Sept 2016 Featured Cheeses | Cheese of the Month Club

Ossau Iraty

Vella Dry Monterey Jack

Bleu d'Auvergne

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Ossau Iraty
Vella Dry Monterey Jack
Bleu d'Auvergne

Bleu d'Auvergne

Country: France
Cheese Texture/Type: Semi-soft; Blue
Cheese Milk Type: Cow
Cheese Age: 30 days

Compared to Roquefort, its super-intense and crumbly relative, Bleu d'Auvergne has a creamier texture and a more subtle, rustic flavor. For a special treat, serve it with Sauterne and toasted nuts, or with a full bodied red wine. Bleu d'Auvergne is great crumbled on a tossed salad or add it directly to your freshly made vinaigrette to mellow the acidity. Try a small piece on a slice of apple for a beautiful, healthy snack!

Ossau Iraty

Country: France
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Sheep
Cheese Age: 8 months

This mouthwatering Basque cheese is believed to be one of the oldest in Europe, dating back 5,000 years. It's made from 100% sheep’s milk from the famed brebis sheep that graze in the valleys of Ossau and Iraty. These small creamy-brown sheep have helped make several well-known cheeses, including the famed Roquefort. Ossau Iraty is ivory in color with a natural dry thick rind that can range from an orangish yellow to a dark brownish gray. Aged for approximately eight months, this semi firm cheese has a slightly oily texture with a savory and sweet nutty flavor with hints of figs, hazelnuts, and olives.

Vella Dry Monterey Jack

Country: United States
Cheese Texture/Type: Firm
Cheese Milk Type: Cow
Cheese Age: 7-10 months

Dry Monterey Jack is an American favorite! Made similarly to Monterey Jack, Vella Dry Monterey Jack cheese is then rubbed with unsweetened cocoa and black pepper and aged between 7-10 months. It has a firm texture with a sweet, nutty flavor. Dry Jack is terrific grated, sliced, or used in recipes. Try it in casseroles or on soups or Mexican-style dishes.

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Featured Cheese - Sept 2016