Artisanal Cheese of the Month Club! Month 1

Cooking / Eating In

I am so excited to share these photos with you!  My sister got me a 3-month subscription to Artisanal‘s Cheese of the Month Club for my birthday.  My first delivery arrived in July, and I am just giddy with excitement!  Cheese is my favorite food in the world (even more than dessert, can you imagine?) – if I could only have one food for the rest of my life, I would choose cheese.  I would never tire from the variety of textures, aromas, and flavor profiles; I’ve never met a cheese I didn’t like! As a restaurant devoted entirely to cheese,  Artisanal is one of my favorite places to dine in the city. But enough about me, let’s get on with the CHEESE!

Oh, the goodness that was waiting inside this box was tantalizing:

I opened up the package, and packed in an insulated bag were four odoriferous bundles of heaven:

Also included was a “Cheese Clock” which provided “essential wisdom for selecting, presenting and enjoying Artisanal Premium Cheese!” – well, if there’s any type of wisdom I like it’s cheese wisdom 🙂

Finally, Artisanal included a detailed description of each cheese with suggested wine pairings and flavor notes:

While this blog unfortunately doesn’t have taste-o-vision, below are photos of each cheese, as well as the included description in the notes.  First off, Robiola Nostrano (Mild):

“The Robiola Nostrano is produced by Stagionatura Guffanti in northwest Italy. The cheese tastes a little like a Brie but it delivers a luscious flavor that you do not find in the bries we have available to us in the US.  The soft unctuous texture is especially pleasing.  The rind allows for good air exchange that enhances the overall quality of the cheese.  This version is made with all cows’ milk, though occasionally they have one available that has other milks added.  The Robiola Nostrano is not a cheese that you will have to worry about having any leftovers; they are so delicious that they are invariable finished properly.”

The texture of this cheese is rich, creamy and luxurious on the tongue.  The taste is mild, hence the recommendation to start with this cheese, and what a delightful start it is!

In the Medium  category, we have Stella Royale:

“Stella Royale is a traditional style of pressed sheep milk cheese from northwest Spain.  The milk for this especially nutritious cheese comes from the Churra breed, a native of the region that is able to thrive throughout the extremes of the seasons.  The high quality milk produces a cheese with a full-flavored nutty flavor that lingers luxuriously on the palate.”

The Stella holds its own with a drier, slightly crumbly texture and just the lightest hint of a bite.  I especially enjoyed it with the tiniest nibble of fig cake – the sweet and salty juxtaposition was very satisfying!

The Bold selection was Tomme Fermiere d’ Alsace:

“Tomme Fermiere d’Alsace is a firm, washed-rind (smear) cow’s milk cheese made in the Alsace region of France.  We receive this cheese into our caves and continue the maturing process for an additional two to four months, washing each wheel several times with a light Alsatian wine.  This dramatically accentuates the lactic flavors and develops long, fruity notes with hints of mushrooms, grass and butter.”

Unlike the Robiola, this cheese has a firmer, more robust texture – however, it is just as creamy and buttery.  I tasted notes of the wine wash on the Tomme Fermiere d’Alsace, which I especially appreciated. Heavenly!

To round off the plate, we finish with a Strong selection, the Bleu d’Auvergne:

“Bleu d’ Auvergne is a name-protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century.  Bleu d’Auvergne is made in the traditional manner from cow’s milk and features blue veining throughout.  Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous and (with age) spicy, pungent taste.  Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire.  Bleu d’Auvergne pairs well with Alsatian Rieslings and classic dessert wines such as a Sauternes.”

I said I wouldn’t name favorites, but that was before I met Bleu d’Auvergne – if you love blues, you will LOVE this cheese; I sure did!  Suuuper creamy, tangy and very “spicy,” this was the perfect specimen of a blue.  I dare you to find a better one, I dare you! 😉

And below is a group photo, arranged as suggested by the Cheese Clock guide! Yummmm:

I’m waiting for my sister to enjoy the cheese with me this coming weekend, but as you can tell from my descriptions, I’ve sampled a small portion of each – and they are gooooood.  I can’t wait to try a heartier portion of each variety this weekend, but my favorite thus far is the Bleu d’Auvergne (couldn’t you tell? haha) – its juxtaposition of creamy texture and tangy bite is heavenly.  I’m a lucky girl!  I think this may be my favorite “thing-of-the-month” I’ve ever encountered.  Now if only there were lifetime subscriptions… 😉

What is your favorite type of cheese?

Previous Story
Next Story

You Might Also Like


  • Reply
    Chic 'n Cheap Living
    July 19, 2011 at 10:19 am

    Ahh so that’s how you got the late night cheeses! Yum!

