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.
September's Cheese of the Month Collection includes:
Bookmark and Share
Basil and Garlic Gouda
This creamy smooth cheese has been delicately seasoned with basil and garlic. The slightly higher fat content gives the cheese a richer flavor and creamier texture. It’s a Gouda cheese, so it is easy to melt, grate or slice. Try this Gouda with Orvieto Classico, Pino Grigio or other crisp, aromatic Italian white wines.
Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory color, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Morbier is excellent with Gewurztraminer or Pinot Noir.
Chabiquet is made in Berry in the Loire valley in France. Aged for one week, it is bright white, fresh, yeasty, moist, crumbly, fluffy, lacy, and luscious. It tastes like lemons, nuts, and pastries. Gewürztraminer, Pinot Blanc or Cabernet Sauvignon will all work well with this fresh chevre.
Note: There will be additional shipping charges to gift programs sent to Hawaii, Alaska, or Puerto Rico.