Old, New, Borrowed & Blue

Old New Borrowed and Blue_Cheese O'Clock_Cheese
Old New Borrowed and Blue_Cheese O'Clock_Cheese
Old New Borrowed and Blue_Cheese O'Clock_Cheese
Old New Borrowed and Blue_Cheese O'Clock_Cheese
Old New Borrowed and Blue_Cheese O'Clock_Cheese
Old New Borrowed and Blue_Cheese O'Clock_Cheese

igourmet

Size: 1.88 pound

$59.99

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This product is perishable and requires express shipping to ensure it arrives fresh and delicious as pictured. How we ship

Please note: To avoid weekend transit, orders placed after 9AM PT / 12PM ET on Wednesday with 2-Day shipping, will ship on Monday of the following week.

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St. Stephen from Four Fat Fowl

The newest cheese in this tasting, St. Stephen debuted in 2014, the first creation from this small family-owned creamery. A hand-crafted triple-cream cheese from prized Jersey milk, it bursts with buttery and milky overtones. The rich Jersey cream produces a lush, velvety texture and yields a cheese that could be dessert all by itself. Located in Rensselaer County, New York, in an area originally settled by Dutch immigrants, the creamery takes its name from the "four fat fowl" that tenants were expected to provide as rent in colonial times.

Carmody from Bellwether Farms

For the "borrowed" cheese in this tasting, we look to Sonoma County, California, and the delightful Carmody, inspired by a young Italian toma that impressed Bellwether Farms cheesemaker Liam Callahan on a long-ago trip to Italy. Callahan never saw how the Italians made the cheese, so he had to figure out the recipe himself using Jersey milk from his neighbors. The outcome was a keeper, a semi-firm wheel with deep golden color, a smooth texture and, in Callahan’s own words, "a great deal of fresh milk flavor." The aromas are fresh and buttery and the flavor suggestive of buttermilk. A frequent Gold Medal winner.

Tarentaise from Spring Brook Farm

Made on a Vermont dairy farm and matured for about 10 months, the raw-milk Tarentaise is by far the oldest wheel in this tasting. Cheesemaker Jeremy Stephenson took his inspiration from Beaufort, the French mountain cheese, but Tarentaise captures all the flavor of Vermont milk. At its best, a fresh-cut wedge offers nutty and fruity aromas mingled with breakfast scents, like buttered toast, brown butter and bacon.

Little Boy Blue from Hook’s Cheese Company

Tony and Julie Hook are Wisconsin legends, making artisan cheese in the state since 1976. Their Little Boy Blue is a rarity—an American sheep’s milk blue—and it has won numerous blue ribbons at American Cheese Society competitions. All the sheep’s milk comes from Wisconsin, some from Amish farms in the area. The cheese is produced only during the time of year when the sheep are grazing on lush grass.

Make it an even tastier experience with wine pairings from Chappellet.

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How We Ship

FreshWave Packaging

Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.

Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.

Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.