Campo de Montalbán
Emmentaler
LaClare Chevre
Original Gourmet Cheese Club Selections - 2025
Please note that occasionally we are able to secure a truly special, hard to find cheese on short notice and may substitute an item.
Featured Cheeses - January 2025
- Country: Spain
- Cheese Texture / Type: Semi-hard
- Milk Type: Cow, Sheep, & Goat
- Cheese Age: 100 days
Campo de Montalbán is a pasteurized, semi-hard, mixed-milk cheese aged around 100 days –
a minimum of three months – prior to release. It is made from a minimum of forty percent
goat’s and sheep’s milk and the remainder cow’s milk, although the percentages vary
slightly based on milk availability. Visually and texturally, Campo de Montalbán
resembles Manchego, with its firm but creamy texture, ivory paste, and brown, striped
rind.
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- Country: Switzerland
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 4 months
This cheese is produced in the central cantons of Switzerland. It's a traditional,
unpasteurized, hard cheese made from cow's milk.The aroma is sweet with tones of
fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has
walnut-sized holes. It is considered to be one of the most difficult cheeses to be
produced because of it's complicated hole-forming fermentation process. We found it
delicious with a glass of Jura Blanc!
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- Country: United States
- Cheese Texture / Type: Semi-soft
- Milk Type: Goat
- Cheese Age: Fresh
This delicate farmstead chevre is made from fresh goat’s milk. Once up to room
temperature, you’ll find the texture to be crumbly yet milky, mild and bright with
butter and lemony notes. We love this cheese as it can be used in so many ways. It’s
bright white appearance looks striking on a cheese board and pairs well with most other
cheeses, cured meats, and fresh fruits. Because the cheese has buttery lemon notes, try
pairing it crumbled on fresh herbed salads...
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Featured Cheeses - February 2025
- Country: Denmark
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 3 months
Havarti is a Dutch cheese, and is similar to a Monterey Jack. It has a lot of eyes (tiny
holes) throughout the cheese, and a soft almost springy texture. Havarti has a mild
flavour, and is great to use in a variety of ways. It works in salads, sandwiches,
omelettes and can even be sliced and fried! It's named after the farm in Denmark where
it was first created, and is one of the most accessible cheeses in the world...
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- Country: Italy
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 60 days
Rustico Red Pepper is a flavor variation of a basic Italian cheese, Cacio de Roma. It’s
a creamy, semi-soft, young pecorino cheese with the addition of crushed red pepper. The
red pepper enhances this delicate cheese without overwhelming it. Made from sheep’s
milk, it’s softer than muenster and holds its shape better than mozzarella does. There
are numerous ways to enjoy it. Rustico melts quite nicely and lends itself to polentas,
pizzas and Panini...
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- Country: United States
- Cheese Texture / Type: Semi-firm; mixed milk
- Milk Type: Sheep; Goat
- Cheese Age: 4 months
Carr Valley Cheese has been making cheese in Wisconsin for over a century and they’ve
become one of the finest specialty cheese manufacturers in the States. Mobay is their
unique take on France's Morbier. A semi-firm cheese, Mobay is rustic yet mild, and
comprised of two halves separated by a thin line of grape vine ash: a bright and tangy
side of goat’s milk cheese, and a sweet and grassy side of sheep’s milk cheese which
balances perfectly. Together they pair beautifully, offering an almost grape-like
finish, but are also wonderful separate, which makes this cheese perfect for your cheese
board due to the variety of flavor profiles...
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Featured Cheeses - March 2025
- Country: United States
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 9 months
Based in Southeast Iowa, Milton Creamery was started in 2006 as a joint venture by the
Musser Family and local Amish dairy farmers. Today the creamery is solely owned and
operated by the Musser Family with the addition of a couple of outside employees. Soon
after opening, 17 year old Galen Musser submitted his take on cheddar, Prairie Breeze,
and won Best of Class in the Open Hard category at the U.S. Cheese Championship which is
one of many awards. Sweeter than most cheddars, this well aged cheddar is loaded with
flavor with the added crunch of calcium crystals developed during the aging process...
