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. The total price for cheese and three deliveries is $325.
April's Cheese of the Month Collection includes:
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Colston-Bassett, from Nottinghamshire, England, is the finest and creamiest example of Stilton available today. Made with the milk from five herds of cows grazing near Colston-Bassett dairy, this hand-made Stilton develops a fine bark-like natural rind and ample blue veining. To achieve the most flavor and depth, Colston-Bassett is made with traditional rennet, special for Neal’s Yard Dairy. Perfect served with Port or Sauternes for dessert, Colston-Bassett Stilton is equally as wonderful in salads and sauces.
Vermont Tarentaise has been made by John Putman from organic cow’s milk at Thistle Hill Farm in Vermont since July 2002. Based on the Alpage-style cheese Beaufort, Tarentaise is fairly hard and aged for at least six months. The flavor is grassy, nutty and buttery; wheels age, the flavor becomes more assertive. Tarentaise was awarded the prestigious honor of “best Farmstead Cow’s Milk Cheese” at the 25th American Cheese Society Conference and with over 45% butterfat, makes a perfect melting cheese as well! Medium-bodied, fruity red wines pair well with this cheese-try it with Pinot Noir or Cabernet Sauvignon.
“Geit-in-Stad” (goat-in-the-city) is a delicious Dutch goat cheese. Five hundred years after the early Dutch settlers made their home in New York, this wonderful cheese is cave-aged in New York City. It has a smooth firm texture that practically melts in your mouth leaving a sweet mild aftertaste, compared to the far more familiar and stronger flavored cow versions. Certainly an excellent candidate for an introduction to the goat cheese family that can be enjoyed on its own and is perfect for those who are lactose intolerant.