Saxelby's Connoisseur's Club is for the true curd nerd who seeks the most special and exciting products! Four times a year, we'll ship a curated selection of cheese designed to illuminate the wonderful, seasonal world of cheese! You’ll get the absolute best each season has to offer, in a way that provides a deep dive into different aspects of cheesemaking. Delivered four times annually: In February, May, August, and November. On average, each box contains about 1.5 pounds of cheese.
Fall: Cheese as it Ages- Affinage, the art of aging cheese, is one of the most magical parts of the cheesemaking process. Everyone knows age is paramount in winemaking, and the world of cheese is no different. Many cheesemakers offer different age profiles of their cheeses, and in this Connoisseur’s Club shipment, you get to taste them side by side, to see how their flavors develop, change, and intensify. Shipping the week of November 16th. Your November 2026 Connoisseur’s Club shipment includes:
Appalachian: A bright, nutty quadrangular cheese with a snow white, mushroomy rind. The golden paste is supple yet snappy and has a grassy, buttercream-sweet flavor. Aged for 4-5 months.
Yearling Appalachian: A super rare, ultra-special aged cheese! With 9 additional months in Meadow Creek's cave, Appalachian's smooth, toothsome paste becomes a little more dense, featuring notes of earth, bone broth and savory, salted caramel. The best part, though? This mature tomme is studded with those crunchy protein crystals every aged cheese lover searches for.
Queso del Invierno: A blended sheep and cow's milk tomme from Vermont Shepherd. Smooth, bright, and citrusy. Aged for 6 months.
Queso del Invierno Extra-Aged: Aged for a minimum of 24 months! Firm and grate-able, with a tart, earthy profile. Gives way to notes of licorice and a rich lengthy finish.
St Malachi: A complex Alpine-y Gouda aged 8-10 months. Malachi has a harmony of layered flavors, from brothy brown butter, to bright, tropical pineapple. Each bite has a delicate balance of savory and sweet, with a barely-there kick of sharpness at the back of the throat.
St Malachi Reserve: With 8 more months of aging, St. Malachi turns from an understated stunner to a robust rarity. Notes of tropical fruit surge to the front, while savory butter and broth take a firm supporting role. A mature, natural rind carries the character of Doe Run’s stone cave, where all of their cheesy magic happens.
IMPORTANT SHIPPING INFO:
- The cost of shipping is included in the cost of the club.
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Orders placed before Wednesday 11/11 will receive the Fall shipment the week of 11/16.
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Orders placed after Wednesday 11/11 will receive the Winter shipment in February.
Winter: Fireside Cheeses- The snowy depths of winter are some of the most wonderful times to enjoy cheese. Gooey and rich wheels draw friends and family together like nothing else! This soft, melty shipment will make you feel warm and cozy before it even hits your doorstep. Shipping in February. Date and selection TBD.
Spring: Cheese is in the Air- Spring is in the air and so are limited seasonal cheeses! The Spring 2026 Connoisseur’s Club selection celebrates what can only be available right now: bright goat's milk that brings a sharp twist to tommes, a seasonal surplus of cream for bloomy rind buttons, and winter cow's milk in a Welsh-inspired wonder that's finally aged to perfection. When the air starts to get warmer, cows, goats, and sheep have their young, so their milk is extra jam-packed with the nutrients their babies need. It’s a big win for their little guys, but also a big win for cheese! Not to mention the very start of the animals returning to pasture, to graze on their favorite grasses and herbs. Shipping in May. Date and selection TBD.
Summer: Product of the Pasture- In the springtime, cows, goats, and sheep can once again graze on fresh pasture. Then in the summer, seasonal cheeses made from this pasture-fed milk are finished aging and available to the public! Pasture-fed milk is truly special, so special that some dairies, Meadow Creek for example, only make cheese when their animals are on pasture. Nutrients from the fresh grass, and other meadow plants in the pasture, give body and nuance to cheese that can’t be found anywhere else.
Shipping in August. Date and selection TBD.
