Featured Cheeses - January 2019

  • Country: England
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 3 months
According to Trevor Hickman, resident of Wymondham in East Leicestershire and a Stilton historian, the background of the cheese is somewhat cloudy. A blue-veined cow’s milk cream cheese was produced by farmers at Wymondham as soon as pastures were enclosed, but the first written reference to Stilton cheese was in 1722. Other references made about the same time clearly indicate that Stilton was very popular even then... Read More
  • Country: Switzerland
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 4 months
This cheese is produced in the central cantons of Switzerland. It's a traditional, unpasteurized, hard cheese made from cow's milk.The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. We found it delicious with a glass of Jura Blanc! Read More
  • Country: United States
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Goat
  • Cheese Age: Fresh
This delicate farmstead chevre is made from fresh goat’s milk. Once up to room temperature, you’ll find the texture to be crumbly yet milky, mild and bright with butter and lemony notes. We love this cheese as it can be used in so many ways. It’s bright white appearance looks striking on a cheese board and pairs well with most other cheeses, cured meats, and fresh fruits. Because the cheese has buttery lemon notes, try pairing it crumbled on fresh herbed salads... Read More

Featured Cheeses - February 2019

  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 3 months
Real farmhouse Cheshire, like the one we so proudly bring to you this month, comes from the county of Cheshire. This northern part of England is irrigated by the River Dee. The county was originally made famous for sheep's milk cheeses, but Cheshire was always made from cow's milk as are most cheeses in northern England today. To be called Cheshire, the cheese must be made from milk derived from the Cheshire area pastures and made in that same locale, using specific cheesemaking processes and a minimum age... Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 60 days
Rustico Red Pepper is a flavor variation of a basic Italian cheese, Cacio de Roma. It’s a creamy, semi-soft, young pecorino cheese with the addition of crushed red pepper. The red pepper enhances this delicate cheese without overwhelming it. Made from sheep’s milk, it’s softer than muenster and holds its shape better than mozzarella does. There are numerous ways to enjoy it. Rustico melts quite nicely and lends itself to polentas, pizzas and Panini... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm; mixed milk
  • Milk Type: Sheep; Goat
  • Cheese Age: 4 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. Mobay is their unique take on France's Morbier. A semi-firm cheese, Mobay is rustic yet mild, and comprised of two halves separated by a thin line of grape vine ash: a bright and tangy side of goat’s milk cheese, and a sweet and grassy side of sheep’s milk cheese which balances perfectly. Together they pair beautifully, offering an almost grape-like finish, but are also wonderful separate, which makes this cheese perfect for your cheese board due to the variety of flavor profiles... Read More

Featured Cheeses - March 2019

  • Country: France
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 4 months
All Comté is graded using a 20 point grading system. A green label ensures the cheese has been graded 15 points or higher, this also denotes it to be labeled "Comté Extra". The Comté you are tasting with this month's selection is naturally Comté Extra. Thanks to its uniqueness, its cultural importance and its economic contribution to the region, Comté cheese was one of the first cheeses to be awarded a label of origin guaranteeing its quality (AOC). As one of the premiere cheeses of France, we know you'll enjoy this exquisit taste of French living. Bon appetit! Read More
  • Country: United States
  • Cheese Texture / Type: Semi-soft; Blue
  • Milk Type: Cow
  • Cheese Age: 2 months
Known as the Danish Gorgonzola, this blue has a similar tasting profile but is milder, creamier, and sweeter than a traditional gorgonzola, making it perfect for people who tend to shy away from strong cheeses. Aged for four months, this cheese is incredibly versatile: add it to salads or homemade salad dressing, pastas, pizzas, or pair it with sweet fruits such as strawberries. To enjoy the full flavor of the Mycella, make sure that the cheese comes to room temperature.... Read More
  • Country: France
  • Cheese Texture / Type: Soft; Bloomy Rind
  • Milk Type: Cow
  • Cheese Age: 30 days
This creamy cheese is made with incredibly rich milk, producing a voluptuous center. Because the wild grasses and flowers flavor the milk, each has a unique flavor, influenced by the flora of a particular time and place. Its silky texture and nutty, whipped cream flavor make it particularly good with a light champagne... Read More