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- Country: United States
- Cheese Texture / Type: Semi-soft; Blue
- Milk Type: Cow
- Cheese Age: 2 months
Known as the Danish Gorgonzola, this blue has a similar tasting profile but is milder,
creamier, and sweeter than a traditional gorgonzola, making it perfect for people who
tend to shy away from strong cheeses. Aged for four months, this cheese is incredibly
versatile: add it to salads or homemade salad dressing, pastas, pizzas, or pair it with
sweet fruits such as strawberries. To enjoy the full flavor of the Mycella, make sure
that the cheese comes to room temperature....
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- Country: Netherlands
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 4-6 weeks
Youngsters Chimichurri Gouda is pale ivory in color with a firm, yet velvety paste that
becomes even more luscious and creamy as it becomes warm. It will captivate your taste
buds with young Gouda flavors like sweet cream and toasted nuts, dashed with the
Argentinian-style chimichurri spices of cilantro, fresh parsley, and garlic found
throughout the paste. Rich and buttery...
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Featured Cheeses - April 2025
- Country: Italy
- Cheese Texture / Type: Semi-firm
- Milk Type: Sheep
- Cheese Age: 6 months
Made with raw sheep’s milk, this cheese will have robust layers of flavors with a gentle
piquant character. Fiore Sardo is excellent by itself or on a cheese board paired with
traditional Sardinian fair such as olives, spicy salami, and rustic bread. It is also a
great grating cheese that pairs wonderfully with pestos, pastas, and salads. For
beverages, try it with a robust red or a smoky beer. Remember, always bring your cheese
up to room temperature before enjoying it.
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- Country: Italy
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 3 months
Castelrosso is one of the most ancient styles of cheese from the Piemonte region of
Italy. This venerable classic is also known as Toma Brusca, which roughly translates to
“acid cheese.” The name comes from the process of letting the milk acidify slightly
before cheesemaking, which brings out tart, bright flavors and creates a crumbly
texture...
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- Country: England
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 60 days
Double Gloucester is a traditional, unpasteurized, semi-hard cheese which has been made
in Gloucestershire since the sixteenth century. Records show, however, that Gloucester
was known as early as the 8th century. The hard, natural rind has some gray-blue moulds
and bears the marks of the cloth in which it is matured. Cheese merchants used to check
the rind's robustness by jumping on it with both feet to test it! If the rind didn't
crack, the cheese was safe to travel. The full-cream, double milking sessions milk used
to make Double Gloucester gives it characteristic, rich, buttery taste and flaky
texture. It is firm and bitable, like hard chocolate. Not as firm as Cheddar, it has a
mellow, nutty character with an orange-zest tang and a hint of onion...
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Featured Cheeses - May 2025
- Country: Spain
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 55 days
We are honored to share with you an example of San Simón da Costa that is still
handcrafted using traditional cheesemaking methods. Visually, the cheese is instantly
identifiable by the unique shape of its mold, large cones that resemble cow’s teats. Our
fourth-generation cheesemaking family– along with their four employees – still make
their award-winning San Simón da Costa adjacent to their home in another small building
on their property...
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- Country: Netherlands
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 3 months
Leyden cheese has the additional ingredient of creamy buttermilk and is a deliciously
firm, subtly spicy tasting dairy treat, unique in its flavor because of the cumin and
caraway seeds used to season it. As Leyden cheese ages, the cumin seeds draw out whey
from the curds, so it has a drier, firmer texture than Edam. The cumin provides an
aromatic flavor that contrasts well with the creamy, nutty character of the cheese. Its
spicy tang makes it a delicious snack, especially when served with a dark bread and
beer. In Holland it is known as Cumin cheese, but due to it’s popularity around the city
of Leiden it is exported as Leyden...
