Formaggio Kitchen Connoisseur Cheese Selection
To keep this perishable product at its best, expedited shipping is required
We've designed this next-level Cheese Selection offering for the ultimate cheese lover. We will choose four of our most compelling cheeses each month, and pack them up with an appropriate accompaniment. Our selections vary month to month depending upon which cheeses are in season and what is looking its best at that time. Each monthly selection of cheese will be approximately two pounds in total weight. Each cheese is carefully wrapped in our cheese paper, and packed in an insulated box with cold packs. Typically we will include a selection of milks and textures: cow's milk, goat's milk, sheep's milk and a blue, although this may vary depending on season and theme. An Opinel No. 8 carbon steel knife and a cheese notes booklet from 33 Books comes with your first shipment. Monthly instalments arrive the last Thursday or Friday of each month. Please note that, due to the volume of participants, we are unable to accommodate specific delivery date requests. Select your preferred term from the drop down menu - 3, 6 or 12 months. The price displayed at the top of this page is for a 3-month membership. You may choose a 6-month or year-long membership for the additional cost noted when you select each option in the drop-down menu. Shipping for each delivery is included in the one-time charge.
Serving and Caring for your cheese
<h3 style="text-align: center;">Caring for Your Cheese</h3> <p></p> <p><strong>How much cheese should I buy?</strong></p> <p>We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.</p> <p><strong>How should I serve my cheese?</strong></p> <p>You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.</p> <p>Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.</p> <p><strong>Can I eat the rind?</strong></p> <p>Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.</p> <p><strong>What do I do about the mold on my cheese?</strong></p> <p>Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.</p> <p><strong>How do I store my cheese?</strong></p> <p>Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.</p> <p><strong>How do I wrap my cheese?</strong></p> <p>Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).</p> <p>Enjoy!</p>