Jumi Schlossberger Alt
L'Amuse Pril Gouda
Zingerman's Bridgewater
Rare Cheese Club Selections - 2025
Please note that occasionally we are able to secure a truly special, hard to find cheese on short notice and may substitute an item.
Featured Cheeses - January 2025
- Country: Switzerland
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 18-23 months
We think the Schlossberger Alt (Aged) we’re featuring this month is among one of the more interesting cheeses in Jumi’s line up. This truly special alpine mountain cheese is produced in 60 pound wheels and aged in caves near the Schlossberger castle in the valley of Emmental for 18-24 months. We found it to have many of the same flavor characteristics as other wonderful mountain cheeses like Comte, offering a rich, brothy, nuttey and buttery flavor profile. With two years of aging, you find that the flavors are well matured and integrated, resulting in a well-balanced and flavorful cheese. A solid eating cheese that will pair nicely with both Chardonnay and Pinot Noir. We loved it and so will you!
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- Country: Netherlands
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 3-6 months
L’Amuse’s Pril is a small batch gouda that has all the big, sweet butterscotch flavors you look for in good goudas, but it’s paste or mouthfeel is what really sets it apart. You’ll find it especially creamy, pretty much melting in your mouth. It’s got a big, lingering, balanced finish. The extra creamy paste makes a great melting cheese for roasted potatoes, macaroni and cheese, gratins and of course, grilled cheese sandwiches. It pairs nicely with bolder flavors in beers, ciders and wines.
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- Country: United States
- Cheese Texture / Type: Soft
- Milk Type: Cow
- Cheese Age: 2-4 weeks
In addition to simply being visually stunning and making an outstanding addition to any cheese tray, this delicious double cream cheese offers a complex flavor and texture profiles. Prior to being cut, it's a sphere of cheese covered in lovely white bloomy mold. When sliced open, tellicherry peppercorns dot the paste which is a light buttery color. Just under the rind, the paste begins to mature, forming a creamy, fluid texture… Think pudding! The center of the paste is drier, chalkier and has a slightly citrus, mushroom flavor. The end result is a buttery, peppery flavor blast offering a super clean mouth feel.
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Featured Cheeses - February 2025
- Country: Portugal
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 7 months
This a raw milk cheese and the cows are entirely grass fed. São Jorge a slightly larger format cheese weighing in at 20-22 pounds and the bright yellow paste is creamy with many little 'eyes'. The distinctive flavor profile is both tangy and vegetal/herbal. São Jorge is cheddary, with tangy, spicy undertones. It pairs very well with fruits and is a great snacking cheese. Milder in flavor, it will go nicely with lighter ales and lagers as well as dry red wines.
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- Country: Spain
- Cheese Texture / Type: Semi-firm; Blue
- Milk Type: Sheep
- Cheese Age: 6+ months
El Abuelo Ruperto has a natural, brine-washed, and edible rind that is a mottled gray color. The semi-firm, pale ivory paste has a chalky, crumbly texture and has some holes throughout. On the nose, it shows intense aromas of savory, wild mushrooms. On the palate, it is all at once earthy, deeply nutty, and toasty, with vibrant acidity and a fruity and spicy finish. It is an ideal accompaniment to dried apricots, chutney, honey, and nuts like Marcona almonds and hazelnuts.
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- Country: United States
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 8-12 months
We’ve elected to showcase the creamery's longest-aged profile of Alpha Tolman this month. Eight to twelve months of aging gives it a bolder flavor profile and a crumblier texture. It’s paste is creamy and the flavors complex, offering notes of carmelized onions, toasted, earthy and sweetgrass notes, and slightly sweet fruit notes. Overall, a savory, nutty, slightly salty profile with a thick, creamy texture and mouthfeel.
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Featured Cheeses - March 2025
- Country: Italy
- Cheese Texture / Type: Semi-soft; Washed Rind
- Milk Type: Cow
- Cheese Age: 5 months
Taleggio has a distinctive square shape and is wiped down weekly with saltwater which makes the rind a healthy orange, pinkish hue. This is a washed rind cheese, and like most washed rind cheeses, you’ll detect a little earthy funkiness in its fragrant aroma. While the aroma is strong, the flavor is actually quite a bit milder. The paste is super creamy, perfect for slathering on a crunchy baguette. Lesser quality Taleggio can sometimes be bitter, a sign they were not completely matured before leaving the caves. Our featured Taleggio is buttery and offers a fruity sweetness which is balanced nicely with a lingering salty finish.
