Six Months of American Cheese
This is the ultimate gift for cheese lovers. Each month, we'll ship a selection of America's best artisan cheeses right from the dairy to your door. The six-month subscription offers a generous taste of celebrated regional favorites and a fine balance of flavors, textures and styles. Wine-pairing and serving suggestions accompany each shipment. Shipped chilled. Approx. 8 lb. 5.4 oz. cheese total. Made in USA. A Williams-Sonoma exclusive. Month 1 (December 11-21, 2012) Beehive Cheese Company, Utah Teahive, a smooth and creamy cow's milk cheese with a rich aroma of orange blossoms. Its rind is rubbed with black tea and bergamot before aging for 5 to 8 months. 8 oz. Barely Buzzed, a buttery semi-firm cow's milk cheese that is hand rubbed with a blend of espresso and lavender and then aged 7 months. 8 oz. Beehive Rusks, triangular whole-grain crackers made with dried cherries, honey, seeds and nuts. Slide Ridge Private Reserve High-Altitude Honey, thick, light wildflower honey. 3 oz. Month 2 (January 15-25, 2013) Zingerman's Creamery, Michigan Bridgewater, a double-cream ripened cow's milk disk, sparkling with cracked black pepper (6 oz.). Lincoln Log, based on a French Bucheron cheese, is a dense and creamy mold-ripened goat's milk cheese with delightful lemony notes (8 oz.). Manchester, a velvety double-cream cow's milk disk, matures from soft and mild to dense and firm with a pronounced tang (6 oz.). Month 3 (February 12-22, 2013) Pedrozo Dairy and Cheese Company, California Black Butte, a firm raw cow's milk cheese produced only in springtime, when pastures in full bloom-the secret to its robust, grassy flavors and deep golden hue. 8 oz. Tartufello, an Italian-inspired semi-firm raw cow's milk cheese flecked with rich, earthy black truffles; aged 60 days it has herbaceous flavor balanced with the heady, pungent notes of truffle. 8 oz. Tipsy Cow, a robust, slightly fruity cheese that is flavored and stained by Petit Syrah from the nearby Sierra Foothills; there's just a hint of tannic bite on the finish. 8 oz. Month 4 (March 19-29, 2013) Saxelby Cheesemongers, New York Old Man Highlander, a rustic semi-firm to firm raw cow's milk gouda-style cheese from Calkins Creamery in Pennsylvania. Cave aged 3 to 5 months, it has a vibrant flavor with a bit of sharpness. Normally 8 oz. Shepsog, a mixed sheep's and cow's milk cheese that's cave aged at Grafton Village Cheese in Vermont for over six months to develop its delicious sweet, nutty and caramel flavors. 8 oz. Reading Raclette, a semi-firm raw cows' milk cheese from Spring Brook Farm in Vermont. Washed with saltwater brine as ages for three to four months, it has a heady fruity, salty, milky flavor and a melt-in-your-mouth texture. 8 oz. Month 5 (April 30-May 10, 2013) Sweet Grass Dairy, Georgia Green Hill, a double-cream soft-ripened Camembert-style cow's milk cheese with a bloomy rind, a soft, creamy texture and rich, buttery flavor. 8 oz. Asher Blue, an aged blue cheese with a golden hue, earthy, meaty and mushroomy bouquets and a creamy, buttery flavor. Georgia Gouda, a semisoft cow's milk cheese made in the Dutch style and aged 60-90 days, with a paste more creamy and buttery than typical Gouda and a sweet, nutty flavor. Month 6 (June 4-14, 2013) Looking Glass Creamery, North Carolina Chocolate Lab, a washed-rind cow's milk cheese finished with a rub of dark cocoa and chocolate stout from the Lexington Ave. Brewery; 12 oz. Ellington, named for famed Asheville architect Douglas Ellington, is a French-style ripened chevre with a light ash layer; 7.5 oz. Pack Square, a semisoft cow's milk cheese with a bloomy rind, an earthy flavor and a texture that softens, from firm to creamy, as it ripens; 6 oz.