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- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Goat
- Cheese Age: 3 months
This amazing goat cheese is made in the village of Jumilla in the Murcia region of
Spain, which is on the southeastern coast. It is most unusual, and in fact it is very
difficult to find. The name Drunken Goat conjures up images of goats weaving about the
pasture… perhaps even snoozing on their backs with their hooves pointed to the blue sky.
But just in case you were wondering… wine, beer, or any other form of spirits are not
fed to the goats. Rather the cheese is soaked in wine. The flavor begins as mild and
sooo creamy, but finishes with a wonderful tangy sweetness and a fruity, lusciously
grapey aroma...
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Featured Cheeses - June 2025
- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 30 days
Carr Valley Pinconning is made from an old recipe by Carr Valley Cheese Company in
Wisconsin, which was established in 1902 and continues to employ the hand cheese-making
skills of four generations. A mild blend of colby and cheddar cheeses, Carr Valley
produces its Pinconning in large thirty-eight pound wheels which we slice into long
narrow wedges for our club members. Carr Valley Pinconning is a yellow semi-hard style
cheese with an open texture, which allows it to age quite well from mild to super sharp.
This cheese is typically eaten instead of Cheddar or Colby, and works well in macaroni
and cheese or in omelets and soufflés...
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- Country: France
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 2-3 months
St. Nectaire hails from the Auvergne region of France, which is almost right in the
middle of the country. Auvergne, which was once covered with active volcanos, has a
demanding climate. In the winter the land is covered with deep snow. And when summer
comes, it brings high temperatures. Although this sounds grueling, the weather is not
only ideal for wine-making, but also for cheese-making. St. Nectaire cheese smells like
a very ripe nectarine. It has a fruity aroma, rich texture and a sweetness of flavor
we’ve not found in any other cheese...
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- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 8 months
This 1st Place winner in 2011 at the American Cheese Society is known for its buttery,
full-bodied, semi-firm texture and snappy, citrus-like fruity notes. As the patriarch of
Utah's Beehive Cheese Company's family of cheeses, Promontory is equally great on its
own on a cheese board with some dates and honey, or with anything you would pair a
cheddar-style cheese with, like a Panini or grated on a salad..
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Featured Cheeses - July 2025
- Country: Italy
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 12+ months
Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating.
It is traditional, creamery, stretched, curd cheese. This cheese appears in various
shapes. The thin, hard rind is golden-yellow and shiny, sometimes waxed. Provolne cheese
can be of various types. Dolce (mild Provolne) is aged for two to three months, and is
supple and smooth and generally used as a table cheese. We prefer, and have sent you
provolone aged for six months to two years; you'll find it darker with small holes and a
spicier overall flavor...
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- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 2 months
Based in Thorp, Wisconsin, Marieke® Gouda was founded in 2006 by husband and wife team
Marieke and Rolf Penterman. Originally from the Netherlands, Marieke missed the Gouda
style cheeses she grew up with, so after two years of study, she created her first
wheel. Just four months later, her first round of the Foenegreek Gouda was submitted to
the US Cheese Championships and won a gold medal. Since then the Foenegreek Gouda has
won numerous medals from various US and international competitions. The Foenegreek Gouda
is made as a traditional gouda with the addition of fenugreek, an herb which gives the
cheese a sweet and nutty flavor similar to maple syrup...
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- Country: Cyprus
- Cheese Texture / Type: Semi-soft
- Milk Type: Sheep
- Cheese Age: 2-3 months
For those of you who may not have heard of or tried Halloumi, it is a cheese that hails
from the beautiful Eastern Mediterranean island of Cyprus. Cypriot cheesemakers have
been making it locally for centuries. It is also a popular cheese in other Eastern
Mediterranean countries such as Greece and Turkey, the United Kingdom, and now
worldwide, including the United States. The name Halloumi is a Cypriot trademark, and
the cheese has Protected Designation of Origin (PDO) status in the European Union.
