Cheese Of The Month Collection

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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.

June's Cheese of the Month Collection includes:

Cheddar, Westcombe

Hailing from Somerset, England, Westcombe Cheddar is full of aromas and flavors reminiscent of the countryside. Its open-air aging process creates a thistle-like quality similar to that of dried grass as well as flavors and aromas abounding with overtones of potato. Over the course of its minimum eleven-month-long maturation process, Westcombe achieves a texture of rich cream coagulated and cheddared into its characteristic firmness. Pair Westcombe with a fine British ale or wines such as Chardonnay, Syrah, Zinfandel, Gamay, or even Port.

Robiola due Latti

Made in the Piedmont region of Italy, this mixed milk cheese (cow and sheep 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 is irresistible.

Chabichou du Poitou

Chabichou du Poitou is one of the older French cheeses. It won Appellation d'Origine Contrôlée (AOC) in 1990 guaranteeing the authenticity of its origin. It is made in the very limited geographic area above the chalky soils of the threshold of Poitou, halfway between Paris and Bordeaux. The size of a wine tumbler, Chabichou has a crinkly skin and a nice, dense, chalky paste that melts in the mouth. Firm and complex with a lingering, tangy finish, Chabichou pairs well with Pouilly-Fumé, Sancerres and Muscadets from the region in addition to Sauvignon Blanc.

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