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Three Months of European Cheese

Our European cheese collection takes you on a journey through the taste and tradition of cheese-making in England, France and Italy, showcasing each country's unique terroir and distinctive flavor profiles. Each monthly delivery offers a generous taste of celebrated regional favorites. Wine-pairing and serving suggestions accompany each shipment. Approx. 4 lb. 10 oz. cheese total. Shipped chilled. Month 1: October 8, 2013 - October 18, 2013 Quicke's Traditional English Cheddar Collection 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. Month 2: November 12, 2013 - November 22, 2013(in time for Thanksgiving) French Cheese Collection Camembert: From affineur Rodolphe le Meunier, this classic soft-ripened cow's milk cheese from Normandy is aged two months to develop a white, bloomy edible rind, a creamy paste and salty, buttery mushroomy flavors. 8.8 oz. Galet du Cher: A pasteurized goat's milk round from the Loire Valley, with a ridged exterior dusted in vegetable ash, a white crumbly interior and a distinctive fresh, clean goat's milk flavor. Aged four weeks by affineur Rodolphe le Meunier. 8 oz. Brun de Noix: The rind of this semifirm raw cow's milk cheese from cheesemaker Pascal Beillevaire is washed with walnut liqueur before the cheese is aged 8 to 10 weeks, creating its distinctive brown exterior, light brown paste and sweet, meaty flavor overtones. 6.75 oz. Month 3: December 10, 2013 - December 20, 2013 (in time for Christmas) Italian Cheese Collection La Losetta: Aromas of fresh milk, herbs and hay permeate this semisoft pasteurized sheep's-cow's milk cheese from the Cuneo area of Piedmont. A bloomy rind and a creamy texture set it apart from other young cheeses. 6.5 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.
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