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.
October's Cheese of the Month Collection includes:
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Prima Donna Maturo combines the famous Dutch art of cheese making with the traditional flavor of Parmesan cheese, creating a unique specialty cheese for everyone who enjoys the Italian way of life. Its unique flavors of well-aged Gouda and Italian Reggiano and its perfect melting qualities make the cheese ideal for baking (think mac and cheese). Prima Donna also works well grated over soups and salads and makes a standout addition to any cheese plate.
Prima Donna also pairs well with Zinfandel, Sangiovese, Riesling, Pinot Noir, Merlot, and Chenin Blanc.
Tomme de Savoie
Tomme means smallish, roundish cheese, and is usually combined with the region or town of origin. In this case, you're munching a raw, cow’s milk wheel from France's mountainous eastern region of Savoie in the Rhone Alpes. It has been lightly pressed for a semi-soft texture and aged from 2-4 months. It's a mountain staple made from the skimmed milk left over from butter making and it radiates a rustic, earthy, simplicity. Expect some tang, along with strong wet straw and either vegetal or dried fruit aromas depending on seasonal Alpine grazing conditions. Enjoy with Crozes Hermitage, Chenin Blanc or Farmhouse Ales.
After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. The lush vegetation of Poitou is a browsing goat’s delight, and the grassiness shines through in Chabichou’s luscious creamline, tucked just beneath the rind. From a region where the soil is characteristically chalky and this name-protected cheese is decidedly not, Chabichou prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge. Its delicately wrinkled complexion comes from special subterranean care lavished upon each tiny cylinder in caves, where its rind is patted regularly for a round and complex flavor.
Add a glass of terroir-appropriate Sancerre or Chenin Blanc and toast to the classics.
Note: There will be additional shipping charges to gift programs sent to Hawaii, Alaska, or Puerto Rico.