Monthly Clubs Cheese of the Month Club Review

Monthly Clubs Cheese of the Month Club Review

Monthly Clubs Cheese of the Month Club Review

A “turophile” is a connoisseur of cheese. Something we “turophiles” often struggle with is knowing which new cheeses to try. When you’re at the specialty market or the fromagerie, surveying all the different cheeses, it can be a little overwhelming. It’s hard to know what to try, and it’s even harder to know how to serve a new cheese or what to pair it with. The Cheese of the Month Club from Monthlyclubs.com makes it easy for cheese lovers to try new cheeses and re-discover old favorites. Most importantly, this club provides extensive information so you know what to serve and drink with every cheese that they send.

A copy of “In Pursuit of Cheese” was included with my shipment. This is an invaluable source of information on the history of the cheeses, where they are from, and most importantly, suggestions on how to eat them and what other foods and drinks to pair them with. My monthly selection of cheeses included Sage Derby, Bourdin Chevre and Double Gloucester. Two of the cheeses were wrapped in paper, so I knew that they had been cut from a large wheel. This is always a good indicator of the quality of the cheese.

Monthly Clubs Cheese of the Month Club Review
I was most excited to try the Sage Derby. I’ve seen sage derby in cheese shops but have been slightly intimated by its green, marbled hue. This unusual cheese gets its color from actual sage leaves that are blended into the curd during the production process. The guide recommended that I pair it with a chenin blanc or sauvignon blanc, and I was happy to oblige. The dry wine that I selected perfectly complimented the creamy, robust flavor of the cheese served on water crackers. This cheese has a similar flavor to a sharp cheddar with subtle herbal sage notes. It was different, and delicious!

Next up was the Double Gloucester. Double Gloucester gets its name because it uses cream from the night’s milking and the following day’s milk. Its production dates back to the 8th century! This was my favorite cheese of the bunch. Creamy, nutty and buttery in flavor, the texture was similar to cheddar—firm but still somewhat flaky. The leaflet suggested pairing it with either dry or sweet wine or an English pub ale, further reflecting the versatility of this cheese. I served it with the sage derby and the chenin blanc. Because it melts so well, I used it the next day in an omelet.

Last but not least was the Bourdin Chevre. I consider goat cheese to be a staple in the kitchen and I cook with it often. I immediately knew that extremely versatile goat cheese would be perfect in one of my favorite recipes: chicken with goat cheese sauce. For those who are new to goat cheeses, the leaflet had some great suggestions on how to eat this simple, unadorned goat cheese. It is described as “a perfect base on which to add your own touch of flavors. Garnish it with fresh herbs or spices: crushed black peppercorns, lemon zest, or rosemary and thyme.” It also suggests pairing it with figs, dates, honey and jam. Yummy! This suggestion reminded me it had been awhile since I had made bacon-wrapped dates stuffed with goat cheese, and after my cheese sauce, I had enough goat cheese left to make this appetizer.

Monthly Clubs Cheese of the Month Club Review

The Cheese of the Month Club from Monthlyclubs.com is the ideal gift for any who appreciates fine cheeses and gourmet foods.

Monthly Club’s Gourmet Cheese of the Month Club – Review

MC-cheese-review3Monthly Club’s Gourmet Cheese of the Month Club: Review

There are two types of people in the world: those who love gourmet cheese and those who haven’t tried it. As far as I know, it’s  safe to eat cheese wrapped in plastic. So to the latter group I apologize for disturbing your perfectly bland adequate grilled-cheeses.

 

As for the rest of you cheese connoisseurs, listen up! You know what’s out there: Bleu, Gouda, Parmigiano, Gruyere, Comte (or as Kraft-singles fans would call them, “stinky cheeses”). Now, Monthly Club’s  Gourmet Cheese of the Month Club sends aged-to-perfection artisan cheeses from world-famous farmhouse creameries straight to you.

With The Gourmet Cheese of the Month Club, you get 3 cheeses a month. The international variety will amaze you, and the 1/2 pound a cheese every month? You won’t know what to eat without it.

January’s Gourmet Cheeses of the Month:

Stilton, Emmentaler Classic, and the Montchevré Goat Cheese Log

No better way to start a newMC-cheese-review1 year than with this classic cheese trifecta. First, the Stilton.

The monthly newsletter, In Pursuit of Cheese, gave lots of great history on this favorite Blue cheese. Surprising to read Stilton got its name from a popular English marketplace, not where they started making it. Guess they thought “Melton Mowbray” didn’t roll off the tongue. I beg to differ!

As for taste, this semi-soft cheese was so rich and creamy that I actually saved some for later. The taste is mild and mellow enough that even amateur cheese-tasters might like it. That is, until Stilton’s pungent, salty-nut aftertaste kicks in.

Like many people, the new year means new healthy eating habits. I’m choosing to believe crumbling Stilton in my salad qualifies . It’s all-natural, after all! If that fails, I’ll reward myself with Stilton for dessert at the end of the week.

Overall, I’d say the “The King of Cheese” has earned its title as British royalty. Plus unlike other royal family members, Stilton’s not the kind to find himself in any naked photo scandals.

On to the Emmentaler Classic.MC-cheese-review2

If there’s such a thing as a “Cheese Personality” quiz, I’m sure I’d be a Swiss. Why so sure? I’m mellow, sweet and just a little nutty. With a holey disposition.

Naturally then, the Emmentaler was my favorite cheese this month. It’s aged 4 months, semi-firm, and cut from a 220 pound wheel. For frame of reference, that’s about twice what I weigh in pure, delicious Swiss.

