Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info-card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
As the first light of dawn peeks through the curtains, there's a timeless ritual that beckons us from slumber: breakfast. This morning meal holds the power to transform mere moments into meaningful beginnings, setting the tone for the day ahead. Whether it's the comforting aroma of freshly brewed coffee or the sizzle of bacon on the stove—breakfast stands as a steadfast reminder to slow down, savor the moment, and embrace the beauty of a new day. So join us on a journey to discover why breakfast isn't just the most important meal of the day—it's a meal you can eat any time of day!
So, let’s take a look at this month’s box...
Wisconsin’s Montchevré is the largest goat cheese manufacturer in the United States, and continues to operate with the same core goals and values since it began 25 years ago. Their creamy goat cheese with honey offers a unique and delightful culinary experience, seamlessly blending the richness of traditional French cheese-making with a touch of sweetness. Crafted in Wisconsin, this cheese strikes a balance between tanginess and delicate sweetness, making the perfect harmony of flavors- making it an ideal choice for breakfast. The result of meticulous craftsmanship using traditional French techniques and local methods, this cheese stands out as a shining gem in the world of goat cheeses, embodying the perfect fusion of creamy richness and bright flavor notes.
The Honey Goat Cheese by Monchevré and the Stroopie Crumbs by Stroopie
From “The Beehive State” (that’s Utah!), comes the Beehive Cheese Co. Founders Tim Walsh and Pat Ford are brothers-in-law, but they didn’t come from a cheesemaking family. Instead, they were a software guy and a real estate salesman who were seeking a “simple way of life” and ended up starting a cheese company that’s now known for its line of award-winning cheeses. This month’s selection is their Seahive Cheddar, a complex cheese that’s slightly sweet, with a tangy twist. And unlike a lot of cheddars, it’s mild and creamy, which means it plays nice with everyone. The cheese is made by hand using high-quality, local Jersey cows milk, then is rubbed with wildflower honey and the salt from an ancient seabed, giving the rind its slightly pinkish hue. The result is a cheese that's got a slightly sweet bite that's just sharp enough to add to your morning meal.
Seahive from Beehive Cheese Co and the Peach Marmalade from Emily G's Jams
Aged Gouda may be the most universally beloved cheese out there, and this one is the real deal. It comes to us from Artikaas, who works with small-scale creameries in Holland to export this authentic Dutch gouda all over the world. This deeply golden wedge is basically the epitome of an aged gouda, with a firm and flaky texture that has the added contrast of crunchy crystals scattered throughout. It’s salty and savory, with a butterscotch- sweetness and aged, earthy undertones that mean this cheese pretty much is the whole package. And its complexity works beautifully with most of your favorite breakfast dishes.
The 18 Month Gouda from Artikaas and the Sweet Maple Nut Mix from NOSH butters
And here are the pairings that go along with these amazing cheeses…
NOSH Butters, an Ohio-based family-run company, offers a delightful array of hand crafted nut butters and nut mixes, inviting you to snack beyond the ordinary. Among their offerings is this semi-sweet nut mix featuring a blend of peanuts, almonds, cashews, and pistachios, delicately coated in maple syrup. Since its inception in 2018, NOSH has been driven by the belief that food serves as a conduit for connecting people and fostering positive change. Starting with humble beginnings in a home kitchen with a single food processor, NOSH has evolved into a small-batch manufacturing operation with a commitment to excellence. And their dedication to quality and innovation shines through in every wholesome and delicious snack they produce- exemplifying the anagram which makes up their name: "Natural Originals to Satisfy your Hunger."
Stroopies, the Lancaster-made Dutch stroopwafel, embodies a delightful fusion of local ingredients sourced from socially responsible companies. These delectable treats, crafted with care, feature two cinnamon waffles embracing a luscious layer of homemade caramel. For these- Stroopies presents a twist on the classic Dutch indulgence, offering convenient bite-sized crumbs that encapsulate the crispy texture and rich caramel essence, ideal for a sweet breakfast delight or adding a crunchy touch to desserts. Beyond their culinary charm, Stroopies' commitment extends to meaningful social impact, providing employment opportunities to resettled refugee women in Lancaster. Through paid English classes, life skills education, and a nurturing work environment, Stroopies stands as a beacon of empowerment and community integration, enriching lives while savoring the essence of Dutch tradition.
Emily G's Peach Marmalade is a unique southern delight, skillfully crafted in the Peach State of Georgia. This extraordinary marmalade, a far cry from the ordinary, features sun-ripened peaches, oranges, and a touch of ginger, creating a gourmet spread that strikes a perfect balance between sweetness and tanginess. Emily G's started as a humble venture at local farmers markets, offering just four jam flavors. Owner Jennifer Burns, a devoted mother of four, started out as a loyal customer- and eventually ended up taking over the business. And over time, transformed it into an award-winning specialty food business, driven by the mantra of doing everything for the love of food. Praised by culinary authorities from Bon Appétit to the Wall Street Journal and Martha Stewart Weddings- this handcrafted delicacy is not only a testament to the Burns family's dedication but also a culinary celebration of the sunny orchards of the American South. Whether enjoyed with cheese or as a new breakfast staple, this marmalade stands out for its not-too-sweet profile, making it a versatile and delightful addition to your morning rituals.
And with that- we wrap up this month’s box.
So here's to the art of breakfast, an anytime kind of meal, with the promise of great flavors and new adventures. And with that, we’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing-partners: @montchevre, @beehivecheese, @artikaasgouda, @noshbutters, @the_stroopie_co and
@emilygsjams.
We love to see our cheese lovers enjoying their boxes!
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Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
Join us as we embark on a sensory journey to the breathtaking landscapes of the Alpine regions, where the age-old artistry of cheesemaking unfolds like a story written in curds and whey. In the heart of Europe's majestic mountains, a tale unfolds within the cool embrace of clean air and the lush meadows that cradle centuries-old cheesemaking traditions. This month we explore the artisanal world of those Alpine cheeses, where the landscape itself seems to seep into the very essence of each wheel. These cheeses tell the tales of generations past—of craftsmanship, handed down like a symphony of flavors that echo through the valleys and peaks of European cheesemaking history.
So, let’s take a look at this month’s box...
Nestled near the base of Mont Blanc- Frantal's French Emmental stands as a testament to the artistry of cheesemaking in the heart of the French Alps. Created in the picturesque landscapes near the famous French ski resort of Chamonix, this semi-hard cow's milk cheese, reaps the benefits from the pristine waters flowing through lush valleys that nourish the cows grazing on the rich grass. The intricate cheesemaking process unfolds over two months, resulting in the distinctive holes that characterize the cheese. Each 180-pound wheel, turned weekly in ripening chambers, matures to perfection, revealing a sweet, buttery taste with nuanced hints of fresh nuts. Contrary to the common assumption that only Swiss Emmental bears the true essence of “Swiss” cheese- Frantal's Emmental proves its worthiness, showcasing its mild, nutty sweetness and familiar texture. It is the result of a complex and challenging cheesemaking process while offering a delightful alternative to its Swiss counterpart.
The French-Emmenthal by Frantal and the Cumin & Lime Snack Pickles by Rick's Picks
Charles Arnaud's Comté stands as a testament to the rich tradition of artisanal French cheese-making. Handcrafted with devotion and a commitment to time-honored methods, this Comté is a true masterpiece, aged for over a year to perfection. Its firm texture and satiny smooth, ivory-colored body encapsulate a spectrum of flavors- nutty, creamy, fruity, and meaty. Rooted in a recipe with a history spanning over 1000 years, this Gruyère de Comté is a French counterpart to its Swiss cousin, and is one of the most sought-after cheeses in France. Produced in the iconic Fort des Rousses cellar, each wheel of cheese undergoes a meticulous selection process by master cheese makers. Delighting the palate with a nuanced combination of nutty and smoky flavors- this Comté is a true artisan creation, embodying the essence of French mountain cheese craftsmanship and Charles Arnaud's dedication to excellence.
The Comtè (6 Month) by Charles Arnaud with the Black Pepper Crackerthins from Vallery Produce Company
Emmi's Kaltbach AOP Gruyère, a culinary marvel aged over 12 months in the natural sandstone caves of Kaltbach, Switzerland, is a cheese-fan's delight. Crafted by master cheesemakers since 1782, this Grand Gruyère Reserve undergoes its transformation in underground sandstone caves near Lucerne. Made from rich Alpine cow's milk, the cheese absorbs the mineral-rich air, creating a perfect environment for the cheese to develop wondrous depths of flavor. With a rustic, oily rind revealing a firm, smooth texture and a slightly aromatic, robust flavor- this cheese is a true Swiss treasure. Protected by Swiss AOP, it embodies the essence of the Gruyère region, produced using milk from cows grazing on only the finest pastures. The 12-month aging process results in a uniquely rich taste with balanced undertones of fruit and nuts, with a delightful crumbly body with occasional crystallization. Under the vigilant eye of Kaltbach cheese masters- the unique environment ensures that this distinctive flavor experience can only be created in the Kaltbach caves.
The Kaltbach AOP Gruyère from Emmi and the Italian Speck IGP by Recla
And here are the pairings that go along with these amazing cheeses…
Christopher Smith, the passionate and renowned Australian chef, established Valley Produce Company with a commitment to creating exceptional gourmet delights. Among the treasures from this prestigious food and wine region of Australia's Yarra Valley- are the Black Pepper Crackerthins- a testament to the brand's dedication to quality. These light, thin, and crispy crackers are made with great-tasting ingredients, ensuring a distinct taste and crunch that elevates any cheese platter or appetizer dish. Crafted with all-natural ingredients without added colors, preservatives, or artificial flavors- they provide the perfect canvas for your most favorite of toppings.
Recla's Speck, a Northern Italian delicacy with a heritage spanning almost 400 years, is a dry-cured ham of unparalleled flavor. Infused with juniper, laurel, and rosemary- this artisanal creation undergoes a meticulous maturing process, introducing notes of nuts and porcini mushrooms. Crafted exclusively from the leanest pork legs, Speck follows strict traditions: limited salt, modest smoking, and restricted airflow. Aged for a minimum of 6 months in the mountain air of Alto Adige, Speck delights with its mild smoke, low-salt profile, and versatility in various dishes. A unique blend of Alpine traditions and Italian flavors- Speck embodies dedication and precision, making it a savory, smoky masterpiece. Recla's Speck invites you to savor the essence of Northern Italy's culinary heritage in every bite.
Rick's Picks' Cumin and Lime Snack Pickles are a delightful fusion of tradition and innovation, born from Rick Fields' childhood of making pickles with his family. His commitment to using fresh, local produce from trusted farmers resulted in a national brand celebrated for its savory, hand-packed, all-natural pickles. The Cumin and Lime Snack Pickles showcase Rick's dedication to distinctive flavor profiles and exceptional quality. Each bite is a harmonious marriage of cumin and lime, a symphony of flavors that reflects the heart and soul of Rick's pickle-making legacy.
And with that- we wrap up this month’s box.
So we hope you enjoy these mountain landscapes, where each bite of their cheese tells the secrets of timeless traditions- and of the true artistry behind these exceptional culinary creations. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @jureflore, @emmicheeseusa, @valleyproducecompany, and @rickspicksnyc.
We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
In the heart of the Northeast, where the turbulent dance of Nor'easter storms paints the landscape with a wild elegance- a community of dedicated artisans thrives amidst the chaos. Cheesemakers and other culinary craftsmen, bound by a shared love for their craft, navigate the unpredictable weather with a tenacity reflective of the flavors they coax from their creations. Against the backdrop of swirling snowflakes and gusty winds, these Northeastern artists turn adversity into inspiration, weaving together delicacies that embody both the untamed spirit of the storms with the rich tapestry of their region's culinary heritage. In this unique blend of nature's fury and culinary finesse, a story unfolds—one of resilience, creativity, and the unwavering spirit of those who find beauty in the storm. So, let’s take a look at this month’s box...
Nestled in the picturesque town of Reading, Vermont, the Reading Cheese by Spring Brook Farm embodies the essence of traditional Alpine-style cheesemaking. Named after its charming hometown, this semi-soft, Raclette-style cheese pays homage to the French Alps, where its roots trace back to time-honored methods. Aged for an average of three months, Reading boasts a creamy texture that strikes a harmonious balance with its nutty and grassy undertones. This versatile cheese matures into a semi-soft delight, perfect for melting, yet it holds a complexity that allows it to stand confidently on any cheese plate. Beyond its culinary expertise, Spring Brook Farm also leads the Farms for City Kids Foundation—a nonprofit organization dedicated to give city kids the opportunity to immerse themselves in farm life, gaining valuable insights into agriculture and connecting them with the roots of their food sources.
Reading by Spring Hill Farm with the Acadia Trail Mix from Lucy's Granola
Also from Vermont, Jasper Hill Farm's Alpha Tolman pays homage to both a philanthropic dairy farmer who built the Greensboro library in 1900, as well as the artful mastery of Northeast cheese-making. With a robust and distinct character, this cheese strikes a perfect balance of tastes and textures. Its bold and distinctive flavor profile is a testament to the farm's commitment to excellence, offering a harmonious marriage of techniques that creates a memorable cheese experience. Inspired by Alpine cheeses like Appenzeller- Alpha Tolman boasts a firm, yet supple texture, and an authentic, earthy depth, with notes of brown butter and nuts. An ideal choice for those seeking a memorable and authentic cheese experience.
Alpha Tolman by Jasper Hill and the Cranberry Medly and Maple Jam by Blake Hill
On the shores of Buzzard’s Bay, 50 miles south of Boston- Great Hill Dairy in Marion, Massachusetts, is a haven of dairy excellence. Renowned for its prized Acacia and Orchid collections and an exceptional herd of Guernsey cows, the farm has found its niche in crafting exceptional blue cheese. Housed in a turn-of-the-century barn, the Great Hill Blue cheese is a unique creation made with raw, non-homogenized milk, setting it apart from typical blue cheese varieties. Founded in 1997 by Tim Stone on his family's historic dairy, Great Hill Dairy became a beacon of innovation, utilizing the milk from local farms to create a unique and exceptional blue cheese. Stone's unique recipe set the Great Hill Blue apart, swiftly earning it recognition as one of America's premier blue cheeses, and a testament to the farm's enduring legacy.
The Great Hill Blue from Great Hill Dairy with the Mighty Ginger Snaps from Lark Fine Foods.
And here are the pairings that go along with these amazing cheeses…
Lucy’s Granola presents the delightful Acadia Trail Mix—a symphony of flavors that caters to all tastes. This unique blend features chocolate-covered raisins, sundrops, nuts, dried blueberries, strawberries, and more- ensuring a treat for every palate. Hand-crafted in a sunlit kitchen, Lucy's Granola defies convention with a lighter and less sweet profile than typical commercial brands. Inspired by the diverse landscapes of the Acadia National Park, it skillfully blends flavors and textures to redefine the trail mix experience, taking your taste buds on a journey through the unique and harmonious culinary offerings of Maine.
Founded in historic Essex, Lark Fine Foods embraces a hands-on approach, baking, packing, and shipping their premium creations daily from their boutique facility. The Mighty Ginger Snaps, a dream come true for ginger enthusiasts, boast a crispy and zesty texture with a warm finish—a testament to the company's commitment to using only the finest, natural ingredients, free of preservatives and food colorings. As creators of “Cookies for Grown-Ups”, Lark Fine Foods has redefined the gourmet cookie experience, capturing the essence of ginger in its purest form. In each bite of the Mighty Ginger Snaps, the dedication to quality and the creative spirit of Lark Fine Foods shines through, making these cookies a symbol of Northeast culinary excellence rooted in the heart of Massachusetts
In the scenic landscape of Vermont, Blake Hill Preserves brings forth a seasonal masterpiece with its Limited Edition Cranberry Medley and Maple Jam. This delightful preserve is a celebration of Vermont's flavors, skillfully combining the tartness of cranberries with a fruity berry sauce and the comfort of winter seasonings. The finishing touch, Vermont maple syrup, adds a layer of sweetness that elevates the overall experience. As a family business rooted in tradition and guided by a commitment to quality, Blake Hill Preserves offers a unique and memorable taste of Vermont's seasonal bounty.
And with that- we wrap up this month’s box.
So, as the stormy skies gather overhead- give thanks to those who continue to chase their passions, even through nature's raw and uncontrolable forces. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @springbrookfarmcheese, @jasperhillfarm, @lucysgranola, @larkfinefoods, and @blakehillpreserves. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
As summer's warmth gracefully gives way to the cool embrace of autumn, a sense of sophistication and elegance permeates the air, while nature orchestrates its breathtaking transformation as it ushers in the enchanting season of fall. Slowly becoming a masterpiece painted with the rich colors of burgundy, deep gold, and velvety brown- the crisp air and symphony of rustling leaves, carry the promise of grand adventures, comforting foods, and nights by the fireplace. Fall, a season of refined tastes and indulgent experiences, offers us its own special tapestry of elegance and charm. So, join us on a journey through the alluring world of a fancy fall, where every detail is a testament to the artistry of the season- as we take a look at what’s in this month's box.
Urepel, a sheep's milk cheese from Mitica, stands out as a distinguished offering in the world of artisanal cheeses. Named after the village in the Basque region, this cheese embodies the essence of the local terroir. Crafted with precision and expertise, Urepel boasts a rich and nuanced flavor profile derived from the high-quality sheep's milk sourced from the surrounding pastoral landscapes. The cheese's texture is a testament to the skilled craftsmanship involved, presenting a delightful balance of creaminess and firmness. Its rind, a product of careful aging, contributes to the overall complexity of the cheese, providing a unique sensory experience. Urepel exemplifies the commitment to tradition and the artistry of cheese-making, making it a noteworthy addition to any cheese board.
Urepel by Mitica with the Quince Jam from Dalmatia Spreads
Alisios, a cheese named after the prevailing winds of Fuerteventura, stands as a testament to the rich dairy heritage of the Canary Islands. A harmonious blend of 70% cow's milk and 30% goat's milk, this Spanish gem showcases a smooth and dense interior, adorned with minimal eyes and infused with toasted notes. The paprika-infused rind imparts unique hints of smoke, while the subtle zing from the goat's milk contributes to the overall creamy and tangy character of this remarkable cheese. Its vibrant red-orange exterior, not only catches the eye but also delivers a delightful spicy-sweet undertone, making Alisios a truly captivating culinary experience that transports your taste buds to the windswept landscapes of the Spanish islands.
