Like the Victory Gardens of times past, Victory Cheese is a grassroots movement, rallying support for American cheesemakers in challenging times. Purchase a Victory Cheese Box for yourself and others. Choose from six different collections curated by Planet Cheese publisher Janet Fletcher or join the Victory Cheese Club and receive a different curated collection of artisan cheeses every month. Enjoy a guided tasting of the cheeses in your collection on Janet Fletcher’s YouTube channel (link provided with purchase). For each order sold, igourmet will donate $10 to World Central Kitchen. Join the fight to save American cheese!
This collection includes:
- Dream Weaver by Central Coast Creamery: The Dream Weaver from Central Coast Creamery (California) won a blue ribbon the first year it competed, in 2017, and then repeated the feat two years later. That’s an amazing performance right out of the gate, but it’s an amazing cheese, one of the few washed-rind goat cheeses made in the U.S. Creamery owner Reggie Jones dreamed about it for a long time before he was able to build the proper aging room for this style of cheese. Matured for about five weeks, during which time it’s washed repeatedly with brine, a ripe wheel smells of bread yeast, garlic and smoke. The damp, flesh-colored rind is thin and a little crunchy; the interior is supple, open and as squishy as a feather pillow. Not too pungent for wine but it a Belgian-style saison is its real love match. (7.5 oz)
- Tarentaise by Spring Brook Farm: The Tarentaise from Spring Brook Farm (Vermont) was inspired by Beaufort, the classic French mountain cheese. Tarentaise is made with the raw milk of Spring Brook Farm’s own herd of Jersey cows. It has a thin, natural rind, produced by washing the wheels repeatedly with brine as they age. By the time Tarentaise is ready for sale, it will have been washed and turned at least 60 times by aging room staff. The interior is semifirm to firm, the aroma nutty and complex, with mingled scents of buttered toast, cooked eggs and bacon. Sales of Tarentaise support the Farms for City Kids Foundation, which brings inner-city youngsters to the farm for a week-long rural experience. (7.5 oz)
Bay Blue by Point Reyes Farmstead Cheese: The Bay Blue from Point Reyes Farmstead Cheese (California) comes from the Giacomini family’s dairy farm and creamery in scenic West Marin. Bay Blue is the creamery’s more mellow and buttery cow’s milk blue (Original Blue is more peppery), with a natural rind and aromas of toasted nuts, Saltine crackers and salt caramels. A beauty on a cheese board paired with toasted walnuts or hazelnuts and a glass of dessert wine, or put a slice on crostini and drizzle with honey. Bay Blue won the Sofi Award for Best New Product at the 2013 Fancy Food Show in New York. (7.5 oz)
Suggested accompaniments: Gourmet Spiced Almonds by Giddyup Nuts, Kumquats in Syrup.
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