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:
- Shepherd’s Hope by Shepherd’s Way Farms: Shepherd’s Hope by Shepherd’s Way Farms (Minnesota) is a mild, fresh cheese made from the farm’s own pasteurized sheep's milk. It has a tender yet sliceable texture with delicate, milky flavours accompanied by a gentle lemony note in the finish. Think feta without the salt or the tang. There’s no other cheese quite like it. Shepherd’s Way Farms is a family business. Jodi Ohlsen Read is the lead cheesemaker while her husband looks after the flock. This exquisite cheese is a favorite of Midwest chefs because it’s so versatile. Serve on bruschetta with olive oil or add to caprese salad in place of mozzarella. (7.5 oz)
- Mezzo Secco by Vella Cheese Company: Mezzo Secco by Vella Cheese Company (California) is halfway between a fresh Monterey Jack and a hard, aged Dry Jack. This completely original recipe was developed by Tom Vella decades ago and re-introduced by his son, Ig, who got tired of hearing customers say the Vella Dry Jack was too hard. (It’s not; it’s terrific.) Made with raw cow’s milk and aged about four months, Mezzo Secco resembles a young Dry Jack—pale gold, semi-firm and smooth. The scent is faintly nutty and grassy, the flavor mellow, the salt just right. Mezzo Secco makes an irresistible snacking or picnic cheese, not too sharp, not too rich. Enjoy it with salumi, olives or pickles. (7.5 oz)
Cave-Aged Chandoka by LaClare Family Creamery: Cave-Aged Chandoka by LaClare Family Creamery (Wisconsin) is made from a blend of cow’s milk (70%) and goat’s milk (30%) by Katie Hedrich, the daughter of dairy-goat farmers. Hedrich made headlines at the age of 25 when she won the U.S. Championship Cheese for her Evalon. Chandoka was developed later, and when the family built aging caves on site, Cave-Aged Chandoka became a reality. This clothbound, fruity Cheddar-inspired wheel spends at least eight months in the cave, developing a natural rind, a crumbly yet creamy texture, and a compelling Cheddar-like tang. It placed first in its class at the 2018 World Championship Cheese. (7.5 oz)
Suggested accompaniments: Grandma Jones' Pepper Jam, Effies Homemade Tea Biscuits
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