Alisios by Forever Cheese and the Peruvian Pepper Jam by Divina
Pecorino Camomilla, a cheese steeped in tradition and crafted with heartfelt dedication for Forever Cheese by Paolo Farabegoli- embodies the spirit of Fall. Inspired by the idyllic landscapes of Italy's Emilio Romagna region, where sheep graze on lush pastures amidst chamomile fields- Paolo's vision reflects the cherished cheese-making rituals of his grandmother. She meticulously aged her cheese in wooden crates filled with fragrant chamomile, undergoing a careful preservation process. This method not only maintained the cheese's delicate softness but imparted a delightful floral aroma. This award-winning creation crafted from the milk of Comisana, Lacaune, and Sarda sheep- carries subtle notes of herbal sweetness and a crisp, invigorating scent reminiscent of freshly cut apples- taking you on an autumn journey through time and tradition.
The Pecorino Camomilla from Forever Cheese and the Highlands Oatcakes by Walkers
And here are the pairings that go along with these amazing cheeses…
Highland Oatcakes from Walkers Shortbread exemplify the brand's commitment to traditional craftsmanship and quality. These oatcakes are a testament to Walkers' heritage, drawing inspiration from the rugged landscapes of the Scottish Highlands. The careful selection of wholesome oats and other premium ingredients results in a product that captures the essence of authentic flavor. Embodying the rich culinary traditions that have been cherished for generations- the distinct texture and taste of these oatcakes make them a versatile companion to a variety of accompaniments, offering a true taste of Scotland in every bite.
Dalmatia, Croatia, holds a deep cultural affinity for the quince fruit, ingrained in the region's history for generations. In the past, quinces were cherished for their ability to release a fragrant symphony of apple, pear, vanilla, and citrus when stored in closets, filling homes with a subtle and pleasing aroma. Beyond its sensory allure, the quince boasts a transformative quality, turning a captivating rosy-pink hue when cooked. This fruit, steeped in symbolic significance for love and luck, occupies a special place in the heart of Dalmatia's cultural tapestry. The commitment of the producers is rooted in a profound love for the land and its people, with a focus on the unique coastal region of Croatia renowned for its Mediterranean bounty and natural beauty.
And finally-
Crafted with precision, the Peruvian Pepper Jam from Divina offers a unique blend of sweet piquillo and spicy Limo peppers, creating a dynamic flavor profile that tantalizes the palate. The peppers, chosen from over 300 varieties in Peru, infuse the jam with a gentle heat, beautifully offset by the sweetness of piquillo peppers and a hint of tart lime juice. The result is a vibrant, versatile condiment that effortlessly elevates a range of culinary creations. This sweet, spicy, and savory spread captivates with its bold, smoky notes-leaving a tasty impression on your taste buds.
And with that- we wrap up this month’s box. So, as you meet the changes that this season brings- remember to take note of all the fancy things. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @mitica, @forevercheeseco, @walkersshortbreadus, @dalmatia_spreads, and @eatdivina. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
In the world of flavors, there exists a culinary symphony that harmonizes the best of savory, salty, and herbaceous notes into a delightful crescendo of taste. We call it "Everything" flavor, and it's the embodiment of versatility—a medley of roasted garlic, toasted sesame seeds, fragrant onion flakes, and the subtle crunch of poppy seeds. This symphony of ingredients, often associated with the beloved "everything bagel," has transcended its humble origins to become a culinary sensation in its own right. So join us on a journey through this labyrinth of flavors, where every bite is a delightful adventure into the unexpected and the unforgettable, while we take a look and see what’s in this month’s box.
Mahon DOP, the celebrated Spanish cheese, is a living testament to centuries of tradition and craftsmanship. Its prestigious Denomination of Origin Protection (DOP) certification ensures the utmost authenticity and quality, and that it is created in a place where the profound dairy heritage is ever-present in its flavor. It is is a semi-soft, buttery cheese with a tantalizing blend of tanginess and nuttiness. And the unique, vibrant orange rind, obtained through a meticulous application of paprika and oil, sets Mahon DOP apart. It is a testament to the island's unique terroir and its enduring history of exceptional cheese craftsmanship.
The Mahon DOP with the Carmelized Onion Jam from Mitica
Wooly Wooly Sheep's Milk Cheese, another masterpiece from Mitica, is a living testament to the company's dedication to showcasing the world's finest artisanal cheeses. From within the heart of Spain’s breathtaking landscapes, this extraordinary cheese is a manifestation of rich, creamy indulgence. Sourced from the milk of grass-fed sheep, its velvety, ivory-hued interior and natural rind are crafted with meticulous care. The flavor profile is a symphony of complexity, with subtle earthy notes and a buttery finish that delicately dissolves on the palate. The cheese is then coated in the everything seasoning of poppy seeds, sesame seeds, onion, salt and garlic. Each bite is a sensory journey to the lush pastures and centuries-old traditions of Europe, combined with the familiar flavors of the everything bagel. This is one that should not be missed.
Fromage d'Affinois with Garlic and Herbs Cheese is a true testament to the dedication and craftsmanship of the company and its cheesemakers. Rooted in the heart of France, this cheese embodies the rich dairy heritage of the picturesque Rhône-Alpes region, celebrated for its exceptional dairy products. Crafted with precision, it's a delightful fusion of tradition and innovation. This exquisite cheese is a harmony of creamy, double-cream texture infused with the bold flavors of garlic and fragrant herbs. As you savor its velvety richness, you're transported to the charming French countryside, where time-honored cheese-making traditions meet modern finesse. Whether enjoyed on its own, spread on a fresh baguette, or used to elevate your culinary creations, this is a masterpiece of cheese- echoing the company's unwavering commitment to preserving and sharing the essence of French culinary excellence with every delectable bite.
The Fromager d'Affonis and the Garlic and Herb Crackers by Tresors Gourmands
And here are the pairings that go along with these amazing cheeses…
Tresors Gourmands Garlic & Herb Crackers are bite-sized treasures emerging from the sun-drenched landscapes of southern France. Infused with the aromatic essence of garlic and fragrant herbs, they embody the rustic charm of the region, where age-old culinary wisdom meets the snack world of today. Each one offers a satisfying crunch that unveils a whisper of Mediterranean flavors. A perfect accompaniment to cheeses, dips, or simply enjoyed on their own, and the waffle-pattern helps whatever you put on top stay on top. With each delightful bite, you embark on a sensory journey to the heart of the French countryside, where you savor the timeless flavors of a region deeply steeped in culinary history.
These Everything Matzo Crackers by New York’s Matzo Project are a delightful revelation in the world of snacking. With each bite, you embark on a flavorful journey reminiscent of an "everything" bagel, perfectly baked into a delicate matzo cracker. With hints of sesame seeds, poppy seeds, onion, garlic, and a touch of sea salt- they create a satisfying harmony of textures and tastes. These crackers encapsulate the essence of their vibrant city, where diverse culinary influences meld together to make something extraordinary. With a satisfying crunch and a burst of savory flavor- these redefine the art of snacking, and create a testament to how traditional foods and modern flavors can beautifully intertwine.
And finally-
Divina's Caramelized Onion Jam is a culinary gem that beautifully encapsulates the company's dedication to preserving the authentic flavors of the Mediterranean. Inspired by the sun-kissed landscapes and rich culinary heritage of the region, Divina has made it their mission to share these treasures with the world. This sumptuous jam, is a sweet and savory masterpiece. Slow-cooked to perfection, it features tender, golden-brown onions that have been meticulously caramelized, creating a rich, complex sweetness. With each spoonful, you'll experience the depth of flavor that arises from this labor of love, as well as the unique character that shines trough this exquisite jam.
And that’s everything in this month’s box. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @forevercheeseco, @fromagerdaffinois_au, @matzoproject, and @eatdivina. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
*****
WELCOME TO THE TAILGATE PARTY CURDBOX!
As the sun-drenched days of late summer usher in a sense of anticipation, the curtain rises on a new football season, and the age-old ritual of tailgating takes center stage. Amidst the backdrop of the stadium buzz, fans gather in parking lots to create a vibrant carnival of flavors and fandom in a celebration of camaraderie and team spirit.. A symphony of sights, sounds, and aromas- tailgating thrives on the essence of togetherness, woven with the unifying thread of food. Decked out in their team's colors, fans come together to celebrate their shared devotion, with elaborate set ups complete with grills, tents, and games, all while the distant echo of the crowd creates memories that go far beyond the final whistle.
So, with that, let’s “kick-off” this month’s box.
We've had various cheeses from Wisconsin’s Roth Cheese in some of our previous boxes, and they never disappoint. Named after its founder Oswald Roth, who started the family business in 1863, Roth has been carrying on the tradition of its ancestors for generations, creating specialty and artisan cheeses that originated in their Swiss heritage. Their Prairie Sunset, is best described as a harmonious fusion of cheddar and gouda, and works wonderfully melted on a burger. Its dense, smooth profile welcomes cheese enthusiasts with open arms. The creamy, nutty sweetness of this cheese not only satisfies the palate but also exemplifies the pinnacle of flavor and texture. And its vibrant orange hue, pays homage to the enchanting sunsets of the Midwestern prairie, inspiring its evocative name.
The Prairie Sunset from Roth with the Moutarde À L'Ancienne by Three Little Pigs
Holland's Chevrelait Smoked Goat cheese offers a delightful marriage of creamy goat cheese and rich smoky undertones, resulting in a distinct and flavorful sensation. This cheese expertly balances the creamy, tangy characteristics of goat cheese with the deep, aromatic notes of smokiness, delivering a truly one-of-a-kind tasting experience. With its brown rind and a pale white interior reminiscent of Dutch Smoked Gouda- this cheese stands out for its intriguing combination of textures and a nuanced flavor profile that is both familiar and unique, making it a must-have on your tailgating menu.
Meticulously crafted by Kasseri Champignon in Bavaria, Cambozola stands as a decadent masterpiece in the realm of cheese. This Camembert-style delicacy boasts a sumptuously rich, triple-cream Brie-like texture cocooned within a delicate bloomy white rind, concealing beneath its surface alluring streaks of tangy blue. Aptly named for its fusion of Camembert and Gorgonzola, it pleases the palate with a velvety softness that gradually reveals tantalizing bursts of blue flavor that pairs perfectly with Buffalo wings. Cambozola effortlessly strikes a harmonious balance between its mild and bold notes, making it an ideal gateway into the world of blue-style cheeses, ensuring an unforgettable tasting experience.
Cambozola, by Kasseri Champignon with the Sliced Salame Milano from Beretta
And here are the pairings that go along with these amazing cheeses…
Michigan’s own Pop Daddy is the result of the Sarafa family’s passion for popcorn. After learning about the of the harmful chemicals often found in most microwave popcorn, co-founder Mark Sarafa purchased a large popcorn machine and got to work in his basement, experimenting with different kernels and flavors. His creations quickly became a hit among his friends, family, and neighbors, and after two years of giving away his popcorn for free, Mark's family encouraged him to turn his passion into a full-time business. And so, in 2013, Pop Daddy was officially born. You can’t go wrong with beer and cheese. And Michigan’s Pop Daddy’s pretzels are a delicious blend of real cheese seasoning, and the aromas of a cold Perrin craft brew. Making for a perfect tailgate snack.
Salami Milano, crafted in the distinctive Northern Italian style, stands as a testament to the Beretta family's enduring commitment to quality across eight generations. What began as Felice and Mario Beretta's butcher and cured meat business in 1920 has evolved into a modern industry deeply rooted in their passion for excellence since 1812. The tradition of producing fine Italian cured meats has transcended borders, exemplified by the acquisition of the first Beretta production unit outside of Italy in South Hackensack, New Jersey, in 1997. Here, the factory specializes in crafting an array of exquisite products, including salami, air-cured pork meat, bacon, mortadella, and air-cured beef. This finely ground pork salami embodies a subtle seasoning derived from expertly blended spices, reflecting the Beretta family's rich heritage and unwavering dedication to delivering exceptional taste and quality.
And finally-
Three Little Pigs started out as a small deli specializing in charcuterie in Greenwich Village in 1975. Founded by two French chefs who randomly met in Africa while separately traveling the globe, they eventually became friends and, with the help of an American backer, decided to open a charcuterie shop in the heart of New York. Their little shop did quite well and, fast forward almost 50 years, they’re now nationally recognized for their award-winning products. To this day they make their charcuterie and French delicacies in small batches with an unwavering dedication to quality. This old-style mustard, is made naturally, without preservatives. And was hand selected and imported from France by Three Little pigs.
So, whether your team wins or loses- you’ll still have the good times of tailgating with great food and great friends. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @rothcheese, @popdaddysnacks, @beretta, and @3pigspate. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
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WELCOME TO THE EUROPEAN VACATION CURDBOX!
Pack your bags and get ready to unleash your taste buds, as we take you on an unforgettable adventure-cation through the heart of Europe, where history, culture, and craftsmanship combine to create an unmatched symphony of experiences. We’ll delve into the rich traditions, flavors, and stories that have shaped Europe's diverse and exquisite culinary history, with each destination offering a tapestry of sights and sensations. We’ll meet passionate artisans, experience a symphony of picturesque landscapes, and indulge in an array of unforgettable feasts. So fasten your seatbelts and prepare to be swept away by the magic of Europe's timeless charms, as we take a look at what's inside this month's box.
The first stop of our journey is in Belgium, where we discover the exceptional taste of Bru XL, a firm cow's milk cheese meticulously created in small batches, then aged for 14 months in the Netherlands. Through this lengthy aging process, the cheese develops a firm yet inviting texture adorned with delicate crunchy crystals, while still allowing its delicate flavors to flourish. You'll encounter the inviting embrace of caramel notes mingling with hints of nuts and butterscotch, delivering a sweet and creamy richness that offers a sensory delight in every bite.
What kind of European cheese-cation would it be without stopping in for a visit with the cheese masters at Beemster. Their Classic, an 18-month-aged Dutch Gouda, stands as a timeless favorite in Holland. Patiently maturing in their century-old traditional warehouse, its flavors evolve into a delightful symphony over the eighteen-month aging process. With a firm texture and a slight-brown hue, this cheese reveals a flavor medley of slightly sweet, toasted walnuts and luscious hints of brown butter. Its taste epitomizes perfection and captures the essence of Dutch culinary excellence.
Next, we find ourselves in upper Austria, in the city of Salzburg- where you’ll find the talented cheesemakers of Schärdinger. These artisans are experienced and dedicated, and with the high-quality milk from local dairy cows, they make some of the best dairy products in the country. Named after one of the farmers who supply the milk for the cheese, it has a flavor that is often described as a cross between a Dutch Gouda and a Gruyère. But what makes it truly unique is that, unlike any other cheese, it is ripened both from the interior and the exterior. Interior-ripened cheeses have bacterial cultures in the interior that create all sorts of different flavors and textures, and some of those bacterial cultures produce gas that results in “Swiss cheese” style holes. Exterior-ripened cheeses (called surface-ripened) have cultures on the exterior rind. Usually, a cheese would be one or the other, but Moosbacher is the only cheese in the world with both large holes on the inside and a surface-ripened exterior. It’s semi-firm and smooth in texture, and sweet and creamy with flavor, with a hint of spice and notes of toasted hazelnuts. It’s truly one-of-a-kind.
Moosbacher from Schärdinger and the Honey Balsamic Dijon Mustard from Edmond Fallot
Let’s make a few more stops to pick up some things to go along with these amazing cheeses…
First, we’ll start with some bread. Mestemacher's Pumpernickel is a renowned culinary treasure originating from Germany. This dark, dense bread has earned a special place in the hearts of food enthusiasts for its unique qualities and traditional preparation methods, including milling their own grains. Mestemacher takes pride in crafting this distinctive bread using a slow, meticulous baking process that spans many hours, resulting in its characteristic deep brown color and rich, complex flavor. The lengthy baking and steam-cooking time contribute to the distinctive dark hue and sturdy texture. This steam, combined with the rye's natural sugars, infuses the bread with a subtle sweetness that balances its earthy, nutty undertones.
Our next stop is in England, for a visit to Oloves- a notable UK-based company, which offers a delectable twist on traditional Greek olives. Their Lemon and Rosemary Olives showcase the company's commitment to quality and innovation in the realm of snacking, bringing a delightful blend of flavors to wake up your taste buds. Plump and succulent green olives are carefully marinated with zesty lemon and aromatic rosemary, resulting in a harmonious combination that's both refreshing and savory. The infusion of lemon adds a bright and tangy twist, while the rosemary imparts a fragrant herbal note, elevating the overall flavor, and capturing the essence of a Mediterranean escape in each bite.
And finally- what would a European food vacation be without a stop in France! Since 1840, Edmond Fallot has stood as an enduring emblem of independent, family-owned excellence nestled in Burgundy, and over generations, they have mastered the art of crafting traditional French mustards. In their Honey and Balsamic Dijon Mustard, the soft touch of honey and balsamic vinegar gracefully melds with the mustard's zesty kick, resulting in a symphony of flavors that dance together perfectly. The Fallot family's expertise shines through as they expertly balance the robust hints of mustard with the gentle sweetness of honey and balsamic, ensuring no note overpowers the other. The result is a condiment where peppery and honeyed tones unite, orchestrating a truly exquisite taste experience.
And with that- we wrap up our vacation, say our farewells, and head back home to eat more cheese. We’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @beemstercheese, @schaerdinger.at, @mestemacher_thelifestylebakery, @oloves_olives, and @moutardesfallot. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
Grab your passports, cheese-fans, and get ready to embark on a cheese-tastic adventure, that will tantalize your taste buds and transport you to different corners of the globe, because this month, we’re taking a journey to explore cheddar cheeses from around the world! From the quaint countryside dairies to busy urban creameries- cheddar has earned its reputation as a versatile, and beloved choice enjoyed by cheese fans everywhere. So, pack your bags and your appetites, and join us as we delve into the diverse flavors and unique characteristics of these worldly cheddars.
As we embark on our culinary journey, we first touch down in the renowned Murray River Valley, where Murray Bridge's rich Australian cheddar awaits. This delicately flavorful cheese is made from the milk of freely-grazing cows and has a balanced sharpness that is rounded off even more by its creaminess. Aged nine months- it is the youngest cheese on our list, which is evident by its firm, yet still flexible texture.
The Australian Cheddar by Murray Bridge along with the Orchard Blend by Rind.