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- Country: France
- Cheese Texture / Type: Soft; Bloomy Rind
- Milk Type: Cow
- Cheese Age: 2-4 weeks
You’ll find Délice des Crémiers a delicate and rich triple crème that will melt your heart and make your cheeks blush! If you care to try the bloomy rind (not everyone does), you find that it provides a slightly salty tang on the finish. Its mouthfeel is as velvety as it gets, buttery cow's milk plus added cream make sure of that. It’s luxurious and indulgent and a world-class desert cheese in its own right. As long as we’re being indulgent, why not pair it with a flute of champagne and fresh berries or an efferevescent lager. Délice des Crémiers also pairs perfectly with fresh fruits like apples, grapes or peaches.
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- Country: United States
- Cheese Texture / Type: Firm; Blue
- Milk Type: Cow
- Cheese Age: 3-6 months
As the name suggests, Red Rock presents a truly visually eye-catching hue. The annatto tinted cave-aged firm, but creamy paste has a few striking blue bolts of color (and flavor) running through it. But it’s not just beautiful to admire on your cheese board, it’s also got a delicate and delicious flavor profile. This naturally bloomy-rinded, traditional cheddar recipe adds a touch of blue which doesn’t dominate the flavor profile, but rather floats above and lingers on the finish. Cheddar meets blue and we love their baby! So will you. Consider pairing Red Rock with your favorite tawny port, cabernet sauvignon, or cider.
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Featured Cheeses - April 2025
- Country: Spain
- Cheese Texture / Type: Semi-soft; Natural Rind
- Milk Type: Goat
- Cheese Age: 30 days
We discovered this rare gem for the first time at the American Cheese Society conference and were caught a bit off guard by its flavor and texture. The Smokin’ Goat is aged just 30 days and as the name would imply, is a semi-soft smoked goat's milk cheese. Its texture is velvety and taste, mild but flavorful. Our curation team feels that the cheese’s smokiness helps to highlight toastier notes in the goat's milk. The flavor lingers long on the palate with hints of wood, smoke and nuttiness.
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- Country: Italy
- Cheese Texture / Type: Semi-soft
- 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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- Country: France
- Cheese Texture / Type: Semi-hard
- 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 this cheese'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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Featured Cheeses - May 2025
- Country: United States
- Cheese Texture / Type: Firm; Wax Rind
- Milk Type: Cow
- Cheese Age: 12 months
Although cheesemaker Jesse Werner is making quite a few outstanding cheeses, we simply had to share their flagship cheese with you. Its aged for 12 months and hand dipped in a bright red wax as the early settlers did. The cheddar flavor is an outstanding balance of sweetness and savory flavors. Many cheddars today are being made sweeter and sweeter, but this cheese is a step away from that trend. We feel Jesse has really captured the right balance of both acidity and umami flavors. Look for a big brothy, savoriness, bold cheddar tang. and a gentle fruity sweetness.
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- Country: Switzerland
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 6 months
Swiss cheesemaker, Reto Güntensperger, is a third-generation cheesemaker from the Saint Gallen Canton in Switzerland. The home in which he grew up was adjacent to the family’s historic Bodmen Dairy. In fact, his bedroom was only a few steps away from the cheesemaking room where the first two generations of cheesemakers, his grandfather and father, handcrafted Appenzeller cheese in a 1,500-liter vat. In 1999, Güntensperger’s father and two brothers purchased and rebuilt an empty, unused dairy in the village of Bütschwil, to expand and modernize their cheese production and ready the company for future family generations. Twenty years later, Kaserei Bütschwil maintains a balance of cheesemaking tradition and efficacy.
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- Country: United States
- Cheese Texture / Type: Soft; Bloomy Rind
- Milk Type: Goat
- Cheese Age: 2 weeks
This soft goat cheese won 1st in its class at the American Cheese Society awards in both 2015 and 2017. It’s a bloomy rind cheese with a wrinkly rind and white paste. The cream line, just under the rind, will age from the outside in and become creamier and creamier as it ages. The paste is soft and melts on your tongue. It's buttery in flavor and as clean as goat cheese comes.
