12 Months of World Cheese Subscription

Delight your favorite cheese lover with 12 months of outstanding selections from the finest artisanal cheesemakers in the world. This distinctive collection includes 38 popular varieties from Italy, Spain, France and the United States. Featuring cow's milk, goat's milk and sheep's milk cheeses, the assortment is a wonderful addition to happy hour and makes a memorable gift.

• Shipped chilled.
• Because the items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.

Monthly Deliveries (see More Info tab for individual cheese details):

Month 1, Beehive Classic Cheese Collection

Three of our all-time favorite varieties from the family-operated creamery in Utah, where every cheese is handcrafted in small batches using local milk from a fourth-generation dairy. (2 lb. 4 oz. total)

Month 2, Taste of Vermont Cheese Collection

Four exceptional cow's milk varieties hail from Vermont's best local dairy farms. Handcrafted by farmstead cheesemakers and aged with care in the Cellars at Jasper Hill Farm, each cheese offers a different flavor profile and texture. (approx. 1 lb. 8 oz. total)

Month 3, Nicasio Cheese Collection

The third generation of the Lafranchi family specializes in crafting certified organic farmstead cow's milk cheese in Northern California. This assortment features three delicious varieties. (1 lb. 8 oz. total)

Month 4, Italian Classic Cheese Collection

These Italian favorites are handcrafted in small batches and designated DOP (Denominazione di Origine Protetta), certifying they are made and aged in a specific location using traditional methods. (1 lb. 8 oz. total)

Month 5, Best of Point Reyes Cheese Collection

Since 1959, the Giacomini family creamery just north of San Francisco has produced exceptional cheese that has won awards around the world. This assortment features three delicious varieties. (1 lb. 4 oz. total)

Month 6, Cascadia Creamery Cheese Collection

Handcrafted in Washington state, these old-world artisanal cheeses are made with the finest certified organic Jersey cow's milk. They're all aged in a lava tube cave that offers the ideal temperature and humidity to achieve peak aroma and flavor. (1 lb. 2 oz. total)

Month 7, Deer Creek Aged-Cheddar Flight

These hand-selected, award-winning varieties are among the best Wisconsin has to offer. This collection features three graded cheddars that showcase the area's rich cheesemaking heritage. (1 lb. 2 oz. total)

Month 8, Spanish Cheese Collection

Savor a taste of Spain with a trio of traditional artisan cheeses aged to peak ripeness. This collection showcases sheep's milk, goat's milk, and a blend of cow's milk and sheep's cream in three distinct varieties. (1 lb. 8 oz. total)

Month 9, Cellars at Jasper Hill Cheese Collection

Four exceptional cow's milk varieties hail from Vermont's best local dairy farms. Handcrafted by farmstead cheesemakers and aged with care in the Cellars at Jasper Hill Farm, each cheese offers a different flavor profile and texture. (approx. 1 lb. 7.4 oz. total)

Month 10, Williams Sonoma Cheese Collection

This satisfying selection from Utah-based Beehive Creamery includes three delicious varieties made with premium ingredients like Cabernet Sauvignon, wildflower honey and black truffles. Family owned and operated, the creamery handcrafts all of its cheese in small batches using local milk from a fourth-generation dairy. (2 lb. 4 oz. total)

Month 11, Farmhouse Cheese Collection

This collection showcases four extraordinary cow's milk cheeses from Vermont's finest local dairy farms. Each is handcrafted by farmstead cheesemakers, then aged with care at the Cellars at Jasper Hill – an artisan cheese partnership in Greensboro that creates sustainable business opportunities for local dairy farmers. (1 lb. 7 oz. total)

Month 12, French Cheese Collection

These three artisanal French varieties are handcrafted in the Champagne-Ardenne, Pays de le Loire and Jura Massif regions using fresh, local cow's milk. Each one proudly reflects the country's long-held culinary heritage. (1 lb. 6 oz. total)

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.)

Receiving Instructions

• Cheese ships chilled with gel packs. Upon receipt, store in refrigerator for up to 2 weeks. Cheese is best stored in vegetable bin or container away from refrigerator fan.

Serving Instructions

• To experience the cheese's full flavor, serve at room temperature. We recommend leaving cheese in packaging as it comes to room temperature to prevent oxidation, which may affect flavor.
• Wrap leftover cheese in parchment paper or waxed paper and store in refrigerator. We do not recommend using plastic wrap.

