Cheese Club May 2026

A quartet of carefully chosen, handcrafted cheeses has been assembled to accompany the wines of May 2026, each one selected to flatter its partner in the glass and turn a simple tasting into a small but memorable feast.

Leyden

Leyden belongs to the Dutch family of komijnekaas (“cumin cheeses”). The cumin gives it a warm, nutty, slightly peppery character that sets it apart from the sweeter, creamier profile of Gouda.

Jenny's Tip: - Serve slices of Leyden, served at room temperature, with cold-cuts, spicy-sweet honey mustard and a good dark bread such as rye.

Fumaison

Fumaison is one of those quietly eccentric cheeses that seems to belong entirely to the French countryside. On the table, it is happiest with a nice heavy red, or simply fresh fruit and good company.

Jenny's Tip: - Serve on cheese boards with cured meats and fresh fruits, or melt it over toasted sourdough, burgers, to complement its buttery, savory flavor

Mimolette

Mimolette is one of those cheeses that manages to be both handsome and slightly mischievous at the same time. Its sweet, gentle, and quietly distinctive personality is a wonderfully adaptable companion to a good glass of wine.

Jenny's Tip: - Content to be eaten in simple wedges, shaved generously over a dish, or enjoyed alongside a good glass of wine.

Pecoretto al Pepe Rosa

Pecorino al Pepe Rosa is a charming Italian sheep’s milk cheese given a gentle flourish of pink peppercorns.

Jenny's Tip: - On a cheese board, its pale paste flecked with soft pink jewels, pairs effortlessly with a drizzle of honey and a good red, encouraging unhurried conversation and the disappearance of the entire wedge.