Dec 2019 Featured Cheeses | Cheese of the Month Club

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December

Raclette

Zamorano

Cacio de Roma

Queso Azul - Andazul

Tulip Tree – Trillium

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Raclette
Zamorano
Cacio de Roma
Queso Azul - Andazul
Tulip Tree – Trillium
Moro Formaggi – Ubriaco Pinot Rosé

Raclette

Country: France
Cheese Texture/Type: Semi-soft
Cheese Milk Type: Cow
Cheese Age: 6 months

Raclette is not only a unique cheese; it also has a long history. Originating in the Alps region between Switzerland and France, Raclette cheese has been produced for centuries; in fact, it was mentioned in medieval texts from Swiss-German convents from around 1290. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. It got the name from cow herders who would carry the semi-hard cheese with them as they followed the...

Zamorano

Country: Spain
Cheese Texture/Type: Firm
Cheese Milk Type: Sheep
Cheese Age: 3 months

Zamorano, a well-known and respected Spanish cheese, is usually produced in the shape of drum. The cheese is very similar to Castelanno and Manchego in texture, but is less grainy. Its natural rind is covered in gray mold. The flavor offers a hint of burnt caramel and the buttery taste of sheep's milk. Zamorano is used as a table cheese and it ripens in three to nine months.

Cacio de Roma

Country: Italy
Cheese Texture/Type: Semi-firm
Cheese 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.

Queso Azul - Andazul

Country: Spain
Cheese Texture/Type: Semi soft; blue
Cheese Milk Type: Goat
Cheese Age: 4 months

Made only from the milk of endangered Payoya goats indigenous to where the cheese is made, we fell in love with this cheese and its dense, fudgy creaminess and savory flavor. The rind is rubbed with extra virgin olive oil which lends to its buttery, savory flavors. This approachable cheese also has a touch of mineral tanginess to it. A good sherry will pair beautifully with Andazul. Honey and walnuts will also compliment it well.

Tulip Tree – Trillium

Country: United States
Cheese Texture/Type: Soft triple cream
Cheese Milk Type: Cow
Cheese Age: 2-4 weeks

Winner of a 2018 American Cheese Society Blue Ribbon, Trillium is a triple crème, 2-4 week aged, bloomy-rind cheese inspired by the French classics Camembert and Brie. Its richness and soft buttery texture will make you blush with each bite! The flavor is buttery, soft and gently sweet with hints of lactic tones. We’d suggest pairing it with your favorite sparkling wine or Champagne. Its uber-rich paste can stand up to the acrid roasted coffee notes of bolder stouts.

Moro Formaggi – Ubriaco Pinot Rosé

Country: Italy
Cheese Texture/Type: Semi-soft
Cheese Milk Type: Cow
Cheese Age: 6-9 months

This Italian, semi-soft, cow’s milk cheese simply aches to be seen as well as eaten. The rosé wine gives this cheese a distinctive violet-colored rind. As you would expect, it has a mild pleasant floral aroma. The rosé notes also translate into its mild, fruity and sweet flavor profile, one that lacks the sharp bite that some alcohol-soaked wines present. We’d suggested showing off this unique cheese’s appearance by adding it to a cheese board.

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Featured Cheese - December 2019