Month 1: Beehive Classic Cheese Collection

• Barely Buzzed: Pasteurized cow's milk, salt, coffee, canola oil, cheese cultures, vegetarian rennet, lavender.
• Seahive Cheese: Pasteurized cow's milk, wildflower honey, salt, Redmond sea salt, cheese cultures, vegetarian rennet.
• Big John's Cajun: Pasteurized cow's milk, salt, canola oil, cheese cultures, vegetarian rennet, cayenne pepper, spice.

Month 2: Taste of Vermont Cheese Collection

• Alpha Tolman: Raw cow's milk, cultures, rennet, salt.
• Bayley Hazen Blue: Raw cow's milk, cultures, rennet, salt.
• Little Hosmer: Pasteurized cow's milk, salt, rennet, cultures.
• Cabot Clothbound Cheddar: Pasteurized cow's milk, cultures, microbial rennet, salt.

Month 3: Nicasio Cheese Collection

• Formagella: Pasteurized organic cow's milk, salt, enzymes.
• Nicasio Reserve: Pasteurized organic cow's milk, salt, enzymes.
• Nicasio Square: Pasteurized organic cow's milk, salt enzymes.

Month 4: Italian Classic Cheese Collection

• Taleggio Vero DOP: Raw cow's milk, salt, rennet.
• Grana Padano DOP: Raw cow's milk, salt, rennet.
• Fiore Sardo DOP: Raw sheep's milk, salt, rennet.

Month 5: Best of Point Reyes Cheese Collection

• Original Blue: Cultured raw cow's milk, salt, enzymes (microbial), penicillium roqueforti.
• Toma: Cultured pasteurized cow's milk, kosher salt, enzymes (microbial).
• White Cheddar: Cultured milk, enzymes, salt.

Month 6: Cascadia Creamery Cheese Collection

• Sleeping Beauty™: Raw certified organic cow's milk, salt, rennet, cultures.
• Glacier Blue®: Raw certified organic cow's milk, salt, rennet, cultures.
• Sawtooth™: Raw certified organic cow's milk, salt, rennet, cultures.

Month 7: Deer Creek Aged Cheddar Flight

• 3-Year Reserve Certified Premium Double A-Grade Cheddar: Pasteurized milk, cheese cultures, salt, enzymes.
• 5-Year Private Reserve Grade-A Specialty Cheddar: Pasteurized milk, cheese cultures, salt, enzymes.
• 7-Year Proprietor's Grand Reserve: Pasteurized milk, cheese cultures, salt, enzymes.

Month 8: Spanish Cheese Collection

• Manchego: Sheep's milk, rennet, salt.
• Ibores: Goat's milk, rennet, salt, pimento, olive oil.
• Le Peral: Cow's milk, sheep's cream, rennet, salt.

Month 9: Cellars at Jasper Hill Cheese Collection

• Harbison: Pasteurized cow's milk, salt, rennet, cultures.
• Bayley Hazen Blue: Raw cow's milk, salt, rennet, cultures.
• Cabot Clothbound: Pasteurized cow's milk, cultures, salt, enzymes.
• Whitney: Raw cow's milk, salt, rennet, cultures.

Month 10: Williams Sonoma Cheese Collection

• Beevino Wine Cheese: Pasteurized cow's milk, salt, Cabernet Sauvignon wine must, cheese cultures, vegetarian rennet.
• Promontory White Cheddar Cheese: Pasteurized cow's milk, salt, cheese cultures, vegetarian rennet.
• Trufflehive Cheese: Pasteurized cow's milk, salt, wildflower honey, black truffle carpaccio, cheese cultures, truffle salt, vegetarian rennet.

Month 11: Farmhouse Cheese Collection

• Harbison: Pasteurized cow's milk, salt, rennet, cultures.
• Little Hosmer: Pasteurized cow's milk, salt, rennet, cultures.
• Alpha Tolman: Raw cow's milk, salt, rennet, cultures.
• Jan’s Crisps: Wheat flour (unbleached unbromated enriched wheat flour, malted barley flour, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), honey, buttermilk solids (whey solids, buttermilk powder), cranberries (cranberries, sugar, expeller-pressed sunflower oil), brown sugar, pumpkin seeds, sesame seeds, flaxseed, pistachios, baking soda, salt, rosemary.

Month 12: French Cheese Collection

• Langres: Pasteurized cow's milk, salt, rennet, annatto extract (color).
• Tomme des Pictons: Pasteurized cow's milk, lactic starter, rennet, salt.
• Comté: Raw cow's milk, salt, lactic ferments, rennet.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.