After leaving behind the sun-drenched landscapes of Australia, we reach the mesmerizing County Tipperary in Southern Ireland. The journey was long, but the rewards that await are wonderful. Here, nature has created the perfect conditions for crafting a truly great cheddar. With its mild climate and crystal-clear waters, the sprawling pastures seem to go on forever. These fertile lands, and their native grasses, provide an abundant feast for their free-ranging cows to feed on, lending a naturally yellow hue to the cheese. And its year-long aging process creates a comfortably subtle twinge of tang that is carried throughout its smooth, crumbly interior.
The Irish Cheddar by Tipperary and the Crackerthins from Valley Produce Co.
Our next stop is to our Northern neighbors in Canada, for a taste of their Super Sharp Vintage cheddar. The most mature cheese of the bunch, it starts out as flexible, slightly acidic, and buttery sweet. But during its three-year aging process, the proteins and fats gradually break down, intensifying the flavors and drying and firming the texture. This results in a cheese with a crisp, clean, and creamy mouth feel, with a firm, crystalized, sturdy texture. And don’t let the name fool you- even though the flavor is robust, it is perfectly balanced, and welcoming to even the most unadventurous of palates.
The Super Sharp Vintage Canadian Cheddar and the French Green Beans with Lime and Garlic by Poshi
We’re packing our bags and heading back to Australia, to check out the first of this month’s pairings. After hanging up his apron at age 23, renowned chef Christopher Smith founded the Valley Produce Company, which has grown to become one of Australia's most recognized and respected gourmet food companies. Their Crackerthins crackers, have a great, buttery taste with a satisfying crunch, and are delicate, yet strong enough to carry all of your favorite toppings.
It’s back to the states we go, and our next stop is Florida, to check out our second pairing from Poshi. Poshi stands for "Power Of Simple Healthy Ingredients, and they work hard to hold true to that name. Their premium, from nature to table, vegetable bites are simple, convenient, and delicious. Here, their French green beans are steamed, then lightly marinated in Mediterranean oil and seasonings, and finished with a twist of lime and a touch of savory garlic- making for a tasty snack or side dish.
We won’t need our passports for the last pairing of the month, because the final stop on our cheddar adventure is New York, New York. Rind keeps the rinds on their fruit when they dry them, locking in their nutrients and adding another layer of flavor for you to enjoy. This blend combines sweet persimmons, apples, and tangy yellow peaches, giving you your own personal taste of the harvest. Three fruits, three ingredients. It doesn’t get much simpler and more naturally delicious than that.
So, whether you're a well-traveled cheese lover or simply curious about cheddars abroad- join us in our delicious exploration of the artistry and craftsmanship behind this classic, iconic cheese. That’s all for now. We’ll see you next month!
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @janafoods, @abbeyspecialtyfoods, @valleyproducecompany, @eatposhi, and @rindsnacks. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
Jams. These delightful preserves are the ambassadors of flavor, capturing the essence of nature's bounty in every jar. Each one tells a tale of orchards, sun-soaked fields, and the loving hands that transformed their harvests into something truly magical. Whether it’s a warm piece of toast, a flaky biscuit, or a favorite cheese, they’re all just waiting to be adorned with a dollop of these delicious treasures. So let’s get ready to embark on a jam-packed journey through this month’s box!
Cheeseland Incorporated, a Seattle-based family business dedicated to bringing the finest Dutch cheeses to the USA, offers a unique take on the concept of cream cheese with the exceptional Roomkaas. This cheese reveals its true magic when left at room temperature, as its smooth and buttery softness transforms into a luxurious, almost spreadable delight. With the very first bite, the cheese envelops your senses with its luxurious creaminess, releasing the unmistakable sweetness that can only be found in the finest and freshest cream. This Gouda proudly showcases the excellence of Dutch cheesemaking.
The Roomkaas Double Cream Gouda by Cheeseland and the Onion Chutney With Raisins and Honey from Maison Rivière.
Spain’s Marques del Castillo produces this exquisite sheep’s milk cheese that stands out for its robust taste and striking qualities. Similar to a Manchego, it has a flavor that’s a blend of earthy, nutty, and sharp notes that come together in perfect harmony. And within its rugged, basket-woven rind, a dense crumbly interior and firm, granular texture that is formed during the aging process. Every bite reflects the expertise and techniques of these classic Spanish cheesemakers, as well as the rich traditions and flavors of their region.
Zamarano by Marques del Castillo with the Fig Jam by Divina Market
Point Reyes cheesemakers in California, a family run company for nearly four generations, have taken their versatile Toma cheese and elevated its flavor to new heights by incorporating a delightful touch of spice. This refined take on a pepperjack incorporates Shichimi Togarashi- a Japanese spice blend that includes chili flakes, chili powder, orange peel, ginger powder, and nori- creating a remarkable fusion of flavors and textures that leave a lasting impression with its complex finish. Tomarashi offers an impressive profile of rich, creamy flavors with a gentle hint of spice, and a supple yet crumbly texture that only adds to its appeal. It’s rich and smooth texture, enhanced by a tantalizing mix of spices that pairs perfectly with the sweetness of a fruit jam. It is a perfect choice for those seeking a unique and flavorful cheese experience.
Tomarashi by Point Reyes and the Rpasted Garlic Savory Jam by Blake Hill Preserves
Divina Market's Fig Jam is a testament to the excellence of Mediterranean culinary tradition. The luscious sweetness of ripe figs unfolds in every spoonful, offering a harmonious blend of tangy, fruity nuance with a velvety smooth finish that dances on the tongue. This jam reflects both the artistry of its creators, and the medley of flavors that capture the pure essence of nature's local bounty.
As you dive into the depths of Maison Riviere's chutney, you'll discover the gentle sweetness of honey harmonizing with the savory richness of caramelized onions. And the addition of plump raisins adds a delightful twist, perfectly complementing the complex profile of layered flavors, showcasing a harmonious fusion of savory and sweet elements.
Blake Hill's Roasted Garlic Savory Jam captures the essence of rustic sophistication. Expertly hand crafted, this savory delight showcases a remarkable combination of flavors that will wake your taste buds. Its rich and distinctive profile unfolds with each spoonful, revealing the natural sweetness of roasted garlic that is both comforting and addictive. Every spoonful leaves a lasting impression that speaks to the expertise that creates the authentic flavors of this exquisite jam.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @cheeseland, @forevercheeseco, @pointreyescheese, @eatdivina, @maisonriviere and @blakehillpreserves. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
For even more information about the contents of this month's box, including the info- card, audio and video podcasts, and Spotify playlist- check out our box-content page HERE.
In a world filled with endless, exciting snacks, the humble little nut stands out from the rest. While they’re not the sweetest or the creamiest, they do have a special something that makes them impossible to resist. Their familiar, satisfying crunch, combined with the variety of flavors and textures- makes them the perfect treat for any occasion. And, there’s nuttiness in cheeses, too! So many of our favorite cheeses have nutty undertones that make them even more irresistible. So gather 'round, nutty friends, and let’s explore this month’s box that has nutty cheeses and even nuttier pairings.
The northern Italian dairy cooperative Lattebusche produces this exquisite cheese that stands out for its robust and striking qualities. Meticulously aged for a minimum of 24 months, it has a dense, crumbly interior and a flavor that’s a blend of earthy, nutty, and sharp notes that come together in a perfect balance. And within its firm, granular texture, you’ll find a subtle crunch of cheese crystals that are formed during the aging process. Every bite is a true delight, with a complex finish that's sure to leave a lasting impression. It truly reflects the expertise and techniques of these Italian cheesemakers and the rich traditions and flavors of their region.
The Piave Vecchio from Lattebusche and the Turmeric Nuts from Isadore Nut Co.
Despite its Italian-sounding name, this Dutch cheese is similar to an aged Gouda, but has something special to offer that sets it apart from the rest: a subtle hint of Parmesan. This unique flavor profile is a delightful combination of sweet and savory, with rich and complex tones that only improve with age. Whether you are an avid cheese lover or simply looking to try something new, your palate will appreciate this one.
The Ciao Angelo from Bonnema Kaas with the Peanut Butter Puffs by Puffworks
One of the only Grade AA cheddars on the market, Vat 17 has won many of the top prizes in both national and international cheese awards. This Wisconsin cheese came about as a result of an experiment, where cultures from some of the best cheddars around the world were combined in order to find the ideal makeup with the best characteristics of its cheddar forefathers. After much testing, it was concluded that the seventeenth vat was the best, and thus Vat 17 World Cheddar was born. It’s a bold cheese with tangy nuttiness, and crunchy crystals studded throughout. This is a cheese with a real international pedigree that's been made and aged by one of the best, so be sure to savor every bite.
The Vat 17 World Cheddar by Deer Creek and the Vermont Maple Almond Brittle from Sweet On Vermont
Puffworks' puffs from Oregon are appropriately named because they provide a light and airy snack experience. The natural peanut flavor takes center stage and delivers a delicious, slightly sweet, and nutty creaminess that perfectly complements its addictive crunch. Made with simple, wholesome ingredients, these are a must-have treat for any peanut butter fan.
Sweet on Vermont's Vermont Maple Almond Brittle is a delectable and addictive treat that showcases the best of Vermont's natural bounty. Made with locally-sourced high-quality ingredients, this artisanal brittle is a true taste of the Green Mountain State. With its crunchy texture and rich, buttery caramel flavor, the brittle is the perfect balance of sweet and salty, with a touch of earthy maple flavor that is both comforting and indulgent. Each bite is packed with whole almonds, and the smooth, brittle base is studded with little pockets of rich, buttery goodness. A celebration of Vermont's finest ingredients.
Minnesota’s Isadore Nut Co. has crafted a delectable snack mix that combines the earthy taste of turmeric with the natural smokiness of assorted roasted nuts. The mix includes almonds, cashews, and pecans, each one perfectly coated with the right amount of spices, resulting in a bold flavor with a delicious kick that wakes up your tastebuds. The diverse range of textures and flavors of the nuts complement each other perfectly, making it ideal for any snack occasion.
And that's this month's box! So, whether you prefer them roasted, raw, seasoned with spices, or covered in chocolate, always remember to celebrate nature’s powerhouse of snacks. We’ll see you next time.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @lattebusche, @deercreekcheese, @puffworks, @sweetonvermont, and @isadorenutco. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
Spring has sprung, cheese lovers! As the chill of winter fades away, we welcome the arrival of a new season filled with warmth and renewal. Spring is a time for growth, as the world awakens from its slumber and bursts into life, and what better way to celebrate the start of this beautiful season than by reveling in the splendor of spring flowers with this month's Flower Show box. From the first buds on the trees to the colorful blooms popping up in gardens and meadows, spring is a time of wonder and enchantment. So let's take a deep breath of fresh air, bask in the sun's warmth, and embrace the beauty of this season as we welcome the beginning of flowers and talk about what we have for you this month.
Mary Keehn, the founder of California’s Cypress Grove is often credited for contributing to the growth of the American goat cheese market. And rightly so. Her patience, hard work, and commitment to quality paid off and her company has been continuously awarded for its excellence. This uniquely flavored goat cheese is infused with wild fennel pollen and lavender, creating a subtle and complex flavor that is creamy, tangy, floral, and herbaceous. With a soft, spreadable texture, and smooth mouthfeel, Purple Haze evokes the sensation of a field in full bloom, bringing a truly delightful taste of spring that is present in every bite.
Purple Haze from Cypress Grove with the Wildflower Honey Shortbread Bites from Willa's
Translated as the “Flower of Sardinia”, Italy’s Fiore Sarda, is a true masterpiece of traditional Italian cheesemaking. This rustic, and crumbly hard cheese is made from the milk of Sardinian sheep, which graze on the island's lush pastures, resulting in a rich, salty flavor with a lingering, smoky finish that leaves a pleasant and complex aftertaste. And thanks to this distinct flavor profile and rich history, Fiore Sarda has become beloved both in Italy and around the world. It is a true experience for the senses that will transport you to the sun-drenched countryside of Sardinia.
The Fiore Sardo and the Raspberry with Wild Bergamot Jam by Blake Hill
This one-of-a-kind cheddar from Utah's Beehive Cheese Co. is a testament to the craftsmanship of these beehive state cheesemakers. Founded by brothers-in-law, Pat Ford and Tim Welsh, after they gave up their fast-paced lives in real estate and software- by the time they officially started the company, they had only 8 days of cheesemaking experience between them. What sets this one apart is the unique blend of coffee and lavender that is rubbed onto the cheese during the aging process. The result is a bold and complex flavor that has balanced touches of both savory and sweet, with the smooth texture of a classic cheddar that just melts in your mouth. A familiar favorite with a deliciously distinctive twist.
Barely Buzzed by Beehive Cheese and Fistful of Fleur de Sel by Too Haute Cowgirls
Tennessee's Willa's Shortbread Company is a family-owned business that has been producing high-quality shortbread for generations, and these bites are delicate, comforting, and delicious. The star ingredient, wildflower honey, lends a subtle hint of sweetness that harmonizes perfectly with the cookie's rich and buttery flavor. Each bite is a small but satisfying indulgence, perfect for a relaxing afternoon in the garden with a cup of your favorite tea or coffee.
From the heart of the Rocky Mountains, Colorado's Too Haute Cowgirls makes a decadent treat that has a perfectly layered combination of some of our favorite snacks. Each kernel of their signature caramel popcorn is coated in a generous layer of smooth, high-quality chocolate and crushed butter toffee, creating a texture that is both crunchy and velvety smooth. And the addition of fleur de sel, a rare, high-quality sea salt, adds a delicate, savory finishing note that perfectly balances the rich sweetness. This is a rustic, yet sophisticated snack that’s sure to leave a lasting impression.
Handcrafted with care by the family-owned Blake Hill Preserves, this jam is a delightful blend of sweet and tangy flavors that will tantalize your taste buds. Bursting with bright, fruity aromas, it features a complex, floral undertone that elevates the experience to new heights. Made with plump, ripe raspberries and fragrant wild bergamot flowers, each jar is meticulously prepared by hand using only the finest locally sourced fruits and flowers, including some grown on the company's own farm. The resulting vibrant color and robust, fruity sweetness showcase the natural beauty and flavors of the Vermont countryside.
And that's this month's box! So make some time to go outside, and get ready to welcome the season of flowers and all the joy and color it brings! We'll see you next time!
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @cypressgrovers, @beehivecheese, @willasshortbread, @toohautecowgirls, and @blakehillpreserves. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
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Get ready to don your greenest clothes, deck yourself in shamrocks, and raise a glass to the Emerald Isle, because St. Patrick's Day is upon us and for that, we have our Luck O' the Irish curdbox! The air is alive with upbeat Celtic music, the aroma of corned beef and cabbage, and the sounds of friendly banter. And whether you're Irish or simply Irish at heart, it’s a time to come together, share a laugh, and enjoy the warmth and charm of this beloved holiday. So, let's take a look and see what's in this month's box.
Named after the capital city- Dubliner’s flavor journey begins with the happy, grass-fed cows of Ireland's green countryside. Created in 1990 as an alternative to traditional Irish cheddars, it is aged for over 12 months, resulting in a unique flavor that combines nuttiness, sweetness, and sharpness. And its firm and crumbly texture is a perfect testament to the skillful craftsmanship and attention to detail put into every wheel. While not technically a cheddar, it's the perfect alternative, with a distinctive flavor of both cheddar and parmesan. And while it shares certain traits with these cheeses, the combination creates a flavor that is completely its own.
Dubliner from Kerrygold with the Smoked Potato Chips by Symphony Chips
Experience a taste of authentic Irish tradition from Wexford Creamery - a cheese-making legacy that spans over half a century. With an unwavering commitment to their time-honored recipe and heritage, this cheese has become a beloved classic for generations. The superior quality and flavor of this mature cheddar are unmatched, boasting a creamy, buttery, grassy, and sweet taste that is simply irresistible. Its emerald-green wax coating not only gives it a unique appearance but also ensures that its classic texture and flavor are preserved. If you're a cheese lover who values the heritage and excellence of Irish cheeses, or simply a cheese lover in general, we guarantee it'll be loved at first bite.
The Irish Green Wax Mature Cheddar by Wexford and the Sheep Shortbread Cookies from O'Neill's
Discover the birthplace of the original Irish farmhouse cow's milk blue cheese by the Cashel Cheesemakers, located on the beautiful Beechmount Farm. For over 30 years, this 100% family-owned business has been committed to quality and sustainability in every aspect of their cheese-making process. Today, the second generation of the family continues the tradition, handcrafting each wheel of Cashel blue cheese on their farm in the idyllic hills of County Tipperary, using time-honored methods and only the finest ingredients. The result is a tangy, smooth-textured cheese with distinctive blue veins that are sure to awaken your taste buds. And as the very first Irish blue cheese, it's not only delicious but a piece of history as well, making it a truly one-of-a-kind delight.
Cashel Blue by Cashel Farmhouse Cheesemakers along with a Butler's Irish chocolate bar.
These little biscuits from Dublin’s O’Neill’s Shortbread Co. are absolutely irresistible! Shaped like adorable sheep, each one is baked to perfection using only the finest Irish butter and wheat flour. As soon as you take a bite, you'll be hooked on the delightful crumbly texture and buttery goodness that's perfectly balanced with just the right amount of sweetness. Whether you're enjoying them with a cup of tea or along with some cheese, these cute little treats are sure to bring a smile to your face.
Symphony Chips doesn’t make just any old potato chips; they're the result of years of hard work and dedication to crafting the perfect blend of spices and flavors. Each potato slice is slow-cooked to perfection, ensuring a consistent crunch in every bite. But what truly sets them apart is their signature smoky flavor, which comes from a unique spice blend created by their founder, a retired chef from Las Vegas. Originally a spice company, Symphony Chips quickly became a fan favorite, leading them to transition into making chips full-time. You can taste the heart and soul that goes into creating these smoky, savory snacks.
Prepare to indulge in the magic of Butler’s Chocolates, a premium chocolate brand that takes European chocolate-making to a whole new level. Passed down from generation to generation, their original recipes and techniques are a testament to their commitment to crafting the most delicious chocolates in Ireland. Inspired by the legacy of their founder, Ms. Marion Butler, the first and foremost chocolatier in Ireland- Butler's Chocolate bars are a work of art, each crafted with the finest ingredients to offer a velvety texture and exquisite, unique flavors that will leave your sweet tooth in pure bliss. From the moment you savor the first bite, you'll know you're experiencing something truly special.
And that’s this month’s box. So for now, come and join the fun, dance a jig or two, and we’ll see you next month.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @kerrygoldusa, @cashelfarmhousecheese, @symphonychips, and @butlerschocolate. We love to see our cheese lovers enjoying their boxes!
