Spring 2010

Battenkill Brebis

sheep's milk cheese from upstate New York

Sign up for the Culture Centerfold Club and receive a 1 lb. wedge of limited-edition Battenkill Brebis, a sheep’s milk cheese made by Karen Weinberg of 3-Corner Field Farm in upstate New York.

To complement this special, unpasteurized sheep’s milk treat, your shipment will also include a 4 oz. container of apple paste made by the Valles family in Valencia, Spain. In their small, family-run business, four brothers and their father craft small batches of traditional membrillo (quince paste) and other concentrated fruit pastes—ideal accompaniments to cheese. All-natural ingredients maintain the true fl avor of the fruit, whose bright, freshly picked quality enhances the sweet, milky fl avors and dense texture of Battenkill Brebis.

In addition, you will receive an 8 oz. package of toasted Largueta almonds, also from Spain. Although Largueta almonds are longer and flatter than other Spanish varieties, not all Larguetas are created equal. Importer Michele Buster from Forever Cheese works closely with both producer and roaster to create small batches of exceptional almonds in their skins, the ideal flavor match with Battenkill Brebis and Valles apple paste.

The Centerfold is available either as a one-time order at a price of $68 (plus overnight shipping) or you can sign up for a year-long membership in the culture centerfold club for $260 (plus overnight shipping) which includes 4 seasonal shipments.

Centerfold cheeses are chosen by the editorial staff of culture magazine, and shipped to you by Cowgirl Creamery in Sonoma. Each delivery includes approximately a pound of the seasonally-appropriate cheese you read about in culture's centerfold feature, as well as hand-picked accompaniments.

Don’t miss this opportunity to ensure that you have the perfect cheese for every season, ripe and ready to serve, starting with this English gem.