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:
- Trillium by Tulip Tree Creamery: Trillium from Tulip Tree Creamery (Indiana) is a triple-cream, bloomy-rind cow’s milk cheese inspired by classic French Camembert and Brie. It has a soft, buttery, ultra-smooth texture and gentle lactic tones. Established in 2014, the creamery was founded on the idea of handcrafting traditional European cheeses with a uniquely American twist. Cheesemaker Fons Smits has a deep and impressive resume, including helping Cowgirl Creamery develop its popular Mt. Tam. Aged two to four weeks, Trillium is simply luscious and already a multiple winner of American Cheese Society and World Cheese Award ribbons. (8 oz)
- Gold Hill by Haystack Mountain Cheese: Gold Hill from Haystack Mountain Cheese (Colorado) is an aged Spanish/Portuguese-style cheese similar to Haystack’s beloved Queso de Mano but made with pasteurized goat's milk and additional cultures to bring out a buttery aroma and tangy flavor. This firm, natural-rinded wheel is aged for six to twelve months, which allows it to develop deep nutty notes and mouth-filling flavor. Gold Hill not only took home a Super Gold at the 2017-18 World Cheese Awards in London but also won the award for the Best American Cheese. (7.5 oz)
- Estero Gold Reserve by Valley Ford Cheese: Estero Gold Reserve from Valley Ford Cheese (California) is located in coastal Sonoma County. Karen Bianchi-Moreda started the cheesemaking on her family’s century-old dairy farm about 15 years ago, hoping to bring more value to the milk. Now her two sons— one trained in animal husbandry, the other in dairy science— are taking over from mom. The company produces handcrafted, Italian-style farmstead cheeses made from raw Jersey cow's milk. The cows have access to pasture 365 days a year, and the land is certified organic. Estero Gold resembles an Asiago or Montasio, two classic cheeses from northern Italy. The Reserve is aged for at least 18 months, becoming as firm and nutty as Parmigiano-Reggiano. If you enjoy extra-aged cheeses with those little crystalline "crunchies," you will love this cheese. These protein crystals are one of the delights of eating such a lovingly matured wheel. (7.5 oz)
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