Discovering Rare and Exotic Cheeses with a Cheese of the Month Club

For true cheese lovers, there’s nothing quite as exciting as discovering a new, unexpected flavor that takes your taste buds on a journey. While your local store may offer familiar favorites like cheddar, brie, and gouda, a Cheese of the Month Club opens the door to a whole world of rare and exotic cheeses you may have never encountered before.

If you’re curious about exploring unique flavors, learning about their origins, and experiencing the craftsmanship of master cheesemakers from around the globe, this is your passport to cheesy bliss.

Why Join a Cheese of the Month Club?

A Cheese of the Month subscription is more than just a delivery—it’s an educational and sensory adventure. Each month, you get:

• Curated selections chosen by cheese experts.

• Tasting notes to guide your experience.

• Pairing suggestions for wine, beer, charcuterie, or fruit.

• Access to small-batch, seasonal cheeses not found in supermarkets.

Rare & Exotic Cheeses You Might Encounter

Let’s take a peek at some incredible cheeses that might show up in your subscription box:

1. Époisses de Bourgogne (France)

A pungent, washed-rind cheese with a creamy, spoonable interior. Often called "the king of cheese", it’s washed in Marc de Bourgogne brandy, giving it a rich aroma and intense flavor. Perfect with crusty bread and a bold Burgundy wine.

2. Torta del Casar (Spain)

Made from raw sheep’s milk in Extremadura, this cheese has a gooey, custard-like texture. Traditionally, the top is sliced off and the creamy center is scooped out with bread. Its earthy, slightly bitter notes make it unforgettable.

3. Rogue River Blue (USA)

An award-winning blue cheese from Oregon, wrapped in pear brandy-soaked grape leaves. It’s complex, with sweet, nutty, and fruity flavors—an American artisan cheese that rivals the best from Europe.

4. Moliterno al Tartufo (Italy)

A hard sheep’s milk cheese veined with black truffle paste. The truffle aroma infuses the cheese, creating a luxurious, earthy flavor profile that pairs beautifully with bold reds or Champagne.

5. Ubriaco al Vino Rosso (Italy)

Known as the “drunken cheese,” it’s bathed in red wine during aging. The result? A fruity, wine-kissed rind and a semi-hard texture with a slightly sweet finish.

The Joy of Seasonal & Small-Batch Cheeses

One of the perks of a subscription is discovering seasonal cheeses—varieties only available at certain times of year. For example:

• Spring – Fresh chèvre made from goat’s milk at peak season.

• Summer – Alpine-style cheeses perfect for picnics.

• Fall – Washed-rind cheeses with deep, earthy flavors.

• Winter – Rich, creamy bries and blues that feel indulgent.

These small-batch cheeses are often made in limited quantities, making your monthly box feel like a treasure chest of edible art.

Tips for Enjoying Your Rare Cheese Delivery

• Read the tasting notes before diving in—it will deepen your appreciation.

• Bring cheeses to room temperature before serving for maximum flavor.

• Pair thoughtfully—try different wines, craft beers, or fresh fruit to see what works best.

• Store properly—avoid wrapping in plastic; use wax paper or a Cheese Grotto for longer freshness.

The Ultimate Takeaway

Joining a Cheese of the Month Club isn’t just about eating cheese—it’s about broadening your culinary horizons, supporting artisan makers, and turning every delivery into a mini world tour of flavor.

From bold and briny blues to delicate floral goat cheeses, each bite is a reminder of the incredible diversity of cheese-making traditions.