Monthly Cheese Selection

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$225.00
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Monthly installments arrive the first Thursday or Friday of each month. This subscription is for 3, 6, or 12 months.

The Formaggio Kitchen Monthly Cheese Selection is the perfect way to be introduced to new and exciting cheeses from near and far.

Each month, our cheesemongers will hand select three cheeses with a special focus on seasonality and what they think is tasting the very best at that moment.

Over the course of your membership, you will receive cheeses that represent a variety of milk types, textures, flavor profiles and regions.

Each package will contain approximately 1.5 pounds of cheese, and your introductory kit will include gifts from some of our favorite partners; an Opinel No. 8 carbon steel knife and a handcrafted cheese tasting journal from 33 Books.

Shipping included! Pick up subscriptions receive bonus goodies in lieu of shipping (If you're not in the Boston area, but would like the extras take a look at out our Monthly Connoisseur Bundle.)

Shipped Nationwide or pick up at Formaggio Kitchen Southend, Formaggio Kitchen Kendall, or our flagship shop in Huron Village

***Please note that, due to the volume of participants, we are unable to accommodate specific delivery date or cheese requests.

Formaggio Kitchen

How much cheese should I buy?

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.

How should I serve my cheese?

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.

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.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

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.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

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).

Enjoy!

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Description

Monthly installments arrive the first Thursday or Friday of each month. This subscription is for 3, 6, or 12 months.

The Formaggio Kitchen Monthly Cheese Selection is the perfect way to be introduced to new and exciting cheeses from near and far.

Each month, our cheesemongers will hand select three cheeses with a special focus on seasonality and what they think is tasting the very best at that moment.

Over the course of your membership, you will receive cheeses that represent a variety of milk types, textures, flavor profiles and regions.

Each package will contain approximately 1.5 pounds of cheese, and your introductory kit will include gifts from some of our favorite partners; an Opinel No. 8 carbon steel knife and a handcrafted cheese tasting journal from 33 Books.

Shipping included! Pick up subscriptions receive bonus goodies in lieu of shipping (If you're not in the Boston area, but would like the extras take a look at out our Monthly Connoisseur Bundle.)

Shipped Nationwide or pick up at Formaggio Kitchen Southend, Formaggio Kitchen Kendall, or our flagship shop in Huron Village

***Please note that, due to the volume of participants, we are unable to accommodate specific delivery date or cheese requests.

Formaggio Kitchen

Caring for Your Cheese

How much cheese should I buy?

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.

How should I serve my cheese?

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.

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.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

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.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

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).

Enjoy!

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