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.

May's Cheese of the Month Collection includes:

Laguiole Vieux

Laguiole Vieux is the ancestor of all English farmhouse Cheddars. Made in the Massif Central France, this raw cow's milk cheese was first produced in the eleventh century and is scalded and pressed to achieve its moist, granular texture. Much like farmhouse Cheddars, Laguiole is wrapped in cloth and turned and rubbed during its initial three-month affínage process. Laguiole is similar to Cantal, Cantalet, and Salers.

Schaf Reblochon

This Swiss reblochon-style cheese is made from sheep's milk cheese instead of the normal cow's milk. It has assertive sheep's milk flavors and strong, but not overpowering farm aromas. The texture of Schaf Reblochon is deliciously runny and gooey and it tastes great on a plain baguette or in a Tartiflette - a classic mountain dish consisting of potatoes and cheese.

Le Moulis

Le Moulis is a firm, moist cow's milk cheese made in a small mountain creamery high in the Pyrénées. The Pyrénées is generally known as a haven for delicious sheep's milk cheeses - Moulis is a cow's milk rarity. Its rustic natural rind lends a distinctive earthiness to Moulis' more dominant buttery, eggy flavors.