Victory Cheese Southern Standouts/Victory Cheese/Cheese Gifts/Gift Basket/Boxes/Crates & Kits


These three cheeses, all from small family farms, represent the best of Southern cheesemaking. All are original creations that don’t resemble anything from Europe; they are proof positive that the South is rising. Get acquainted with the lemony flavor of fresh sheep cheese, the caramel notes in aged goat cheese and the subtle malt and coffee aromas in a beer-washed cow’s milk cheese. Like the Victory Gardens of times past, Victory Cheese is a grassroots movement, rallying support for American cheesemakers in challenging times. Purchase a Victory Cheese Box for yourself and others. Choose from six different collections curated by Planet Cheese publisher Janet Fletcher or join the Victory Cheese Club and receive a different curated collection of artisan cheeses every month. Enjoy a guided tasting of the cheeses in your collection on Janet Fletcher’s YouTube channel (link provided with purchase). For each order sold, igourmet will donate $10 to World Central Kitchen. Join the fight to save American cheese! This collection includes: Brebis by Blackberry Farm Brebis: Brebis from Blackberry Farm (Tennessee) is released at only three days old and made in the same way as a fresh chèvre. It is rich and creamy, yet light on the tongue and lemony. Slather it on toast or crackers with a favorite jam; spread on crostini with roasted red peppers; serve with strawberries or peaches; or drizzle it with extra virgin olive oil and serve with charcuterie. Cheesemaker Chris Osborne loves it with honey. Blackberry Farm is part of a 4,200-acre estate in the foothills of the Smoky Mountains with an acclaimed on-site hotel and restaurant. The Brebis (French for sheep) is a 2020 Good Food Award Winner made in small batches and so good! (8 oz) Providence by Goat Lady Dairy: Providence from Goat Lady Dairy (North Carolina) is a rare style for the U.S. Made in the rolling hills of the state’s Piedmont region, this firm aged goat cheese is cellared for three months or more to produce a handsome natural rind and a nutty aroma. In 1995, Ginnie Tate, the original "goat lady," and her brother and sister-in-law purchase an abandoned tobacco farm and repurposed it with goats and a creamery. They recently sold it to employees, Carrie and Bobby Bradds, who are continuing with the recipes and expert cheesemaking. An American Cheese Society blue-ribbon winner. (7.5 oz) Griffin by Sweet Grass Dairy: Griffin from Sweet Grass Dairy (Georgia) is the newest creation from Jessica and Jeremy Little, whose acclaimed cheeses from grass-fed cows are Southern standard-bearers. Their Thomasville Tomme is deservedly popular, and Griffin is a riff on that, made by soaking the cheese curds in a local craft porter. The wheels are aged for at least four months and washed with beer twice during that time. Jeremy’s aim is to develop some internal beer aroma without covering up the subtle scent of the raw milk. The natural-rinded cheese is crumbly and nutty with a faintly sharpfinish. Pair it with a favorite porter or a robust red wine. (7.5 oz) Suggested accompaniments: Spiced Watermelon Pickles by Pickled Pink, Seasoned Virginia Peanuts by The Peanut Shop of Williamsburg.


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