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Featured Cheese - April 2021

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Fiore Sardo
Castelrosso
Double Gloucester
Saxon Snowfields Aged Butterkäse
Tomme d'Abondance
Lou Bergier Pichin

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Fiore Sardo   Available    
Castelrosso   Available    
Double Gloucester   Available    
Saxon Snowfields Aged Butterkäse       Available
Tomme d'Abondance       Available
Lou Bergier Pichin       Available

Fiore Sardo

Fiore Sardo

Fiore Sardo

  • Country: Italy
  • Cheese Texture/Type: Frim
  • Cheese Milk Type: Sheep
  • Cheese Age: 6 months

Believed to date back to the Bronze Age, Fiore Sardo hails from the second largest island in the Mediterranean Sea, Sardinia, Italy. This one of a kind cheese, which can also go by the name Pecorino Sardo, was certified Denominazione di Origine Protetta (Protected Designation of Origin or D.O.P.) in 1996. There is no mistaking Fiore Sardo once you try it.

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Castelrosso

Castelrosso

Castelrosso

  • Country: Italy
  • Cheese Texture/Type: Semi-firm
  • Cheese Milk Type: Cow
  • Cheese Age: 3 months

Castelrosso is one of the most ancient styles of cheese from the Piemonte region of Italy. This venerable classic is also known as Toma Brusca, which roughly translates to “acid cheese.” The name comes from the process of letting the milk acidify slightly before cheesemaking, which brings out tart, bright flavors and creates a crumbly texture. The Rosso family has been making this cheese for over a hundred and twenty years, and their experience...

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Double Gloucester

Double Gloucester

Double Gloucester

  • Country: England
  • Cheese Texture/Type: Semi-firm
  • Cheese Milk Type: Cow
  • Cheese Age: 60 days
Double Gloucester is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchants used to check the rind's robustness by jumping on it with both feet to test it! If the rind didn't crack, the cheese was safe to travel. The full-cream, double milking sessions milk used to make Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang and a hint of onion.
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Saxon Snowfields Aged Butterkase

Saxon Snowfields Aged Butterkäse

Saxon Snowfields Aged Butterkäse

  • Country: United States
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Cow
  • Cheese Age: 6 months

Look for warm, toasty and earthy notes, balanced with a buttery richness in this bold, flavorful, 6-month-aged cheese. Its texture is rich and super creamy, but crunchy flavor crystals (tyrosine) are characteristic too. We found flavors of sweet milk, plus nutty and parmesan notes when warmed up to room temperature. A really nice lactic bite on the finish leaves you pining for more.

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Tomme d'Abondance

Tomme d'Abondance

Tomme d'Abondance

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

First things first. Be sure to remove the crust and grey layer underneath before eating this cheese. Supple is a great word to describe Abondance’s creamy, rich, ivory-hued paste. Its aroma is prominent and flavor intensely fruity, buttery, nutty (hazelnut), and slightly floral. Think of Alpine cows grazing at 3000-6000 feet above sea level on mountain flowers and grasses. We found a nice balance of sweetness to acidity.

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Lou Bergier Pichin

Lou Bergier Pichin

Lou Bergier Pichin

  • Country: Italy
  • Cheese Texture/Type: Semi-soft
  • Cheese Milk Type: Cow
  • Cheese Age: 60 days

Aged for 60 days, this toma style cheese uses the coagulating power of dried thistle flowers in lieu of animal rennet, making this a true vegetarian cheese. This ancient technique is still used in some areas of Spain and Portugal but is rare in Italy. Like Parmigiano-Reggiano, the milk used to make the cheese is cultured with whey from the previous day’s cheesemaking.

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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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