Cheese Club ~ October 2025
Holey Cow
Holey Cow is semi-soft baby Swiss-style cheese made from pasteurized whole cows’ milk.
Jenny's Tip: - Holey Cow shines alongside crisp apples, roasted nuts or a drizzle of wildflower honey. Its creamy, buttery texture pairs beautifully with our white wines.
Plymouth Truffle Cheddar
Plymouth Truffle Cheddar from Plymouth Artisan Cheese in Vermont is a raw cow’s milk cheddar, aged and studded with Italian black truffles.
Jenny's Tip: - Melt into wild mushroom risotto or layer in a gourmet grilled cheese with caramelized onions or for something special, shave over buttery mashed potatoes or polenta.
Belle Saison
A French-style soft-ripened triple crème cow’s milk cheese. Creamy, bloomy-rinded, and buttery, with a rich mouthfeel and subtle mushroomy undertones.
Jenny's Tip: - Spread on crostini with caramelized shallots or baked en croûte with fruit compote, or for an indulgence, melted lightly into scrambled eggs.
Pecorino with Chestnut Pollen
Pecorino with chestnut pollen is a fresh sheep's milk cheese from Tuscany, balancing the cheese's savory flavor with the sweet, floral notes of the honey and pollen harvested from the flowers of centenary chestnut trees.
Jenny's Tip: - This cheese works beautifully in a seasonal Fall cheese course, especially with a little drizzle of honey.