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WELCOME TO THE GOT MILKS? CURDBOX!
Get ready to dive into a world of creamy delights as we celebrate the wonders of milk and the wonderful cheeses it inspires! We look at the richness of cow's milk, the zest of goat's milk, and the velvety smoothness of sheep's milk—and how each lends its unique character to the cheeses they create. From the lush pastures where contented cows graze to the rocky hillsides where nimble goats frolic and the expansive meadows where gentle sheep roam—each cheese is a testament to the magic that happens when milk meets mastery. So, join us on this mouthwatering journey through dairy-filled bliss, to indulge in the magnificent symphony of flavors and textures that the marriage of milk and craftsmanship can provide.
So, let’s take a look at this month’s box...
Tomme Noire des Pyrenees by Onetik
Tomme Noire des Pyrénées by Onetik is a mild, semi-soft French cheese made from pasteurized cow's milk, hailing from a small village in the Basque Country at the foot of the Pyrenees Mountains. This pressed cheese is wrapped in distinctive black wax, which encases a pale-white interior dotted with small holes. Its fine structure and texture resemble a mild cheddar, characterized by a bright saltiness and creamy, buttery notes, with a hint of yogurt-like tartness on the finish. This mellow, yet flavorful cheese exemplifies the craftsmanship of Onetik, making it a delightful and unique choice for cheese enthusiasts.
The Tomme Noire des Pyrenees by Onetik and the Chèvre Biscuits from Okina
Pecorino Calabrese by Fattoria della Piana
Produced by Fattoria della Piana in Calabria, the southernmost part of mainland Italy, this pecorino is an exquisite example of traditional Italian cheesemaking. The name pecorino, rooted in the Italian word “pecora” meaning sheep, reflects its pure sheep's milk origin. The cheese is ivory-colored and firm, with wheels aged in wicker baskets that impart a distinctive weave imprint on the rind, which is striped and dark in color. The interior is white, compact, and granular, providing a texture that complements its robust flavor profile. Known for its strong, sweet, and salty taste, this pecorino also has a slightly oily surface, a characteristic attributed to the natural oils in ewe's milk. Its harmonious and meaty flavor stands out among other pecorinos, making it an exemplary table, or snacking cheese and a celebrated example of Calabrian cheesemaking traditions.
The Pecorino Calabrese by Fattoria della Piana and the Provencal Dijon Mustard by
Edmond Fallot
Spanish Mixed Milk Cheese by Los Cameros
Los Cameros, crafted in Spain's Rioja region by Los Cameos, is a versatile cheese loved for its creamy texture and unique, rich flavors. Made from a blend of cow, sheep, and goat's milk, it exudes aromas of brown butter, a hint of bacon, and sweet warm cream. With a rustic natural rind and firm texture, it starts sweet on the palate and finishes with a tangy kick. Aged for six months and brushed with olive oil during ripening, it develops a beautiful natural rind. The cheese, produced in the heart of Spanish wine country, reflects the Martinez siblings' dedication since taking over their parents' creamery in 1961. The light yellow paste boasts small eyes and emits robust vegetal and peppery scents, contributing to a well-balanced flavor profile with a pleasing acidity.
The Spanish Mixed Milk Cheese by Los Cameros with the Espellet Chili Pepper Jelly by Guillaume et Lesgards
And here are the pairing items that go along with these amazing cheeses…
Chèvre Biscuits by Okina
Since 2004, Hervé Lanouguère, a former engineer and bank employee, has been crafting artisanal biscuits and cakes at Okina Bakery, nestled in the heart of French Basque country. Known for their bite-sized savory cookies, Okina Bakery's creations are incredibly rich, delicious, and notoriously addictive. Made with a straightforward yet decadent combination of wheat flour, sheep's milk cheese, butter, milk, sugar, and salt, these treats are virtually impossible to resist stopping at just one. From the lush landscapes of French Basque country, Okina Bakery's savory cookies, infused with the distinctive flavors of sheep's milk cheese, promise to delight anyone with a penchant for gourmet snacking.
Provencal Dijon Mustard by Edmond Fallot
As one of the few remaining artisanal French Dijon producers— Edmond Fallot embodies a legacy of authentic craftsmanship and classic Provencal flavors in their renowned mustard. Established in 1840, Edmond Fallot operates the last independent Burgundy "Moutarderie," a traditional mustard mill where they meticulously adhere to old-world techniques. The company, led by the Fallot family since 1928, is celebrated for sourcing the finest mustard seeds and using stone mills for the grinding, ensuring exceptional quality. Their Dijon mustard, infused with red peppers, garlic, paprika, extra virgin olive oil, and herbs de Provence, exudes a bright, summery taste that delights chefs and home cooks worldwide. Edmond Fallot's dedication to both tradition and innovation has made their mustards prized staples in culinary circles everywhere.
Espellet Chili Pepper Jelly by Guillaume et Lesgards
Les Folies Fromage (The Cheese Follies) by Guillaume et Lesgards are renowned for their artisanal fruit spreads crafted in the picturesque French Pyrénées village of Campan. Unlike most traditional jams, these spreads are cooked in small batches in antique copper pots, using a steam boiler— which intensifies the fruit flavors while maintaining a lower sugar content. Designed specifically to complement mature cheeses, this light, and smoothly-textured spreads imparts a gentle chili pepper flavor with a mild, pleasant heat that delicately tickles the throat. The contrast of fruity sweetness and subtle spiciness enhances the flavors of your favorite cheeses, revealing nuanced complexities and adding a delightful new dimension to your cheese-tasting experience. Made with dedication and expertise, Les Folies Fromage's creations embody the essence of artisanal craftsmanship and are a perfect match for cheese enthusiasts seeking unique and flavorful accompaniments.
And with that- we wrap up this month’s box.
So grab your cheese-boards, and join us on this trip through the delicious world of dairy!
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: @fattoriadellapiana, @quesoloscameros, @moutardesfallot, and @lespetitsfruits.fr. We love to see our cheese lovers enjoying their boxes!
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