Apr 2015 Featured Cheeses | Cheese of the Month Club

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Bourdin Chèvre

Double Gloucester

Sage Derby

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Bourdin Chèvre
Double Gloucester
Sage Derby

Bourdin Chèvre

Country: France
Cheese Texture/Type: Soft
Cheese Milk Type: Goat
Cheese Age: Fresh

This style of fresh goat cheese is a staple in French markets, and for very good reason. It has a soft and moist texture and a gentle but creamy flavor. While this wonderfully versatile cheese may be eaten by itself, it is the perfect backdrop to let your culinary imagination run wild! It can be paired with fruit, honey or preserves and is perfect to add depth into any salad. A traditional European way of serving fresh goat cheese is alongside olives and/or olive oils.

Sage Derby

Country: England
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Cow
Cheese Age: 1-3 months

Sage Derby is a vegetarian cheese made from cow's milk. In the seventeenth century, the custom of adding sage (a herb valued at the time for its health-giving properties) to Derby cheese was born. These days, the cheese is blended with spinach juice and dried sage.

Double Gloucester

Country: England
Cheese Texture/Type: Semi-firm
Cheese 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 Cheese - April 2015