This cheese comes from North Carolina and provides a firm, but creamy texture. It tastes bright with a gentle smoke flavor from the cow milk. The tang and smokiness in our Smoked Tomato jam will pair deliciously with this cheese.
Making blue cheese in southern Germany creates a surplus of milk. So out of that came Cambozola Black Blue cheese. Using a mix of gorgonzola cultures and camembert this cheese is aged in dark caves making the cheese over time savory, and salty, with a hint of sweetness. We chose our sweet, decadent, and slightly floral Blueberry Lavender jam to pair with this cheese. If there's one thing we love it's a blue with blueberries.
This is a special gouda because by the time it gets to Saint Petersburg, it's already 2 years old! It spends a year and a half alone just curing in Holland. What makes it really special is that the cows that produce the milk to make this cheese feed on lush grass grown from blue clay. Blue clay is a very nutrient dense soil because Holland is actually below sea level – so you can imagine how fresh and delicious this cheese is! Don't forget to enjoy the tyrosine crystals that crunch when you bite into them, a flavor punch for sure. The spice and subtle sweetness of our Pear Habanero jam will have all your senses tingling.
Robiola Bosina is Italy's answer to Brie. While not the same, it has a similar soft and creamy texture. This cheese combines cows and sheeps milk and is aged 30 days to reach its peak flavor. Expect a cheese that's gamey, sweet, milky, soft, and rich. If you're not already drooling over this, be sure to pair it with our Chai Grape, a sweet spiced jam that will have you coming back for more!