Three Months of American Cheese

Three Months of American Cheese

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  • Enjoy a selection of America’s best artisanal cheeses delivered right from the dairy to your door in three monthly deliveries. The unique cheeses from New England, Califonia and Utah offer a generous taste of celebrated regional favorites and a fine balance of flavors, textures and styles. To complement the cheeses, month 1 includes salami and artisanal crackers and month 2 includes crackers.

    • Approx. 3 lb. 12 oz. cheese total.
    • Wine pairing and serving suggestions accompany the cheeses.
    • Shipped chilled.

    Month 1: Delivered between August 5 and August 15, 2014

    Beehive Cheese & Creminelli Salami Collection, Utah

    • Aggiano is a grana-style cheese with a crumbly texture and flavor profile reminiscent of Parmigiano-Reggiano. 12 oz.
    • Salami Casalingo, or “salami of the house,” is made in the traditional Italian style with coarse-ground pork from naturally raised heritage breed pigs; hand-selected organic spices enhance its sweetness. 5.5 oz.
    • Beehive Rusks are whole-grain crackers made with dried cherries, seeds, nuts, sea salt and Utah wildflower honey, all wonderful flavors to accompany cheese. 4 oz.

    Month 2: Delivered between Sept. 2 and Sept. 12, 2014

    Point Reyes Farmstead Cheese Collection, California

    • Original Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its fudgy texture, mellow flavor and sweet, salted-caramel finish. 1 lb.
    • Tangy Toma has a buttery texture and grassy notes reminiscent of the fields where the cattle graze on the California coast. 1 lb.
    • Rustic Bakery sea salt crackers. 6 oz.

    Month 3: Delivered between Oct. 7 and Oct. 17, 2014

    Best of Cellars at Jasper Hill Collection, Vermont & New Hampshire

    • Landaff is a mild cheese cave-aged 4-5 months from Landaff Creamery in New Hampshire’s White Mountains. The semi-firm cheese melts beautifully, and offers balanced, complex flavors with a bright buttermilk tang. 8 oz.
    • von Trapp Oma: A soft, buttery washed-rind raw cow's milk cheese made by Dan and Sebastian von Trapp at their family farm in Waitsfield, Vermont. Pungent yet sweet, it has a soft, butter paste and robust, earthy character. 8 oz.
    • Weybridge is a young cheese, aged 21 days, with a thin, mushroomy rind and bright, tangy, citric flavors. 4 oz.
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