January 2026 Monthly Cheese Club
January 2026
Love for the Orange and Blue!
In recognition of our team's advancement to the AFC Championship and their opportunity to compete in the Super Bowl, we are showcasing orange and blue-themed offerings that are perfect game day snacks. While not everyone may be a football enthusiast, we are confident that this month's curated cheeses will be enjoyed by all! Whether you're cheering on the team or simply enjoying time with friends and family, these treats offer something for every palate. The curated cheeses were handpicked to reflect the spirit of the occasion, offering bold flavors and unique textures that can be savored during the big game or any gathering throughout the month. Join us in embracing the excitement and unity that comes with supporting our team as they make their journey toward the championship!
Cambozola
Cambozola is a soft-ripened, triple-cream blue cheese that artfully combines the creamy texture of Camembert with the mild tang of Gorgonzola. Often referred to as a "gateway blue," this cheese is known for its approachability and balanced flavors. Cambozola features a bloomy rind and a buttery interior, accented by delicate blue veining that imparts a subtle hint of pepperiness. Developed in Germany during the 1970s, its name is a portmanteau of Camembert and Gorgonzola, reflecting its unique blend of characteristics from both cheeses. The creaminess and the Penicillium camemberti mold-ripened rind are reminiscent of Camembert, while the tangy blue flavor pays homage to Gorgonzola. Pasteurized cow milk is slow ripened at low temperatures, which develops the cheese’s complex, rich flavor and earns it the prestigious “Black Label” status as it ages.
As a triple crème cheese, Cambozola contains at least 75 percent butterfat by dry weight. This high fat content is achieved by adding cream to the milk at the beginning of the cheesemaking process. The cheese is enveloped in a gray-mold, bloomy rind that protects its creamy paste and limits the spread of blue veining to the pierce points, due to the density of the interior. Cambozola is an excellent introduction to blue cheese and is particularly enjoyable when paired with a spoonful of honey and a glass of champagne.
Mimolette
Mimolette is a distinctive French cow's milk cheese known for its bright orange color (from annatto) and cantaloupe-like appearance, with flavors ranging from nutty and sweet when young to intense, hazelnut-like notes when aged, often featuring a cratered rind due to cheese mites used in its traditional aging process for flavor development. It's enjoyed grated over dishes, as a table cheese, or paired with beers and wines, offering a journey from semi-soft to hard and crumbly textures as it ages.
Mimolette dates back to the 17th century where legend has it that Louis XIV commissioned cheesemakers to create their own version of the Dutch Edam when France suspended Dutch imports during the Franco-Dutch War. The burnt orange color comes from the natural dye annatto, derived from seeds of the tropical achiote tree. During the process, cheese mites develop on the rind, aerating the cheese and fostering the development of deep caramel flavors. The French refer to these mites as “tiny affineurs,” due to their important role in the aging process. The mites consume bits of the rind, resulting in a distinct, cratered cantaloupe appearance. It’s rumored to have been the favorite cheese of French President Charles de Gaulle.
Pimento Spread
Pimento cheese, sometimes spelled "pimiento," is a beloved creamy and savory spread that holds a special place in Southern United States cuisine. This classic treat is traditionally crafted by blending shredded cheddar cheese, mayonnaise, and diced pimentos—sweet red peppers—into a thick, spreadable paste. The resulting combination creates a flavorful and versatile spread enjoyed by many.
Our house-made version features a carefully selected blend of vintage cheddar, Duke’s mayonnaise, pimentos, green olives, cayenne pepper, and parsley. While our recipe highlights these ingredients, many variations throughout the South include additions like cream cheese for extra richness, hot sauce, Worcestershire sauce, or grated onion to personalize the flavor and texture.
Pimento cheese is commonly served as a dip for crackers or celery, used as a filling for finger sandwiches, or as a flavorful topping for hamburgers and hot dogs. Despite its strong association with Southern traditions, the dish actually originated in the Northern United States in the early 20th century, where it began as a mixture of cream cheese and imported canned pimentos. Over time, it earned nicknames such as the "pâté of the South" and "Carolina caviar," and is famously served at the Masters Tournament in Augusta, Georgia.
Our recipe is inspired by the unforgettable pimento spread we sampled at Magnolias Restaurant in Charleston, South Carolina. We are excited to announce that this spread will soon be available for order on our website, and when our new storefront opens in March, it will be a staple in our cooler. We’re confident you’ll find it irresistible—so much so that you might find yourself coming back for more. Don’t hesitate to reach out when you need a fresh batch!
GO BRONCOS!