Featured Cheeses - April 2019

  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 6 months
Made with raw sheep’s milk, this cheese will have robust layers of flavors with a gentle piquant character. Fiore Sardo is excellent by itself or on a cheese board paired with traditional Sardinian fair such as olives, spicy salami, and rustic bread. It is also a great grating cheese that pairs wonderfully with pestos, pastas, and salads. For beverages, try it with a robust red or a smoky beer. Remember, always bring your cheese up to room temperature before enjoying it. Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 3 months
Castelrosso is one of the most ancient styles of cheese from the Piemonte region of Italy. This venerable classic is also known as Toma Brusca, which roughly translates to “acid cheese.” The name comes from the process of letting the milk acidify slightly before cheesemaking, which brings out tart, bright flavors and creates a crumbly texture... Read More
  • Country: England
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 60 days
Double Gloucester is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchants used to check the rind's robustness by jumping on it with both feet to test it! If the rind didn't crack, the cheese was safe to travel. The full-cream, double milking sessions milk used to make Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang and a hint of onion... Read More

Featured Cheeses - May 2019

  • Country: United States
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 9 months
Based in Southeast Iowa, Milton Creamery was started in 2006 as a joint venture by the Musser Family and local Amish dairy farmers. Today the creamery is solely owned and operated by the Musser Family with the addition of a couple of outside employees. Soon after opening, 17 year old Galen Musser submitted his take on cheddar, Prairie Breeze, and won Best of Class in the Open Hard category at the U.S. Cheese Championship which is one of many awards. Sweeter than most cheddars, this well aged cheddar is loaded with flavor with the added crunch of calcium crystals developed during the aging process... Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 3+ months
Fontina has enough flavors on its own to summarize the characteristics of the entire Itailan region of Valle d’Aosta. Fontina is dense, smooth and slightly elastic. The straw-colored interior, with its small, round holes, has a delicate nuttiness with a hint of mild honey. This supple cheese’s flavor hints of pristine forest floors, then shifts to a lovely yet powerful lingering scent of wild mushrooms... Read More
  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Goat
  • Cheese Age: 3 months
This amazing goat cheese is made in the village of Jumilla in the Murcia region of Spain, which is on the southeastern coast. It is most unusual, and in fact it is very difficult to find. The name Drunken Goat conjures up images of goats weaving about the pasture… perhaps even snoozing on their backs with their hooves pointed to the blue sky. But just in case you were wondering… wine, beer, or any other form of spirits are not fed to the goats. Rather the cheese is soaked in wine. The flavor begins as mild and sooo creamy, but finishes with a wonderful tangy sweetness and a fruity, lusciously grapey aroma... Read More

Featured Cheeses - June 2019

  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 4 months
Roncal is not only a name-protected cheese, but was the first cheese to be granted that honor by Spain in 1981. It's made in the Roncal valley, in the Navarre region, where some of the registered sheep herds which produce the milk date back to the thirteenth century! It has an olively and rich flavor that has been savoured in Spain for almost 3000 years, but is difficult to find in this country. It is traditionally enjoyed with Navarra red wines of the same region... Read More
  • Country: France
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 2-3 months
St. Nectaire hails from the Auvergne region of France, which is almost right in the middle of the country. Auvergne, which was once covered with active volcanos, has a demanding climate. In the winter the land is covered with deep snow. And when summer comes, it brings high temperatures. Although this sounds grueling, the weather is not only ideal for wine-making, but also for cheese-making. St. Nectaire cheese smells like a very ripe nectarine. It has a fruity aroma, rich texture and a sweetness of flavor we’ve not found in any other cheese... Read More
  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 6 months
Leicester cheese, usually called Red Leicester, is an English cheese, made in a similar manner to cheddar cheese, but is crumblier. It is colored orange by adding annatto extract during manufacture. The fairly mild flavor goes well with most food and wine or beer, and is good for Welsh rarebit. It has a firm texture, which makes it suitable for grating, and it is a good choice for use in cheese on toast or with a baked potato. The taste compliments fruit, pasta, and crackers and is often used in tarts or quiches. At its best, it has a slightly nutty taste... Read More

