Three Months of Artisanal Cheese

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.

February's Cheese of the Month Collection includes:

Petit Mothais

Petit Mothais is a goat milk cheese in a small wheel that comes from Poitou-Charentes. It is made with natural white Geotrichum rind and has a buttery texture. While aging, it develops more of the goat flavor and forms some blue spots on the rind, which is natural in unfiltered goat’s milk cheese.

Robiola due Latti

Made in the Piedmont region of Italy, this mixed milk cheese (mostly from cow's milk, and a dash of sheep's milk) is a delectable treat. The paper thin rind covers an unctuous buttery paste that coats the palate. Mild and savory, creamy with a light lingering sweetness, this delicate pillow of soft-ripened cheese will be love at first bite. Champagne is a wonderful foil to this cheese, as are Cava and Prosecco.

Scharfe Maxx

On the edge of the Bodensee Lake in Canton Thurgau in northern Switzerland, three master cheese makers at Käserei Studer are using thermalized milk to create this firm, powerful cheese. The cheese is washed in brine with herbs and aged for a minimum of six months to attain its tangy, meaty flavor. A little cream is added to the whole milk in the cheese making to retain its touch of creaminess. Recommended pairing partners include ales, wheat beers, full-bodied. red wines and whites.