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. 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 chèvre 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.