Featured Cheeses - July 2019

  • Country: Italy
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 12+ months
Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. It is traditional, creamery, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny, sometimes waxed. Provolne cheese can be of various types. Dolce (mild Provolne) is aged for two to three months, and is supple and smooth and generally used as a table cheese. We prefer, and have sent you provolone aged for six months to two years; you'll find it darker with small holes and a spicier overall flavor... Read More
  • Country: Netherlands
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 3 months
Leyden cheese has the additional ingredient of creamy buttermilk and is a deliciously firm, subtly spicy tasting dairy treat, unique in its flavor because of the cumin and caraway seeds used to season it. As Leyden cheese ages, the cumin seeds draw out whey from the curds, so it has a drier, firmer texture than Edam. The cumin provides an aromatic flavor that contrasts well with the creamy, nutty character of the cheese. Its spicy tang makes it a delicious snack, especially when served with a dark bread and beer. In Holland it is known as Cumin cheese, but due to it’s popularity around the city of Leiden it is exported as Leyden... Read More
  • Country: Cyprus
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Sheep, Goat
  • Cheese Age: 2-3 months
Haloumi is a cheese indigenous to Cyprus. It is traditionally made from a mixture of goat's and sheep's milk. The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water. Fresh sliced halloumi is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling, as an ingredient in salads, or fried and served with vegetables... Read More

Featured Cheeses - August 2019

  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 30 days
Carr Valley Pinconning is made from an old recipe by Carr Valley Cheese Company in Wisconsin, which was established in 1902 and continues to employ the hand cheese-making skills of four generations. A mild blend of colby and cheddar cheeses, Carr Valley produces its Pinconning in large thirty-eight pound wheels which we slice into long narrow wedges for our club members. Carr Valley Pinconning is a yellow semi-hard style cheese with an open texture, which allows it to age quite well from mild to super sharp. This cheese is typically eaten instead of Cheddar or Colby, and works well in macaroni and cheese or in omelets and soufflés... Read More
  • Country: France
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 70 days
This is a labor-intensive cheese… the curd is literally cut by hand. The cheesemakers reach into their kettle of warm curd, and ever so slowly, break it into small pieces from which the final cheese will be formed. This ancient technique protects the gentle flavor of the finished cheese. Pyrenees cheeses aren't the kind that hit you over the head. Instead, they're lovely, smooth, subtly fruity with a nice little bit of a nose, the kind of cheese you might eat every day at lunch, or with a simple dinner and glass of dry white wine. P'tit Basque offers floral and sweet caramel notes... Read More
  • Country: Netherlands
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 2-3 months
The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax... Read More

Featured Cheeses - September 2019

  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 8 months
Visually stunning, this artisanal cheese is from the historic and autonomous community of Castile-La Mancha in central Spain, specially, Cuenca. Romao is the lesser known cousin of Manchego, which is traditionally the cheese made in the region. Made from 100% raw sheep’s milk, what makes Romao so special is the unique rind which is hand rubbed with Ibérico lard and fresh rosemary, then aged in its own cellar for at least 8 months. Herbaceous and piney, this cheese is incredibly balanced with the center having similar texture and taste to its cousin, Manchego. Read More
  • Country: United States
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 2 months
Originally a Dutch cheese, versions of Gouda are now made by artisan cheesemakers throughout the world, like Michigan’s Old Europe Cheese. Old Europe’s Smoked Gouda is unique in that it’s smoked using a “cold smoke” process, which preserves the cheese’s inherent flavor and moisture.... Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 8 months
This 1st Place winner in 2011 at the American Cheese Society is known for its buttery, full-bodied, semi-firm texture and snappy, citrus-like fruity notes. As the patriarch of Utah's Beehive Cheese Company's family of cheeses, Promontory is equally great on its own on a cheese board with some dates and honey, or with anything you would pair a cheddar-style cheese with, like a Panini or grated on a salad.. Read More

