Twenty years ago you could count the number of great American cheeses on two hands. Maybe that’s exaggerating, but not by much. Back then, being a small-scale cheesemaker was like being a beekeeper—a strange hobby with little reward or recognition. Half the cheesemakers crafted nearly identical tiny wheels of goat’s milk cheese, which, given that we had no American goat cheese tradition to speak of, cheese shops insisted on calling chèvre, the French word for goat. If you went into any serious cheese shop in America in 1994, chances are the only American cheeses you found were chèvres and cheddars. Have things ever changed.
This monthly club celebrates some of our favorite cheesemakers. Some are new. Some of them have been around for a long time. And while their cheeses may not be traditional in the European sense of having been made the same way for over a century, they’re all made by hand, using traditional methods, often with milk from the herd they milk themselves, something fewer and fewer Europeans makers can claim.
New! Each shipment contains two cheeses totaling over one pound, profiles of the Makers and serving tips.
$10 extra per installment for shipments to Alaska or Hawaii.
Want to let the recipient know what they're in for now? Download this card and give it to them in person!