Cheese Of The Month Collection
Each month, Petrossian offers a collection of three of the world's finest gourmet cheeses. The selection changes at the end of the month, so make sure to check back often to see our latest trio.
May's Cheese of the Month Collection includes:
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The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is one of the popular cheeses from Spain, made from sheep's milk. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period.Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavor is fruity, grass, hay with a tangy note.Traditionally served with marcona almonds and membrillo quince paste, Tempranillo and Pinot Grigio.
Sartori SarVecchio wraps a feel good story about the American Worker in its nutty, caramelly parmesan-esque flavor- a combination that keeps us coming back for more. After a notable cheese giant decided to close the Antigo, Wisconsin plant that produced its most flavorful (perhaps ONLY flavorful) cheese, workers pooled their resources, bought the plant, and showed the big guy that Americans could handle cheese with incredible flavor that didn’t come in a can. The family-run Sartori company agreed, and purchased the plant from the workers so they could get their minds off the books and back into the cheese vats. Sartori SarVecchio has captured the gold at multiple World Cheese Championships and Global Cheese Awards, and it’s no wonder—this salty yet caramelly-sweet, creamier version of Parmigiano-Reggiano has just enough umami flavor to keep the crowds coming back for more.
Use this cheese as you would imported Parm—grated atop pastas, salads, soups, or merely munched upon as an addictive afternoon snack. Add a big California cab and toast to the spirit of American reinvention.
18 Month Aged Emmentaler
A true Emmentaler AOC, but ripened naturally for a total of 18 months. Cheese master Urs Gilgen only knows which cheese wheels are suitable for ripening for up to one year thanks to his longstanding experience and passion for the Emmentaler AOC. The cheese ripens for at least 6 months, is turned weekly and cared for by hand. Only natural ripening for several months allows the marked strong and spicy character and unmistakably nutty flavor to develop to perfection. This unique Emmentaler AOC can be identified by its bronze-golden rind; connoisseurs call this the patina, which forms in an entirely natural way over the months. Chardonnay - This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made. Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.