Hoard’s Dairyman Farm Creamery - SARK Triple Cream Butterkäse
Beecher's Flagship
Kingston Creamery - Amish Blue
Original Gourmet Cheese Club Selections - 2026
Please note that occasionally we are able to secure a truly special, hard to find cheese on short notice and may substitute an item.
Featured Cheeses - January 2026
- Country: United States
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 4 weeks
SARK Triple Cream Butterkäse takes the classic German-style “butter cheese” and
amplifies its decadence with the naturally elevated butterfat of Guernsey cow’s
milk. The paste is pale gold, exceptionally smooth, and almost pudding-soft at room
temperature. On the palate, it opens with notes of sweet cream, fresh-churned
butter, and warm dairy richness before unfolding into delicate hints of cultured
crème fraîche and soft brioche.
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- 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...
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- Country: United States
- Cheese Texture / Type: Semi-soft; Blue
- Milk Type: Cow
- Cheese Age: 60 days
Kingston Creamery - 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...
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Featured Cheeses - February 2026
- 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...
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- 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...
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- 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...
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Featured Cheeses - March 2026
- Country: The Netherlands
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 4-6 weeks
Artikaas has been making artisan cheeses in The Netherlands for six generations,
since 1890. Today’s cheesemakers combine traditional and sustainable cheesemaking
methods that date back over 2000 years with modern-day technological advances to
create enduring cheese masterpieces of texture and flavor to satisfy the growing
international demand...
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- Country: Italy
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 6-9 months
This unique variety of cheese has a very distinct taste. Its aroma is strong and is
reminiscent of the fragrance of yeast and dried fruit. Occasionally one can even
distinguish a note of boiled chestnuts. To the touch, it is slightly elastic when
it's relatively young and harder when fully matured. The dark shades of yellow straw
that distinguish this variety can at times reach the intensity of amber. The sweet
taste can acquire a somewhat more savory flavor and ranges to slightly piquant. The
rich aroma becomes refined with seasoning and has a hint of dried fruit, butter and
sometimes, exotic fruits...
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- 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...
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Featured Cheeses - April 2026
- 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...
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- 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...
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- 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...
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Featured Cheeses - May 2026
- Country: United States
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 2 months
Jack ‘n Dill is ivory-white with a supple, semi-soft paste generously speckled with
vibrant green dill. Its texture is smooth and slightly elastic, yielding easily to
the knife and becoming luxuriously creamy as it warms to room temperature. On the
nose, fresh dairy aromas mingle with bright herbal notes reminiscent of just-chopped
garden dill.
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- 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...
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- 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...
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Featured Cheeses - June 2026
- 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.
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- 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...
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- 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...
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Featured Cheeses - July 2026
- Country: Switzerland
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 15 months
Swiss cheesemaking traditions date to 1815, when the country’s first cooperative
dairy was established. The Rocky 15 Month is crafted by Timon Vogel in Thurgau using
fresh regional raw milk from Switzerland’s lush pastures. Aged 15 months, it
develops a smooth, semi-firm texture with notes of toasted corn, hazelnuts, browned
butter, and dulce de leche. Pair with Bock beer, Riesling, Chardonnay, sparkling
cider, or Pinot Noir....
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- 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!
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- 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...
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Featured Cheeses - August 2026
- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 6 months
- Milk Treatment: Pasteurized
A traditional Spanish cow's milk cheese from the island of Menorca, Mahón Semi
Curado is aged for six months to develop a firm texture with rich buttery notes,
toasted nuts, and a pleasantly tangy finish. An excellent table cheese that also
melts beautifully for cooking.
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- Country: USA
- Cheese Texture / Type: Semi Firm
- Milk Type: Cow
- Cheese Age: 2 months
- Milk Treatment: Pasteurized
Crafted by Wisconsin's renowned Carr Valley Cheese Company, this semi-firm Fontina
offers a smooth, creamy texture with rich buttery notes, delicate nuttiness, and
exceptional melting qualities. A versatile American take on the classic Italian
cheese, it's equally at home on a cheeseboard or in your favorite comfort foods.
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- Country: Spain
- Cheese Texture / Type: Soft
- Milk Type: Goat
- Cheese Age: 2 weeks
- Milk Treatment: Pasteurized
A fresh Spanish goat cheese with a luxuriously soft, creamy texture and bright,
tangy character. Aged just two weeks, Capricho de Cabra delivers delicate citrus
notes, subtle herbal nuances, and a clean finish, making it a refreshing addition to
cheeseboards, salads, or warm crusty bread.
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Featured Cheeses - September 2026
- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Cow, Goat, Sheep
- Cheese Age: 3-6 months
Spanish Ibérico is rich and savory, with a firm yet creamy texture and flavors of
sweet milk, toasted nuts, butter, and gentle earthiness. Sheep’s milk contributes
richness, while goat’s milk brings a light tang that balances the softer cow’s-milk
character. Serve it with Marcona almonds, quince paste, olives, cured Spanish meats,
roasted peppers, or crusty bread. It also works beautifully grated or melted into
warm dishes.
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- Country: Netherlands
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 4-6 weeks
Youngsters Chimichurri Gouda is pale ivory in color with a firm, yet velvety paste
that becomes even more luscious and creamy as it becomes warm. It will captivate
your taste buds with young Gouda flavors like sweet cream and toasted nuts, dashed
with the Argentinian-style chimichurri spices of cilantro, fresh parsley, and garlic
found throughout the paste. Rich and buttery...
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- 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...
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Featured Cheeses - October 2026
- 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...
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- 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...
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- 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...
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Featured Cheeses - November 2026
- Country: Belgium
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 8 weeks
Young Farmdal is everything you want in a fine gouda, but with a softer paste. It is
ivory in color, with a luxurious buttery texture. While it shows traditional gouda
notes of caramel, it is more reminiscent of sweet cream and vanilla with a tangy
finish. It will accompany fresh fruit, charcuterie, and crackers on an appetizer
platter. Or, melt it for fondue, grilled cheese sandwiches, mashed potatoes, and
cheese-based soups.
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- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 1-3 months
Sage Derby is a vegetarian cheese made from cow's milk. In the seventeenth century,
the custom of adding sage (a herb valued at the time for its health-giving
properties) to Derby cheese was born. These days, the cheese is blended with spinach
juice and dried sage.
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- 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...
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Featured Cheeses - December 2026
- Country: France
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 6 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!
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- Country: Italy
- Cheese Texture / Type: Semi-firm
- Milk Type: Goat
- Cheese Age: 3+ months
Pantaleo’s rind is a pale yellow. Inside is a firm, crystalline ivory paste that
crumbles easily when sliced. On the nose, it shows an inviting juxtaposition of
savory herbs and warm, melted caramel. At first the flavors are gentle and mild on
the palate, but they intensify midway through. There is pronounced nuttiness and
salinity enhanced by lively, bright citrus and floral notes. The finish is clean and
pleasantly spicy with notes of white pepper.
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- 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...
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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!
100% Satisfaction Guarantee
Our 100% Satisfaction Guarantee ensures that every product you purchase from any of our clubs meets your high standards, contact us within 30 days and we will do our best to make it right or you may cancel your membership at anytime and receive a full refund for any unshipped product.