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:
- Kunik by Nettle Meadow Farm: Kunik from Nettle Meadow Farm (New York) is a voluptuous triple-cream cheese made on a small family farm in the Adirondacks. Produced from a blend of goat’s milk and Jersey cow’s cream, it has a bloomy rind similar to a Camembert, an aroma like clotted cream, and an interior like whipped butter. What’s not to love? Nice to know: Nettle Meadow Farm is first and foremost an animal sanctuary, with the profits from the cheese sales supporting the care and comfort of a mangerie of neglected or abandoned creatures from chickens to llamas. Pair a sparkling wine with this one. (8 oz)
- Invierno by Vermont Shepherd: Invierno from Vermont Shepherd (Vermont) is a cow-sheep blend from one of the pioneering sheep-cheese producers in the U.S. David and Yesenia raise several hundred dairy sheep on their farm but purchase the cow’s milk for Invierno from a near neighbor. Invierno ("winter" in Spanish, for the season when they produce it) is a semifirm to firm cheese with a natural rind, matured for 5 to 6 months. Aromas of butter, mushroom and nuts. A handmade raw-milk cheese from a cheesemaker with three decades of experience. (7.5 oz)
Ewe Calf to be Kidding by Hook’s Cheese Company: Ewe Calf to be Kidding from Hook’s Cheese Company (Wisconsin) is yet another example of Tony and Julie Hook’s cheesemaking flair. Three sources of milk, one spectacular blue cheese that keeps winning awards. Tony and Julie have been making cheese in the tiny town of Mineral Point for 44 years, and they still have plenty of creative energy for inventing novelties like this captivating blue cheese. Aged for a minimum of 8 months, the cheese is creamy yet crumbly, tangy but not too peppery. (7.5 oz)
Suggested accompaniments: Jan’s Farmhouse Blueberry Maple Crisps, Michigan Cherry Preserves by Brownwood Farms.
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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.
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