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Featured Cheese - November 2014

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Tetilla
Wensleydale
Camembert

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Tetilla   Available    
Wensleydale   Available    
Camembert   Available    

Wensleydale

Wensleydale

Wensleydale

  • Country: England
  • Cheese Texture/Type: Firm
  • Cheese 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 well with a crisp apple and is traditionally eaten with fruitcake.

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Tetilla

Tetilla

Tetilla

  • Country: Spain
  • Cheese Texture/Type: Semi-soft
  • Cheese 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.
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Camembert

Camembert

Camembert

  • Country: France
  • Cheese Texture/Type: Soft; Bloomy Rind
  • Cheese 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.

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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

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