Classic Monthly Subscription

Classic Monthly Subscription

$75.00
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The Classic Box monthly subscription comes with three ½-pound cuts of cheese, cheesemonger selected, and freshly cut for you from the world's very best producers delivered monthly to your door.

Please check the Cheese selection section below to view this month's cheeses! This section is updated monthly and will always let you know what will be arriving in your box.

This monthly subscription will ship every month until it's paused or canceled. It will automatically renew monthly and charge the card inputted at the checkout.

We offer $15 flat rate shipping on all boxes but please check the shipping overview tab below for information on when your order will ship.

One Time Purchases

  • This is a one-time purchase paid in full at the checkout

Subscriptions

  • Pay only for your first month, and it will automatically renew each month for the set number of months. 
  • Cancel or pause your subscription anytime in your account

    Build Your Own Box

    • This is a one-time purchase paid in full at the checkout
    We ship our Classic, Signature, and Build Your Own Boxes every Monday! This ensures the cheese arrives without spending time in a shipper warehouse over the weekend. Please note that orders
    • placed on Sunday night by 11:59 pm will ship on Monday/Tuesday. Orders placed after Sunday night at 11:59 pm, however, will ship seven days later on the following Monday.
    • All orders ship for a flat $15
    Please Note: We cannot ship to PO Boxes. We don't ship to AK, HI, or Puerto Rico.

      OUR OCTOBER CHEESE SELECTION.

      O'BANON

      O'Banon is a riff on the classic French goat cheese Banon. Both are fresh chèvre wrapped in chestnut leaves, but cheesemaker, extraordinaire, Judy Schad takes O'Banon and puts a Kentuckiana spin on it by soaking the leaves in Kentucky Bourbon instead of eau-de-vie. The result is a fresh chèvre with lots of character. Its texture is dense, clay-like and smooth. The leaves lend some tannic, herbaceous notes to the flavor that finishes with a hint of vanilla from the Kentucky Bourbon.

      Farm/Producer/Importer: Capriole Farm/Judy Schad
      Place: Greenville, IN
      Style: Fresh/Leaf-wrapped
      Milk Type: Goat
      Rennet: Traditional
      Age: N/A (fresh)
      Pairing: Prosecco, wheat beers, dry cider

      CALDERWOOD

      A collaboration between cheesemonger Ann Saxelby and Jasper Hill, Calderwood wheels are washed with brine for six months in the cellars before being coated in hay and sealed in cryovac. After an additional four months of aging, the cryovac is removed, and the cheeses are left to dry and form a natural rind in the cellars. Calderwood is an expression of terroir, the idea that the flavors in real foods are a reflection of the place they are grown and produced. The cheese is firm with a complex flavor that hints of chestnuts, caramel, and earth. The hay lends a toasty, tropical fruit finish.

      The hay comes from Jasper Hill Farm's cropping center which is home to the country's only hay dryer. The Randi Albert Calderwood Cropping Center is the first of its kind in the United States. Jasper Hill Farm was inspired by a hay dryer in Parma Italy, a region whose cheese calls for grass-fed milk, but whose climate is too rainy for making consistently dry hay. Dry hay helps Jasper Hill feed their herd of cows and eliminates the hay from fermenting. The fermented feed can be troublesome for raw cheesemakers. In 2018 Calderwood took second place best in show at the American Cheese Society's annual competition.

      Farm/Producer/Importer: Jasper Hill Farm
      Place: Greensboro, VT
      Style: Firm
      Milk Type: Raw Cow
      Rennet: Traditional
      Age: 11-12 months
      Pairing: Jacquère or Beaujolais, Pale Ale

      VERANO

      Inspired by Basque shepherds who produce the famous sheep's milk cheese Ossau Iraty in the Pyrenees Mountains, David Major crafts the seasonal Verano from the summer milk of his herd of 300 sheep in the rolling hills of Vermont. The paste is smooth and dense and flavors vary depending on where the sheep were grazing. We have noted a toasted nut, grassy, sweet and herbaceous flavor in these wheels.

      Farm/Producer/Importer: Vermont Shepherd, David Major cheesemaker
      Place: Putney, VT
      Style: Firm
      Milk Type: Raw sheep
      Rennet: Traditional
      Age: 4-6 months
      Pairing: Pinot noir or brown ale

      BUILD A BOX

      Choose 3 cheese from our curated selection to make your own Classic box or add an additional two accompaniments to create your own Signature box
      START BUILDING