Featured Cheeses - October 2019

  • Country: United States
  • Cheese Texture / Type: Semi-Soft; Washed Rind
  • Milk Type: Cow
  • Cheese Age: 3-5 months
Considered an alpine raclette style cheese, Reading is a semi-soft washed rind cheese made from raw cow’s milk and aged between 3-5 months. Creamy in texture with a unique nutty and grassy flavor, Reading can stand on its own on any cheese board but really shines when it’s melted. Extremely versatile, try it on burgers, mac and cheese, melted onto crusty French bread, or even as fondue! Read More
  • Country: United States
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 3 months
All of Cooperstown Cheese Company’s cheeses are made from high quality, raw milk. Jersey Girl is a washed curd cheese which makes it stay creamy but also allows for big, yet mellow, flavors. The yellowish color is naturally-occurring as Jersey cow milk is a pale yellow which deepens when the cows are on pasture. The rind is natural and edible, but a bit more chewy than the interior. Bright and earthy, this cheese is wonderful on its own but also pairs wonderfully with bright fruits like apples... Read More
  • Country: Wales
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 2-3 months
This moist, crumbly cheese offers a slightly sour but buttery flavor and a sharp, but not overpowering smell. A cheese of international reputation, it is creamy, light and subtle in flavor… a gastronomic delight to satisfy all palates... Read More

Featured Cheeses - November 2019

  • Country: Spain
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow, goat, sheep
  • Cheese Age: 3 months
Tronchón hails from the stunningly picturesque region of northeastern Spain, in a small village of the same name. Made for centuries, Tronchón was even mentioned in Don Quixote not once, but twice. At first look of the cheese you’ll notice the unique rind which resembles a doughnut in size and appearance with an indentation in the middle. The other unique aspect of this cheese is that it’s made with three different kinds of milk: cow, goat, and sheep, giving Tronchón a distinct flavor profile... Read More
  • Country: Denmark
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Cow
  • Cheese Age: 3 months
Havarti is a Dutch cheese, and is similar to a Monterey Jack. It has a lot of eyes (tiny holes) throughout the cheese, and a soft almost springy texture. Havarti has a mild flavour, and is great to use in a variety of ways. It works in salads, sandwiches, omelettes and can even be sliced and fried! It's named after the farm in Denmark where it was first created, and is one of the most accessible cheeses in the world... Read More
  • Country: England
  • Cheese Texture / Type: Firm
  • Milk Type: Cow
  • Cheese Age: 3-4 months
Cotswold is essentially a double gloucester cheese, with the addition of chives. this has a creamy flavour, and the chives add a nice tang of herbs to the taste. Like double gloucester it is orange in colour, and semi firm in texture... Read More

Featured Cheeses - December 2019

  • Country: France
  • Cheese Texture / Type: Semi-soft
  • Milk Type: Cow
  • Cheese Age: 6 months
Raclette is not only a unique cheese; it also has a long history. Originating in the Alps region between Switzerland and France, Raclette cheese has been produced for centuries; in fact, it was mentioned in medieval texts from Swiss-German convents from around 1290. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. It got the name from cow herders who would carry the semi-hard cheese with them as they followed the cows up the mountains, and they would soften the cheese by the open fire. Read More
  • Country: Spain
  • Cheese Texture / Type: Firm
  • Milk Type: Sheep
  • Cheese Age: 3 months
Zamorano, a well-known and respected Spanish cheese, is usually produced in the shape of a drum. The cheese is very similar to Castelanno and Manchego in texture, but is less grainy. Its natural rind is covered in gray mold. The flavor offers a hint of burnt caramel and the buttery taste of sheep's milk. Zamorano is used as a table cheese and it ripens in three to nine months... Read More
  • Country: Italy
  • Cheese Texture / Type: Semi-firm
  • Milk Type: Sheep
  • Cheese Age: 30-60 days
The Sini Family began making Cacio de Roma more than thirty years ago on a small dairy farm in in the countryside of Rome. Second generation master cheesemaker Uncle Domenico Sini uses same-day sheep's milk collected from local shepherds to produce Cacio de Roma in the same way as did his forefathers. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a touch of fruit. It's the essence of the classic Italian table cheese found universally in Central and Southern Italy. In Italy this type of cheese is referred to as Caciotta (Kah-CHO-ta) for its small round form. Not only is it enjoyed as a table cheese either before or after a meal, it is also used in everyday cooking as it melts very well. Some typical uses are as a filling for ravioli, in salads, on pizza or for simple things like grilled cheese sandwiches... 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!

DISCOVER OUR TWO CLUBS

100% Satisfaction Guarantee

Our 100% satisfaction guarantee ensures that every item you purchase at Gourmet Cheese of the Month Club meets your high standards or we will replace it or refund your purchase.