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aged cheddar cheese

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  • August

Featured Cheese - August 2016

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Pecorino Toscano
Montasio
SarVecchio Parmesan

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Pecorino Toscano        
Montasio        
SarVecchio Parmesan        

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Pecorino Toscano

Pecorino Toscano

  • Country: Italy
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Sheep
  • Cheese Age: 4+ months
Pecorino Toscano cheeses are smaller and milder than the other Pecorinos (Romano and Sardo), and may be sold soft and fresh (with a yellow rind) or firm and ripened for a few months (with brown-red rind). It’s famous in the cheese world, since just about every village in Tuscany makes its own unique rendition—all based on the same recipe! Savory and fragrant grasses which vary from farm to farm contribute to each version's unique taste. So does each farmer's interpretation of the basic recipe. They are then ripened in a coll, damp environment from forty days to more than six months.
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Flag Montasio

Montasio

Montasio

  • Country: Italy
  • Cheese Texture/Type: Semi-firm
  • Cheese 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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Flag SarVecchio Parmesan

SarVecchio Parmesan

SarVecchio Parmesan

  • Country: United States
  • Cheese Texture/Type: Firm
  • Cheese 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!

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International Variety of Cheeses

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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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