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Featured Cheeses - June 2025
- Country: Spain
- Cheese Texture / Type: Hard
- Milk Type: Cow
- Cheese Age: 16 months
KM 39 is golden in color with a grainy texture and crunchy protein crystals. Aromas and flavors of caramel, tangy tropical fruits like banana and pineapple, roasted nuts, and toasted bread come together to create an incomparable flavor experience and lingering finish that will have you wanting more.
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- Country: Spain
- Cheese Texture / Type: Semi-firm
- Milk Type: Goat
- Cheese Age: 6 months
Piercing the cheese and coating the rind combine to lend black truffle’s distinct aromas and flavors, but in a delicate and balanced way that does not overwhelm the cheese. The cheese itself is milky and mild with a playful duality of sweet and tangy flavors. The marbling of truffle paste adds an earthiness that harmoniously elevates the cheese into a one-of-a-kind taste experience.
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- Country: Switzerland
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 12-15 months
The rind has a lovely ring of mountain flowers around the top. Cut the wheel open and you'll see large 'eyes' evenly dispersed on the face of the cheese. That's where the similarity to emmentaler ends. At three months, this cheese is considered a semi-soft cheese because of its creaminess. A traditional mild, nutty, slightly grassy alpine moutain meadow flavor often associated with mountain cheeses is the underlying flavor throughout but this cheese, but it’s got a little something else going on here too. There’s a fun sweet and sour balance in the finish that makes it a bit more complex and very pleasing. Rahmtaler will pair nicely with a Farmhouse Sour Ale such as Logsdon’s Rakau Boy, a Hoppy Strong Witbier spiked with Brettanomyces and featured in The Rare Beer Club.
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Featured Cheeses - July 2025
- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Goat
- Cheese Age: 6-8 months
The outside of the La Dama Sagrada wheels look very similar to Manchego wheels, prominently displaying their basket weave texture, but this cheese’s paste is more the color of ivory. When you first open the wheel you smell the aroma of sweet, cooked curds and caramel. Since this one is aged six months, the paste is drier, and you'll find it studded with flavor crystals. La Dama’s up-front sweetness is balanced nicely with a little bit of spiciness on the finish. It will pair well with sherry or dry red wines.
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- Country: France
- Cheese Texture / Type: Semi-soft
- Milk Type: Sheep
- Cheese Age: 3-6 months
This washed-rind cheese’s name come from the small town where it’s made, Saint Georges, tucked away in a French region largely known for its medieval castles, like the Romanesque Abbey Church of St. Foy. The town itself is named after Saint George who is mostly depicted in medieval paintings saving a princess from a ruthless dragon. Seems fitting that in the end he should at least have a cheese named after him. Tomme Saint Georges’ paste is moist and creamy. It’s flavor profile reminds us of a sauce or bisque made from sweet cream, chives, and leeks. You might pick up on some breadiness. Consider pairing it with bolder wines and beers and would also work well with prosciutto, honey or dried fruit.
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- Country: Switzerland
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 12 months
This large format cheese arrives in warm burnished brown colored 12-pound wheels that when first opened, offer hints of mushrooms, mineral notes and browned butter. Think roasted hazelnuts and caramelized onions. The cheese maker describes the flavor as 'buttered baked potatoes'. This firm cheese is a bit crumbly, presents flavor crystals, and stands out for its intense savory umami flavors and creamy mouthfeel. It will pair nicely with fortified dessert wines like sherry and port, or a big malty beer like Elevation Brewing Company’s Cabernet Sauvignon barrel aged quadruple, Apes IV, featured in The Rare Beer Club. It will also pair well with bigger flavored white wines like an Alsatian Pinot Gris. The dairy suggests using it in your favorite Cordon Bleu recipe.
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Featured Cheeses - August 2025
- Country: United States
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 4-6 months
Aged for 4-6 months, Flat Rock’s rind is a rich amber hue. Just under the rind the cheese itself is also a rich golden color. The paste is firm but still pliable and supple. It has an assertive aroma and an intense buttery, fruity, toasted hazelnut flavor profile that’s balanced nicely with a touch of lactic acidity and sweet grass. As it warms to room temperature, you can almost taste the terroir where the herd grazed as fragrances of bright vegetation emerge.
