Cheese Club February 2026
Abbaye de Belloc
Abbaye de Belloc is a magnificent cheese made from pasteurized sheep's milk in the Basque region of France. The aroma suggests brown butter, cooked cream, toasted nuts and pale caramel, and the flavor is mellow.
Jenny's Tip: - Cheese boards, pasta, stews, pastries or just nibbling - this cheese is so versatile and delicious that you'll just want to enjoy it.
The Stag Cheddar
It is rugged, driving strong toffee and butterscotch notes yet it possesses a sweet finish. It is a bandage-wrapped Cheddar that develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor.
Jenny's Tip: - As a cheese course with apple, toasted nuts, and brown bread or incorporated into a savory tart or gratin as a bold, familiar finish.
Bayley Hazen Blue
The fudge-like texture, toasted-nut sweetness, and anise spice character make Bayley an ideal choice for any lover of blue cheese, but with a softer balance of flavors than most blues.
Jenny's Tip: - Slicing makes for amazing burgers or salads, especially with caramelized onion, spinach, walnuts, and dried tart cherries.
Bloomy Breeze
Bloomy Breeze is an exceptional cow’s milk cheese with a similar taste profile to Caprice des Dieux, a very popular French brie.
Jenny's Tip: - Serve it with candied nuts, dried fruits and pepper jelly; with cured meats on a crusty baguette; or melted into a quiche or scrambled eggs; or bake until soft for an extra-special treat.