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:
- Aries by Shooting Star Creamery: Aries from Shooting Star Creamery (California) took third place at the 2019 American Cheese Society competition, out of 1,750 entries. Pretty good showing for a new cheese entering for the first time. Even more amazing, it was made by a teenager. High school student Avery Jones is clearly a phenom. Her dad owns Central Coast Creamery in Paso Robles, where Avery developed and refined her recipe for Aries. This 8-month-old sheep’s milk wheel tastes like a cross between a Swiss alpine cheese and a Gouda—a completely unique creation. The texture is firm, the aroma nutty and the finish sweet. The judges loved it, and you will, too. What a debut! (7.5 oz)
- Everton by Jacobs & Brichford: Everton from Jacobs & Brichford (Indiana) is made by Matthew Brichford on a small dairy farm that has been in his family for almost two centuries. Brichford and his wife, Leslie Jacobs, use only their own raw cow’s milk for Everton, and the cows are pasture-fed, which explains the deep yellow color of the cheese’s interior and the pronounced grassy notes. Everton is an Alpine-style cheese, aged 8 to 12 months, when it develops aromas of brown butter and toasted peanuts and a highly concentrated, slightly piquant flavor. This cheese is an umami bomb! A Good Food Award winner. (7.5 oz)
Melinda Mae by Mystic Cheese: Melinda Mae from Mystic Cheese (Connecticut) is a new creation from Brian Civitello, a talented cheesemaker who started his creamery in a modified shipping container on the farm that supplied his cow’s milk. Brian had spent years before that perfecting his skills, including cheesemaking gigs in the Alps and in Italy making Parmigiano Reggiano. He and his business partner have been so successful that they now have a real creamery and a huge fan club. Melinda Mae is a young, bloomy rind cow’s milk square similar to an Italian robiola but like nothing you’ve ever tasted. It is buttery and supple, with a cultured-milk and mushroom scent. Do eat the rind! Sparkling wine is the perfect pairing. (7.5 oz)
Suggested accompaniments: Le Bon Magot Tomato and White Sultana Chutney, 34 Degrees Crispreads.
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