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. Total weight 4 lbs., 9.5 oz. Month 1: 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 2: 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 3: 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.
Customer Reviews for Three Months of American Cheese