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.
July's Cheese of the Month Collection includes:
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Spring Brook Reading is made from raw cow's milk in Reading, VT on a farm that teaches urban kids where food comes from. This cheese is an American artisanal version of the famous Alpine Raclette which means to scrape. This one preserves the salty funk of the classic, with more structured flavor and deeply nutty undertones. Be sure to scrape every gooey bit off your plate when melting atop fingerling potatoes.
This cheese goes well with Merlot, Chardonnay and Farmhouse Ales.
Moliterno is an Italian cheese named after the town where it originates in the southern region of Basilicata. Most commonly known as a sheep cheese, it is also frequently made by blending a small percentage (10-30%) of goat’s milk. The cheese is formed in a basket for about 24 hours and left to age. While it is aging, the Moliterno is rubbed with olive oil to retain its moisture. The pate is firm and crumbles with a rich golden color. Its aroma is a balance of rustic and sweet fragrances. Its flavor is rich and salty with a strong bite. Aglianico Del Vulture, the powerful red wine from Basilicata, would be the regional match for this cheese, but any full bodied red wine will do!
This fabulous 6-month-aged goat cheese from Spain is produced with Murciana goat’s milk. Naked Goat is mild with a sweet finish, making it an ideal intro goat cheese.
It is also perfect for melting. For cheese plates, pair with almonds in honey, Mantovane Mostarda (fruit jam) and a crisp white wine.
Note: There will be additional shipping charges to gift programs sent to Hawaii, Alaska, or Puerto Rico.