Enjoy a selection of America's best artisan cheeses delivered right from the dairy to your door in three monthly deliveries. Each month brings three unique cheeses that offer a generous taste of celebrated regional favorites and a fine balance of flavors, textures and styles. Wine-pairing and serving suggestions accompany each shipment. Approx. 4 lb. 7 oz. cheese total. Shipped chilled. A Williams-Sonoma exclusive. Month 1: June 4-14 (delivered in time for Father's Day) 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. Month 2: July 9-19, 2013 Nicolau Farm, California Capra Stanislaus, a versatile goat's milk cheese that's aged for up to three months, giving it a firm texture, creamy aroma and sweet delicate flavor with a hint of nuttiness. 8 oz. Quattro Pepe, a handmade goat's milk cheese whose sweet creamy flavor and firm texture are highlighted by the spicy crunch of red, green, black and white peppercorns. 8 oz. Bianchina, a blend of cow's milk and goat's milk creates a rich bloomy rind cheese whose toothsome texture and soft, milky flavor give it the character of a firm cream cheese. 8 oz. Month 3: August 6-16, 2013 Zingerman's Creamery, Michigan Great Lakes Cheshire, an aged raw cow's milk cheese from cheesemaker John Loomis, with an ivory paste, thick yet slightly crumbly texture and buttery, nutty flavor with hints of citrus. 8 oz. Detroit Street Brick, a pasteurized goat's milk cheese made with kid rennet and green tellicherry peppercorns and aged two weeks to develop its fluffy white-mold rind, fudgy texture and bright peppery flavor. 8 oz. Little Napoleon, made from pasteurized goat's milk, molded into rounds and aged for two weeks to develop a beautiful amber mold rind. It has a dense, creamy texture, and slightly tart, earthy flavor. Two 3-oz. rounds.
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