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Three Months of American Cheese

Enjoy a selection of America's best artisan cheeses delivered right from the dairy to your door in three monthly deliveries. The unique cheese offer a generous taste of celebrated regional favorites and a fine balance of flavors, textures and styles. Total weight over 4 lbs. Approx. 4 lb. cheese total. Shipped chilled. A Williams-Sonoma exclusive. Month 1: August 6-16 Zingerman's Creamery, Michigan A trio of flavorful, exceptionally creamy cheeses from the highest-quality cow's and goat's milks. 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. Total weight 22 oz. Month 2: September 3-September 19 Vermont Cheese Collection Three cow's milk cheeses crafted by Vermont producers and aged at Jasper Hill Farm in Greensboro, Vermont. Bayley Hazen Blue, Jasper Hill Farm's flagship cheese, is a creamy, very approachable, mildly sweet and salty blue made from the raw milk of Ayrshire cow. 8 oz. Cabot Clothbound Cheddar, Cabot Creamery's award-winning Old English-style cheddar, made from cow's milk, has a lingering nutty, fruity, buttery flavor and a glorious, slightly crystalline texture. 8 oz. Weybridge has a lightly aged medallion with a bloomy rind, and showcases the distinctive milk of the Scholten Family Farm's Dutch Belt cows. 4.5 oz. Total weight 20.5 oz. Month 3: October 8-October 18 Pedrozo Dairy and Cheese Company, California Farmstead cheeses handcrafted by Tim Pedrozo and his wife, Jill, using milk from the Holstein and Jersey cows that graze on their Sacramento Valley farm. Black Butte, a firm, raw cow's milk cheese is produced only in springtime, when the pastures are in full bloom - the secret to its robust, grassy flavors and deep golden hue; 8 oz. Tartufello, an Italian-inspired semi-firm cheese begins with raw cow's milk, to which black truffles are added as the curd is forming. After 60 days of aging, the herbaceous flavor of the cheese is perfectly 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. Total weight 24 oz.
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