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.

January's Cheese of the Month Collection includes:

Tres Leches

From Castilla-La Mancha, Iberico Tres Leches is herbaceous and buttery with a mild tang. The compact interior paste has a light yellow white to slight beige color. Iberico is often mistaken for Manchego, but can be easily recognized because it does not have eyes in its interior and is whiter (versus the yellowish color of Manchego). In Spain, this is a popular choice of cheeses, especially for someone who prefers creamy cheese with mild aromas and greatly enhanced with a little membrillo or marmalade. Tres Leches pairs well with Sauvignon Blanc, Pinot Noir or any crisp white win with membrillo (quince paste).

Caciovavallo al Tartufo

Caciovavallo, which means “cheese on horseback”, gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep’s or cow’s milk, it is produced throughout Southern Italy and the Balkans. The history of Caciovavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Cheeses similar to Caciovavallo are common all over the Balkans and Southern Italy. In fact, Ragusano DOP from Sicily had to drop the name Caciovavallo Ragusano to achieve the DOP label. Continuous exposure to humidity in the caves and aging develops sharp, spicy flavors in Caciovavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in color and becomes more salty. This Caciovavallo is different in that they added Italian black truffles for a more unique flavor. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine.

Fromage d’Affinois

This French innovation may look like pudgy brie, but it’s actually much creamier. The mild buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d’Affinois may remind you of a triple-crème, so loaded it is with silky fat. But that texture is achieved by” ultra-filtration”, which breaks down the fat molecules in the milk in order to further dispense them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. Pair it with crusty artisan bread or with fruit. If you have it with bread, enjoy it with a red zinfandel or Beaujolais. If you serve it with fruit, a Sauvignon Blanc, Viognier or Chardonnay- light on the oak- will complement it well. For that matter, it pairs well with almost any white wine, dry or sparkling.


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Sku# Details Price Quantity  
COTM Cheese of the Month Collection $78.00 Add to cart

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