    Chic ‘n Cheap Living

  • Reply
    July 19, 2011 at 10:41 am

    Oh my goodness . . . YUMMMM! I love cheese so much, but have been cutting back lately. I could eat that entire plate all at once, no problem. Deliciousness 🙂

  • Reply
    Geek in Heels
    July 19, 2011 at 10:58 am

    Oooooh my….normally I don’t like cheese THAT much, but this pregnancy has me craving cheese like no other! (And of course, the ones that I want the most are the types that I can’t eat, like the foreign, soft, unpasteurized ones!)

  • Reply
    July 19, 2011 at 11:19 am

    O M G. I’m bringing the crackers. Seriously. 🙂

  • Reply
    July 19, 2011 at 12:01 pm

    i love bleu cheese and will be all over that if i come across it. what a great gift!

  • Reply
    Jessica T
    July 19, 2011 at 12:05 pm

    Cheese of the month club…why hasn’t someone gotten me this as a gift?!?! And a “wine wash?” = sounds delicious.

  • Reply
    July 19, 2011 at 1:06 pm

    I want to join a cheese of the month club SO BAD but it’s SUPER hot where we live and deliveries are really sketchy… we’ve definitely had wine go icky from the heat when Fedex kept failing to deliver it (and wouldn’t leave it with the leasing office or a neighbor) last summer so I’m terrified to think of what would happen to cheese.

    Some day! These all look great. I don’t have a particular favorite cheese yet (wait, yes I do, but I don’t know what it’s called; I just know where to get it…sometimes!), but I like cheese that are strong, firm and stinky. Yum.

  • Reply
    July 19, 2011 at 1:07 pm

    I like a good soft cheese in general but I think my favorite is Wensleydale w/cranberries.

  • Reply
    July 19, 2011 at 1:08 pm


  • Reply
    July 19, 2011 at 3:15 pm

    Um, Yum! That is a great “__ of the month” club to be in!

  • Reply
    Bonnie Joy
    July 19, 2011 at 5:50 pm

    Mmm…Being a New Zealander, I couldn’t live without cheese! A nice soft cheese always gets my vote.

  • Reply
    July 19, 2011 at 8:05 pm

    oh my, this is awesome! i need to join this club.

  • Reply
    July 19, 2011 at 9:27 pm

    Looks heavenly. Literally, my heaven would look like a giant plate of cheese, with maybe Bradley Cooper for garnish.

  • Reply
    July 19, 2011 at 10:04 pm

    holy cow, what an awesome present. that cheese looks deliiicioooussss!

  • Reply
    Mara Simon
    July 20, 2011 at 6:40 am

    OMG CHEEESE!!!! That all looks delish (well, except the blue…As much as I heart cheese, I just can’t do blue, sadly…).

  • Reply
    July 20, 2011 at 12:53 pm

    What a fun thing to open every month!!! This post makes me happy.haha. I love the cheese clock. What time is it? Blue cheese o’clock of course.

  • Reply
    » Artisanal Cheese of the Month Club! Month 1 » News From The Cheese Caves
    July 21, 2011 at 4:10 pm

    […] post at Reprinted here in its entirety with […]

  • Reply
    July 22, 2011 at 7:37 pm

    Cheese of the month? Why have I not been given this awesome gift?!!

  • Reply
    July 23, 2011 at 11:45 am

    What a great gift!!! I LOVE that cheese company – they’re amazing

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Artisanal Cheese of the Month Club! Month 2
    August 23, 2011 at 9:03 am

    […] my favorite time of the month – Artisanal‘s Cheese of the Month Club time!  In my last Artisanal post, I introduced you to four extremely mouthwatering cheeses.  Well, Artisanal has really outdone […]

  • Reply
    Xmas Present Ideas | Christmas Present Ideas
    November 4, 2011 at 2:02 am

    […] Cheese of the Month Club: Crafting a Memorable ExperiencePhone Tap: Cheese of the MonthGifted Ones: Nicole Pollard7-Eleven Club SandwichBig Apple Nosh: NYC Food Blog […]

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Artisanal CheeseClock Collection!
    November 21, 2011 at 7:58 am

    […] Artisanal Cheese of the Month Club: Month 1! […]

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | NoshGirl’s 2011 Gift Guide + a GIVEAWAY!
    December 12, 2011 at 8:16 am

    […] of the Month Club for my birthday, and it was such an awesome present! (You can see me write-ups here, here and here).  If you love getting stuff in the mail that’s not bills, and you love […]

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Artisanal Cheese of the Month Club! Month 2
    August 17, 2013 at 12:59 am

    […] my favorite time of the month – Artisanal‘s Cheese of the Month Club time!  In my last Artisanal post, I introduced you to four extremely mouthwatering cheeses.  Well, Artisanal has really outdone […]

  • Reply vpn
    August 10, 2014 at 5:02 am

    Now I am going to do my breakfast, afterward having my breakfast coming yet again to read further news.

  • Leave a Reply