6 Months of US Cheese Subscription

Summary

Delight your favorite cheese lover with six months of outstanding selections from the finest artisanal American cheesemakers. This distinctive collection includes 19 popular varieties from creameries in California, Washington state, Utah, Wisconsin and Vermont. 

Month 1, Beehive Classic Cheese Collection (see More Info tab for details): Three of our all-time favorite varieties from the family-operated creamery in Utah, where every cheese is handcrafted in small batches using local milk from a fourth-generation dairy. (2 lb. 4 oz. total)

Month 2, Taste of Vermont Cheese Collection (see More Info tab for details): Four exceptional cow's milk varieties hail from Vermont's best local dairy farms. Handcrafted by farmstead cheesemakers and aged with care in the Cellars at Jasper Hill Farm, each cheese offers a different flavor profile and texture. (1 lb. 8 oz. total)

Month 3, Nicasio Cheese Collection (see More Info tab for details): The third generation of the Lafranchi family specializes in crafting certified organic farmstead cow's milk cheese in Northern California. This assortment features three delicious varieties – each one a great table cheese for serving with crackers and fruit, or in sandwiches, pasta and risotto. (1 lb. 8 oz. total)

Month 4, Best of Point Reyes Collection (see More Info tab for details): Since 1959, the Giacomini family creamery just north of San Francisco has produced exceptional cheese that has won awards around the world. This assortment features three delicious varieties. (1 lb. 4 oz. total)

Month 5, Cascadia Creamery Cheese Collection (see More Info tab for details): Handcrafted in Washington state, these old-world artisanal cheese varieties are made with the finest certified organic Jersey cow's milk. They're all aged in a lava tube cave that offers the ideal temperature and humidity to achieve peak aroma and flavor. (1 lb. 2 oz. total)

Month 6, Deer Creek Aged Cheddar Flight: (see More Info tab for details): These hand-selected, award-winning varieties are among the best Wisconsin has to offer. This collection features three graded cheddars that showcase the area's rich cheesemaking heritage. (1 lb. 2 oz. total)

• Shipped chilled.
• Because the items in this collection are crafted in limited quantities, we may occasionally need to make substitutions with similar items of equal quality.

Dimensions & More Info

Month 1: Beehive Classic Cheese Collection

• Barely Buzzed: Aged for 7 months, this buttery, semi-firm cow's milk cheese is hand rubbed with ground espresso and lavender, adding exotic nutty flavor to the award-winning cheese. (12 oz.)
• Seahive: Inspired by ocean breezes, this semi-firm cow's milk cheese is rubbed with local honey and sea salt. The full-bodied cheese has a fruity, sweet undertone. (12 oz.)
• Big John's Cajun: This spicy hand-rubbed cheese packs a punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, it features the perfect combination of sweet creaminess and zesty spice. (12 oz.)

Month 2: Taste of Vermont Cheese Collection

• Alpha Tolman: Similar to Gruyère and Appenzeller, this alpine-style cow's milk cheese is made using an original recipe developed by cheesemaker Mateo Kehler. Aged 8–12 months, the firm cheese has a smooth, savory aroma and a sweet, rich flavor with hints of toasted nuts. (6 oz.)
• Bayley Hazen Blue: Jasper Hill Farm's flagship cheese is a creamy, approachable, mildly sweet and salty blue, made from the raw milk of Ayrshire cows. The cheese is aged 3–6 months for a mellow, nutty flavor and velvety creaminess that's reminiscent of fresh butter. (8 oz.)
• Little Hosmer: Beneath its thin, bloomy rind lies a gooey, creamy core with notes of cauliflower, mushroom and toasted nuts, qualities that have earned this award-winning cheese a cult following (4 oz.)
• Cabot Clothbound Cheddar: This award-winning Old English–style cheddar is created using milk from the Kempton Farm in Peacham, Vermont. Aged 10–13 months, it has a hearty, slightly crystalline texture and lingering nutty flavor with hints of caramel. (6 oz.)

Month 3: Nicasio Cheese Collection

• Formagella: Made in 3" rounds with velvety white exteriors, this mild brie-style cheese features notes of roasted pine nuts and butter. (10 oz.)
• Nicasio Reserve: Aged for 6 months, this gold medal–winning organic Swiss Italian alpine cheese has buttermilk, mushroom and almond notes. (8 oz.)
• Nicasio Square: This full-flavored Italian Taleggio–style cheese features notes of sautéed onion, mushrooms and garlic. It has won numerous awards and was a Top 5 finisher in its class at the World Cheese Championship. (6 oz.)

