Cheese of the Month Club, March 2008
May 9th, 2008
Our cheese of the month adventure continues, and we’re having a ball….
We here at Artisanal Premium Cheese are excited to continue our Cheese of Month membership for 2008 with cheeses and cheese collections of quality unparalleled in the United States. The selection our affineurs put together for you each and every month includes a well-rounded variety of textures, flavors, and types; and the cheeses you will taste in the coming year are the absolute best examples of cheese types, cheese making regions, and seasonal specialties available.
Bra Tenero, com’s milk, Italy
Bra Tenero is a cow’s milk cheese from Piedmont region of Northern Italy. The city of Bra is the self proclaimed capital of cheese in Europe. Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi-hard texture and dense, slightly piquant flavor. Pair this cheese with Cabernet or a hearty Italian red.
Cantalet, cow’s milk, France
Cantalet, an ancestor to British Farmhouse Cheddars, is a cow’s milk cheese from Auvergne, France. It is weighty, moist, creamy, and just subtley sharp, with a very defined sweet and milky quality. Cantalet is a smaller version of a cheese known as Cantal; both pair wonderfully with reds from Merlot to Pinot Noir and whites from Sauvignon Blanc to Gewurztraminer.
Ossau au Piment d’Espelette, sheep milk, France
Ossau au Piment d’Espelette is a paprika-dusted sheep’s milk cheese made in the French Pyrenees. This variety is lightly coated in AOC-protected Piment d’Espelette, the famous Basque paprika. The nutty, sweet, and toasty characteristics of the cheese are augmented by the brightness and warmth that the pepper imparts. Pair Ossau au Piment d’Espelette with Zinfandel, Tempranillo, or Syrah.