Month 1: Beehive Classic Cheese Collection

Barely Buzzed: Aged for 7 months, this buttery, semi-firm cow's milk cheese is hand rubbed with ground espresso and lavender, adding exotic nutty flavor to the award-winning cheese. (12 oz.)
Seahive: Inspired by ocean breezes, this semi-firm cow's milk cheese is rubbed with local honey and sea salt. The full-bodied cheese has a fruity, sweet undertone. (12 oz.)
Big John's Cajun: This spicy hand-rubbed cheese packs a punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, it features the perfect combination of sweet creaminess and zesty spice. (12 oz.)

Month 2: Taste of Vermont Cheese Collection

Alpha Tolman: Similar to Gruyère and Appenzeller, this alpine-style cow's milk cheese is made using an original recipe developed by cheesemaker Mateo Kehler. Aged 8–12 months, the firm cheese has a smooth, savory aroma and a sweet, rich flavor with hints of toasted nuts. (6 oz.)
Bayley Hazen Blue: Jasper Hill Farm's flagship cheese is a creamy, approachable, mildly sweet and salty blue, made from the raw milk of Ayrshire cows. The cheese is aged 3–6 months for a mellow, nutty flavor and velvety creaminess that's reminiscent of fresh butter. (8 oz.)
Little Hosmer: Beneath its thin, bloomy rind lies a gooey, creamy core with notes of cauliflower, mushroom and toasted nuts – qualities that have earned this award-winning cheese a cult following. (4 oz.)
Cabot Clothbound Cheddar: This award-winning Old English–style cheddar is created using milk from the Kempton Farm in Peacham, Vermont. Aged 10–13 months, it has a hearty, slightly crystalline texture and lingering nutty flavor with hints of caramel. (6 oz.)

Month 3: Nicasio Cheese Collection

Formagella: Made in 3" rounds with velvety white exteriors, this mild brie-style cheese features notes of roasted pine nuts and butter. (10 oz.)
Nicasio Reserve: Aged for 6 months, this gold medal–winning organic Swiss Italian alpine cheese has buttermilk, mushroom and almond notes. (8 oz.)
Nicasio Square: This full-flavored Italian Taleggio–style cheese features notes of sautéed onion, mushrooms and garlic. It has won numerous awards and was a Top 5 finisher in its class at the World Cheese Championship. (6 oz.)

Month 4: Italian Classic Cheese Collection

Taleggio Vero DOP: Produced in the mountains of Val Taleggio, this versatile washed-rind cow's milk cheese is famous for its pungent aroma and delicious flavor. (8 oz.)
Grana Padano DOP: Similar to Parmigiano-Reggiano, this cow's milk cheese is less crumbly and more mild than its longer-aged relative. (8 oz.)
Fiore Sardo DOP: Crafted according to centuries-old traditions, this sheep's milk cheese is firm and rustic, with notes of fruit and burnt caramel. (8 oz.)

Month 5: Best of Point Reyes Cheese Collection

Original Blue: A classic California blue cheese, this variety is prized for its bold flavor with hints of sweet, fresh milk and a tangy, peppery finish. (6 oz.)
Toma: This semi-firm cheese has a creamy, buttery flavor and a grassy, tangy finish that recalls the fields where the cattle graze on the Northern California coast. (6 oz.)
White Cheddar: White Cheddar: This cheese features a rich, creamy texture and sweet, milky flavor with a pleasantly sharp edge. (8 oz.)

Month 6: Cascadia Creamery Cheese Collection

Sleeping Beauty: Aged up to 100 days, this alluring natural rind raw-milk cheese is rich and buttery with a supple sharpness. (6 oz.)
Sawtooth: This semi-soft, washed rind raw-milk cheese has a smooth texture and a delightfully complex flavor with hints of fruit and peaty notes from the washed rind to give it just enough funk. (6 oz.)
Glacier Blue: Offering luxurious texture and rich, savory flavor, this natural rind raw-milk cheese is coined "the Gateway Blue," because it may very well convert you to a blue lover, if you weren't before. (6 oz.)
Raw-milk cheeses are certified organic by Oregon Tilth.