Month 4: Best of Point Reyes Collection

• Original Blue: A classic California blue cheese, this variety is prized for its bold flavor with hints of sweet, fresh milk and a tangy, peppery finish. (6 oz.)
• Toma: This semi-firm cheese has a creamy, buttery flavor and a grassy, tangy finish that recalls the fields where the cattle graze on the Northern California coast. (6 oz.)
• White Cheddar: This cheese features a rich, creamy texture and sweet, milky flavor with a pleasantly sharp edge. (8 oz.)

Month 5: Cascadia Creamery Cheese Collection

• Sleeping Beauty: Aged up to 100 days, this alluring natural rind raw-milk cheese is rich and buttery with a supple sharpness. (6 oz.)
• Sawtooth: This semi-soft, washed rind raw-milk cheese has a smooth texture and a delightfully complex flavor with hints of fruit and peaty notes from the washed rind to give it just enough funk. (6 oz.)
• Glacier Blue: Offering luxurious texture and rich, savory flavor, this natural rind raw-milk cheese is coined "the Gateway Blue," because it may very well convert you to a blue lover, if you weren't before. (6 oz.)

Month 6: Deer Creek Aged Cheddar Flight

• 3-Year Reserve Certified Premium Double A-Grade Cheddar: This expertly balanced cheese has a smooth, clean, full-aged cheddar flavor. (6 oz.)
• 5-Year Private Reserve Grade-A Specialty Cheddar: This nuanced cheese starts with fresh acidic notes that blossom into bold, savory aged cheddar flavors with a mild hint of bitter on the finish. (6 oz.)
• 7-Year Proprietor's Grand Reserve: Perfectly balanced in taste, texture and body, this one-of-a-kind cheddar begins with a bright flavor that opens into a complex creaminess with notes of herbs and citrus on the finish. (6 oz.)

Ingredients

Month 1: Beehive Classic Cheese Collection

• Barely Buzzed: Pasteurized cow's milk, salt, coffee, canola oil, cheese cultures, vegetarian rennet, lavender.
• Seahive: Pasteurized cow's milk, wildflower honey, salt, Redmond sea salt, cheese cultures, vegetarian rennet.
• Big John's Cajun: Pasteurized cow's milk, salt, canola oil, cheese cultures, vegetarian rennet, cayenne pepper, spice.

Month 2: Taste of Vermont Cheese Collection

• Alpha Tolman: Raw cow's milk, cultures, rennet, salt.
• Bayley Hazen Blue: Raw cow's milk, cultures, rennet, salt.
• Little Hosmer: Pasteurized cow's milk, salt, rennet, cultures.
• Cabot Clothbound Cheddar: Pasteurized cow's milk, cultures, microbial rennet, salt.

Month 3: Nicasio Cheese Collection

• Formagella: Pasteurized organic cow's milk, salt, enzymes.
• Nicasio Reserve: Pasteurized organic cow's milk, salt, enzymes.
• Nicasio Square: Pasteurized organic cow's milk, salt enzymes.

Month 4: Best of Point Reyes Collection

• Original Blue: Cultured raw cow's milk, salt, enzymes (microbial), penicillium roqueforti.
• Toma: Cultured pasteurized cow's milk, kosher salt, enzymes (microbial).
• White Cheddar: Cultured milk, enzymes, salt.

Month 5: Cascadia Creamery Cheese Collection

• Sleeping Beauty™: Raw certified organic cow's milk, salt, rennet, cultures.
• Glacier Blue®: Raw certified organic cow's milk, salt, rennet, cultures.
• Sawtooth™: Raw certified organic cow's milk, salt, rennet, cultures.

Month 6: Deer Creek Aged Cheddar Flight

• 3-Year Reserve Certified Premium Double A-Grade Cheddar: Pasteurized milk, cheese cultures, salt, enzymes.
• 5-Year Private Reserve Grade-A Specialty Cheddar: Pasteurized milk, cheese cultures, salt, enzymes.
• 7-Year Proprietor's Grand Reserve: Pasteurized milk, cheese cultures, salt, enzymes.