This week's cheese have been chosen to pair with our fresh spring releases. You will receive three ~1/4lb fresh cut pieces of each of these cheses:
Asiago cheese is made in the Veneto and Trentino regions in Italy and is sold in fresh and aged varieties. Fresh Asiago is white or pale yellow in color with a thin rind, and small, irregular holes throughout. It has a medium texture, like a firm sponge cake, with a delicately sweet and sour flavor and buttery aroma. Aged Asiago is pale yellow to amber yellow in color with a compact to firm texture. It has a nutty and yeasty aroma with a strong flavor.
Chaumes is a soft cheese made in the southwest of France in the village of St Antoine, at the foothills of the French Pyrénées. The washed rind and soft-ripened cheese are made using ancestral methods with pasteurised cow's milk. The name French word Chaumes literally translates to ‘stubble’. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by the rich, intense and full-bodied flavour of the cheese. Its taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. The ageing time for the cheese is about 4 weeks.
This cheese was created at the behest of a young Jack Carefoot: the fifth-generation of the Singleton family, now our US Sales Manager. Jack suggested that his grandfather combine his favourite five cheeses: Cheddar, Lancashire, Double Gloucester, Red Leicester and Wensleydale. Voila. Stripey Jack was born.
Add a cheese kit to your Spring Fling Virtual tasting!
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