Rosé in Bloom | April 2026

Board Set Up

Pull the cheeses out of the fridge about an hour before you plan to eat. Don't throw away the cheese paper or wrappers- these are the best ways to store the leftovers (if there are any) 

Leave the Lake's Edge mostly intact- it's too pretty to cut up. Halve the Pave so you can see the beautiful golden paste- I then cut small bite-sized triangle wedges from there. For the Blumen, cut one long thin wedge from the side and then cut into small wedges or sticks- the most important part is leaving as much rind on each piece so you can taste the floral blend. The orange blossom anchors the board in the center and I drizzled a "base layer" of honey all over the Blumen immediately. I knew with such a robust, alpine savory, funky aroma from the rind- that it would need that sweet citrusy burst of life. Remember- cheese eating is very personal. Enjoy everything exactly how it feels right to you. If you don't like the texture of the rind? Cut it off! If something tastes too strong to you- drizzle honey on it to soften the bite. There are no "official" rules when it comes to cheese eating and wine drinking- as long as you love it, it's allowed. Layer all of the different flavors together and find your favorite combinations- that's the fun. 

Best Bites

Pavé d'Affinois + Pistachio Cherry Sablé + Orange Blossom Honey
Spread a nice bit of the creamy Pavé onto the cookie and drizzle honey on top- so good. 

8 Blumen + Valencia almond + orange blossom honey. 
We love her but this cheese has a lot of savory funk-- this honey and salty crunch make it deliciously complex. 

Lake's Edge + pistachio cherry sablé + orange blossom honey 
This will pair particularly beautifully with your glass of Rosé

Learn more about the cheeses and makers behind your box below 

8 Blumen by Koch

There's something captivating about a cheese that looks like spring, and carries the scent of a mountain meadow within it. Crafted in Switzerland's Appenzell region and aged for at least seventy days, it slowly takes on the character of its surroundings. Its name translates from German as "eight flowers," a fitting nod to the carefully selected blend of 8 local blossoms used by master cheesemaker Kevin Koch, whose work builds on a family dairy with more than fifty years of experience. As the wheel matures, those floral notes don't just rest on the rind, they gently work their way into the paste, creating a layered, almost perfumed depth that feels rustic yet unexpectedly refined, with an edible, flower-covered exterior that adds to its charm. It feels right at home in springtime, where more expressive flavors tend to take the lead.

Pavé D'Affinois

It doesn't make a big entrance, but once you cut into it, the texture tells you everything— soft and lush, almost like thick cream set just enough to hold together. This small, neatly shaped round comes from the Guilloteau family dairy, where their signature ultrafiltration process gives the cheese its unusually silky, even consistency. Made from cow's milk with a higher butterfat content than most brie-style cheeses, it leans into a gentle richness with mild, buttery flavors and a subtle sweetness that never feels heavy. The rind is thin and quietly present, more of a frame than a feature, allowing the interior to stay front and center—and there's something about this balance of textures that keeps you coming back for more.

Lake's Edge by Blue Ledge Farm

It's the kind of cheese that invites a second look, especially once you notice that thin, dark line running straight through the middle. Known as Lake's Edge, it comes from Blue Ledge Farm and takes its name from the rocky shoreline of Lake Champlain nearby. That line of vegetable ash isn't just for looks, it helps regulate acidity as the cheese matures, guiding the texture so it softens evenly from the outside in while adding a subtle earthiness along the way. Beneath the delicate bloomy rind, the paste begins slightly firm before loosening into something smoother and more supple, with a bright, gently tangy flavor that leans into the freshness of the milk rather than heavy richness.

Valencia Salted Almonds by Matiz

There's something satisfying about an almond that leans into a quieter kind of richness, where the flavor slowly builds as you eat them. These slender Spanish nuts are gently pan-toasted in extra virgin olive oil and finished with sea salt in small batches, a process that brings out their naturally creamy, slightly sweet character without pushing them too far. Compared to the more familiar Marcona, they feel a bit more delicate in texture, with a tender bite that still carries a light crunch, and a flavor that stays balanced rather than intense. Matiz has built its reputation on sourcing and preserving traditional Spanish methods, focusing on straightforward ingredients and careful preparation, which comes through clearly here. There's an easy connection to spring in their lighter profile and fresh, clean taste, the kind of thing that feels in step with longer days and simpler moments.

Pistachio Cherry Sables by Lark Fine Foods

A crisp, buttery shortbread with a bit more character than you might expect, this French-style sablé brings together roasted pistachios and tart dried cherries in a way that feels well balanced rather than busy. The name "sablé" comes from the French word for sand—a nod to its fine, delicate crumb that breaks cleanly rather than crumbling apart, giving it that signature light texture. Made by Lark Fine Foods, each batch is hand-baked in Massachusetts using straightforward, all-natural ingredients, reflecting the company's focus on thoughtful, less sugary flavors designed with a more grown-up palate in mind. The pistachios add a gentle richness while the cherries bring a touch of brightness, and the light rim of sparkling sugar adds a subtle crunch that rounds it all out.

Orange Blossom Honey by Quince & Apple

There's a softness to this honey that comes through right away, not just in texture but in the way the flavor unfolds, gently floral with a hint of citrus that lingers without becoming too sweet. Gathered from bees that forage among orange groves at peak bloom, it has a light, fragrant character and a subtle brightness that feels almost airy. Makers Quince & Apple are known for small-batch preserves and a careful, ingredient-first approach, sourcing thoughtfully and keeping things simple so the raw materials speak for themselves. There's an easy connection to spring here, in the way the aroma calls to mind blossoms just starting to open as the calm, warm air settles-in.

Didn't finish all the cheese? Wrap them back in the cheese paper they came in- they will last longer and taste better that way. 

Curdbox is a monthly curated cheese experience — three carefully chosen cheeses, thoughtful pairings, and the stories behind them, delivered to your door. If you're new here and want to join, start your membership. If you already love Curdbox- send it as a gift to someone you love. 

The Mother's Day Curdbox is this same spring box plus an acacia board, a cheese knife, and a few sweet extras — $125 with free shipping, delivered by Thursday May 7.
Order by May 4. Order Now before they're gone!

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