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


Country: Holland

Milk: Cow

Leyden cheese (Leidse kaas in Dutch) is a firm, yellow cumin spiced cheese made in the Netherlands. It is produced both in factories and traditionally on farms in this historic area of Leiden.
Made from pasteurized skimmed cow's milk, Leyden is very similar to Gouda in shape (round and flat), but has lower fat percentage, about 30 to 40%. The addition of cumin seeds gives the cheese a distinctive dry, tangy and spicy flavor, very unlike other Dutch cheeses. Cloves and caraway seeds are also added occasionally for that extra boost. The wax-coated Leyden is a perfect addition to any cheese platter.

Pairing it with an ice-cold beer or a Shiraz and dark malty bread will do wonders, as well as Orvieto Classico, Pinot Grigio and other crisp, aromatic Italian white wines.


Reserve Comté

Country: France

Milk: Cow

Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurized cow's milk used is mainly from Montbeliarde Cattle or French Simmental. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months.

Try this 16 Month Aged Comte with Gewurztraminer or Pinot Noir.



Country: France

Milk: Goat

Valençey cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençey. Its rind has a rustic blue-grey color which is made by the natural molds. The rind is then darkened by dusting charcoal powder. Valençey cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencey after his unsuccessful expedition in Egypt, he saw the cheese, 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.

Gewurtraminer, Pinot Blanc or Cabernet Sauvignon will all work well with this fresh chevre.


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