a cheese with a rustic appearance – a thick, sometimes fuzzy, grey rind with patches of yellow or red molds. The pâté can be a buttery color or so pale that it is virtually white. It has many small eyes, and smells and tastes earthy like a cave. Tomme de Savoie is mild and creamy, fruity and nutty, but also a robust cheese with overtones of salt and an unmistakably raw flavor. Pair it with sausages, fruit, bread, and wine... Read More

Featured Cheeses - September 2018

  • Country: France
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 8 months
This mouthwatering Basque cheese is believed to be one of the oldest in Europe, dating back 5,000 years. It's made from 100% sheep’s milk from the famed brebis sheep that graze in the valleys of Ossau and Iraty. These small creamy-brown sheep have helped make several well-known cheeses, including the famed Roquefort. Ossau Iraty is ivory in color with a natural dry thick rind that can range from an orangish yellow to a dark brownish gray. Aged for approximately eight months, this semi firm cheese has a slightly oily texture with a savory and sweet nutty flavor with hints of figs, hazelnuts, and olives... Read More
  • Country: United States
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 7-10 months
Dry Monterey Jack is an American favorite! Made similarly to Monterey Jack, this cheese is aged longer and has a firm texture with a sweet, nutty flavor. Dry Jack is terrific grated, sliced, or used in recipes. Try it in casseroles or on soups or Mexican-style dishes... Read More
  • Country: France
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 30 days
Compared to Roquefort, its super-intense and crumbly relative, Bleu d'Auvergne has a creamier texture and a more subtle, rustic flavor. For a special treat, serve it with Sauterne and toasted nuts, or with a full bodied red wine. Bleu d'Auvergne is great crumbled on a tossed salad or add it directly to your freshly made vinaigrette to mellow the acidity. Try a small piece on a slice of apple for a beautiful, healthy snack! Read More

Featured Cheeses - October 2018

  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 2 months
Based in Thorp, Wisconsin, Marieke® Gouda was founded in 2006 by husband and wife team Marieke and Rolf Penterman. Originally from the Netherlands, Marieke missed the Gouda style cheeses she grew up with, so after two years of study, she created her first wheel. Just four months later, her first round of the Foenegreek Gouda was submitted to the US Cheese Championships and won a gold medal. Since then the Foenegreek Gouda has won numerous medals from various US and international competitions. The Foenegreek Gouda is made as a traditional gouda with the addition of fenugreek, an herb which gives the cheese a sweet and nutty flavor similar to maple syrup... Read More
  • Country: Italy
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 45 days
Pecorino Romano is a salty, Italian cheese, that is hard – good for grating. Made from sheep's milk, Perconio Romano is often used in pasta dishes similar to its cousin, Parmigiano Reggiano (parmesan). Serve with bold red wines... Read More
  • Country: United States
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 2 years
In the US, as well as Internationally, Grafton Village Cheese Company is renowned for its Cheddar products. They are part of the New Wave of American Farmhouse Cheesemakers, who have been energizing our taste buds with distinctive farmhouse cheeses for a decade or so. Quality and incredible tastes that will wake up your palate are still the hallmarks of this company's products. Their savory cheddars are made with milk from selected herds of Vermont Jersey cows, whose milk is known for its extraordinary creaminess and high butterfat content. Farmers owning these herds have signed affidavits stating that their animals will not be treated with synthetic bovine growth hormones. These cheddars are 100% natural, and free of any chemical preservatives or additives... Read More

Featured Cheeses - November 2018

  • Country: France
  • Cheese Texture / Type: Soft; Bloomy Rind
  • Milk Type: Cow
  • Cheese Age: 45 days
The intensity of flavors in St. Andre vary from being pleasantly creamy to a rich, buttery taste due to the addition of sweet cream. Many connoisseurs describe it as being as lush, creamy, and rich as cream cheese... Read More
  • Country: Germany
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 45 days
Mirabo Walnut is a classic Brie crafted in German style. Made with pasteurized milk, it is a creamy soft cheese with a mild, pleasantly tasty flavor. Enjoy this Brie at its peak of flavor by opening the tin and unwrapping, letting the cheese stay at room temperature for one hour before serving. As a classic dessert cheese, it is perfect for rounding off a meal. You can also serve between meals with plain crackers or crusty bread... Read More
  • Country: Spain
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 45 days
A cheese that can be eaten any time during the day, it is also suitable for cooking, especially as stuffing and in recipes calling for coating as it melts easily with heat. Try it tucked inside a baked potato or a frankfurter. It's wonderful to spread over plain bread and over raisin bread. The creamy, soft and mild-flavored taste of the cheese combines perfectly with Pale Cream, a slightly sweet wine that subtly recovers the delicate flavor of the Tetilla... Read More

Featured Cheeses - December 2018

  • Country: United States
  • Cheese Texture / Type: Soft
  • Milk Type: Goat
  • Cheese Age: Fresh
Purple Haze is a fresh goat's milk cheese flavored with lavender buds and wild harvested fennel pollen. The name, inspired by Jimi Hendrix’s classic song, reflects more of the appearance rather than the taste of the cheese. This chevre has a sweet, flowery (but not overwhelming) flavor of soft, creamy texture. Pair it with crackers, ripe figs or Zinfandel... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 90 days
Point Reyes Toma is all natural and made with cow milk, as well as being gluten-free and made with microbial (vegetarian) rennet. This semi-firm cheese is creamy with buttery flavor with a grassy tang finish making it the perfect cheese to go with just about anything. Toma also means "cheese made by the farmer himself" in Italian and that’s fitting as it’s made by a family-run dairy farm and creamery in Marin County... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 3+ months
Carr Valley Cheese has been making cheese in Wisconsin for over a century and they’ve become one of the finest specialty cheese manufacturers in the States. Glacier Wildfire Blue is a soft to semi-soft cheese, and this 'hot' blue is mild to medium in heat but still has the creamy, crisp, and clean flavors of a regular blue that will melt in your mouth. Add this crumbly cheese to sauces, mac and cheese or anything you want to kick up a notch. It will pair very well with wines like Viognier and Chardonnay and moderately hoppy beers like an American Pale Ale... Read More
International Variety of Cheeses

Experience International Variety

You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!

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