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Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
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Rise and shine, cheese fans! It's time for this month's Break My Fast curdbox. Breakfast is ready! The sun is up, and your taste buds are about to be awakened as we celebrate the most important meal of the day, with the OTHER most important meal of the day- cheese! Along with some perfectly-paired items that go hand in hand with them. Leave it to us to make your mornings even better, as we open the blinds to see what we have in store for you in this month’s box.
California’s Cypress Grove is a family-owned company with a rich history dating back to the 1970s. Founded by Mary Keehn, a single mother of four who began making goat cheese with her family after acquiring two goats from her neighbor. In 1983, Mary’s growing passion for cheese-making led her to start her company, which has since become one of the most well-known and award-winning cheese makers in the US, with Mary often being credited for contributing to the growth of the American goat cheese market. If you're looking for a tasty and tangy cheese, this is a must-try. Made by combining sweet alfalfa honey and delicate Meyer lemons with their fresh goat cheese, the result is bright, creamy, and sweet with a texture that is perfect for spreading on your morning toast.
Meyer Lemon & Honey Chèvre by Cypress Grove and the Cinnamon Sugar Pretzels by Pop Daddy Snacks
The creation of Wisconsin’s Marieke Gouda Co. is a result of Marieke and Rolf Penterman’s shared passion for dairy farming and handmade cheeses. This dynamic duo moved from the Netherlands to Wisconsin in 2002 to pursue their dream of starting their own dairy farm in America. However, one thing they found that they couldn’t leave behind, was their love for the cheese of their home country. So, using only the freshest raw cow's milk from their new family farm, they decided to make their own. Their dedication and hard work were rewarded, when just four months after Marieke crafted her first batch of Gouda, she captured a gold award at the US Champion Cheese Contest in 2007. This specific award-winner is aged for 2 to 4 months, allowing its flavors to mature and develop. The final product is a delicious blend of a traditional Gouda with nutty notes and a touch of maple syrup from the unique addition of Foenegreek seeds, as well as a creamy and supple texture that seamlessly complements those flavors.
Foenegreek Gouda from Marieke and the Chai Pecans by Isadore Nut Co.
Barber’s is renowned for their exceptional cheddar, and their name is synonymous with quality and authenticity. For nearly two centuries, the family has been farming and crafting cheese at their farm in Somerset, England, and they hold the distinction of being the oldest surviving cheddar-makers in the world. The secret to their unique flavor lies in the use of traditional starter cultures. These friendly bacteria are added to the milk during the cheese-making process and play a crucial role in determining the flavor and quality of the finished product. The Smith family is the sole keeper of these last remaining traditional starter cultures, which are passed down from generation to generation. Aged for a minimum of 24 months, their 1833 Vintage Reserve boasts a creamy texture and smooth finish, with naturally occurring crystals that provide a bit of crunch and crumble. Its refined sweet notes balance out its tangy sharpness, resulting in unparalleled complexity and depth. You would be hard-pressed to find another cheddar anywhere more authentic and delicious as this.
The 1833 Vintage Reserve Cheddar by Barber's with the Tennessee Whipped Honey by TruBee
The journey of Minnesota’s Isadore Nut Company began with the frustration of its founder, Tasya Kelen, in the limited options for clean, gluten-free, and quick snacks. She was inspired by her grandfather, Isadore, who sought out real, organic, and all-natural food choices in the 1950s when processed foods were popular. She decided to make her first batch of seasoned and spiced nuts at home and followed the path which inevitably, based on the growing popularity of her products, led to the creation of her own company. Her Chai Pecans, among other varieties, are roasted in a sweet and warming blend of spices and real maple syrup, giving them a comforting taste similar to that of a buttery ginger cookie. In addition to producing her delicious delectables, Tasya is also dedicated to her mission of reducing the 82% unemployment and under-employment rate among disabled individuals, and now over half of the employees at Isadore Nut Company are adults with developmental or intellectual disabilities. So, you can feel good about indulging in a snack that not only satisfies your cravings but also supports a great cause.
Michigan’s own Pop Daddy is the result of the Sarafa family’s passion for popcorn. After learning about the of the harmful chemicals often found in most microwave popcorn, co-founder Mark Sarafa purchased a large popcorn machine and got to work in his basement, experimenting with different kernels and flavors. His creations quickly became a hit among his friends, family, and neighbors, and after two years of giving away his popcorn for free, Mark's family encouraged him to turn his passion into a full-time business. And so, in 2013, Pop Daddy was officially born. After eventually expanding their line of products, one of the most popular flavors in their new line was their classic Cinnamon and Sugar Pretzels. Deliciously dusted with the ideal amount of sweet and savory, it has been described as having the taste of of a churro in the shape of a pretzel, and will definitely make you believe in the power of a great snack.
The story of TruBee Honey began ten years ago with a thoughtful gift, when co-founder Laura Kimball gave her husband Otto a beehive for Christmas. After extensively learning the ins-and outs of beekeeping, the couple's passion for it grew, and eventually they had more honey than they could imagine, leading them to sell it at farmers markets. And based on their customer’s rave reviews, eventually they took the leap to make it a business. Their Tennessee Snow Whipped Honey is a special creation, inspired by their longing for snow, that they were unable to experience in their new home near Nashville. Also called "creamed honey" or "spun honey," it is made by letting the honey crystallize and then whipping it until it is transformed it into a creamy, almost white delight. It's pure and gentle sweetness will be a welcomed addition to the start of your day.
So that's this month's box! We hope this month’s breakfast box will set an amazing tone for your day, every day. And with that, we’ll see you next time.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @cypressgrovers, @mariekegouda, @barberscheesemakers, @isadorenutco, @popdaddysnacks, and @trubeehoney. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
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WELCOME TO THE MOCKTAIL MASHUP CURDBOX! Join us this month as we raise a glass (non-alcoholic, of course!) to the underappreciated mocktail. For this Mocktail Mashup box, we’ve done something extra special and actually created a mocktail recipe with one of our pairings! So come belly up to the bar and enjoy a cheeseboard, and your mocktail too! So let's get shaking and stirring and look at what we have this month.
Experience the taste of history with this delectable Brie from Eiffel Tower. Crafted in small batches by this fourth-generation Canadian dairy, it pays a fitting tribute to the beloved French original, whose history dates back to the 8th century. In Canada, where it has been produced since the French colonization, this soft-ripened cow's milk creation is the epitome of perfection and remains a beloved delicacy. Its soft texture and mild flavor create a smooth, buttery, and luscious interior that spreads and melts flawlessly, making it a crowd pleaser for cheese fans throughout the world.
Canadian Baby Brie by Eiffel Tower with the Blackberry Balsamic Ginger Jam from Fat Crow Gourmet
Crafted by Emmi, one of Switzerland's premier cheesemakers and Europe's most innovative dairies, this is made from the milk of grass-fed cows and then aged for up to six months in the Kaltbach Cave, a 22-million-year-old natural clay cavern tucked deep within the Alpine Valley. The cave's unique environment, created by the river that runs through it and its mineral-rich air, imbues the cheese with a distinct flavor profile, featuring notes of caramelized butter and hazelnuts. And, to really gild the lily, the creamy, buttery texture almost melts on the tongue. A truly indulgent taste experience, this is what an Alpine cheese is meant to be.
Named after the village of its origin, Idiazabal cheese is a true culinary work of art with a long and continuing history. Once crafted by skilled shepherds in the idyllic Basque region of Spain, it was preserved by storing it near the chimneys of their mountain huts, where it aged and absorbed the natural smoke. Reminiscent of its cousin, Manchego, it has a dry and crumbly texture with a balance of sweetness and sharpness, with notes of bacon, caramel, and a hint of ripened sheep's milk, making it a cheese lovers’ dream.
Mitica, a woman-owned company from Valencia, Spain, delivers a delicious snack experience with its cocktail blend of assorted nuts, crispy beans, and corn. A popular Spanish street food and bar snack, it is a crunchy collection of bite-sized treats infused with some serious flavor, making it the ultimate accompaniment to your cold beverage of choice (this month’s mocktail, perhaps?).
North Carolina’s 1in6 Snacks was founded in 2015 by Josh Monahan while he was studying Agriculture and Life Sciences in college, making him the third generation of snack business owners in his family’s history. The company's name is a reference to the statistic that one in six people don't know where their next meal will come from, and a portion of the company's proceeds is given to food banks to help feed those in need. Under the 1in6 Snacks umbrella, Pine State Popcorn was born from the idea that if you start with the absolute best ingredients and an amazing mix of seasonings, you will end up with what could be a favorite new twist on one of America's classic snacks—and we couldn’t agree more!
For last call, we have Fat Crow Gourmet, a small, women-owned business located in the quaint town of Troy, NY. It all began in the brewpub that they once owned, where they started experimenting with unique mustards and sauces. To their surprise, these condiments quickly became a hit with their customers. So much so, that the owners decided to take a leap of faith to fully focus on the production of their delicious, small batch and hand-packed condiments. Their Blackberry Balsamic Ginger Jam embodies the perfect balance of sweet and tart, that we’re sure will become one of your favorites. Plus, we even made it into a mocktail for this month’s box!
And that's this month's box! Dedicated to the mighty mocktail. So, let's all raise our glasses and toast... to CHEESE! We'll see you next time!
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @atalantacorporation, @emmicheeseusa, @forevercheeseco, @1in6snacks_, and @fatcrowgourmet. We love to see our cheese lovers enjoying their boxes!
]]>Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
This month we’re feeling the joie de vivre as we celebrate a place that’s known for its cheese and its fancy cachet—France! And we have three fantastic French cheeses and three perfect pairings to go along with them. So, mesdames et monsieurs, let’s take a look at what special treats await in this month’s Ooh La La box!
The Société Fromagère du Livradois is a family-run company that has been passed down for three generations and prides itself on producing some of the finest and most flavorful cheeses in the Auvergne region, including their famous Bleu d’Auvergne. This rich and creamy blue cheese is made using fresh cow’s milk and is characterized by its moist, soft and crumbly texture as well as its full, yet welcoming scent. The flavor is buttery and salty with hints of grass and wildflowers, finishing with a final earthy and delicious kick. A heavenly combination of everything a special cheese should be.
Bleu d' Auvergne from Société Fromagère du Livradois and the Black Cherry Chutney from Maison Rivière.
The Rhône-Alpes region of southeastern France is known for its mountainous, green landscape and delicious cheeses, and this double-cream, soft-ripened delight from Fromagerie Guilloteau is no exception. Using an innovative method created by their founder that disperses the milk proteins evenly throughout the paste, the result is a particularly smooth, decadently-rich texture that is loaded with silky fats in each bite, while bursting with the taste of earthy, fresh butter, and sweet vanilla. So if you're in the mood for something French, fancy, and consistently delicious, this is the one for you.
Fromager d' Affinois from Fromagerie Guilloteau with the Le Sablé Butter Shortbread Biscuits by La Mère Poulard
The Isigny Sainte-Mère dairy cooperative is a world-renowned producer of traditional, high-quality dairy products. The cooperative was established in Normandy, in 1909 and has since built a reputation for producing some of the finest cheeses in the world. One of their most popular is the Mimolette Jeune, a unique orange cheese that resembles a cantaloupe in appearance and has the nutty, sharp flavor of a well-aged cheddar. The cheese is cave-aged for 3 months during which it takes on a fine coat of mold—and that’s not the only thing growing on the rind. Mimolette is also known cheese mites that live on the outside. The cheese-friendly mites eat this mold, helping to aerate and age the interior while further developing the rind. These microscopic workers are completely harmless to us humans and play an important role in giving the cheese its interesting finished look.
The Mimolette Jeune from Isigny Sainte-Mère along with the White Nougat Bar by Chabert & Guillot
Renowned chef Annette Poulard was born into a family of innkeepers, cooks, and food lovers. Her passion for creating recipes, and the dream of running her own inn eventually came true when she opened La Mère Poulard in the town of Mont-Saint-Michel. The inn quickly became known for its delicious food and outstanding hospitality, and her culinary offerings became sought after by visitors from all over the world. Today, La Mère Poulard still uses the same original recipes and techniques that Annette developed all those years ago. These shortbread cookies start crisp, then melt into a bite of sweet buttery goodness. They are rich, simple, and an authentic reflection of the tradition of French cuisine.
Hailing from the Southern town of Castelnaudary, Maison Rivière's products are inspired by their country and carefully designed with cheese in mind. Producing classic French specialties based on family recipes passed down since 1956, The Rivière family name became immediately associated with freshness, quality, and authenticity. The subtly sweet and slightly tangy taste of this chutney, carries a hint of pistachio and is mild enough to add the perfect amount of “extra” to whatever it accompanies.
Since 1848, Chabert & Guillot has been specializing in the production of authentic nougats known for their soft, pillowy texture and sweet, nutty flavor. Based in Montèlimar, the capital of French nougat-making, their family business has become one of the more famous of the 14 manufacturers in that town that create the sugary confection. A perfect after-cheese treat, it’s amazing with a coffee, tea, or glass of your favorite brandy.
We hope you love this French and fancy holiday box, and thank you for joining us on another cheese-adventure. We'll see you next time! Ç'EST LE FROMAGE!
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing-partners:@fromagerdaffinois.au, @isignystemere, @biscuiterielamerepoulard, @maisonriviere, and @nougat_chabert_et_guillot
We love to see our cheese lovers enjoying their boxes!
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Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
With Thanksgiving just around the corner, this month most people have family on the mind. And so do we! That’s why we’re bringing you our All in the Family box, in which all of the companies featured have been founded by family members. They bring age-old family recipes, traditions, and values to their production of everything we’ve selected for you this month.
Reggie and Kellie Jones, the husband-and-wife team of California’s Central Coast Creamery, use a revamped version of Reggie’s original family recipe from Holland to make this Gouda-like, sheep’s milk cheese. The former high school sweethearts, left their careers to pursue their dreams of cheesemaking to start their own company in Paso Robles, amongst the burgeoning wine region and the other artisan fine food craftsmen from that area. Semi-firm, and slightly crumbly, this wonderful cheese has a bright white, smooth interior with a complex flavor of sweet, salted caramel, fresh vanilla cream, and a hint of spiced tea.
Ewenique from Central Coast Creamery and the Vegan Cheese Pops by Ashapops
Before moving to Wisconsin to start their adventure in cheesemaking, Marieke Penterman and her husband Rolf were born and raised in the Netherlands, each with a long history in small-scale dairy farming. They took their experience, and love of cheese, and emigrated to America to establish their dairy farm and cheesemaking operation, Mariekegouda, winning a gold medal for their cheese only 4 months after making their very first batch. Made using traditional old-world techniques, this special Dutch Gouda is aged for 1000 days, creating a premium, sharp, tangy flavor with a nutty finish and a crystallized texture. You can taste the history, care, and perfection of their craft in every bite.
Mariekegouda's 1000 Day Reserve and the Cranberry Jalapeño Compote by Janet's Finest
The Mother-and-Son founders of Connecticut’s Cato Corner Farm, Liz MacAlister, and Marc Gillman have been in business together for over twenty years. With Liz caring for the cows, managing the farmers’ market sales, and Mark overseeing the cheesemaking, their focus on the importance of keeping a healthy herd results in a high-quality cheese made from the milk from their own farm, highlighting the flavors of their pasture. Inspired by the classic Spanish sheep milk cheese Manchego, their cow’s milk version is smooth, mild, and sweet, with touches of fruit, nuts, and fresh grass.
Womanchego from Cato Corner Farm with the Salami Whips from Piller's
What began as a small butcher shop in Ontario, Canada, in 1957, the three Huber Brothers started Piller’s Meats using family recipes and techniques passed down through generations and began producing their European-style, delectable, hardwood-smoked meats that their company became widely known for. To this day, and through five generations, those methods that had customers lining up outside of their butcher shop over sixty years ago, are still being used. Subtly spicy, and wonderfully savory, their Salami Whips carry the taste of the old world and time-honored family heritage.
Starting on her small Minnesota family farm over 20 years ago, Janet Amel, founder of Janet’s Finest Compotes, set out to expand her hobby of preserving to create products with truly unique flavors using all-natural, local ingredients. Inspired by her love of farming and bringing people together with food, she quickly mastered her craft and gained a following throughout the local markets. By the time she retired in 2018, her compotes were being carried by over 500 stores, and she handed the reigns over to her two Daughters Jessica and Angela, who left their careers to take over and expand the family business. Their Cranberry Jalapeño Compote has the cozy, familiar aroma of autumn, with a subtle kick of spice, for a truly unique topping.
California’s Ashapops began with Asha’s attempts at finding healthier alternatives for snacks for her family and friends. Eventually, she thought about the Popped Water Lily Seeds that she enjoyed as a child back in India, and realized that was exactly what she had been looking for. After getting positive feedback and constant requests for more from her family, she knew she was on to something special, and started the business with her Son Jai. Cheesy-tasting, but without the cheese, this delicious plant-based puffed superfood has a light and addictively-crunchy texture, that is a superb alternative to popcorn or chips. Try something new. You just might love it.
So that's this month's box! Always remember, family comes first. But cheese...is a close second. We'll see you next time!
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @centralcoastcreamery, @catocornerfarmcheese, @mariekegouda, @pillers1957,@janetsfinest, and @ashasuperfoods. We love to see our cheese lovers enjoying their boxes!
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This month we’re celebrating Oktoberfest, the famous German two-week festival known for its beer halls, music, food, and fun. This staple of Bavarian heritage has spread worldwide, with many countries combining Oktoberfest traditions with their own local cultures, all while maintaining the German sense of gemütlichkeit, the feeling of warmth, friendliness, and good cheer. We also wanted to get in on the fun, so we hope you enjoy this Oktoberfest box!
First up in our Oktoberfest feast comes to us from one of Germany’s first dairy cooperatives, Ammerländer from the North German Plains, which are famous for their expansive and lush grazing meadows. Founded in 1885, the farmers focused on crafting products that were higher in quality than what was required by law at that time. Today, they have grown to be one of the largest and most modern dairy cooperatives in Europe. They also remain exclusively farmer-run, firmly guided by age-old tradition and the dedication to those same high standards they’ve maintained for over a hundred years. Their Smoked Gruyere is just one example of their high-quality Alpine-style cheeses. It’s nutty, salty, savory, and smooth, with a deep smokiness that heightens its flavor and adds to its character. We think of this one as playing the part of “smoked meat” for this Oktoberfest celebration.
