CHEESE OF THE MONTH SUBSCRIPTION
Hand-selected cheeses, delivered to your door each month,
along with tasting notes and pairing suggestions
Each box contains 1, 2 or 3 hand-selected cheeses each month, ranging from local cheeses to imported cheeses from Europe, the UK and the USA, selected for the optimum tasting experience! Each cheese selected will be a tried & tested favourite of the team here, whether that be a creamy brie, or a soft, salty blue, or a crumbly cheddar (or something else entirely!). Tasting notes and pairing suggestions accompany each box; along with a selection of crackers, grissini, or lavoche. Some boxes may include a little extra treat such as a condiment or local jam. Cheese subscribers will also receive new episodes of the upcoming short video series (top tips & tricks for making platters look AMAZING) by email when released.
ONE CHEESE MONTHLY
TWO CHEESES MONTHLY
THREE CHEESES MONTHLY
WANT TO ORDER A ONE-TIME BOX?
No problem! Simply fill in an order form before the monthly cut-off & we’ll send it out!
An additional $5 fee applies to one-time boxes, for shipping & handling.
MAY 2019 cheese boxes
ORDER BEFORE 15 MAY
BOXES WILL ARRIVE BETWEEN 20-24 MAY
THIS MONTH’S CHEESE SUBSCRIPTION BOXES INCLUDE:
Chevrano (the netherlands / goat’s milk)
This month's featured cheese is the delicious Chevrano made by the Van der Heiden family in Holland - just south of Gouda. This aged goat's milk cheese matures on untreated wooden shelves until the perfect flavour profile is reached - a minimum of 6 weeks, but up to 12 months (according to variety). This particular variety of chevrano is the Van der Heiden's "extra mature" or XO variety, and is matured for 12 months.
English Stilton (UK / cow’s milk)
This particular stilton is made by the Colston Bassett dairy in Nottinghamshire. Colston Bassett is one of the smallest dairies in the United Kingdom. They make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. Thus, the texture of Colston Bassett Stilton is more luscious, creamy and full-bodied and the flavour, more complex and deeper than any other cheese produced with vegetable rennet. It has a close, creamy texture with pale, ivory paste that edges onto amber as it gets close to the rind and a homogeneous distribution of blue coloured veins. The wrinkly rind is slightly sticky, orange-brown in colour, speckled with patches of white mould. Flavour-wise, Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mould and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures.
Fromager d’Affinois (france, cow’s milk)
Fromage d'Affinois is a wonderfully luscious, pasteurized cow's milk, soft-ripened French cheese that is in the double-crème category. Mild and buttery, it's an amazing addition to the Brie world. It's produced from milk that has been specially filtered to break down some of the fat content; yielding a lighter, smoother, silkier texture than other Brie. Whereas Brie takes eight weeks to make, Fromage d'Affinois takes just two. When ripe the cheese has a runny texture that coats like icing. The rind is flawless and adds flavor to the sweetness of the cheese.
ONE CHEESE BOX: Chevrano
TWO CHEESE BOX: Chevrano + Stilton
THREE CHEESE BOX: Chevrano + Stilton + Fromager d’Affinois
All boxes include either crackers, grissini or lavoche
JUNE CHEESE BOXES WILL BE OPEN TO ORDER FROM 27 MAY
ABOUT LAST MONTH’S SUBSCRIPTION BOXES:
Brillat Savarin (france / cow’s milk)
A French “white mould” cheese, looks similar to a brie or camembert, with a soft texture and slightly stronger aftertaste. This cheese was reputably Napoleon’s favourite cheese, and was named after the French philosopher who famously coined the phrase “You are what you eat”.
Fourme D’Ambert (france / cow’s milk)
A French blue cheese, soft and mild, with a sweet & salty aftertaste.
English Cave-Aged Cheddar (UK, cow’s milk)
As the name suggests, this 12month cheddar is literally aged in a cave! Made at the cheesery at Dorset, and aged in caves in Somerset, this cheddar is just a little crumbly, with plenty of vintage flavour.