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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 Italy, France and England, 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. cheese total. Shipped chilled. A Williams-Sonoma exclusive. Month 1: August 6-16, 2013 La Bottera Italian Cheese Collection Enjoy a trio of artisan cheeses from Piedmont, Italy handcrafted by Anna and Mario Sarale. Ciabra in Foglie di Castagno: Luxuriously soft and rich, this goat's milk cheese is wrapped in chestnut leaves, which enhance its mellow flavors with subtle mossy tones and a fresh, grassy aroma. 9.4 oz. Runcherin: This bloomy-rind cheese combines the rich milk of cows, sheep and goats. It's soft and sweet, with a heavenly aroma of fresh milk and hazelnuts. 8 oz. Blu Bottera: More delicate and mellow than most blue cheeses, this bloomy rind cheese is aged for 60 days, giving it a subtle, spicy flavor and soft, creamy interior with velvety pockets of blue. 8.8 oz. Month 2: September 3-13 French Cheese Collection Three varieties from renowned French cheesemaker and affineiur Pascal Beillevaire. Secret du Covent: Originally made by nuns at La Coudre Abbey in Pays de la Loire, "secret of the convent" is a raw cow's milk cheese with a semifirm texture, white paste and creamy flavor with earthy hints of grass. The washed-rind cheese is aged 90 days. 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. 6.5 oz Morbier: A mild, smooth-textured cow's milk cheese characterized by the dark vein of vegetable ash streaking through its middle, a nod to the traditional roots of Morbier production in the Franche-Comte region. Aged 2 to 3 months, it is pungently aromatic, with a nuanced boldness balanced by flavors of grass and cream. 8 oz. Month 3: October 8-18 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.
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