Smoked Gruyere from Ammerländer and the Yellow Mustard Pretzels by Pop Daddy Snacks
We’re such big fans of Ammerländer, we decided to feature them twice this month by including their ever-so-creamy Butterkäse. A German staple, its name is literally translated as "butter cheese," and with its golden rind, delicate buttery flavor, and high-fat content, we can see why—but it is completely butter-free! It’s only aged for only a brief period, which keeps its texture semi-soft and smooth. With a delicately mild but balanced flavor, it is an exceptionally versatile and welcoming cheese making it a big hit for any cheeseboard, sandwich, or snack. For this box, we love the richness it brings to every combination of pairings (and beer!)
Lastly, from Holland’s Daily Dairy, we have what could be considered the perfect food for Oktoberfest, The Paulus Abbey Beer Cheese—where the beer is just in the cheese itself. It’s named after a monastery in The Netherlands where Benedictine monks brewed a well-loved beer with water from the canals that ran through the city and shared it with the people throughout the city. The monastery burned down in 1580, but their famous beer recipe was saved, and some enterprising brewers decided to resurrect this long-loved-and-lost beer. The beer in this cheese is the very same from that last lost recipe. It’s added to a truly classic Dutch gouda with an authentic recipe from the city of Gouda, using only the best Dutch dairy milk. Combining the bold flavor and gentle saltiness of a well-matured Gouda with the fresh, slightly bitter fruitiness and aromatic hops of beer, these two much-loved elements of Oktoberfest are combined to produce a unique cheese worthy of a celebration.
Paulus Abbey Beer Cheese by Daily Dairy Holland and the Coffee Stout Brittle from
Bruce Julian Heritage Foods
Founded in Georgia by classically-trained pastry chef Lori Bean, Georgia Jams started as a hobby using her great-grandmother’s old canning recipes and tools. After a lot of trial and error, she started selling her jams and spreads at the local farmers’ markets and specialty shops, eventually turning it into her full-time job and growing the company to what it is today. Lori creates her jams and spreads in small batches, using only fresh, local ingredients and adding only the minimal amount of sugar needed, which allows the natural flavors of the ingredients to shine. Her Beer:30 spread is a savory, aromatic, jelly, with a dose of Yuengling brand beer and a punch of garlic that will have your taste buds dizzy with delight.
What would Oktoberfest be without pretzels? You may think pretzels as the ideal bar snack, but in fact, German monks considered them to represent the Holy Trinity and used to wear pretzels on a string around their necks, keeping them close to their hearts. To this day, the pretzel necklace is still a staple of the Oktoberfest celebration and beer festivals worldwide. Now, you aren’t able to wear these Yellow Mustard Pretzels from Michigan’s Pop Daddy Snacks, but you can definitely eat them. And you should. Crunchy and delicious, these addictive snacks have the familiar toasty, salty taste of pretzels combined with the spicy zing of yellow mustard, and go perfectly with a beer or obviously, some cheese.
We wrap up our Oktoberfest celebration this month with another special combination of flavors, coming from North Carolina’s own Bruce Julian Heritage Foods. The classy and colorful haberdasher (and Bloody Mary master) Bruce Julian has not only become known for his clothing store, or his renowned antique toy collection, but for his cleverly crafted food products as well. Blending some interesting additions into some of his classic Southern-food favorites, his creations are as unique as the man himself. His addictively tasty Coffee Stout Brittle is a combination of a traditional Southern-style peanut brittle with the added flavor of a rich, coffee stout. Sweet, salty, savory, and crunchy, this one ticks all the boxes of a spectacular snack. And in a beer can, to boot! Be careful you don’t chug this down all in one gulp.
So that’s this month's box! Thank you for joining us for some of the classic flavors of Oktoberfest, as well as some of the more unique ones. With its tradition of good food, good fun, and good times, it is a truly special celebration. We'll see you next time!
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Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing-partners: @ambassadorfoods, @georgiajams, @popdaddysnacks, and @brucejulianheritagefoods We love to see our cheese lovers enjoying their boxes!
This month, for our With A Little Alps From My Friends box, we partnered with chef, restauranteur, cookbook author, and Food Network star (and dare we say, friend?) Justin Warner to bring you this special showcase of Alpine cheeses along some great pairings to help them out. From the snow-topped mountains and rolling green pastures of the Alpine region to the hustling streets and peaceful lakes of the US, we celebrate the rich tradition of Alpine cheese and the products that pair perfectly with them, all here to help you enjoy a this delicious cheeseboard with some friends. Enjoy!
Our first Alpine cheese, Red Witch hails from the small village of Rossrüti in northern Switzerland, near the German border. Even though the village is small, with only about 1,290 residents, it is still home to the artisan cheesemakers at Bodensee Käse. Unlike most cheeses, which are born from the mind of a cheesemaker, Red Witch was actually conceived by a cheese lover, not a cheesemaker. That cheese lover was Mrs. Zuehlke, who wanted a cheese that went well with the wine, beer, and the long nights of celebration during the Halloween-like pre-Lent carnival of Fastnacht. She contacted famed Swiss cheesemaker Christian Oberli of Bodensee Käse (as you would!), who agreed to meet with her. They sat down together at a train station restaurant, and over the course of the meal, the idea of Red Witch was born. With its bright red paprika-rubbed rind and its iconic black and red label featuring a witch riding her broom, it eventually became a favorite amongst cheese lovers throughout first Europe, and then across the globe. Don’t be scared off by its spooky label, it’s actually a relatively mild and easy-going cheese. Firm enough to be sliced, it’s creamy and nutty, and the paprika lends a peppery and smoky aroma that’s redolent of toasted nuts and bacon. It takes just one taste of the Red Witch for you to easily fall under her spell.
Red Witch from Bodensee Käse and the Jambon de Paris from Three Little Pigs
Next up, we have the classic Swiss Alpine cheese of Raclette. This one hails from the cheesemakers at Mifroma in the Gruyères region of Switzerland, and is appropriately called…Raclette Suisse Classique! From the French word Racler, meaning "to scrape," Raclette in one form or another can be traced all the way back to medieval times. Made from cow’s milk, it’s creamy and rich, and was literally made to melt—the name refers to both the type of cheese as well as the traditional meal itself, in which Raclette is melted over potatoes and served with various accoutrements of pickled items and cured meats. Mifroma ages their Raclette in sandstone caves deep in the mountains of the Alps themselves, which provide the ideal temperature and humidity for cheese maturation. It’s creamy, salty, slightly sweet, and has a nutty flavor that’s similar to Gruyère. But, it really comes to life when it's melted, which spotlights its decadently fatty, rich texture and adds a deeper complexity to its flavor. Melted or not, Raclette is the quintessential classic Swiss comfort cheese and will go brilliantly with this month’s savory pairings.
Raclette Suisse Classique by Mifroma and the Cornichons Piquants from Three Little Pigs
To round out our trio of Alps, we’re leaving Switzerland heading for Austria—Salzburg, to be exact. Located in upper Austria, the city of Salzburg is not only the birthplace of Mozart, but is also where you’ll find the talented cheesemakers of Schärdinger. These artisans are experienced and dedicated, and with the high-quality milk from local dairy cows they make some of the best dairy products in the country. In fact, the excellence of the local milk is so important to these cheesemakers that they even named this month’s selection, Moosbacher, after one of the farmers who supply the milk for the cheese. In this month’s curdcast podcast, Food Network’s Justin Warner joked that he only chose this cheese because he liked saying the name “Moosbacher.” The name is fun to say, but it’s also such a good cheese, with a flavor that is often described as a cross between a Dutch Gouda and a Gruyère. But what makes it truly unique is that, unlike any other cheese, it is ripened both from the interior and the exterior. Interior-ripened cheeses have bacterial cultures in the “paste” (i.e. the interior) that create all sorts of different flavors and textures, and some of those bacterial cultures produce gas that result in those “Swiss cheese” holes (called “eyes” in the biz). Exterior-ripened cheeses (called surface-ripened) have cultures on the rind (i.e. the exterior). Usually a cheese would be one or the other, but Moosbacher is the only cheese in the world with both large holes on the inside and a surface-ripened exterior. Other than the eyes, it’s semi-firm and smooth in texture, and sweet and creamy with flavor, with a hint of spice and notes of toasted hazelnuts. It’s truly one-of-a-kind.
Moosbacher from Schärdinger with the Famous Kream Mustard by Brownwood Farms
For this box, we are going for three of the classic pairings for alpine cheeses: ham, cornichons, and mustard. Let’s start with the ham.
Our ham comes from, appropriately, Three Little Pigs in NYC. Three Little Pigs started out as a small deli specializing in charcuterie in Greenwich Village in 1975. Founded by two French chefs who randomly met in Africa while separately traveling the globe, they eventually became friends and, with the help of an American backer, decided to open a charcuterie shop in the heart of New York. Their little shop did quite well and, fast forward almost 50 years, they’re now nationally recognized for their award-winning products. To this day they make their charcuterie and French delicacies in small batches with an unwavering dedication to quality. Their French-style cooked ham, aka this month’s Jambon de Paris, is made in the traditional manner—with a wet cure that’s delicately spiced before the ham is slow-cooked in its own juices. This method develops a refined flavor while keeping its sodium content low. Hearty in texture and taste, it is perfect on a cheese platter or just on its own as a sneaky midnight snack
Also from Three Little Pigs, we have another regular on an alpine cheeseboard: cornichons. Like with the ham, Three Little Pigs mainly sticks to French tradition with their cornichons: they pickle baby gherkin cucumbers in vinegar with some added spices. But, for this piquants version, they throw chilis into the mix. So not only do you get the acidity and snap from the pickle, but there’s also some heat in there, too. It ends up being the ultimate cornichon, with the perfect balance of sweet, sour, spice, and crunch.
To round out this picture-perfect alpine board, you gotta have mustard. For that, we went to one of our faves: Brownwood Farms. At Brownwood Farms, they take pride in their commitment to using only high quality, fresh, locally-sourced ingredients for all of its products, and their Famous Kream Mustard is no exception. Spicy, creamy, and sweet, each small batch is hand-mixed in a kettle on a cooktop until it reaches the perfect level of taste and texture. This hot and sweet treat is a must-have to kick-up your charcuterie boards, snacks, and sandwiches.
So that's this month's box! Showcasing some of the best of Alpine cheeses, and the perfect pairings that go with them. We would also like to thank Food Network’s Justin Warner for collaborating with us for this special month of curdbox.
We’ll see you next time. Auf Wiedersehen!
*****
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing-partners: @mifroma_official, @schaerdinger.at, @brownwood_farms, and @3pigspate We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
This month, we're celebrating America's Dairyland and home to the Cheeseheads, the great state of Wisconsin! With more dairy farms than any other state, the cheesemakers that hone their craft there are more than deserving of their own feature in our August curdbox. We have three great kinds of cheese and three perfect pairings to go with them from some of the best in the business. If you're reading this, then you love cheese. And if you love cheese, you know Wisconsin is a place to be celebrated!
In the rolling hills of southern Wisconsin, the Roth family has been crafting award-winning cheese for more than 150 years. And when that traditional Wisconsin-style cheesemaking is mixed with classic Spanish flavors, a unique cheese like Canela is born. Named after the Spanish word for “Cinnamon,” this Manchego-style American original is made with fresh Wisconsin dairy milk, then hand-rubbed with a cinnamon and paprika blend for its signature reddish-orange rind and smoky, sweet flavor. Textured in a beautiful basket-weave rind, its sharp, nutty taste is followed by a sweet, mellow finish, with a firm, crystallized interior. This unique blend of textures and flavors creates an award-winning and unforgettable cheese.
Canela from Roth Cheese and Applewood Smoked Crackers from Potter's Crackers
The cheese makers at Maple Leaf, a farmer cooperative in Monroe, have been perfecting the art of cheesemaking for generations. They are one of Green County, Wisconsin’s 12 currently-operating cheese factories, and consistently win awards for their artisan cheeses. Their co-op was established in 1910 by a group of local family farmers to develop a consistent, trustworthy market for their dairy milk. Over 100 years later, it's still owned by local farmers. For their Naturally Smoked Gouda, they start with fresh, creamy Gouda made with local milk from neighboring farms. It is then naturally smoked with applewood to add a deep, almost bacon-like smokiness to its already nutty, smooth flavor. Bacon and cheese? Yes, please!
Smoked Gouda by Maple leaf Cheese and Treat Candied Walnuts from Quince & Apple
Sheboygan’s Deer Creek Cheese started its cheese-making journey in 2006 and has already become one of the finest cheesemakers in the country. Their philosophy of clean ingredients, a focus on consistency of quality, unique flavor combinations, and a rigorous cheese grading process results in their award-winning cheeses. Their Imperial Buck is a bandage-wrapped cheddar with perfectly complex flavors and impeccable textures. Nutty, buttery, and sweet, its creamy interior is mixed with a crystalline crunch that adds to the unique experience of this truly special treat.
Imperial Buck by Deer Creek Cheese and Pear Preserves with Honey and Ginger by Quince & Apple
Quince & Apple’s husband and wife owners, Matt and Clare, along with their small team, meticulously create their artisan products for Quince & Apple right in the heart of Madison. Every batch is carefully made with the highest of standards and an incredible amount of care. Peeling, cutting, and preparing all of the seasonal local fruit by hand, then cooking it in pots in small batches, they ensure every product gets the attention it needs. Their Pear Preserves with Honey and Ginger straddles the line between decadence and simplicity. Impeccably balanced and not too sweet, it is the perfect pairing for countless favorites.
Also, from Quince and Apple (we like them so much, we included them twice this month!), we have their Treat Candied Walnuts. The earthy flavor of high-quality walnuts, with just the right blend of salty and sweet, makes these an addictive snack and the perfect partner to your favorite meats and cheeses.
Madison's own Potter's Crackers sources the ingredients for their products from small, sustainable farms, maintaining their commitment to work with local vendors. Nancy Potter and her son Peter started Potter's Crackers in 2006, looking to create the best quality crackers to accompany the famous cheese that their home state produced. For their Applewood Smoked Crackers, they slow smoke their Classic White crackers with wood from organic apple trees, resulting in a rich and unique flavor, perfect for pairing with just about anything on your cheese board.
So that's this month's box! Dedicated to all of the dairy fans of America's DairyLand, we hope you enjoyed our showcase of the great state of Wisconsin.
We'll see you next time!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
Happy Birthday, America! This month we’re celebrating the birth of our nation with our Born in the USA box, full of delights from coast to coast (and a few in-between). For this box, we have a selection of three kinds of cheese and three unique pairings to accompany them from companies with their own story of heritage, tenacity, and tradition. So keep the celebration-of-our-nation going all month long while you feast from West… to East.
This family-owned business began in Georgia in 1964, when farmer James Stripling, who grew up working in his father's grocery store, opened his own butcher shop on the family farm. Business was great, they expanded, and while they continued to keep their sausages and fresh cut meats as the backbone of the operation, they eventually added more specialty products to their lineup, including their Hoop Cheese. Made from cow's milk, hoop cheese is made by draining the whey completely from the curds before placing them in round molds called hoops (hence the name). It is often compared to farmer's cheese but with no salt or cream added. Some consider it to be akin to a mild cheddar that can be served fresh in its semi-soft state or left to mature for a short time, enhancing its stiffness. Hoop cheese used to be a staple in General Stores all across in the US in the late 19th and earliest 20th centuries, but now it's pretty hard to find—so much so that many people cheese-loving folk have never even heard of this American-original. Which is too bad, because it's a delicious, versatile cheese! Luckily, the third generation of Striplings are still in the family business carrying on the American tradition of simple, high-quality hoop cheese.
Nestled in the beautiful Nicasio Valley, one hour north of San Francisco, the Nicasio Valley Cheese Co. is a family-owned company whose mission is to make the best artisanal cheese possible. Operating since the early 1900s, the ranch is still run by a new generation of family members whose commitment to the highest quality cheese starts with the care and attention given to their herd of 100% certified organically raised dairy cows. From there, to make their cheeses they meticulously combine traditional methods, old-world techniques, and a state-of-the-art processing facility. This month's cheese, the award-winning San Geronimo, is a shining example of their craft. It's a washed-rind cheese aged for six weeks, similar to a Fontina and a Raclette, with a thin orange-yellow rind and a mild custardy flavor. Its earthy aroma perfectly matches the hint of salt and tanginess carried throughout its rich interior. You can't go wrong with this one, a perfect mix of quality, tradition, and taste.
San Geronimo by Nicasio Valley Cheese and Everything Goes Nuts from Bobby Sue’s Nuts.
Named after its founder Oswald Roth, who started the family business in 1863, Wisconsin’s Roth Cheese has been carrying on the tradition of its ancestors for generations, creating specialty and artisan cheeses that originated in their Swiss heritage. And with more than 200 awards under their belt, they are a testament to the craft of cheesemaking. Their signature handmade, alpine-style Grand Cru cheeses are produced in small batches using traditional copper vats. From there, only a select few wheels are carefully chosen for Surchoix. While the original Grand Cru wheels are aged for four months and the Grand Cru Reserve wheels are aged for at least six months, Surchoix wheels are aged for at least nine months on red pine wooden planks, resulting in this luscious, next-level cheese. With a creamy texture and crunchy crystals, its highly complex flavors carry hints of caramel, mushrooms, and buttery undertones. Awarded the Best of Show at the 2016 World Cheese Championship, This extraordinary cheese is a cut above the rest and not one you will easily forget.
Grand Cru Surchoix by Roth Cheese and the Prosciutto Americano from La Querica.
Behold, we bring you deliciousness in a jar with the Michigan Blueberry Preserves from Brownwood Farms. Michigan blueberries are known for their deep color and intense flavor, making them the perfect ingredient for a richly sweet preserve. A family recipe made from fresh, plump blueberries from the heart of blueberry country, this will have you dreaming of sunny days, picnics, and summer breezes. Stirred to perfection in a large kettle and made with the simplicity of a farm stand jam, this will definitely satisfy your sweet tooth.
New York’s own BobbySue’s Nuts is a small business with a big heart. Their Everything Goes Nuts! is a guilt-free and all-natural way to get your daily dose of deliciousness. They take the classic taste of an everything bagel and add it to their small batch, hand-roasted almonds, cashews, and pecans, then bake them to the perfectly roasted taste and crunchy texture. Plus, a portion of every dollar they make is donated to help animals in need, so you can have some feel good vibes with your nuts. So eat, enjoy, and repeat.