The taste? So good. I’d say more, but cheese lovers already know and love this Swiss.  However, I recommend you check out the newsletter to find out where Swiss gets its holes. No spoilers, but it turns out Emmentaler’s walnut-sized holes are a strong indicator of quality. Might explain why store-bought Swiss holes are so puny.

Last but not least, the  Montchevré Goat Cheese.

Wisconsin cheese has made quite a name for itself in international cheese circles. The Montchevré is no exception.

Preservatives: even though you can’t taste them,  you can always tell when they’re there. But rest assured, I’m 100% sure this log is end to end of 100% natural goat’s milk. Amish farmer’s milk, to be precise. Doesn’t get more organic than that.

As for my diet, the monthly newsletter says goat cheese has 2x the calcium with 1/2 the fat of cream-based cheeses. I wish I’d known sooner! I ate mine cold, though there’s really no wrong way to eat this soft cheese. It’ll be worth trying with fruit, in recipes, and of course, paired with wine.MC-cheese-review4

Cheese aside, I can’t say enough about the excellent customer service from MonthlyClubs.com. Cheese can’t be as easy to ship as they make it look. Gourmet cheese lovers, let me cut right through it...I mean, to it. Start sending or receiving The Gourmet Cheese of the Month Club today.

Cheese of the Month Club from Gourmet Monthly Clubs

Just in time for the holidays… a gourmet Cheese of the Month Club Review.

This Cheese of the Month Gift Club from Gourmet Monthly Clubs includes 3 different types of cheese each month. Each block of cheese is a generous 1/2 lb in size and the selections are unique – not something you will find in your chain grocery store.

Gourmet Cheese of the Month Club from Gourmet Monthly Clubs

This month’s selection included: Parmigiano, Manchego, and Gouda. We were treated with a cheese tour through Europe, as these cheeses come from Italy, Spain, and the Netherlands.

Our Cheese of the Month gift arrived nicely packaged in a plain cardboard box with insulated envelope that included an ice pack to keep the food chilled.
Gourmet Cheese of the Month Club from Gourmet Monthly Clubs

Also included in the box is a newsletter which explains all about the different cheese selections we received. The newsletter talks about the history of the cheese, suggestions for serving, and tasting notes. It’s really quite interesting!

Gourmet Cheese of the Month Club Newsletter

For example, do you know anything about Manchego cheese? Well, as we learned from our newsletter, it is a hard, easily grateable cheese that comes from Spain. It is made exclusively from the milk of Manchega sheep found in south central Spain. Manchego cheese can be found in most tapas bars in Spain, usually alone on a plate in fanned triangles, sliced thinly from the wheel. It is usually accompanied by olives, chorizo, or Jamon serrano and often washed down with a cava (sparkling white wine), fin (dry sherry), alight red wine, or some beer. it is also good over grilled vegetables or sometimes is served as a dessert accompanies by fresh fruit and honey. It only takes a small amount of cheese to satisfy your palate.

Are you looking for a unique gift idea this Christmas? Or do you know a food connoisseur or cheese-lover who loves to experiment with new flavors who would enjoy getting fine, gourmet cheese delivered each month?

Then give them a gift they will love – a Cheese of the Month Club from Gourmet Monthly Clubs!

Check out a previous review of the Cheese of the Month Club from Gourmet Monthly Clubs:

Cheese of the Month Club Review: Gourmet Monthly Clubs

Say “Cheeeeese!” Yummy…
We received 3 truly gourmet blocks of cheese in the first shipment of Gourmet Monthly Club’s Cheese of the Month Gift Club. The three varieties included a Vermont Cheddar, Percorino Pepata, and a Spanish Tetilla.
Cheese of the Month Club from Gourmet Monthly Clubs

The package arrived nice and snug in an insulated envelope with a reusable ice pack inside a cardboard shipping box.
Cheese of the Month Club from Gourmet Monthly Clubs Cheese of the Month Club from Gourmet Monthly Clubs
Each of the blocks of cheese is approximate a half pound, for a total of 1 and a half pounds of cheeses.

The accompanying Tasting Notes suggested using the Spanish Tetilla cheese in recipes that call for a stuffing or melted cheese coating. So we made Chicken Cordon Bleu. It was delicious! We didn’t even need to use a whole lot of the cheese because the flavor was so strong and distinct. It was a perfect choice! And the Tetilla is good to eat plain, too!

The Vermont Cheddar was described as being “creamy, smooth and gentle” as opposed to having a “strong, bitter bite” like many cheddars. They were so right! Such good flavor, still sharp, but not overly so. We have used the cheddar in many ways already… straight up on crackers, melted in scrambled eggs (although in hindsight it’s really too good to be used like that), and crumbled in a salad. Like the Tetilla, a little goes a long way. So you don’t have to use as much as you would a common grocery store variety.

We have not tried the Pecorino Pepata (pepper cheese) yet. It’s the one pictured above. But we look forward to tasting it soon!

This would make a great gift for someone who enjoys high quality, gourmet food and / or cooking. It’s one of my favorites! The cheeses featured in the Gourmet Monthly Club’s “Cheese of the Month Club” are usually varieties you won’t always be able to find easily on your own.

Photos of the newsletter:
Cheese of the Month Club from Gourmet Monthly Clubs Cheese of the Month Club from Gourmet Monthly Clubs
Cheese of the Month Club from Gourmet Monthly Clubs

For more information or to order, visit the Gourmet Monthly Clubs website.