The Rare Cheese Club
Each month, members of The Rare Cheese Club will have the opportunity to taste hand-crafted, artisanal cheeses from among the best cheeses in the world. We work with our partners at Zingerman's to curate three extremely limited-production cheeses made by some of the world’s most interesting and celebrated cheesemakers using only the best and freshest milk. Award-winning cheeses produced in France, Italy, Switzerland, the UK, Holland, Germany, Austria, Portugal, Spain, the U.S. and even some countries you might not expect like Croatia. If you fancy cheese made from age-old traditional recipes, some centuries old, you’re going to love The Rare Cheese Club!
You’ll savor the floral and fruity alpine flavors in Switzerland's traditionally made L’Etivaz AOP, which is made as Gruyere cheese once was made a century or more ago, in open copper pots over a wood fire and with milk from cows that are only milked in the summer months when they are out to pasture in the meadows grazing only on fragrant Alpine herbs, flowers and grasses. You will taste the difference.
Indulge in the dense creaminess and savory flavors of Spanish cheesemaker Ana Isabel Rosado’s Andazul Blue, the first blue cheese made only from the milk of endangered local Payoyo goats. Its rind is rubbed with extra virgin olive oil, adding buttery, savory flavor notes.
Discover the flavor crystals, creamy texture and big, rich fruity flavors in Uplands Farms’ Pleasant Ridge Reserve, arguably one of the best cheeses being made in the United States at this time and also the most awarded U.S. produced cheese to date. Our longstanding relationship with cheesemaker Andy Hatch allows us to select the batch dates for Rare Cheese Club members.
Our monthly In Pursuit of Cheese newsletter, included in each shipment, offers detailed tasting notes, cheese profiles, cheesemaker histories, and serving suggestions.
Our Cheesemongers are Among the Best in the Country
Our buyers have traveled internationally to work directly with farmhouse cheesemakers to refine specific batches, have been recognized by and judged at national and international competitions, and are widely respected among their peers. They’ve tended cheese caves, washing rinds, rotating wheels, and recording daily tasting notes to ensure that our cheeses are served at their peak flavor profiles.
Perfect Maturation and Professional Shipping
Our strictly controlled cheese “cave” optimizes temperature, light and humidity to ensure featured selections are properly stored, tended and matured. With over 20 years experience packing and shipping cheese, we’ll be sure to get your cheeses to you as each cheesemaker intended you to enjoy them.