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- Country: Italy
- Cheese Texture / Type: Firm
- Milk Type: Sheep
- Cheese Age: 9-12 months
BiancoSardo’s texture is drier, similar to an aged Parmigiano Reggiano, crumbly with heaps of flavor crystals (tyrosine). It’s considered to be an 'old world' cheese. The flavor is savory, sweet from the sheep's milk, slightly herbal/earthy closer to the rind, and tangy while offering a balanced amount of salinity. Though sharp and full flavored, BiancoSardo’s flavor profile and surprisingly creamy mouthfeel will please many palates. A great snacking cheese, it can be chiseled into small wedges or grated over your favorite pastas. It would also be a welcome addition to any panini. Pair it with robust, fruity red wines.
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- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Sheep
- Cheese Age: 4 months
Ombra, unlike any other Spanish sheep’s milk cheese, is a four-month aged small format wheel showing a natural mottled gray rind. The small round wheels, roughly two pounds each, offer a firm snowy white paste. As the cheese ages, it becomes studded with crunchy nuggets of crystalized amino acids and turns a warm buttery color. As the cheese warms to room temperature, butterscotch and bright tropical pineapple notes emerge and lead into a lingering balanced citric and sweet finish. It reminds us a bit of a sheep’s milk Parmigiano, truly distinctive and unusual. Ombra is traditionally served with Rioja.
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Featured Cheeses - September 2025
- Country: Germany
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 4-6 months
Upon opening each 10-pound, washed rind wheel of Alp Blossom, you'll see an even distribution of small 'eyes' in a consistently creamy, butter-yellow paste. The herbs and field blossoms make for a strong floral aroma which also influences the flavor of the cheese. It presents a dense, semi-firm texture, super creamy mouthfeel and herbal and floral notes. It won’t be hard to imagine what these cows were eating just before they were milked! If you want to enjoy this cheese as the locals would, pair it with a glass of Bavarian beer such as a Fürstlich’s Black Forest Pilsner featured in The U.S. and International Variety Beer Club or a dry Riesling. Alp Blossom’s eye-catching appearance will be a stellar addition to any cheese plate, a guaranteed conversation piece to show off your cheese prowess!
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- Country: United States
- Cheese Texture / Type: Soft; Bloomy Rind
- Milk Type: Cow
- Cheese Age: 7-9 weeks
Another 'Northeast Kingdom gem' from the Jasper Hill Creamery, Little Hosmer is a relatively newer cheese from Jasper Hill. L’il Hos may be small, but he’s already racked up a super gold in 2017 at the World Cheese Awards. This is a small format brie (4 ounces), aged 7-9 weeks, with a white bloomy rind. Look for light flavors of mushroom, cabbage, toasted nuts, and fresh cream. The paste is very soft, pliable, and spreadable, and the mouthfeel is super creamy and clean. We found it a milder brie that will appeal to many cheese lovers and novices alike.
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- Country: Italy
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 3-6 months
Toma Piemontese is a semi-firm, cow’s milk cheese. Upon opening the wheel, its paste is a rich buttery yellow hue and mild fragrant earthy aromas are present that remind one of clean soil and grass. The flavor profile confirms the nose. Cow from this region are grazing at a pretty high altitude when they produce the milk to make this cheese and that terroir presents prominently in this Toma. It’s not an overly sweet tasting cheese. The flavors lean more towards earthy, vegetal, and woody notes that present more with age. Toma will pair well with Italian red wines and can melt down nicely into polenta or sauces.
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Featured Cheeses - October 2025
- Country: United States
- Cheese Texture / Type: Semi-firm; Washed Rind
- Milk Type: Cow
- Cheese Age: 5 months
A semi-firm, washed rind cheese aged 5 months, Pawlet is unquestionably one of Consider Bardwell Farm’s most popular of the cheeses. It has a warm buttery-yellow, creamy paste and presents lactic and herbaceous aromas. The flavors are mild, sweet, grassy, a touch floral and nutty. Overall, we find it very balanced and savory. Consider recommends eating Pawlet with whole grain mustard, toast, and a wheat beer. A sound table, snacking cheese that would also pair nicely with olives and crackers.
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- Country: United States
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 9-12 months
Pleasant Ridge is made in the traditional Alpine mountain cheese, like Beaufort or Gruyere, but in a much smaller format (approx. 7 pounds). Aged over a year, flavor crystals have developed and add dimension to its creamy texture. The paste is almost amber in color and the flavors, rich and fruity, almost like blackberries. Sweet grass notes integrate beautifully with rich, slightly salty, fruity notes that linger pleasantly. You’re going to love it. Consider pairing it with a quality aged salami and roasted herbed mushrooms, brandied peach halves, fig preserves or olive jam. Pleasant Ridge Reserve will pain nicely with a crisp Belgian wit like Allegash Brewing’s White or with Moscato de Asti, a refreshing summer wine.
