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  • March

Featured Cheese - March 2020

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Morbier
Pecorino Toscano
Barber’s West Country Farmhouse Cheddar
Ewephoria
Kaltbach Le Crémeux
Malvarosa

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Morbier   Available    
Pecorino Toscano   Available    
Barber’s West Country Farmhouse Cheddar   Available    
Ewephoria       Available
Kaltbach Le Crémeux       Available
Malvarosa       Available

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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Pecorino Toscano

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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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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Ewephoria

Ewephoria

Ewephoria

  • Country: Netherlands
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Sheep
  • Cheese Age: 12 months

Ewephoria is a Dutch gouda-style cheese made from pasteurized sheep’s milk instead of cow’s milk, as well as vegetable rennet cultures, and then aged 12 months. CheeseLand, a Seattle-based importer of Dutch cheeses, worked with a small farm to create Ewephoria in 2004. The sheep graze on salty, green, island pastures near a nature preserve in the northern Friesland region of The Netherlands bordering the sea, where they are treated like members of the family.

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Kaltbach Le Crémeux

Kaltbach Le Crémeux

Kaltbach Le Crémeux

  • Country: Switzerland
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Cow
  • Cheese Age: 4-6 months

Kaltbach Le Crémeux is a fairly new cheese, arriving in the United States in early 2017. It is a washed-rind cheese made at the Emmi facility in Emmen, then cave aged in Kaltbach Cave, a veritable labyrinth of 22 million-year-old natural sandstone located near Lucerne in the Alpine Valley of Switzerland. It is named after the river that runs through the cave, which keeps the humidity at 96%, a crucial component in the development of the cheese’s texture.

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Malvarosa

Malvarosa

Malvarosa

  • Country: Spain
  • Cheese Texture/Type: Semi-firm
  • Cheese Milk Type: Sheep
  • Cheese Age: 3+ months

This Spanish selection, first imported to the United States in 2004, has a unique story and inspiration: the Guirra breed of sheep. Valencian cheesemaker, Enrique, created this cheese to preserve this breed, which had become nearly extinct by 1990. With his cheesemaking, he has grown the herd to 500 sheep. The cheese’s preparation and presentation are distinctive: it is wrapped in cheesecloth, then the curds are drained by tying together the ends of the cloth, which causes the cheese to resemble a servilleta (napkin) when unwrapped.

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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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