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.

January's Cheese of the Month Collection includes:

Tres Leches

Country: Spain

Milk: Cow, Goat & Sheep

From Castilla-La Mancha, Iberico Tres Leches is herbaceous and buttery with a mild tang. The compact interior paste has a light yellow white to slight beige color. Iberico is often mistaken for Manchego, but can be easily recognized because it does not have eyes in its interior and is whiter (versus the yellowish color of Manchego).  In Spain, this is a popular choice of cheeses, especially for someone who prefers creamy cheese with mild aromas and is greatly enhanced with a little membrillo or marmalade.

Tres Leches pairs well with Sauvignon Blanc, Pinot Noir or any crisp white wine with membrillo (quince paste).


Pecorino Toscano

Country: Italy

Milk: Sheep

From Italy, Pecorino Toscano is aged for an additional three to four months by the cheese masters in Tuscany. Pecorino Toscano Stagionato DOP is created from locally collected sheep's milk during September and June. As it ages, the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture. Pecorino Toscano Stagionato DOP is perfect for chunking into romaine and dandelion green salads, or rolled in extra virgin olive oil and served as part of an antipasto tray.

Pecorino Toscano pairs well with hoppy beers, Pinot Grigio or Chianti.


Fromage d’Affinois

Country: France

Milk: Cow

This French innovation may look like pudgy brie, but it’s actually much creamier. The mild buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d’Affinois may remind you of a triple-crème, so loaded it is with silky fat. But that texture is achieved by” ultra-filtration”, which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness.

Pair it with crusty artisan bread or with fruit. If you have it with bread, enjoy it with a red zinfandel or Beaujolais. If you serve it with fruit, a Sauvignon Blanc, Viognier or Chardonnay- light on the oak- will complement it well. For that matter, it pairs well with almost any white wine, dry or sparkling.


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