Four Months of European Cheese
Our European cheese collections take you on a journey through the taste and tradition of cheese-making in Italy, France, Spain and England, showcasing each country's unique terroir and distinctive flavor profile, from luscious triple-cremes and pungent blues to complex aged cheddars. Each monthly delivery offers a generous taste of celebrated regional favorites. Wine-pairing and serving suggestions accompany each shipment. Approx. 6 lb. 6 oz. cheese total. Shipped chilled. Month 1 (December 10-20, 2013) Italian Cheese Collection Robiola: In its many varied forms, robiola, from the Langhe area of Piedmont, is a deep-rooted and beloved regional tradition. This version blends cow's milk with rich sheep's milk, each adding its own distinct characteristics for a lush, supple cheese with layers of flavors ranging from fresh cream, yeasts, grasses, butter and barnyard hay. 8.8 oz. Brunet: A dense, cake-like, creamy pasteurized goat's milk cheese from Piedmont, featuring a bloomy rind and a robust, milky flavor that make it a great match for sparkling wines. 8 oz. Pecorino di Rocca: This Tuscan sheep's milk cheese has a slightly grassy aroma, a sweet, nutty flavor, and a firm yet moist, crumbly texture. 12 oz. Month 2 (January 7-17, 2014) French Cheese Collection Cremeux de Citeaux: A triple-creme cow's milk cheese featuring an incredibly creamy, thick consistency, this buttery beauty has a bouquet of toasted nuts, mushrooms and truffles. 7 oz. Fourme d'Ambert: This milky, dense, pasteurized cow's milk blue cheese is laced with seductive notes of heavy cream. 8 oz. Jeune Autize: A raw washed-rind goat's milk cheese made in small batches by a single farmer. Earthy and pungent, it has a dense, supple texture and mild, buttery flavor with hints of goat's milk and lemon. 8 oz. Month 3 (February 4-14, 2014) Spanish Cheese Collection Farmstead Manchego: Made with the raw milk of La Mancha sheep-as Spanish law dictates for Manchego-this cheese is aged for six months and has a wonderfully flaky texture and a buttery, nutty aroma; its taste is of olives, hazelnuts and herbs. 8 oz. Odre: From famous Spanish cheesemaker Josep Cuixart, this bloomy-rind sheep's milk cheese is reminiscent of Camembert, with a mild, buttery aroma, semisoft texture and sweet, milky flavor. 10.6 oz. Nevat: A goat's milk cheese with a bloomy rind, a slightly crumbly texture and a bright, pleasantly tart flavor profile. 7.5 oz. Month 4 (March 4-14, 2014) Quicke's Traditional Cheddar Collection, Devon, England Raw Milk Cheddar: From cheesemaker Mary Quicke, this cloth-bound cheddar is crafted with unpasteurized milk from her pasture-grazed herd, which adds sharp complexity to its balanced, creamy flavors. 8 oz. Oak-Smoked Cheddar: This clothbound cheddar is matured for a year, then cold-smoked for 18 hours over oak chips derived from trees on Quicke's estate, producing very subtle smoky, creamy flavors. 8 oz. Vintage Cheddar: A gold-medal winner at the British Cheese Awards, this small-batch cloth-bound farmstead cheddar is matured for over two years, yielding a firm texture and complex creamy, buttery flavor. 8 oz.