Our March cheese club features three different cheese styles made from different milks: a mild, friendly cow's milk bloomy rind wheel, an aged goat cheese, and an all American take on sheep's milk manchego. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Camembrie from Blue Ledge Farm - Salisbury, Vermont
A new addition to our collection not yet available for retail purchase! This mild, friendly cow’s milk cheese is Blue Ledge Farm’s take on a Camembert/Brie hybrid! Each wheel is coated with a thin, mushroomy rind that adds beautiful depth of flavor to the buttery, gooey paste beneath. The cheese ripens over a period of 6-8 weeks, during which time the smooth creamy flavors develop, change, and intensify until the wheels are perfectly ripe and ready to enjoy.
Tres Bonne from Boston Post Dairy - Enosburg Falls, Vermont
Boston Post Dairy is named after the Old Post Stagecoach road which runs straight through the farm property. The farm boasts a whopping 200 goats producing milk for the farm's cheese, soaps, and baked goods. If anything, Tres Bonne is modestly named. It is truly more than a "very good" aged goat's cheese. With a golden wax rind and a fresh, minerally, and slightly sweet flavor, Tres Bonne is reminiscent of a fine goat gouda cheese. Aged 2-5 months.
Wischago from Hidden Springs Creamery - Westby, Wisconsin
Finally! A Manchego-style cheese from America’s Heartland! A firm, nutty, and fruity sheep's milk cheese that would make any Spaniard proud. The wheels are coated in wax in the traditional way and aged for 6-7 months. During their maturation, Hidden Springs Wischago develops a rich, meaty flavor that is brightened by notes of fermented fruit and salt.
Sign up for our cheese of the month club today!