As we’ve been able to grow our regular selection of cheeses and charcuterie, sometimes there are cheeses we’re just not able to bring in due to limited quantities, seasonality, or an inability to procure.
Cultured Club now allows us to share these cheeses with you on a monthly basis providing both a delicious and educational experience. Each month, Neil thoughtfully selects the cheeses and also provides notes describing each cheese with information on producers, growing regions and many more interesting facts.
“I grew up trying a lot of different food thanks to my parents. My dad was a full time farmer who did catering work on the side and him and my mother were always making a lot of unordinary stuff. That love of food and fearlessness was distilled into something much clearer the first time I went to a real cheese counter and tasted true English cheddar in all its grassy, earthy glory.
Although I graduated with a degree in Criminal Justice just a few months after that experience, I knew what I really wanted to do. I immediately started applying to any opening at a Whole Foods Market I could find, just trying to get in the door and make my way behind the cheese counter. Luckily, after a brief stint as a fishmonger, I did.
I fell in love with cheese because of the stories that went into each wheel – the animals, the pastures, the history – but especially the science. I will geek out on some bacteria if you don’t stop me talking, believe me.
Value – For $25 a month, you can be sure that you’re getting a great deal for your hard-earned cheddar.
Variety – Your monthly collection will be 1-3 cheeses, some months may be all cheese, other months may be one cheese with traditional or unexpected accoutrements.
Quality – While we can’t guarantee that you’ll be over the moon for each cheese, we can promise that each cheese will meet Neil’s high standards, and he’s a pretty hardcore curd nerd.
Education – Expect to learn a little bit via notes provided about the producer, the animals and growing region as you enjoy these cheeses.
For questions, please email [email protected]