On a small family-run farm in Iowa is where you’ll find La Quercia, a company founded by Herb and Kathy Eckhouse, a husband and wife team with a mission to produce the best quality pork using all-natural ingredients and humane practices. Aged for 10-12 months, their Prosciutto Americano is rich, silky, smoky, and sweet. This antibiotic-free, vegetarian-fed pork is humanely raised by family farms in the Midwest and cured using only sun-dried sea salt, echoing the traditional Italian methods of making Prosciutto di Parma. Fantastic on sandwiches, cheeseboards, or by itself as a snack, this prosciutto is a great American take on an old-school Italian tradition.
So that's this month's box! Even though the Fourth of July holiday is over, let's keep the celebration-of-our-nation going all month long. Enjoy the sun, rain, and summer days, and treat yourself to some good times and great food.
We'll see you next time!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
Maybe you missed it, but we recently partnered with The Italian Selection to offer wine bundles to go along with curdbox! As we embark on our wine partner journey, we will share some tidbits about how to pair wine and cheese along the way. If you want to drink along, you can buy 3- or 6-month bottles along with a curdbox gift subscription on our product page. Or, if you have a subscription already, you can add it on by emailing us with your request at crew@curdbox.com. Let's cheers to that!
Cheers to our wine partnership with The Italian Selection!
The Italian Selection sources high-quality wines from small, family-owned wineries in Italy, and all the wines we have chosen from to be in our wine bundles are food-friendly, that is to say: curdbox friendly. Don’t really know what that means? Read on as we give you the skinny on pairing cheese + wine.
Pairing wine and cheese can be intimidating, and many a person has fallen down a rabbit hole of specific cheeses and specific bottles in search of the perfect pairing (they’re still down there). But, you can also just rely on a few basic principles to get you going on your journey, without burrowing too deep. Remember, the most important principle is to have fun exploring—don’t be afraid to try different combinations and learn what you do and don’t like. If you paired a wine and cheese and it didn’t go well together, don’t think of it as a loss—instead, think of it as having learned what you don’t like. Even better is if it causes you to taste your cheese and wine more carefully and pick apart why they didn’t work for you. Paying attention in this way moves you along the path to finding cheese + wine bliss. However, so that you don’t have to start with a completely blank slate, we’ll give you some starting points to send you on your merry cheese and wine way.
Here’s the thing: there are some cheeses that are just easier to pair with, and others that are a little pickier about who they get along with (just like people!). If you’ve been with curdbox a while, or even if you’re just an experienced cheese eater, you’ll know that some cheeses may play backup to star pairing, or will harmonize beautifully with a certain pairing. But, there are other cheeses that demand the spotlight (we’re looking at you, funky ones). So, it’s important to know what kind of personality your cheese has.
Harder, aged cheeses, such as Parmigiano-Reggiano, aged cheddar, and aged gouda are your easy-going cheeses—they go great with most white wines, and their fat and salt can stand up to more tannic, full-bodied red wines, such as Cabernet Sauvignon or Sangiovese. In curdbox lingo, these would be the friendly&flexible and smooth&melty cheese types pairing with your bold reds. If you’re new and nervous, these cheeses have got your back.
Other cheeses, like blue cheeses and funky washed rind cheeses, are a little more forceful in their personalities, and more care needs to be taken in selecting a wine that’ll get along. So, where to start? If you already know a cheese and food pairing you like, you’re part way there to finding a cheese and wine pairing. For example, ever heard of the classic pairing of Roquefort + honey? Sweet wine, especially a Sauternes or Tokaj, is like the wine-version of honey, so you’d be right to guess that it goes great with blue cheese. To generalize that specific example, if you’ve got a bold&blue on your hands, dessert wines are a sure bet.
The creamy&funky cheeses are where you find your real diva cheeses—the ones you can smell in the next room over— such as Taleggio, Vacherin Mont D’Or, or Époisses. (Don't know how to spot them? Look for the telltale red-ish rind, see below). For these ones, it’s best to let them gracefully take center stage, and get a wine that can play more of a supporting role, such as a light bodied whites or reds (think Riesling or Pinot Noir).
French Époisses: a total diva when it comes to pairing
But wait—how do you know which wines are the easy-to-pair ones? We’re so glad you asked.
Just like cheeses, some wines are easier to pair with than others, and it generally comes down to their structure. The “structure” of a wine is the balance of the five principal components of wine: acidity, sweetness, alcohol, tannin, and body. Don’t worry, we’re not going to dig into the nitty gritty here, but we will point out two important components to take into consideration.
The first one is acidity—acidity makes food taste brighter and better (think of that final squeeze of lemon on a dish just before you take a bite). So, it’s just a small step to understand that acidity in wine would help it pair with foods (including cheese) too. If you’re looking for a high acid wine, then you can feel confident reaching for a sparkling wine. Their acidity and palate-cleansing bubbles mean they pair well with a variety of cheeses, from your chèvres to your triple creams to your blues. We think we could all use more reasons to open a bottle of bubbly, and now you have one: cheese. (For other high acid wines, keep reading—there's more in the Food-Friendly wine section below.)
The second component we want to point out is tannins. Whereas acidity makes a wine easier to get along with, tannins are the opposite, and can totally dominate an unsuspecting cheese and mask its deliciousness. What is a tannin, you ask? It’s just a molecule (found in red wine, but also in other places, such as coffee and tea), and it binds to fat and protein. In fact, the reason you get that weird sandpapery dry mouth feeling after drinking a red wine is that the tannins are actually binding to the proteins in your mouth (don’t worry, they eventually let go). Because cheese also has protein and fat, tannins will bind to these as well, and thus affect the success of the pairing. High-tannin red wines wreak havoc on the delicate flavors and creaminess of softer cheeses, such as those in our bloomy&brainy category (Brie, Camembert, etc.), so steer clear of pairing these two types together. But, as we mentioned above, harder aged cheeses can handle those tannins, and so those are the ones to turn to if you want to serve something like Cabernet Sauvignon.
OK, so the sum-up: some cheeses are easier to pair, some are harder, acid in wine helps pairing, and tannins can make it tougher. What if you don’t feel like thinking too hard and just want something that will reliably pair? Well then give a warm welcome to your new favorite category of wine: the food-friendly wines. They are a pretty safe bet for a wide variety of dishes, so you don’t need to add wine-pairing stress on top of your cooking stress.
And hey, wouldn’t you know it, but Italy happens to be a goldmine for food-friendly wines. This makes sense, as their wine tradition co-evolved with their cooking tradition (I mean, Italian food—maybe you’ve heard of it?) and many of their native grape varieties have the acidity that’s a hallmark of a versatile food wine. It’s one of the reasons we’re thrilled to have partnered with the Italian Selection, who have curated an incredible selection of DOC/DOCG wines from all over Italy.
For whites, food-friendly wines should generally have medium to high acidity and be unoaked and dry to off-dry (i.e. not sweet at all or have a little sweetness), with light to medium body and medium alcohol. Here are some classics in that category:
May we also point you this selection of lesser-known Italian varietals carried by The Italian Selection:
For sparkling (remember—goes great with everything!), try their Trento DOC from Trento in Northern Italy.
For reds, food-friendly wines should generally have higher acid and be dry (i.e. not sweet) with medium-ish body, medium alcohol, and low to medium tannins. Your typical food-friendly reds would be:
As you might imagine, The Italian Selection carries a wide variety of food-friendly Italian reds from some lesser-known varietals (and some famous ones, too). To point out just a few, we have:
If you want to drink-along with curdbox, then again, you can head to our product page and buy a 3- or 6-month gift subscription, or email us at crew@curdbox.com to add on to your existing subscription. You will receive all the wines at once (so, not month-by-month like with our boxes), so you can pick and choose a wine for each month. But, just like curdbox, the specific bottles in our wine bundles are a surprise!
If we’ve whet your wine appetite sufficiently with our food-friendly picks, you should explore the The Italian Selection—curdbox subscribers get 10% off of their entire order with the discount code CURDBOX10.
So, there’s your first lesson in wine and cheese pairing. And now, your homework: go out there and experiment, and have some fun with it!
]]>Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
We are excited to announce that we have partnered with The Italian Selection to offer wines along with our 3- and 6-month curdbox gift subscriptions! The Italian Selection imports fine Italian DOC and DOCG wines from small, family-owned wineries in Italy, and we've worked with them to create a collection of cheese-friendly wines so that we can bring wine + cheese straight to your door. This post is a rundown on how it works, and answers some questions you might have.
It's easy! Head on over to our curdbox subscription page and you'll see a new category of subscription called gift + wine. Click the button to buy the 3- or 6-month gift + wine subscription, and then check out as normal. We pass your order along to The Italian Selection, and a week before the first curdbox ships, the Italian Selection will ship your wine straight to your door.
It's important to note that The Italian Selection will be the one technically selling you the wine (we just pass your order through along to them), and so they will be the one to ship it and who will deal with any questions or concerns about your order.
Already have a subscription? You can add it on! Email us at crew@curdbox.com and we'll send you an invoice so you can add on wine.
Like the curdbox theme, the exact wine you'll be getting is a surprise! But they'll be a mix of cheese-friendly whites and reds, and we'll supply some information about what makes a good wine + cheese pairing.
Update: we have a new blog post that breaks down the basics of pairing wine and cheese, and defines what a "food-friendly wine" is. Read it here: Wine, Meet Cheese.
You can also head to their website and shop their selection. If you're an active curdbox subscriber, you can get 10% off of your entire order with the code CURDBOX10.
You can read about The Italian Selection here. Or, email us at crew@curdbox.com with any questions you might have!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
This month we’re traveling outside of the busy streets of the city that never sleeps, and we're going Beyond The Big Apple, to take a look at what the outer regions of New York State have to offer. For this box, we have a selection of three cheeses, as well as three special pairings to accompany them, all with their own special take on some classic tastes. There's a whole lot of creaminess, a little bit of heat, popcorn with a twist, and a comforting, familiar treat. Let's take a walk through the box...
For Master Cheesemaker Willy Bridgham and sister Josie Madison, Four Fat Fowl was born of dreams shared around the Sunday dinner table that eventually, in 2013, turned into reality. They took their unique name from a colonial rental fee charged by a local landowner, which amounted to a day's labor, ten to twenty bushels of wheat, and four fat fowl. This family-owned and operated artisan creamery's recipes are the results of their more than 30 years of combined experience in the cheese industry and their commitment to making locally-sourced, handcrafted cheeses of the finest quality. Their passion for making the best-tasting cheeses leads them to perfect those recipes by blending traditional methods with cutting-edge science to create some of the most flavorful cheese you've ever tasted! Their flagship award-winning cheese St. Stephen (for Stephentown, NY, where their creamery is) is a triple cream and the perfect combination of Jersey cow's milk and fresh Jersey cream. Handcrafted from all-natural ingredients, its sweet, buttery flavor carries notes of vanilla and wisps of butterscotch in every bite. On the outside, a soft, bloomy rind adds earthy flavor with nutty undertones, while hiding the smooth, rich, and silky interior that is truly second to none.
St. Stephen by Four Fat Fowl and Cheesy-Feta Popcorn by Zesty Z
Founded by Tom and Nancy Clark in 1993 in the rolling hills of the Hudson Valley, Old Chatham Creamery is a well-known name in the world of cheesemaking. Before the creation of their creamery, sheep dairies were exceedingly rare in the United States, and Tom and Nancy decided to pave the way for many other sheep dairies to come. In 2012, Dr. Dave Galton, professor emeritus of Cornell University, began supplying Old Chatham Creamery with sheep milk, and in the Fall of 2014, after expressing immense interest in the artisanal work of the creamery, Dave and his wife Sally acquired the operation and never looked back. Fed with all-natural and non-GMO hay and grains. Both their farm and creamery are family-owned and operated, prioritizing high-quality products, employee health, and customer satisfaction. Old Chatham's flagship, Hudson Valley Camembert, is a unique, soft-ripened cheese made from a blend of sheep milk, cow milk, and cream, with a rich buttery semi-soft texture and mild flavor. A complex and memorable cheese from a trail blazing-maker.
Hudson Valley Camembert by Old Chatham Creamery and the Apple-Crisp Jam by Pixie's Preserves.
Beginning production in 1982 in Interlaken, NY. Lively Run Goat Dairy are pioneers of goat cheese in the US and is one of the longest operating commercial goat dairies in the country- producing small-batch, hand-made cheese. The entire team at Lively Run Dairy works to continue the mission of crafting delectable artisan cheese inspired by the historic Finger Lakes food culture in a way that honors the people, animals, and the land. Keeping to their strong sense of community- they welcome visitors to the farm to see their production process and visit their animals- including taking a goat yoga class and buying locally produced goods from their farm store. Their entire team constantly aims to empower their employees, customers, partners, and the community to live healthier, happier lives. Their Finger Lakes Gold is a sweet, goat’s milk Gouda with a beautiful, natural rind. It is mellow and nutty in flavor, firm in texture, yet packs a unique and distinctive punch.
Finger Lakes Gold by Lively Run Dairy with the Sweet-Chili Butternut Pepitas by Stony Brook Wholehearted Foods
Cheesy-Feta Popcorn by Zesty Z
Inspired by the Mediterranean but born in Brooklyn, Zesty Z is a health-conscious and flavor-forward brand. Their innovative products are made for snack lovers, foodies, and everyone in between. Highlighting the flavors and cultures of the Mediterranean in adventurous yet approachable ways for those with maybe not-so-adventurous palates. Launched in 2017 by mother-son duo Lorraine and Alexander Harik, Zesty Z embodies the practice of of food is love and draws on inspiration directly from Lebanese culture, best demonstrated by its love of food and the hospitality of its people. A bag of their cheesy feta popcorn is low-calorie, non-GMO, gluten-free, and kosher, it is spicy and savory, with the tanginess of real feta cheese and the heat of the spicy Za'atar. Za'atar, often referred to as the "King of Herbs," is a popular all-purpose seasoning from the Eastern Mediterranean and the Middle East, traditionally made of thyme, sumac, chili flakes, oregano, and more. Air-popped instead of cooked in oil, this popcorn is a healthier familiar snack with a unique Mediterranean twist!
Sweet Chili Butternut Pepitas by Stony Brook Wholehearted Foods
Stony Brook Wholehearted Foods, well-known for their delicious seed products, had originally had planned to make cookies. They even relocated to Geneva, NY, to be closer to the agricultural sources of the high-quality ingredients that were central to their cookie production. But, they had a change of plans when they started pressing local squash seeds that would otherwise go to waste, trying to create a Finger Lakes version of cooking oil. Stony Brook is still the only company in the U.S. producing culinary oil from vegetable seed waste and one of the only regional producers of culinary oils using 100% USA-grown seeds. Stony Brook's Sweet Chili Butternut Pepitas are made with roasted butternut squash seeds and are a savory-but-sweet snack you can eat straight from the bag or sprinkled over salads or overnight oats. The seeds are seasoned with chili, lime, garlic, a drizzle of maple syrup, and spices. Their hulls have been softened by brining and roasting and do not need to be removed before eating, and should be eaten whole. These are the seeds for your snacking needs!
Apple-Crisp Jam by Pixie's Preserves
The story of Pixie’s Preserves begins in Waterford, NY, when a young Michelle Petuske would help her mother make sweet elderberry jelly, filling their home with the comforting aroma of homemade goodness. Eventually, Michelle turned that childhood pastime into a career, launching Pixie’s Preserves, which started small but has grown into a popular product in retail outlets throughout New York State and beyond. Yet despite all the growth, Michelle still makes all her products the same way she always has, in a simple eight-quart pot on her stove, one batch at a time. Always without preservatives, GMOs, additives, or anything artificial, Michelle uses only the finest, freshest ingredients and hand-selects every fruit and vegetable that goes into her products. And she manages to make more than 100 jars of preserves a day, by hand, herself. Her Apple-Crisp Jam contains rolled oats, brown sugar, apples, and more, giving it that familiar taste that brings back so many special memories. Add it to your favorite snacks, desserts, English muffins, or cheeses, this comfort-in-a-jar is the ultimate anytime treat.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners @fourfatfowls, @old.chatham.creamery, @livelyrundairy, @zestyz, @stonybrookoils, and pixiespreserves.com. We love to see our cheese lovers enjoying their boxes!
]]>Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box! Or, check our curdboxFLEX for a box that is nut-free, gluten-free, and vegetarian!
Here at curdbox, it’s almost impossible for us to choose our favorite box… but this month’s Sweet Dreams is definitely one of our favorites so far! This month’s FLEX selection explores the realms of sweetness and decadence- perfectly balanced with the right amount of savory and salt. All of the right flavor combinations to suit your cravings and comfort your palate. Chocolate paired with coffee…Earl Grey tea and bergamot cheese…Smoked blue cheese and Goat’s milk caramel… are just a few of the things we brought to you this month. Sweet Dreams are made of…cheese.
(But the sweetest dreams also contain chocolates and tea!)
This month's decadent FLEX selection.
First we have a blue for people who (think they) don't like blue. We've seen Roth Cheese from Wisconsin in a few previous boxes, and they've never led us astray before. This is another 4-month old cow's milk cheese. It's made like your typical blue, but then undergoes the stroke of genius to gently smoke the wheels with fruitwood. The result is salty, savory, but approachable blue that leaves just a whisper of smoke in its wake—it's truly like the bacon of blue cheese. It'll crumble well straight from the fridge, but as it warms up it becomes charmingly creamy for a blue.
Beemster Cheese is known for its high quality and exceptional taste, with a variety of styles that range from mild to aged, making them one of the best cheesemakers in Holland. And their Goat Gouda is no exception in their award-winning line of fantastic cheeses. This Gouda is crafted from the milk of goats that graze in North Holland's lush, fertile pastures. The result is a creamy, buttery flavor that works well with most of your favorite pairings. Beemster uses their artisan-cheese-making techniques to craft a goat's milk cheese worthy of their name. Its traditional aging methods help develop a mellow, full-bodied taste that is buttery, lightly sweet, and refreshing without any of the sour "goatiness" that is characteristic of most goat cheeses. Uniquely flavored without being overly powerful or pungent, this cheese is an excellent first step into the world of goat cheese for those who have yet to try them. Decidedly different from your everyday chèvre, this cheese is sure to please even the pickiest of palates, making it the perfect choice for friends, family, connoisseurs, and casuals.
