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WELCOME TO THE FLAVOR CELEBRATION CURDBOX!
Flavor. It is the soul of all foods—the essential thread that weaves together memory, place, and experience. It runs quietly through every dish, giving food its purpose and personality, whether bold or barely perceptible. Every nuance matters, and every expression of flavor deserves to be noticed and celebrated. In cheese, flavor tells a story—one shaped by land, animal, season, and time, and even the gentlest of notes—fresh hay, wildflowers, aging cellars—carry great meaning and purpose. And it’s these subtleties that form the language of cheese, one that speaks softly but with clear intention. And when paired thoughtfully, cheese becomes a true collaborator in flavor—blending and balancing, creating a harmony that is greater than the sum of its parts.
Lou Bergier Pichin by Fattorie Fiandino
Lou Bergier Pichin, crafted by Fattorie Fiandino in the Alpine foothills of Italy’s Piedmont region, is a semi-soft toma-style cheese that embodies a rich tapestry of cultural and artisanal traditions. Its name, meaning "small mountain shepherd" in the Occitan dialect, evokes the pastoral heritage of the region and the ancestral rhythms of cheesemaking that the Fiandino family has practiced since the 18th century. Aged for two months, the cheese boasts a pale yellow paste with hues of butter, ivory, and gold, interspersed with delicate eyes and wrapped in a velvety rind mottled in shades of white, gray, and brown. The open-textured interior is creamy yet fragile, releasing an evolving bouquet of aromas—earthy mushrooms, freshly cut grass, and warm milk—balanced by floral, citrusy high notes. Unique among Italian cheeses, Lou Bergier Pichin is coagulated using thistle rennet, a technique borrowed from the Iberian Peninsula, while its tomme-like structure pays homage to the nearby French alpine cheese tradition. This fusion of regional identity and cross-cultural influence results in a cheese that is both rustic and refined, a quiet testament to the land and lineage from which it comes.
The Lou Bergier Pichin by Fattorie Fiandino with the Spanish Coctail mix from Mitica
Grana Padano by Dalla Bona
Grana Padano, produced by Dalla Bona in Italy’s fertile Po River Valley, is a storied hard cheese with roots tracing back to the 12th century, when Cistercian monks first created it as a way to preserve surplus milk. Classified as a "grana"-style cheese for its distinctly grainy, flaked texture, its name itself—“Grana”—reflects this defining characteristic. Though often compared to Parmigiano Reggiano, Grana Padano sets itself apart with a milder, more accessible flavor, especially in its younger forms, which are less crumbly and more subtly sweet. Firm yet yielding, it offers a savory, nutty profile touched with gentle saltiness, and as it ages, it develops greater depth and complexity, revealing whispers of fruit and hay. Dalla Bona's version of this iconic cheese captures the essence of northern Italy’s dairy traditions, balancing rustic authenticity with refined craftsmanship.
The Smokin' Goat by Mitica
Smokin’ Goat—imported by Mitica from Spain’s remote island of Fuerteventura in the Canary Islands, is a testament to the island’s enduring cheesemaking heritage. Produced by a family-run dairy deeply rooted in tradition, the cheese is made exclusively from the milk of Majorero goats—an indigenous breed prized for its rich, high-fat, high-protein milk that yields a creamy, elastic texture. Sourced from a network of over 40 local farms, this collaboration supports small-scale herders and sustains an age-old craft. A week after production, the cheese is gently smoked over beechwood, infusing it with a soft, aromatic smokiness that enhances rather than masks its delicate, milky character. The result is a balanced, crowd-pleasing cheese that honors both the rugged landscape of Fuerteventura and the artisanal precision of those who shape it.
Cacio e Pepe Taralli by Mitica
Mitica’s Cacio e Pepe Taralli, hailing from Puglia in southern Italy, are a refined take on a classic Italian snack, elevated by bold, thoughtfully chosen ingredients. Each ring-shaped cracker is infused with authentic Pecorino Romano, whose sharp, salty intensity forms the backbone of its flavor. Freshly cracked black pepper weaves through every bite, adding warmth and a gentle heat that perfectly balances the cheese’s assertiveness. The addition of premium extra virgin olive oil and white wine lends a subtle richness and a touch of acidity, creating a layered, nuanced profile that lingers on the palate. With a texture that’s simultaneously crisp and delicately crumbly, these taralli offer a rustic yet sophisticated crunch—and are a tribute to Italy’s culinary craftsmanship—unpretentious, flavorful, and full of character.
Spanish Cocktail Mix from Mitica
Also from Mitica—this Spanish Cocktail Mix is a bold, flavor-packed tribute to one of Spain’s most beloved street snacks. Sourced from Valencia, this vibrant medley brings together crispy corn kernels, earthy fava beans, crunchy chickpeas, and buttery Largueta almonds, all lightly dusted with sea salt. Each ingredient contributes a distinct texture and taste—from the airy crackle of corn to the rich snap of toasted almonds—creating a dynamic, addictive rhythm with every handful. Inspired by the traditional bar snacks found throughout Spain, especially alongside cocktails or tapas, this mix captures the festive, communal spirit of Spanish food culture. More than just a nut mix, it’s a sensory snapshot of Spain’s lively culinary landscape.
Raspberry Mostarda by Blake HIll Preserves
Blake Hill’s Raspberry Mostarda is a refined blend of old-world tradition and vibrant, modern flavor. Inspired by the classic Italian condiment that artfully combines fruit and mustard, this version from Vermont highlights the bright, tart sweetness of raspberries balanced by a gentle, warming kick of mustard spice. With roots in medieval preservation methods, mostarda was originally crafted to accompany rich meats and charcuterie, offering a contrast of sweet and savory. Blake Hill’s take leans into the fruity side, yet retains the signature complexity that defines this unique condiment. The result is a rich, jewel-toned preserve that’s both bold and elegant, with layers of flavor that unfold slowly and leave a lasting impression.
And with that... we wrap up this month’s box.
In the end, celebrating flavor—however it appears—is a way of honoring the richness and diversity of food itself. And in a world that often rewards the loudest voices, there’s something great in learning to savor the subtle ones as well.
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: @fattoriefiandino, @formaggidallabona, @forevercheeseco, and @blakehillpreserves. We love to see our cheese lovers enjoying their boxes!
