February's cheese club is all about variety: three distinctly different cheeses that together form a ready-made cheese plate. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Kunik from Nettle Meadow Farm - Thurman, New York
Kunik is a dreamy triple cream cheese made from goats' milk spiked with fresh Jersey cream in the Adirondack Mountains at Nettle Meadow Farm. When young, Kunik has the texture of cold butter, and is light, tangy, and similar to crème fraîche in flavor. As it ripens, it becomes more supple, loose, and gamey, the goat cheese flavors becoming more assertive. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly. As we like to say here at Saxelby Cheese, it's kind of like gelato with a rind. Pair with bubbles of any kind (champagne, prosecco, dry cider) or crisp white wines like dry riesling and gewurztraminer. It's even delicious with bright reds like pinot noir and zinfandel.
Calderwood from Jasper Hill Farm - Greensboro, Vermont
Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by our good friends at Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese—both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit. Pair with vin jaune, riesling, chenin blanc, arbois, pale ale, or amber ale.
Boujee Blue from Old Chatham Sheepherding Co. - Old Chatham, New York
Boujee Blue is a three milk blue cheese from Old Chatham Sheepherding Company: 70% cow’s milk, 15% sheep’s milk, and 15% goat’s milk! It's dense and fudgy with a mellow, approachable level of blue flavor. The musky, gamey notes from the goat and sheep milk are perfectly balanced by the sweet, buttery cow’s milk, leaving you with a blue cheese that you can return to for a second (and third!) slice. Pair with something rich like stout, port, Madeira, sweet sherry, sweet riesling, amarone, or a southern Italian red.
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