Tim Walsh and Pat Ford, brothers-in-law and owners of Beehive Cheese, are two artisan cheesemakers who left the corporate fast lane in 2005 seeking a “simple way of life” making cheese. And over the years, they have racked up a wall of awards while making their cheese in the "Beehive State" of Utah. Rubbed with a blend of black tea and pure bergamot oil, leave it to Beehive to create a unique, flavorful cheese that is Teahive. Described by many as a “feel good” cheese, because of the soothing qualities of the Earl Grey, bergamot, and comforting creaminess of the Jersey cow milk from which it's made. The sweet fragrance of orange blossoms and Earl Grey, combined with the smooth texture of this cheese will melt in your mouth and live in your memory. Beehive’s Teahive is the perfect opportunity for some wonderful pairings and adventurous recipes.
Fat Toad Farm makes this delicious goat’s milk caramel sauce in Brookfield, Vermont where they cook each batch low and slow, stirring for 5 hours to get the maximal amount of complex flavor and creamy, smoothness, with the slight taste of tangy chèvre and tons of silky sweetness. Since starting as a homesteading experiment in 2007, Fat Toad Farm has worked to perfect the art of goat's milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. At the start of 2016, they began their partnership with Vermont Creamery to source a year-round supply of fresh, local goat's milk. Made in small batches from three simple ingredients: goat’s milk, pure cane sugar, and baking soda, this delicious Mexican caramel, or cajeta, is similar to the South American cow’s milk version, dulce de leche. It is cooked until thickened and reduced down over heat until it reaches a rich brown color with a creamy consistency similar to fudge or butterscotch. This tangy, sweet, and velvety perfection is not to be missed.
Canada's own Pascha Chocolate Company's mission is to create the best tasting chocolate and is committed to using the most natural and ethical production system possible while doing it. Because of this, Pascha is one of the most certified chocolate companies in the world. Their Chocolate + Coffee bars are made with only four ingredients: organic chocolate liquor, organic cane sugar, organic cocoa butter, and organic ground roasted coffee. This bar combines two of the world’s most sought-after favorites—coffee and chocolate—and pairs them perfectly into a treat that you’ll crave again and again!
These bite-sized delights from Canada's Made Good Foods are bite-sized treats with a harmonious blend of rich, velvety chocolate and delicate buttery undertones. Each bite reveals a satisfyingly crisp exterior that effortlessly yields to a soft, chewy center, that is perfectly complemented with just the right amount of chocolate chips. You will find pure joy in every miniature morsel.
And that's the box! We hope it takes you a wonderful, creamy cheesy place.
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Did you take some photos for the 'gram while enjoying this box? Please tag us @curdbox, along with our cheese and pairing partners @rothcheese, @beehivecheese, @beemstercheese, @pascha.chocolate, @fattoadfarm, and @madegoodfoods. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
Spring has finally sprung, and this month we’re preparing you to step into summer with our Great Balls Of Fire box. We’re getting spicy this month, with just the right amount of heat, and the right amount of sweet. For this box, we have a selection of three cheeses, each with their own unique and fiery personality, as well as three special pairings to accompany them. Inside, you’ll find some garlic, some sweetness, some nuttiness, and some heat to wake up your taste buds for this fiery-flavor adventure.
We all know that cayenne pepper can make a dish stand out, but you might not have thought about using it for your cheese…Enter: Big John's Cajun.This adventurous combination from brothers-in-law Tim Welsh and Pat Ford, founders of Utah’s Beehive Cheese Co., is going to be a wake-up call to your taste buds. Developed after local chef John Dearmin showed up one day with a bag of Cajun meat rub and suggested it could be used for a new cheese. It was that idea that ultimately lead to this signature combination of punchy heat balanced with a smooth sweet-creamy center. Softer in texture than your average cheddar, its creaminess comes from the high butterfat content, sourced from the milk of local dairy Wadeland South’s Jersey cows. Its smooth, easily-meltable feel adds a nice compliment to the kick of the garlicky, smoky, and spicy finish of the rub, it’s milder in the middle, turning up the heat as you get closer to its rind. Big John’s Cajun… The Spice Is Right!
Big John's Cajun by Beehive Cheese Co. and Giddy-Up Nuts' Original Spiced
If you're a fan of cheese, you've probably heard of Somerdale. Somerdale is an English company that has been making delicious cheeses for decades. Founded in 1990 by Stephen Jones and Ernie Waldron, its humble beginnings started with just a few employees and a small office in Taunton. Today, Somerdale has grown to have a turnover above £42 million and exports 95% of its products to over 50 countries worldwide! And one of their flagship products is the Harlech Cheddar. Named after the famous Welsh Warriors of the Middle Ages, it's made with the highest quality Welsh cow's milk and coated in a distinctive bright orange wax that gives it its unique look. This creamy, medium to strong mature cheddar has a subtle crumble but packs a big punch when it comes to flavor, with notes of horseradish and parsley that give it a tangy kick and a tingling heat that will leave you wanting more with every bite. Somerdale’s Harlech is a fantastic flavor combination that can add extra depth to your cheeseboard or salad, or melt this on a steak or roast beef sandwich for an absolute flavor sensation. A modern taste of the middle ages.
Harlech by Somerdale and Seasoned Dipping Pretzels by East Shore Specialty Foods
Built on the rich heritage of more than 115 years of cheesemaking, and using milk from small, sustainable family farms, Beemster has a long history of creating irresistible cheeses. Founded in 1901 by a group of farmers who wanted to protect their land and establish the quality of standards that would define Beemster cheeses for decades to come. Their time-tested techniques and the incredible milk they use result in their signature rich, flavorful cheeses. Aged slowly and naturally on wooden planks in historic stone warehouses, their garlic-infused Gouda is fragrant and intense yet sweet and subtle all in one bite! This cow's milk cheese is creamy and soft with just the right hint of garlic for a succulent flavor that smells as good as it tastes. Beemster Garlic melts wonderfully on a sandwich, on top of a soup, or topped on a pizza.This really is a dream come true for both garlic and cheese lovers everywhere.
Garlic by Beemster and Saw Palmetto Honey by Savannah Bee Co.
Giddy-Up Nuts is on a mission to make snacking fun and healthy. And they’re doing it with California almonds and fresh, all-natural local ingredients that are in season and abundant at the local farmers' markets. Founder Kristy Mangia came up with the idea for her company while trying to find a healthier, yet great-tasting snack for a road trip. Not long after that, she started selling Giddy-Up Nuts at the local farmers' markets, where the stall quickly became a favorite among the customers. Her unique flavor combinations, all-natural ingredients, and interesting packaging quickly created a fan base for her products.You can’t go wrong with the Original Spiced flavor, offering hints of sweet cinnamon and orange zest- perfectly balancing out a little kick of cayenne.An exciting snack for all of your adventures.
Wisconsin’s own East Shore Specialty Foods brings the most uniquely flavored and versatile specialty pretzels on the market. Jeri Mesching, teacher, homemaker, and cook started East Shore with only one product: her Sweet and Tangy Mustard. Eventually, after conducting her own market research in local gourmet stores, she introduced her line of specialty pretzels to accompany it. Their seasoned dipping pretzels are made with a unique blend of herbs and spices, giving these traditional snacks an unconventional twist. A perfectly crunchy companion for all your dipping needs.
If you love honey, you’ll be sure to fall head over heels for Georgia’s own Savannah Bee Company’s Saw Palmetto Honey.Founder Ted Dennard is passionate about helping bees and has been an avid beekeeper for over 35 years. He also started The Bee-Cause Project, which seeks to inspire the next generation of beekeepers while teaching them to protect our planet’s precious pollinators. This glorious honey comes from bees that pollinate the Saw Palmetto, a short tree topped by an enormous crown of fan shaped leaves. Because the saw palmetto’s growth rate is extremely slow, it takes 100 years for this palm to grow big and strong enough to produce nectar for the bees to start their honey-making process, making this sublime snack even more special.Full-bodied and citrusy, with subtle woody overtones, t’s the perfect honey for your sweet tea or anything else that needs a touch of that Southern charm!
And that's our box! So pull up a few chairs on your front porch, or open some windows and let the spring air cool you down from this month’s spicy selection. While you’re at it, make yourself a cold glass of sweet-tea. Because the heat is on!
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Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairingpartners @beehivecheese, @somerdalecheese, @beemstercheese, @savannahbeeco, @giddyupnuts, and @eastshorespecialtyfoods. We love to see our cheese lovers enjoying their boxes!
]]>Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box! Or, check our curdboxFLEX for a box that is nut-free, gluten-free, and vegetarian!
This month, we introduce two of our flavor profiles, and introduce you to one of the most underutilized cheeseboard combos that also just so happens to be an ace up your sleeve. So without further ado: Sour, Meet Sweet. We have three cheeses that lean a little sweet, and a mix of sweet and sour pairings to match. It’s one of those boxes where you can just eat your way round-and-round and never get bored, as each new combination unlocks another dimension of flavor. So, enough of the introductions, let’s dive in!
Sour, Meet Sweet - the November / May 2022 curdboxFLEX
First up, from “The Beehive State” (that’s Utah!), comes the Beehive Cheese Co. Founders Tim Walsh and Pat Ford are brothers-in-law, but they didn’t come from a cheesemaking family. Instead, they were a software guy and a real estate salesman who were seeking a “simple way of life” and ended up starting a cheese company that’s now known for its line of award-winning cheeses. This month’s selection is their Seahive Cheddar, a complex cheese that’s slightly sweet, with a tangy twist. And unlike a lot of cheddars, it’s mild and creamy, which means it plays nice with everyone. The cheese is made by hand using high-quality, local Jersey cows milk, then is rubbed with wildflower honey and the salt from an ancient seabed, giving it its pink hue. The result is a cheese that's got a slightly sweet bite that's just sharp enough to satisfy all of your cheddar cravings.
Seahive Cheddar by Beehive Cheese with the Gluten-Free Water Crackers from the Fine Cheese Co.
Next is our sweet-as-a-lamb sheep's milk gouda. While Cypress Grove out of Humboldt County in California is known for its goat cheeses, they do have one humdinger of sheep’s cheese in their line: Lamb Chopper. Cypress Grove commissioned Lamb Chopper from their cheesemaking partners in Holland who, doing what the Dutch do best, made a delectable young (3 month) sheep gouda that’s mild and smooth, with notes of butter and cream. But just because it’s mild, doesn’t mean it’s boring—its a little sweet and a little tangy, with a nuttiness that lingers on the tongue. Because sheep’s milk has a higher fat content than cow’s milk, you’ll really notice this cheese soften up when you let it come to room temperature before serving (which you should always be doing with your cheeses!) Last note: we love the logo—a lamb riding a chopper motorcycle, cool as can be.
Cypress Grove's Lamb Chopper with the Maple Pepitas by Stony Brook
*For the november box, the San Joaquin Gold by Fiscalini Cheese Co. has been replaced with the Honey Bee Goat Gouda from Cheeseland, Inc.
As a young boy, Jan Kos, owner & founder of Seattle’s Cheeseland, spent a lot of time at his Grandfather’s cheese-making company in Holland, slowly absorbing everything there is to know about cheese production and distribution. Eventually, taking that knowledge and experience, he moved to America to start his own cheese importing company, distributing Dutch specialty cheeses throughout the US, which he now operates with the help of his wife, two sons, and a very dedicated group of employees. Their Honey Bee Goat Gouda has a drizzle of honey added to pure goat milk for a slightly sweet, roasted cashew-like flavor, which is not too strong or salty, with a firm, slightly crumbly, yet creamy texture. This one offers a little bit of everything.
San Joaquin Gold from Fiscalini in California is one of those European-styles with an American twist. In the European tradition, it’s named for where it’s from: the San Joaquin valley. The cheesemakers had originally intended to make something closer to fontina, but ended up with a cheese that’s a little saltier and a little firmer, and has got those irresistible little crunchies throughout. It’s closer to Parm than fontina, but it’s also not a Parm. It’s also sort of like a cheddar? So basically, it just became its own thing. And that’s fine by us because it’s buttery, complex, and just a little bit sweet.
Fiscalini's San Joaquin Gold with Sweet 'N Sassy Bread & Butter Pickles by Marcia's Pickled Munchies
To pair, we’re starting with something a little sweet, and, because we couldn’t resist layering on multiple flavor profiles, this is also a non-nut (!!!) “nutty” pairing. We love to use roasted seeds for our flex boxes, because they give that nutty taste, but without the nuts. And when it comes to seeds, there's few companies in the same league as Stony Brook Wholehearted Foods. Unlike almost all other pumpkin seed companies, who get their seeds from China, Stony Brook sources their seeds from local farms in the New York Finger Lakes region. Then they brine the seeds, so that the salt can bring out the flavors all the way through, and drizzle them with maple syrup for a sweet note. The seeds are then roasted in batches for depth of flavor and optimal crunchiness—they almost have a lacquered quality, with a light and crisp bite that adds wonderful textural contrast is this month's box. We love it with our sweet-ish cheeses, but also think it’s a great contrast to the sour pickles, too!
What could be better for our sweet and sour box than a sweet pickle? Behold, the Sweet ‘N Sassy Bread & Butter Pickles by Marcia’s Pickled Munchies. You know we often have award-winning cheeses in the box, but now we’re proud to bring you an award-winning pickle, too! This pickle won its category at the 2014 Good Food Awards. Founded by Marcia Nodel herself, these pickles are part of what she calls the “elegant snacking” movement, which is all about eating foods that are made from natural ingredients. Like so many of our pairing makers, she started off just making food for her friends and family, before she realized she could bring this pickle bliss to even more people if she made a go of it with a business. And we’re so glad she did! It’s the perfect everything pickle, and it’s a match made in heaven for this month’s cheeses.
*For the November box, the Gluten-Free Water Cracker by the Fine Cheese Co. have been replaced with the Gluten-Free Crackerthins Potato Cracker from Valley Produce Co.
After hanging-up his apron at age 23, renowned chef Christopher Smith founded the Valley Produce Company, which has grown to become one of Australia's most recognized and respected gourmet food companies. Their Gluten Free Crackerthins Potato Crackers, have a great, buttery taste with a satisfying crunch, and are delicate, yet strong enough to carry all of your favorite toppings.
We are so delighted that the Fine Food Mavens over at the Fine Cheese Co. turned their sights to the gluten-free cracker. We've been longtime fans of their whole cracker line, which they made because they wanted to make crackers as good as their cheeses (which we can attest are darn good). This month’s featured cracker is gluten-free and dairy-free, but it doesn’t feel like it’s missing a single thing. Made with maize flour, soya bran and tapioca, it’s got a complexity from its toastiness. In this month’s podcast, Jenn and Julie talk about how just because something is “neutral” doesn’t mean it’s bland or boring—and this is a perfect example. The cracker is neutral enough to pair with anything, but that doesn’t mean it’s like eating a blank canvas! It definitely brings enough to hold up its end of the pairing combo. And, it’s always great to have another gluten-free cracker in your back pocket.
And that's the box! We hope this piques your interest in exploring these two flavor profiles together for your future cheeseboards—may there be many!
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Did you take some photos for the 'gram while enjoying this box? Please tag us @curdbox, along with our cheese and pairing partners @beehivecheese, @cypressgrovers, @fiscalinifarmstead, @stonybrookoils, @marciasmunchies, @thegourmetpantry.com.au, @cheeselandinc, @valleyproducecompany, and @thefinecheeseco. We love to see our cheese lovers enjoying their boxes!
Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
Oh, are you in for a treat. April is National Grilled Cheese Month, which means this is the month we collaborate with Cheese Queen MacKenzie Smith of @GrilledCheeseSocial for our 2nd annual grilled cheese themed box! Last year it was #SandwichGoals, and this year it’s Hot and Melty. MacKenzie has helped us choose three cheeses and three pairings that, in addition to making a fantastic cheese board, also make a truly transcendent flight of grilled cheese sandwiches. To gild the lily, all three cheeses are from Vermont’s Jasper Hill! We hope this box gives you a peak into the glorious world of the elevated grilled cheese—it’s a wondrous place!
From the Northeast Kingdom of Vermont, Jasper Hill Farm has done it again with one of their latest creations: Whitney. Whitney is a raw milk cheese made from the milk of Jasper Hill Farm’s own grass-fed cows and ripened in their famous Cellars. It’s made in the style of mid-elevation mountain cheeses of the Swiss Alps—and if you don’t know what that means, that’s ok, just know that the key takeaways are that it’s highly snackable, pairs easily, and melts super smooth. Whitney’s bouquet is toasty and inviting, and its fruity sweet, and slightly funky taste is perfectly balanced by its smooth creaminess. In addition to being a fantastic cheese for a grilled cheese sandwich, it’s also wonderful for raclette, in a fondue, or stirred into mac and cheese.
Jasper Hill's Whitney and Terrapin Ridge's Hot Pepper Bacon Jam
When the cheesemakers at Cabot collaborate with Jasper Hill, you know it’s going to be something special—behold, Jasper Hill’s Cabot Clothbound Cheddar! This cheddar is made by the Cabot Cooperative Creamery with milk exclusively from the Kempton family farm in Peacham, VT. When the wheels are just a few days old, they are sent over to Jasper Hills for aging in their famous Cellars, which are their temperature and humidity-controlled ripening caves. The young wheels are coated with lard and then wrapped in layers of muslin to encourage the growth of its natural rind. Then, Jasper Hill does its thing and ages them to perfection in their Cellars. This cheese was awarded 'Best of Show' in 2006 by the American Cheese Society and quickly became what some recognize as a new American classic, and we can see why—when mature, its flavor profile ranges anywhere from sweet and fruity to savory, toasty, and nutty. The texture is crumbly, but becomes creamy on the tongue.
Cabot Clothbound and Carolina Kettle Bee Sting Honey Sriracha Chips
Another successful collaboration with Cabot Creamery, Jasper Hill Farm’s Vault 5 Cheddar is a result of hand-selecting vats of young cheese to be aged into a block cheddar in Jasper Hill’s Cellars. Vault 5 is a cheddar, but it’s got a unique Alpine-influenced flavor, with that’s bright and deep with a caramel finish. Its sweet-savory balance makes it an excellent match for food pairings—and especially with this month’s pairings. It’s got a semi-firm and smooth in texture that melts like a dream in a grilled cheese.
Vault 5 and Blake Hill's Raspberry Mostarda
We’re back with another killer condiment for your arsenal: the Terrapin Ridge Hot Pepper Bacon Jam! We’ve been a fan of Terrapin Ridge for a long time, so we’re so excited we could get them in this month for their curdbox debut. As soon as you open the jar, you'll smell that bacon smoke. Made with peppers, jalapeños, and real bacon, it's sweet, savory, tangy, spicy—is there anything it can’t do? This is one of those condiments that’s got so many different flavors going on, it almost feels like cheating.
