December 2025 Monthly Cheese Club
December 2025
Go ahead, have some dessert!
The holiday season is often filled with an abundance of sweet treats and sugary desserts, but this year, why not take a different approach? For our December Monthly Cheese Club, we invite you to indulge in the world of cheeses as an elegant and satisfying alternative to traditional desserts. Carefully selected for their unique flavors and festive histories, these cheeses offer a delightful way to end a meal and give your palate something to celebrate—without the extra sugar. Gather around, explore our featured cheeses, and discover how savory can be just as rewarding as sweet at your holiday table.
St Angel
St Angel is a decadent French triple-cream cheese crafted in the Rhône-Alpes region, celebrated for its rich, buttery texture and mild, mushroomy flavor. Made from cow’s milk, St Angel is characterized by a velvety, bloomy rind and an interior so creamy it nearly melts at room temperature. Its luxurious mouthfeel and delicate, savory notes make it a favorite for festive occasions, standing out as both an impressive centerpiece and a gentle introduction to more intense cheeses.
The origins of St Angel trace back to the French tradition of triple-cream cheese-making, which began in the 19th century as cheesemakers sought to create indulgent cheeses for aristocratic tables. By increasing the cream content during production, they achieved a cheese with exceptionally high butterfat and a soft, spreadable consistency. Today, St Angel continues this legacy, offering a classic taste of French cheesemaking ingenuity. It pairs beautifully with fresh fruit, sparkling wine, or simple crackers—making it an ideal choice for holiday celebrations and dessert boards.
Cabra al Vino
Cabra al Vino, also known as “Drunken Goat,” is a striking Spanish cheese made from the milk of Murciana goats native to the Murcia region in southeastern Spain. Its name comes from the distinctive practice of soaking the young cheese wheels in rich, local red wine for several days, which imparts a deep purple rind and subtle wine aroma. This cheese has a supple, semi-soft texture and a mild, tangy flavor that balances the creaminess of goat’s milk with the gentle fruitiness of the wine.
The tradition of making Cabra al Vino dates back to the 20th century, when Spanish cheesemakers began experimenting with wine-soaked cheeses to add value and interest to their products. The cheese is typically aged for about 30 to 45 days, allowing its flavors to develop while maintaining a fresh, lactic quality. Today, Cabra al Vino stands as a festive favorite on holiday cheese boards—its eye-catching appearance and approachable taste make it a crowd-pleaser that pairs beautifully with crusty bread, olives, and a glass of Spanish red.
Roquefort
Roquefort is a legendary French blue cheese known for its tangy, creamy texture and distinctive blue-green veins created by Penicillium roqueforti mold. Its history stretches back centuries, with references to Roquefort appearing as early as the 11th century. The cheese is produced exclusively from sheep's milk in the region surrounding Roquefort-sur-Soulzon in southern France, where the natural limestone caves provide the ideal environment for its maturation.
Roquefort's reputation grew over the years, and in 1925 it became the first cheese to receive France’s Appellation d’Origine Contrôlée (AOC) designation, protecting its name and production methods. Local legend claims that Roquefort was discovered by accident, when a young shepherd left his lunch of bread and cheese in a cave, only to return weeks later and find the cheese transformed by the cave’s unique mold. Today, Roquefort remains an iconic cheese served on festive cheese boards, prized for its bold flavor and storied heritage. Try Roquefort with a bold red wine, even port! And definitely add a little chocolate! We have included some chocolate dipped figs for you to enjoy.
HAPPY HOLIDAYS!