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  • March

Featured Cheese - March 2016

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Point Reyes Original Blue
Barber’s West Country Farmhouse Cheddar
Morbier

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Point Reyes Original Blue   Available    
Barber’s West Country Farmhouse Cheddar   Available    
Morbier   Available    

Barber’s West Country Farmhouse Cheddar

Barber’s West Country Farmhouse Cheddar

Barber’s West Country Farmhouse Cheddar

  • Country: England
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Cow
  • Cheese Age: 10+ 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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Point Reyes Original Blue

Point Reyes Original Blue

Point Reyes Original Blue

  • Country: United States
  • Cheese Texture/Type: Semi-soft; Blue
  • Cheese Milk Type: Cow
  • Cheese Age: 5 Months

Point Reyes Original Blue is all natural and made with raw cow milk, as well as being 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.

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Morbier

Morbier

Morbier

  • Country: France
  • Cheese Texture/Type: Semi-firm
  • Cheese 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!
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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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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.

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