Description
Perfect for parties, picnics or simply snacking! Our Cheesemonger Bundle includes 8 different cheeses ranging from soft to hard, cow's milk to sheep's milk to goat's milk; to showcase some of our best selling cheeses from domestic and international producers alike.
Featured inside is Comté Gourmandise (raw cow's milk, aged around 9 months), reigning from eastern France's Franche-Comté region, which blends subtle grassiness and light fruitiness with creamy richness. The Comté is contrasted beautifully by the lactic tang of Fourme d'Ambert (cow's milk), is one of France's oldest cheeses (dating from the Roman period). This blue cheese has an aroma reminiscent of the caves where it was aged, a dense and creamy texture and a fruity flavor with hints of nuts on the finish.
The Cheesemonger Bundle contains 8 best-selling cheeses:
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- Comte Gourmandise
- Forume d'Ambert
- St Alban's
- Shelburne Farms 2yr Cheddar
- Fontal Nazionale
- Pecorino di Pienza Rosso
- Brebirousse d'Argental
- Cana de Cabra
- and a bag of Crackers from Pan de Olivo is included as an accompaniment.
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This bundle explores milk type, regionality, texture, aging techniques, and flavor profiles to create an impressive cheeseboard that is sure to please even the most discerning cheese lovers.
The award winning cheesemongers at our Huron Avenue cheese counter cut each piece to order, and we carefully pack them for shipment directly to your door.
*Selections may differ based on availability.
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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