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.
February's Cheese of the Month Collection includes:
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Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
Valençay is an unpasteurized goats-milk cheese. Its rind has a rustic blue-grey color which is made by the natural moulds. The rind is then are darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August. Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, and in a fit of rage, drew his sword and cut of the top of cheese. Since then the cheese has always been made with a flattened top. Valençay pairs well with dry white wine (Sauvignon, Chardonnay grapes) as well with light red wine such as Touraine (Gamay Noir Cabernet-Franc grapes).
Toma Piemontese is a PDO cheese made in the Piedmont region of Italy from pasteurized cow’s milk. The aroma, flavor, pate and texture of Toma Piemontese vary depending whether it has been produced with whole fat milk, or if it is a semi-fat version with skimmed milk. In the first case, the pate is straw yellow with evenly distributed “eyes”, sweet, pleasant flavor and a delicate fragrance. The rind is elastic and smooth and appears deep straw-yellow to reddish brown based on the seasoning. If the cheese has been made from skimmed milk, it has a wrinkly and not elastic rind, straw white pate and tiny eyes and an intense flavor that varies with seasoning. Toma goes well with Italian dishes such as frittata, gnocchi, and risotto and pasta fillings. Whereas, semi fat Toma tastes best with bread, jam, honey, nuts and baked with potatoes, quiches and fondue. Strong red wines such as Dolcetto, Carema and Barolo go well with aged tomas while light white wines make a better paring with young tomas.
Cantal AOC is one of the oldest cheeses in France dating to the times of the Gaul’s rule. It received an Appellation d'Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin. There are three types of Cantal cheese, grouped according to age and texture. Cantal jeune, a young cheese is aged at 30 to 60 days during which it develops a thin gray-ivory crust and a smooth, pale yellow, close-textured paste. It is fresh, sweet, milky in flavor with a light hint of hazelnut, and vanilla. Cantal Entre-deux, an aged Cantal has the flavors of the green pastures and aromas of butter and cream. From 3 months of ripening, Cantal cheese starts to come into its own. Cantal works well with nuts, grapes and apples as well can be used in salads, soups, cheese fondue or gratins. Cabernet Sauvignon and Merlot are a few wines that pair nicely with Cantal.
Note: There will be additional shipping charges to gift programs sent to Hawaii, Alaska, or Puerto Rico.