Month 7: Deer Creek Aged Cheddar Flight

3-Year Reserve Certified Premium Double A-Grade Cheddar: This expertly balanced cheese has a smooth, clean, full-aged cheddar flavor. (6 oz.)
5-Year Private Reserve Grade-A Specialty Cheddar: This nuanced cheese starts with fresh acidic notes that blossom into bold, savory aged cheddar flavors with a mild hint of bitter on the finish. (6 oz.)
7-Year Proprietor's Grand Reserve: Perfectly balanced in taste, texture and body, this one-of-a-kind cheddar begins with a bright flavor that opens into a complex creaminess with notes of herbs and citrus on the finish. (6 oz.)

Month 8: Spanish Cheese Collection

Manchego: Made with the raw milk of La Mancha sheep – as Spanish law dictates for authentic Manchego – this smooth, firm cheese is aged for several months, yielding a wonderfully flaky texture and a rich, tangy-sweet flavor with a smooth, nutty finish. (8 oz.)
Ibores: From the rugged province of Extremadura, this firm goat's milk cheese is rubbed with pimentón and olive oil for two months of aging, developing a warm flavor and a zesty, tangy finish. (8 oz.)
La Peral: Made from cow's milk and sheep's milk cream in the northern village of Illas, this rare cheese is aged for 60 days in Asturian caves until blue veining begins to develop. Its slightly crumbly texture becomes creamier in the finish. (8 oz.)

Month 9: Cellars at Jasper Hill Cheese Collection

Harbison: Awarded Best American Cheese at the World Cheese Awards in 2015, this spoonable, soft-ripened cheese is woodsy and sweet, balanced with lemon, mustard and vegetal flavors. It arrives cinched with a strip of local spruce cadmium bark. (9 oz.)
Bayley Hazen Blue: Jasper Hill Farm's flagship cheese is a creamy, very approachable mildly sweet and salty blue, made from the raw milk of Ayrshire cows. The cheese is aged 3–6 months for mellow, nutty flavor and a velvety creaminess that's reminiscent of fresh butter. (8 oz.)
Cabot Clothbound Cheddar: Made by Cabot Creamery and cave ripened by The Cellars at Jasper Hill, this English-style bandaged cheddar offers notes of caramel and a unique crystalline texture. (6 oz.)
Whitney: A younger cheese, this variety has a dense, supple paste and a peachy wine-washed rind. Its aromatics are deeply toasty, with notes of cooked onion and crispy-skinned roasted chicken. (6 oz.)

Month 10: Williams Sonoma Cheese Collection

Beevino Wine Cheese: This sweet, creamy semi-firm cheddar is rubbed with red wine must to create rich flavor. It goes well with red wine, dark chocolate and berries. (12 oz.)
Promontory White Cheddar Cheese: This sweet and creamy semi-firm cheddar has snappy, fruit-forward notes that pair well with toasted nuts, chocolate and berries. (12 oz.)
Trufflehive Cheese: This distinctive cheddar is flavored with truffle carpaccio to give it delectable rich truffle notes. (12 oz.)

Month 11: Farmhouse Cheese Collection

Harbison: Awarded Best American Cheese at the World Cheese Awards in 2015, this spoonable, soft-ripened cheese is woodsy and sweet, balanced with lemon, mustard and vegetal flavors. It arrives cinched with a strip of local spruce cadmium bark. (9 oz.)
Little Hosmer: Beneath its thin, bloomy rind lies a gooey, creamy core with notes of cauliflower, mushroom and toasted nuts – qualities that have earned this award-winning cheese a cult following. (4 oz.)
Alpha Tolman: Similar to Gruyère and Appenzeller, this alpine-style cow's milk cheese is made using an original recipe developed by cheesemaker Mateo Kehler. Aged 8–12 months, the firm cheese has a smooth, savory aroma and a sweet, rich flavor with hints of toasted nuts. (6 oz.)
Jan's Crisps: Thin, crunchy and packed with cranberries and pistachios, these sofi™ award–winning crackers are the perfect complement to cheese. (4 oz.)

Month 12: French Cheese Collection

Langres: Similar to pungent Époisses, but more subtle and complex, this cheese has a dense, buttery texture and signature top dent that's traditionally filled with Champagne before eating. (6.35 oz.)
Tomme des Pictons: Close in flavor to a classic French Morbier, this sharp, semi-firm cow's milk cheese features a washed rind and decorative ash line through the center. (8 oz.)
Comté: Also known as Gruyere de Comté, this unpasteurized cow's milk cheese is considered one of the finest in the world, with a silky pale-yellow interior that's nutty and milky with subtle herbal notes. (8 oz.)

12 Months of World Cheese Subscription