Fall is falling! With the arrival of a new season, the shelves of our cave are stocked with rich, robust, firm cheeses for cooler weather and cozier times. We're also savoring our bloomy rind goat and sheep's milk cheeses, whose season will be coming to an end in the next few months. Read on to learn about this month's selections, or sign up to have this month's club shipped straight to your door!
Burning Nettle Melange GoudaHolland's Family Cheese - Thorp, Wisconsin
Feel the burn! Burning Melange is a raw cow's milk gouda infused with a blend of stinging nettles, chives, celery, parsley, dried onion. The flavor is creamy, savory, and delightful. It's like sour cream and onion Pringles - only in cheese form. And we mean that in the VERY best way! Once you pop (a bite that is), you can’t stop…
Pairing notes: buttery white wines like Chardonnay, medium to full bodied red wines like Nebbiolo or Cabernet Sauvignon, beers like easy drinking lagers and IPA’s
Cabot Clothbound Cheddar
The Cellars at Jasper Hill Farm - Greensboro, Vermont
This cheese has been dubbed addictive by certain devoted fans. Each hefty, beautiful, and rustic wheel of clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, and are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to the surface of the cheese, and places them on wood shelves to age for 12-14 months. The result - a clothbound cheddar that is sweet and savory - think Parmigiano Reggiano meets cheddar!
Pairing Notes: Lagers, IPA’s, dry ciders, Chardonnay, Chenin Blanc, full bodied reds like Nebbiolo and Cabernet Sauvignon
Coupole
Vermont Creamery - Websterville, Vermont
A dense, chalky bell of goats’ milk cheese enveloped in a wrinkly rind. The flavor is bright and clean, with a crème fraiche tang that makes it an ideal match for bubbly. It is called ‘Coupole’ because of its dome-shape, which evokes the cupolas on churches and cathedrals in Europe. The dome shape is unique to this cheese… the molds were custom-fabricated in France. The goats’ milk used for Vermont Creamery’s cheese is collected from a network of farms across the state, and is unrivaled in quality and freshness. The cheeses are hand-molded and aged for 6 to 8 weeks.
Pairing Notes: Dry white wines like Sancerre and Chablis, Rose wine, Saison-style beers, lagers, dry cider
View Past Cheese of the Month Club Selections:
