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Featured Cheese - November 2022

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Young Farmdal
Sage Derby
Cacio de Roma
Chällerhocker
Manchester
Roth Grand Cru Surchoix

Featured Cheeses

 
Original Gourmet Cheese Club
 
The Rare Cheese Club
   

3 cheeses per month

 

3 cheeses per month

Young Farmdal   Available    
Sage Derby   Available    
Cacio de Roma   Available    
Chällerhocker       Available
Manchester       Available
Roth Grand Cru Surchoix       Available

Young Farmdal

Young Farmdal

Young Farmdal

  • Country: Belgium
  • Cheese Texture/Type: Semi-soft
  • Cheese Milk Type: Cow
  • Cheese Age: 8 weeks

Young Farmdal is everything you want in a fine gouda, but with a softer paste. It is ivory in color, with a luxurious buttery texture. While it shows traditional gouda notes of caramel, it is more reminiscent of sweet cream and vanilla with a tangy finish. It will accompany fresh fruit, charcuterie, and crackers on an appetizer platter. Or, melt it for fondue, grilled cheese sandwiches, mashed potatoes, and cheese-based soups.

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Sage Derby

Sage Derby

Sage Derby

  • Country: England
  • Cheese Texture/Type: Semi-firm
  • Cheese Milk Type: Cow
  • Cheese Age: 1-3 months
Sage Derby is a vegetarian cheese made from cow's milk. In the seventeenth century, the custom of adding sage (a herb valued at the time for its health-giving properties) to Derby cheese was born. These days, the cheese is blended with spinach juice and dried sage.
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Cacio de Roma

Cacio de Roma

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.
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Chällerhocker

Chällerhocker

Chällerhocker

  • Country: Switzerland
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Cow
  • Cheese Age: 10 months

Made by master cheesemaker Walter Räss at Käserei Tufertschwil in the St. Gallen region of Switzerland, Chällerhocker has achieved cult classic status and is on every cheesemonger’s short list. Chällerhocker is an Appenzeller-inspired cheese and has consistently placed 1st or 2nd in Walter’s region for 15 of the last 20 years. The name Chällerhocker is translated roughly as "sitting in the cellar," a reference to the cheese’s extended aging on wooden boards for a minimum of 10 months.

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Manchester

Manchester

Manchester

  • Country: United States
  • Cheese Texture/Type: Soft; Bloomy Rind
  • Cheese Milk Type: Cow
  • Cheese Age: 2-4 weeks

Using old-world techniques, all of their cheeses are hand-ladled to preserve the delicate characteristics of the curd. They also use uncommonly-long sets to draw out a full, complex flavor, and a low-heat, long pasteurization to maintain that flavor. Many a food critic have observed that if it’s got the Zingerman’s brand on it, you will be able to “Taste the Difference,” and the creamery is no exception.

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Roth Grand Cru Surchoix

Roth Grand Cru Surchoix

Roth Grand Cru Surchoix

  • Country: United States
  • Cheese Texture/Type: Firm
  • Cheese Milk Type: Cow
  • Cheese Age: 9+ months

Winner of the 2016 World Cheese Championship Contest, Roth Cheese’s Grand Cru Surchoix was the first Wisconsin-produced cheese to do so in nearly 30 years. In 1999, the cheese you’re about to taste this month also took Best in Show at the American Cheese Society competition. Grand Cru Surchoix is a small-batch, washed-rind, Alpine-style cheese, made with the freshest raw cow’s milk in imported copper vats and aged in Roth Cheese’s cellars for at least 9 months.

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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!

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