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.
December's Cheese of the Month Collection includes:
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By far the best pasteurized Camembert in the world- and we’ve tried them all: lactic, mushroomy, and earthy. The tender, downy mold rind gives a contrasting bite to a melting straw-colored paste within. The trademark cheese-shaped wooden box appeared in 1880, developed for the railroads, which carried Camembert to its rich, creamy destiny. One of the few cheeses that stands up to the structured, tannic red of Bordeaux, but make no mistake- this one’s from Normandy, the Mecca of bloomy white rinds and the motherland of Calvados.
Camembert pairs well with Sauvignon Blanc, Pinot Noir, French Cider or Pilsner beer and a great fall apple.
Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. Beneath its amber, mold-dapple rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep’s milk curds are warmed before being pressed into wheels. Its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheese making process.
Big Bordeaux, raisiny Port or any new world red pairs perfectly with Istara.
The term “royal Blue” must have come from the creation of Stilton! Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, fame was not far behind. Made with pasteurized cow’s milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. Unlike other blues, Stilton veining comes about by piercing the wheel as many as 300 times after one month of aging, allowing the blue to develop in the cheese with the introduction of oxygen. Tuxford & Tebbutt Creamery dates back to 1780, producing in the same area that Stilton originated in Melton Mowbray in Leicestershire County.
The minerally, earthy qualities of this blue pair well with Tawny Port or fresh pears.