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Featured Cheeses - August 2025
- Country: Italy
- Cheese Texture / Type: Semi-firm
- Milk Type: Goat
- Cheese Age: 3+ months
Pantaleo’s rind is a pale yellow. Inside is a firm, crystalline ivory paste that
crumbles easily when sliced. On the nose, it shows an inviting juxtaposition of savory
herbs and warm, melted caramel. At first the flavors are gentle and mild on the palate,
but they intensify midway through. There is pronounced nuttiness and salinity enhanced
by lively, bright citrus and floral notes. The finish is clean and pleasantly spicy with
notes of white pepper. Pantaleo has a salty-sweet duality that allows it to pair with
several foods like fresh shellfish – think crab, oysters, and shrimp...
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- Country: France
- Cheese Texture / Type: Semi-firm
- Milk Type: Sheep
- Cheese Age: 8 months
This mouthwatering Basque cheese is believed to be one of the oldest in Europe, dating
back 5,000 years. It's made from 100% sheep’s milk from the famed brebis sheep that
graze in the valleys of Ossau and Iraty. These small creamy-brown sheep have helped make
several well-known cheeses, including the famed Roquefort. Ossau Iraty is ivory in color
with a natural dry thick rind that can range from an orangish yellow to a dark brownish
gray. Aged for approximately eight months, this semi firm cheese has a slightly oily
texture with a savory and sweet nutty flavor with hints of figs, hazelnuts, and
olives...
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- Country: Netherlands
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 2-3 months
The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is
meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized
milk is heated and bacteria is added to increase the acidity level. Liquid rennet is
added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded
and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax...
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Featured Cheeses - September 2025
- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Sheep
- Cheese Age: 8 months
Visually stunning, this artisanal cheese is from the historic and autonomous community
of Castile-La Mancha in central Spain, specially, Cuenca. Romao is the lesser known
cousin of Manchego, which is traditionally the cheese made in the region. Made from 100%
raw sheep’s milk, what makes Romao so special is the unique rind which is hand rubbed
with Ibérico lard and fresh rosemary, then aged in its own cellar for at least 8 months.
Herbaceous and piney, this cheese is incredibly balanced with the center having similar
texture and taste to its cousin, Manchego.
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- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 2 months
Based in Thorp, Wisconsin, Marieke® Gouda was founded in 2006 by husband and wife team
Marieke and Rolf Penterman. Originally from the Netherlands, Marieke missed the Gouda
style cheeses she grew up with, so after two years of study, she created her first
wheel. Just four months later, her first round of the Foenegreek Gouda was submitted to
the US Cheese Championships and won a gold medal. Since then the Foenegreek Gouda has
won numerous medals from various US and international competitions. The Foenegreek Gouda
is made as a traditional gouda with the addition of fenugreek, an herb which gives the
cheese a sweet and nutty flavor similar to maple syrup...
Read More
- Country: United States
- Cheese Texture / Type: Semi-soft; Blue
- Milk Type: Cow
- Cheese Age: 5 months
Point Reyes Original Blue is California's first classic style blue cheese. Made by a
family-run dairy farm and creamery in Marin County, it's all natural and made with raw
cow's milk, plus it is also Kosher-certified, gluten-free, and made with microbial
(vegetarian) rennet. Even if you’re not a fan of blue cheeses, Point Reyes Original
Blue’s sweet, buttery and fresh milk flavor will sure win you over. Being a versatile
cheese, it’s great crumbled in salads, added to sauces and dips, and will be amazing on
your cheese board.
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Featured Cheeses - October 2025
- Country: United States
- Cheese Texture / Type: Semi-firm
- Milk Type: Cow
- Cheese Age: 12 months
We are so excited to bring you a new cheese that has won numerous awards including a
gold medal at the World Cheese Awards in 2014! The base of this unique cheese is their
famed BellaVitano, which is similar to a parmesan that finishes smooth and creamy. It is
then hand rubbed with freshly roasted espresso that brings a sweet and rich flavor...
