Cheese all day: that's the promise of February's monthly cheese club shipment. Representing three diverse styles and origins, each comes into its own at a different time of day for three distinct meals. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
1841 Havarti from Calkins Creamery - Honesdale, PA
1841 Havarti gets its name from the year that Highland Farm (now home to Calkins Creamery) was established in Wayne County, Pennsylvania. This milky, creamy, raw milk havarti cheese is light and mild with a semi-firm texture and just a touch of tang. Mellow and meltable, it's a perfect addition to an omelet, a breakfast sandwich, or a plate of huevos rancheros. The wheels are dipped in yellow cheese wax before being aged for two to three months.
Goat Tomme from Twig Farm - West Cornwall, VT
This raw goat's milk tomme style cheese is the platonic ideal of an aged goat cheese: distinctly goaty and slightly musky with some delicious herbal, pine-y, and floral notes issuing forth. Throw together a ploughman's lunch with good bread and charcuterie to enjoy this cheese, which is also great for midday snacking. The texture is sublime—semi-firm, thick, and succulent, but with a melty mouthfeel—like the great cheeses from the Pyrenees like Pyrenees Brebis and Petit Basque.
Bluebird Blue from They Grey Barn and Farm - Chilmark, MA
A creamy, fudgy organic raw cow’s milk blue cheese, Bluebird Blue is fruity, salty, buttery, and earthy, and hints at yeasty toasted sourdough. Each golden yellow block is streaked with deep blue veins and is aged for a minimum of 90 days, during which time the blue mold imparts its signature mushroomy, peppery funk. An indulgent cheese ideal for a cheese course during dinner or a dessert paired with sweet or fortified wine. The cows at the Grey Barn are a unique bunch: a blend of hardy Dutch Belted and Normande genetics, they were selected for their ability to produce both milk and meat. The Grey Barn is one of the few entirely grass based dairies in the country, meaning that the cows rely on the nutrition provided by the pasture in the summer and by dry hay in the winter.
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