APRIL GLOBETROTTER PACK
"Delicious cheeses from around the world"
April cheeses have landed! Another month of amazing cheeses from France with an Aussie favourite amongst the mix.
Why you should order this month’s Globetrotter Pack
Cheese that has travelled from afar to reach you, and for once not the other way around! This year treat your tastebuds to a journey overseas through the flavours in these international cheeses!
The pack includes four amazing boutique cheeses selected by our cheesemongers from around the world for you to enjoy.
SOFT - Dongé Brie, Fromagerie Dongé | France
Throughout France and the rest of the world, the Dongé (pronounced Donjay) family is considered to have the best recipe for authentic Brie de Meaux.
The small town of Meaux (pronounced Mo) is the spiritual home of white mould cheese and has fed Paris with the most delicious Brie cheese for over four centuries. In order to carry the AOC status and the words de Meaux, not only must the cheese be made and matured in the area, but the milk must be local too. A true locavore’s dream.
With 90 years of experience under their belt, Dongé know exactly how important quality milk is to produce quality cheese. That is why they carefully select milk from small dairies within 30km from their fromagerie. They have beed able to successfully adapt their recipe using pasteurised milk to still capture the flavour of raw milk, so much so that they are still winning awards for their Brie!
HARD - Fermier, L'Artisan | Australia
Matthieu Megard has continually proven to be one of the country’s best cheese makers. Hailing from France, this third generation cheesemaker captures the essence of his surrounds of the Great Ocean Road and combines that with his knowledge of French cheese making. It’s no wonder why we have continually featured his produce.
Fermier translates to “farmhouse” and this cheese certainly does give a feeling of hand made labours of love. But when the wheel is cut open, it reveals something quite special that is rarely seen in the more modern cheese making world - a layer of ash. This process is called Morbier.
Over the centuries, any left over curds were put into a mould and a layer of ash sprinkled over the top to preserve it for the next day’s production. This process of layers of curd were continued until the hoop was full and the cheese was formed. Matthieu has brought this age old tradition back to life giving an insight into a bygone era.
STINKY - Rond Du Cher, Fromagerie Jacquin | France
As you would expect, we try a lot of cheeses. When this one popped in to our basket of things to try, we were a little underwhelmed by what had gone before it. Suffice to say, we were on a cheese downer and not expecting much. BAM! This cheese instantly restored our faith that there are exciting cheeses out there that will lift the spirits and make you giggle like a school girl. The joy starts from the first cut as you see the pate start to ooze and realise you’re in for a treat. But does it taste as good as it looks?
Damn yes! Although there is a goaty smell emanating from the rind, the soft gooey centre and salted ash crust have flavours that question whether you should share. Trying to describe this cheese is near impossible as it changes quite dramatically from mild when young to sharper and more pungent. We suggest getting on to this one sooner rather than later as it can become saltier the more mature it is. But then again, maybe you like salty things…
BLUE - Fourme D'Ambert, Cantorel | France
We all know that France is well known for centuries of cheese making, history and tradition. Although Fourme d’Ambert is one of the lesser known cheeses in Australia, it is certainly one of Frances oldest dating back to the Roman occupation nearly 1,000 years ago.
Fourme d’Ambert (pronounced “form dombear”) has always been created in a tall cylinder giving it its signature look. It has been suggested that both the Druids and Gauls developed this style of cheese. Now protected under an AOC status, the tradition will stay throughout the ages.
Fourme is latin for “shape” while the cheese is from the town of Ambert, hence creating the name. Ambert is in the cheese making centre of France being the Auvergne region known for creating masterpieces for centuries.
Tasting Notes and Pairing Suggestions
Each pack includes one of each cheese, accompanying tasting notes and suggested wine and food pairings. If a promoted cheese is unavailable for some reason, we will replace it with another great cheese.
* Cheeses may change without notice if they become unavailable. In this case, we will substitute with another great cheese.
Blessed are the cheesemakers.
It's about what you add to it...
Add on The Grazing Box to create the ultimate cheese board with these essentials. It's got sourdough lavosh crackers, marinated baby figs, pastes and chocolate. Oh yes!
Our Perfect Paired wine packs! This monthly offering has been chosen to pair perfectly with this pack. Choose from our Perfect Pair Wine Pack or our very special Rhodium Edition.
About Cheese Club
For over four years, our Cheese Club has delivered to cheese lovers across Australia every month. You can sit, relax and enjoy a moment together (even virtually now) and explore new tastes, traditions, styles and stories. A cheese tasting is the time to reconnect and take a break to savour the moment. Our Cheese Club subscription is the perfect gift to treat yourself or someone you love!
Each month we select and send an incredible range of special international and Australian cheeses to our members - often you cannot find these cheeses in shops. Our cheese packs showcase handcrafted, creative cheeses that celebrate the very best skills in this centuries-old industry. We have often trudged miles to find cheese in a remote or rural place, for you and for the love of cheese!
The Nitty Gritty:
- Each cheese weighs approx. 150g-200g. Sometimes we will find a brilliant or rare cheese that weighs less that we just want to showcase to you.
- Every month we will deliver incredible cheeses from around the world, direct to your door. All handmade by artisan makers.
- Subscriptions are sent second week of the month. If you would like us to delay your pack, please let us know. If you join our Cheese Club later in the month, we will send when we receive your order, unless sold out - in which case, your pack will be rolled into the next month.
- Your subscription is a minimum of 3 deliveries. You can skip months or change address at any time - just let us know. Our customer service team can assist you with any enquiries you have via firstname.lastname@example.org
We delivered to most of the country via refrigerated vehicles through Home Delivery Service. Everywhere else use use Australia Post with a specially created insulated box.