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- Country: United States
- Cheese Texture / Type: Soft
- Milk Type: Goat
- Cheese Age: Fresh
Purple Haze is a fresh goat's milk cheese flavored with lavender buds and wild harvested
fennel pollen. The name, inspired by Jimi Hendrix’s classic song, reflects more of the
appearance rather than the taste of the cheese. This chevre has a sweet, flowery (but
not overwhelming) flavor of soft, creamy texture. Pair it with crackers, ripe figs or
Zinfandel...
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- Country: Spain
- Cheese Texture / Type: Semi-firm
- Milk Type: Sheep
- Cheese Age: 6 months
This Castellano is creamy ivory in color and flaky in texture with golden edges near the
rind. The paste is semi-hard, yet it can be melted quickly and easily. Like wine,
Castellano should be removed from the refrigerator at least 20 minutes before serving to
allow it to come to life. As it warms, it becomes richer. It reveals an irresistible
combination of savory, salty, and sweet flavors like browned butter, butterscotch,
caramel, and warm roasted nuts.
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Featured Cheeses - November 2025
- Country: Netherlands
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 12 months
If you love Gouda and Parmesan, this month’s Two Sisters Isabella Aged Gouda is going to
knock your socks off and quickly become your new favorite. Technically speaking, this
cheese isn’t a traditional Gouda. Rather, it’s an offshoot known as Proosdij—a semi-firm
to firm cheese that blends mesophilic and thermophilic starter cultures, resulting in
characteristics reminiscent of both Gouda and Parmesan.
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- Country: France
- Cheese Texture / Type: Soft; Bloomy Rind
- Milk Type: Cow
- Cheese Age: 30 days
This creamy cheese is made with incredibly rich milk, producing a voluptuous center.
Because the wild grasses and flowers flavor the milk, each has a unique flavor,
influenced by the flora of a particular time and place. Its silky texture and nutty,
whipped cream flavor make it particularly good with a light champagne...
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- Country: England
- Cheese Texture / Type: Firm
- Milk Type: Cow
- Cheese Age: 3-4 months
Cotswold is essentially a double gloucester cheese, with the addition of chives. this
has a creamy flavour, and the chives add a nice tang of herbs to the taste. Like double
gloucester it is orange in colour, and semi firm in texture...
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Featured Cheeses - December 2025
- Country: France
- Cheese Texture / Type: Semi-soft
- Milk Type: Cow
- Cheese Age: 6 months
Raclette is not only a unique cheese; it also has a long history. Originating in the
Alps region between Switzerland and France, Raclette cheese has been produced for
centuries; in fact, it was mentioned in medieval texts from Swiss-German convents from
around 1290. The name Raclette comes from the French word ‘racler’, which means ‘to
scrape’. It got the name from cow herders who would carry the semi-hard cheese with them
as they followed the cows up the mountains, and they would soften the cheese by the open
fire.
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- Country: Spain
- Cheese Texture / Type: Firm
- Milk Type: Sheep
- Cheese Age: 3 months
Zamorano, a well-known and respected Spanish cheese, is usually produced in the shape of
a drum. The cheese is very similar to Castelanno and Manchego in texture, but is less
grainy. Its natural rind is covered in gray mold. The flavor offers a hint of burnt
caramel and the buttery taste of sheep's milk. Zamorano is used as a table cheese and it
ripens in three to nine months...
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- Country: Italy
- Cheese Texture / Type: Semi-soft; Blue
- Milk Type: Cow
- Cheese Age: 80 days
A traditional creamery cheese, Gorgonzola Piccante imparts a sharp, spicy flavor, the
blue-green ripples providing an excellent contrast to the rich, creamy cheese. The taste
ranges from mild to sharp, depending on age...
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Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!
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