Zingerman’s Quarterly Cheese Club
From dairy to cave to table. In this club we go country to country through four traditional cheese cultures, one per quarter. Perfect for those who want to spread the fun of our monthly cheese club last across the whole year.
Every three months we’ll send three of our favorite cheeses, weighing in at over a pound and a half total. We taste cheeses subtle (like northern Italy’s cave aged Fontina Val d’Aosta, the truffle of the cheese world), cheese emphatic (like Switzerland’s mountain cheese called L’Etivaz, made in eighty pound wheels) and cheeses rare (like a farmstead sheep’s milk cheese from high in the Pyrenees). The tour is extensive but never tiring. These are the cheeses like you’ve never tasted before.