To add some crunch to this box, we have this pitch-perfect Carolina Kettle chips from 1in6 Snacks. They are light, crisp, and full of flavor—and that Bee Sting Sriracha means it’s bringing just a little bit of heat to pile on the heat for the Hot and Melty box. A MacKenzie Smith signature move is to add potato chips to a grilled cheese for irresistible crunch—but listen up, because order matters: what you have to do is make the grilled cheese in its entirety, without the chips. Then, once it’s ready, open up the sandwich and stuff them in at the very last second before you take a bite. That way, the chips won’t get soggy. Give it a try—you’ll never look at chips the same way again!
And to wrap it all up, we are featuring our old favorite Blake Hill. We had their Rosemary French Onion jam in our The Hills Are Alive box, and their Fresh Tomato Jam in our Pizza Party box. And now, this month we’re featuring their Raspberry Mostarda, which is from their line of condiments that are made specifically to go with Jasper Hill cheeses—how perfect is that? If you aren’t familiar with mostarda, it’s an Italian condiment that’s sort of a cross between a sweet jam and a savory mustard, traditionally meant to go with charcuterie but naturally it goes great with cheeses, too. This one is much closer to the sweet end of the spectrum, it's basically heaven-sent raspberry jam with a backdrop of spicy mustard—it tastes great with these cheeses, but we also just eat it by the spoonful, and we think that you ought to give that a try, too.
And that's our box! We encourage you to grab some bread and make some grilled cheese sandwiches, or simply devour the box as a cheese board as per usual. Until next month, bon appetit!
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Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box! Or, check our curdboxFLEX for a box that is nut-free, gluten-free, and vegetarian!
Check your watch, because it's Brunch O'Clock! We've had two different brunch-themed boxes with our original curdbox (Brunch and Brunch at Home), and it's always a favorite. So, we knew we had to include a special allergy-friendly brunch box for all our Flex subscribers, too! Here we have three cheeses and three pairings that make a delicious cheese board with some familiar brunch-y elements. Or? Head to the kitchen and make a full-on brunch, with these products playing a starring role. Do what you want! All that matters that whatever you do, you're right on time at Brunch O'Clock.
October / April 2022 Brunch O'Clock curdboxFLEX
In place of cream cheese, our soft spreadable cheese is the clover blossom honey goat log (aka honey chèvre) from Vermont Creamery. Vermont Creamery was on the forefront of the American goat cheese movement that took off in the 80s, and has made a name for itself for it consistently delicious goat cheeses. They collect goat milk from 20 small family farms around their facility in Vermont and Canada to make a spreadable cheese that’s mild, fresh, and creamy. Their honey chèvre has a little bit of honey mixed right in, so it’s already tangy and sweet.
Not many people are familiar with Tilsits, but they’ve been around for a while, and you may just know them under a different name. Tilsit came about when Dutch immigrants in the town of Tilsit in East Prussia (now called Sovetsk in Russia’s Kalingrad) tried to recreate their beloved Gouda from their home country. Because of the different climate, molds, and yeasts of their new lands, it just didn’t come out the same (terroir is a real thing!). But, it turned out to be a happy mistake because they created an entirely new cheese that was delicious in its own right, and they called it Tilsit. If you haven’t heard of Tilsit, you may know it by another name: Danish Havarti is perhaps the most well-known type of Tilsit cheese. Like the gouda that it’s modeled after, this is a friendly & flexible cow’s milk cheese that’s aged 2 months. It’s got a mild but savory flavor that’s kept juicy from a lactic tang. It semi-soft and likes to crumble, and melts like a champ, making it as happy on a cheese board as in a cooked meal (like brunch, as just one example).
Barely Buzzed from Beehive Cheese brings the coffee to this month’s brunch box. It’s an American original and a medalist many times over, having racked up 20 awards since its inception in 2007. It starts in Utah, with Jersey cows’ milk that is pasteurized and turned into a friendly, full-bodied cheddar with a smooth and creamy texture. The finishing touch that makes the magic happen is that the rind is rubbed with lavender and coffee. This unusual flavor combo was originally just an experiment that Beehive cheesemakers Tim Welsh and Pat Ford were told was scientifically a bad idea. But it turns out, it was more breakthrough than bust, as the resulting cheese was absolutely delicious. The coffee and lavender work their way into the cheese from the rind in, unlocking notes of butterscotch and caramel along the way. We encourage you to try the rind—it adds an intense roasty toasty flavor that we swear tastes just like wood-fired pizza dough.
Dalmatia knows you don’t need to mess with a good thing, which is why they make their fruit spreads with first-class fruit (aka, the best fruit that would be worthy of selling directly to customers.) They use just enough sugar to complement the fruit, but not so much that it masks the flavor. In fact, they aren’t technically sweet enough to be called jam, and that’s fine with us! In addition to making a killer condiment, they support the regional agriculture in Northern and Eastern Croatia, Serbia, Macedonia, coastal Dalmatia, and other Mediterranean regions. So you can feel extra good about eating your brunch fruit spread, too!
Life’s Grape brings us our final decadent fruit pairing. While these may technically be raisins and the general format is reminiscent of the cinema-favorite Raisinet, please don’t make the mistake of thinking you’ve ever had something like this before. Their California farmers grow Selma Pete grapes, which are not only particularly juicy and flavorful, but also ripen early in the season. This means they have a long time to hang out and dry on the vine, distilling all that flavor down. At the end of the season, the dried grapes are whisked off the vine, bathed in dark chocolate, and dressed with a light dusting of cocoa powder—truly the royal treatment.
Our final pairing brings a little bit of a sweet chocolate ending to our brunch box. Undercover founder Diana Levy says she is a bit of an undercover double-agent herself, as someone that cares about health and is also a chocoholic. She wanted to make chocolates that were just enough decadence without overdoing it. When two of her chocoholic daughters were diagnosed with Celiac’s, she decided to make a gluten-free chocolate snack. This month, we sent out the blueberry and pomegranate, so you will have either of these two flavors. They are just what Diana wanted—full of that satisfying chocolate flavor, but light and airy enough so that you don’t feel too guilty after eating them. Basically, the perfect ending to this month’s brunch cheese board.
We hope you love this box!
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Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox, along with our cheese and pairing partners @vermontcreamery, @beehivecheese, @dalmatia_spreads, @lifesgrapesnacks, and @undercoversnacks. We love to see our cheese lovers enjoying their boxes!
]]>Curdbox is our monthly cheese + pairing subscription service. Want to join our merry band of cheese lovers? Head on over to our subscription page to sign up for your monthly box!
In honor of National Women’s History Month, we bring you our Leading Ladies box. This is the second year we jumped at the opportunity to curate a box that showcases all women producers, and boy are there some powerhouses in this box. Their stories are inspiring, and their products are delicious—what could be better? So let’s dive right in and follow this month’s Leading Ladies.
March 2022 Leading Ladies curdbox
Our first leading lady is Marieke Penterman of the eponymous Marieke Gouda. Marieke grew up in the Netherlands on her parents’ 60-cow dairy farm. When her husband Rolf Penterman emigrated to Wisconsin and Marieke followed suit, she soon realized she longed for the cheeses of homeland, and so began to research how to make her own. To make a long (and impressive) story short: she succeeded in making authentic Dutch Gouda in the US, and only four months after making her first batch in 2006, she won gold at the US Champion Cheese Contest. A slew of prestigious awards followed, all of which paved the path to her getting the 0-1 Visa to stay in the US, which is also known as the Extraordinary Ability Visa (you know, the one that professors and professional athletes get). She’s the first cheese maker to have ever gotten this award! She’s also one of the 60 women out of 1200 licensed cheese makers in Wisconsin. She's also just an incredible woman and we encourage you to read more about her inspiring story.
And the cheese? Oh, it’s also pretty amazing. To make her genuine American Dutch Gouda, Marieke uses raw milk, which means the cheeses have both the depth and breadth of flavor that you . And, she uses traditional Dutch equipment and even imported the bacterial cultures from the Netherlands, so they have that same taste as the Dutch Gouda we all know and love. Marieke Gouda makes their line in a range of ages, this month’s is is aged 6-9 months. This means that the cheese is starting to develop that famed butterscotch nuttiness that you can expect with Gouda, but retains its youthful softness and suppleness. Basically, it can be your everything cheese.
Next up, we have a goat-cow cheddar from LaClare’s head cheesemaker Katie Hedrich Fuhrman. Katie made waves in the cheese world when at only 25 years old she took home the US Championship Cheese Contest award for her goat gouda Evalon, beating out 1601 other cheeses. Not only was she the youngest person to ever win this award, she was also the second ever woman. (The next contest in 2013 saw Marieke take the title.) Now, Katie wasn’t a total dark horse going into this contest—she is, after all, the daughter of Larry and Clara Hedrich, who make up the LaClare of LaClare Creamery and were on the forefront of goat farming and goat cheese making in Wisconsin. Katie had a brief tour exploring the non-cheese side of life, but soon after graduating college realized she was being called back to the family business. She's currently en route to become a Wisconsin Master Cheesemaker.
And her cheese Chandoka is also pretty amazing! It's modeled after New Zealand-style cheddars, which have a creamy texture and are made with cows that are fed grass all year long. This one’s actually a mixed milk cheddar, using 30% goat’s milk and 70% cow’s milk, and it’s clothbound, which means that the cheese becomes more concentrated as the cloth slowly lets some of the moisture of the cheese evaporate. Because it’s majority cow’s milk, it’s not far off from a typical cheddar, but the acidity of the goat’s milk adds a brightness to it that makes you want to just have one more bite. LaClare states goat’s milk starts to break down and get a “goatier” taste when it has to travel from farm to creamery, and because their goat cheese travels such a short distance, it has a fresh, clean goat cheese taste.
Our final cheese comes to us from cheesemaker Avery Jones, who, aside from being the youngest cheesemaker ever to medal at the American Cheese Contest (in 2019 for her cheese Aries), is actually just a fairly typical higher schooler. Yes, really—the young woman who made this cheese is in high school. Although, she did have an inside route to cheesemaking by dint of being the daughter of Reggie Jones of the renowned California cheesemaker Central Coast Creamery. Avery pretty much grew up in the creamery, and Reggie set her up with her own creamery and brand, so she could experiment with cheesemaking instead. The name, Shooting Star Creamery, is meant to encourage other young cheese makers to shoot for the stars. They currently produce Aries, Scorpio, Leo, and Sagittarius. After catching a meteorite to fame with her big win at ACS, Avery is using the money from Shooting Star to pay for her college education, while also donating a percent of the profits to organizations that support veterans and amputees—truly a role model for us all!
Sagittarius is another mixed milk cheese, this one with sheep and cow milk, and it anyone is sheep-shy, this would be a great one to start with, because it’s a really approachable, lovely cheese. It’s both delicate and full of flavor, with a deep savoriness. Like all of our cheeses this month, this is a versatile, every day eating kind of cheese.
Our first pairing is a not-just-any caramel corn by Too Haute Cowgirls, which is the inspiring story of taking your passion (eating delicious popcorn) and turning it into your job (selling delicious popcorn). Amy and Deanna were self-described “unrepentant popcorn addicts” and wanted to make a line of sweet popcorn flavors that were totally unique, and we think they succeeded! We love their cheeky names, too—in this month’s box there’s Have Bacon Will Travel, but their others are: Chili Con Chocolate, End of the Trail Mix, The Good, The Bad and The Peanut Butter, Fistful of Fleur de Sel, Blisters on my Buttercrunch, and Mutton Bustin’ Milk Chocolate. The caramel corn in this box is everything we love in a pairing: it’s sweet, salty, and savory all at once, with the bacon just as as whisper in the background. And, its glossy caramel coat makes adds a pleasing crunchy texture to every bite.
Lark Fine Foods is a woman-owned and run business out of Essex, MA. Mary Ann McCormick was transitioning out of the corporate life, and her daughter, Nicole Nordensved, made a mean cookie. So, they teamed up and founded Lark Fine Foods, with the aim of making cookies that tasted better than homemade, with “deliciously different” flavor combinations. They’ve made a name for themselves with their line of Cookies For Grown-Ups—sophisticated cookies that are elegant enough to eat at any time of day (like cheese o’clock, for example!) We had their Mexican Cha Chas in our Salted Chocolate box, and their Pistachio Cherry Sablés in last year’s Sugar Mama box, but now it’s time for their marvelous shortbreads. This burnt sugar and fennel shortbread is super dense and buttery, with an almost toffee-like appeal from the burnt sugar, and an aromatic herbal note from the fennel. The sweet and herby combination is absolutely delicious with this month’s cheeses!
Our final pairings comes from Coro, the country’s only woman-owned certified salami company. As is a common tale with those in the food business, Clara Veniard and Martinique Grigg were both at inflection points in their careers when they decided to go into business together. They bought Salumi, which was an already established and beloved Seattle institution, and spent a year learning the craft of artisanal salumi. Coro, which means Chorus in Italian, starts with high-quality pork and spices that they handmade in small batches before aging slowly. They are so attuned to detail that they even pre-peel the salami for you! Their agrumi salami is fragrant with orange and cardamom, and just a little spicy from red chili peppers.
And that’s our box! Supporting women producers never tasted so good. We hope you love it, and until next time—eat well and eat often!
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I don’t know about you, but we feel just about ready for a tropical vacation, and so it’s the perfect time to send out our Cheese in Paradise box! We’ve got three fantastic cheeses and three tropical pairings to go with. This is also a box where you can easily use all three pairings in one bite—and we encourage you to try that! Guava cracker + cheese + passionfruit paste + dried fruit—trust us. So with that little teaser, let’s dive into the cerulean waters of Cheese in Paradise.
First up is Wensleydale, a classic British cheese that George Orwell claimed was only second to Stilton among British cheeses. There are a few creameries that make Wensleydale, but this month’s version is from the eponymous Wensleydale Creamery. The cheese is slightly tangy like yogurt, a bit salty, and, even though it’s got a crumbly texture, is also quite creamy. The acidity, salt, and creaminess all mean that Wensleydale + fruit is a classic combination. Some cheeses, like the aged Gouda in this box, are superstars all on their own. And even though Wensleydale is absolutely a quality cheese that’s worth eating on its own, we think it really shines when it’s paired up, because its mix of creamy, salty, and acidity elevate every bite.
One fun fact about Wensleydale is that, unfortunately, like a lot of artisan British cheeses in the 20th century, it was on the decline as industrial cheesemakers ramped up production. But, unlike most cheeses, it got a bump in sales due to an unlikely cast of characters: the beloved British claymation duo Wallace and Gromit. In the 1990s, a few of the episodes had Wallace waxing poetic about his favorite cheese Wensleydale, and it actually gave a much-needed big financial help to the flagging creamery. Today, Wensleydale Creamery is going strong, and they even make a Wallace & Gromit Wensleydale!
Aged Gouda may be the most universally beloved cheese out there, this stuff’s the real deal. It comes to us from Artikaas, who works with small-scale creameries in Holland to export this authentic Dutch gouda all over the world. What you have is the archetype of Aged Gouda that demonstrates exactly why everyone loves this cheese. It’s salty and savory, but with that butterscotch sweetness and crunchy tyrosine crystals that mean this cheese pretty much is the whole package. Its complexity works beautifully with our bright, tropical pairings.
Artikaas 36-Month Gouda and not the dried fruit from Rind that was actually in the box—see note below
Lastly, we have a cheddar with big flavor in Big John’s Cajun by Beehive Cheese, who named it after a chef they know, whose name is John and is who is very tall. John graciously let them use his cajun mix to rub on the rind. Beehive Cheese has a whole line of cheeses that all use the same base cheese, a delightful cheddar-esque number named Promontory, and then have different rind rubs for each one. We’ve had several of their cheeses in our curdboxes over the years—Barely Buzzed in our Cuppa Joe box, Teahive in our Tea Time box, and Seahive in our Salt and Pepper Here box. We also previously had Big John’s Cajun in our Grate Outdoors box. The rind mix of garlic, celery seed, and cayenne, and it definitely has a kick to it! If you don’t like spicy stuff, just don’t eat the rind on this one—the savory rub still permeates the paste so you’ll still get that cajun flavor.
Big John's Cajun from Beehive Cheese and the Passion Fruit Paste from Maui Fruit Jewels
We’re back with our absolutely favorite gluten-free cracker out there, the Craize Crackers, in fruity guava flavor. These addictively tasty, impossibly thin and crunchy crackers were meant to approximate the south American arepa, a delicious snack made from maize meal. Craize Founder Leo Cotter is Venezuelan and actually a trained architect, but whose real passion is in the culinary arts. He wanted to make Latin American foods more popular, and so hit on the idea of the ubiquitous arepa, but in cracker form. This guava cracker is such a treat—the sweet and tropical guava flavor takes center stage, while the toasty corn is the chorus. We think these crackers are the perfect accompaniment to this month’s cheeses, adding crunch, sweet tropical notes and toasty depth.
Next we have the Passion Fruit Paste from Maui Fruit Jewels. This is made with yellow passion fruit, the variety that’s most common on Hawaii, which is tarter than its purple sister, which means that this fruit paste is positively bursting with bright acidity, while the flecks of black seeds add a pleasing crunch. This makers at Maui Fruit Jewels expertly craft their products by hand in small batches, ensuring that they perfectly capture the taste of Hawaii. The result? This glistening bar of bouillon that is like tropical paradise in a single bite.
Note: we had originally planned for the Chili Lime Jackfruit Chews by Amäzi for this box, but due to the on-going supply chain headaches that are causing more than a few grey hairs over here at curdbox HQ, they weren’t available at our facility at the time of packing. But at that point, we had already recorded the podcast! At least have the blog to be able to wax on about another superb batch of dried fruit. We do hope to include the jackfruit chews in a future box!
We round out the box with our final fruit-centric pairing. Though not exactly tropical per se (see note above), we’re psyched to have these in the box, because these dried fruit from Rind are bursting with flavor and still create a glorious fruit pairing trifecta for this month. Rind set out to create a fruit snack that was delicious, while also reducing food waste, which is why their dried fruits include the rind of the fruit. According to their website, Rind helped save 120,000+ lbs of food waste in 2020! We can’t remember the last time reducing food waste tasted this good.
That’s our box, we hope it brings a bit of an escape during this transition month from winter to spring. We hope you love it, and see you next month!
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Did you take some photos for the 'gram while enjoying this box? Please tag us @curdbox, along with our cheese and pairing partners @gocraize, @mauifruitjewels, @rindsnacks, @beehivecheese, @artikaasgouda, and @wensleydale_creamery. We love to see our cheese lovers enjoying their boxes!