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- Country: Croatia
- Cheese Texture / Type: Firm
- Milk Type: Sheep
- Cheese Age: 12 months
Most of the vegetation eaten by the sheep producing the milk used to make Paška Sirana is naturally salted by the winds that sweep over the nearby sea water, depositing it all over the island. The end result is a savory salinity that’s nicely balanced by the natural sweetness of the sheep's milk. As the cheese ages 12 months, the paste becomes drier and more condensed, offering praline-like crystallizations. Sweet notes become more pronounced with aging bringing out butterscotch notes. Look for a lingering salty, savory tanginess, reminiscent of a long-aged gouda like L'Amuse. If you care to enjoy it as Croatians do, serve it simply drizzled with a high-quality olive oil. It can also be shaved over salads, and eaten with cured meats and stone fruits. It will pair ideally with dry Croatian red wine like Pelješac, or other dry Merlots or Cabernet Sauvignons.
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Featured Cheeses - November 2025
- Country: Spain
- Cheese Texture / Type: Semi-firm
- Milk Type: Goat
- Cheese Age: 2 months
Sant Gil d’Albió Garrotxa is a subtle charmer, offering a delicate tartness that balances the milk’s sweetness nicely. The aroma offers cooked curds, dank cave-like notes, and herbs. The paste is a brilliant white and the rustic rind has a suede like texture and distinctive gray mold which makes it not ideal for eating. Look for a long, smooth finish hinting of nuts and herbs. This mild cheese is a solid table cheese and will be a great addition to any cheese board. We’d suggest crumbling it over salads, eating it with a crusty farmhouse bread with nuts and pears, or added to cooked recipes to lighten any dish. It will also pair nicely with Pinot Gris, Chardonnay, or a Sparkling Ale such as CaliCraft Brewing Company’s Reserve Series Rosé, made with Zinfandel Must & Raspberries and featured in The Rare Beer Club.
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- Country: Canada
- Cheese Texture / Type: Firm; Clothbound
- Milk Type: Cow
- Cheese Age: 12-16 months
Avonlea Clothbound Cheddar is an English style cheddar, cave-aged between 12-16 months and showcasing a traditional bandaged rind with a gorgeous mottled pattern with specks of deep grey. We feel that the rind really influences the flavor of this cheese, that you can taste the sea in every bite of this cheese. Look for big umami flavors and mineral notes contributed by the green, seaside pastures where the cows graze. This cheese has a complex sweet, nutty, fruity tanginess that lingers pleasantly for quite some time. It pairs nicely with pineapple jalapeno jam, but any fruit preserve would complement this cheddar. As this cheese also has a bit of a toasted nut flavors, we like to pair it with marcona almonds or spiced pecans. It works well with sweet white wines or strong stouts and ales.
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- Country: United States
- Cheese Texture / Type: Semi-soft; Blue
- Milk Type: Cow
- Cheese Age: 4 months
Smoked over fruit woods, this blue is super creamy and offers mouthwatering smoky, mellow, earthy flavors. It’s literally going to evaporate on your tongue. Look for a soft, creamy finish. This blue is great paired with smoked meats or melted on a juicy steak or cheese burger. It will round out any cheese plate and is a nice addition to salads too. We love it with roasted vegetables. Moody Blue will pair well with Merlot or a bold Zinfandel like the 2014 Pedroncelli Mother Clone Dry Creek Zinfandel featured in The International Wine of the Month Club’s Premier Series. Roasted porters and imperial stouts will work well with this cheese as well.
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Featured Cheeses - December 2025
- Country: Italy
- Cheese Texture / Type: Semi-soft
- 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 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 in 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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- Country: United States
- Cheese Texture / Type: Soft; Bloomy Rind
- Milk Type: Cow
- Cheese Age: 2-4 weeks
Winner of a 2018 American Cheese Society Blue Ribbon, Trillium is a triple crème, 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 bolder stouts like Spider Bite Brewery’s Boris the Spider, a Russian Imperial Stout featured in The Microbrewed Beer of the Month Club.
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- Country: Spain
- Cheese Texture / Type: Semi-soft; Blue
- 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 adds 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. For something different, try pairing with a dark chocolate or melt it on top of roasted potatoes.
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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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