Artisanal's Cheese of the Month Club

[Stacie, our LA features writer, is back with a nod to our own NYC-based Artisanal and their Cheese of the Month Club, which comes in handy for those who can't go straight to the source...]

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Now that most of us are lucky enough to have farmers' markets in our regions, we no longer yearn for those holiday fruit-of-the-month club memberships. And while visiting a good cheese store is always a pleasure, I recently discovered the novelty of the cheese of the month club founded by Chef Terrance Brennan, whose New York City restaurants Picholine and Artisanal Fromagerie & Bistro have always given cheese top billing.

Artisanal Cheeses 10,000 square foot temperature and humidity controlled cheese cave is the domain of Max McCalman , the ultimate Maitre Fromager who gleans the best and brightest cheese from all over the world. McCalman, who has authored two definitive cheese tomes: The Cheese Plate and Cheese: A Connoisseur's Guide to the World's Best, is the man you want picking your monthly selection.

For $55 a month, youll receive three cheeses packaged in insulated cartons, fitted with gel ice packs and cushioned with packing peanuts. Each is delivered at the peak of ripeness and most months are themed like a trio from France or a medley of America's top artisanal selections. You'll get a note from the fromager that will tell you the history, the origin, and the qualities that make them oh so yum. They'll even tell you how to compose a cheese plate "The perfect cheese plate is akin to a choir," stated one letter. Each voice is unique and together they constitute a whole more than the sum of its parts. So, go ahead, sing for your cheese.

Click here to order Artisanal's Cheese of The Month Club ($55/month for three-, six-, or twelve-month subscriptions , or call (877) 797-1200.

- Stacie

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.