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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Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows! These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish. Garrotxa pairs well with most sparkling wines and Champagne as well as many Spanish varietals including: Albariño, Tempranillo, Periquita, Grenache and Madeira.
This cheese is absolutely gorgeous. It comes in a wheel that looks like a flattened 8 inch cake. The label has a picture of a castle sitting up on some rocks looking over a river. From Caseifficio dell’Alta Langa, region of southern Piedmont, Castlebelbo is made from all three milks: cow, sheep and goat. The rind is perfect- firm and protective, but also springy with not a crack in sight. The paste is an ivory white color with a tinge of green. What is especially interesting is that, in spite of its soft, fresh classification, this cheese is riddled with curd holes. The interior is semi-soft with some curd holes towards the rind and then extremely creamy in the middle. It has a little of that tire flavor that Alta Langa cheeses get: light, earthy, mushroomy notes and then the tangy, milky finish with a definite hint of barnyard. The creamy finish is outstanding. This cheese is just plain fun to eat. An ideal regional pairing would be a sparkling Asti Spumante. Its effervescence will whisk away the richness while matching the mild acidity
A rare luxury in the United States, Tilsit is a fragrant, surface-ripened cheese that is sure to satisfy. It has a lovely buttery yellow color and tiny elliptical holes. We found the consistency to be springy and elastic, yet rather moist and creamy. Look for a mild flavor that’s delicate with spicy undertones. A handy cheese to have at your disposal, Tilsit can be cubed for use in salads, heated for addition to sauces, melted over potatoes, flans or on burgers.
Tilsit is a complement to hearty brown/rye breads and dark beers.