Community Supported Cheese September 2016: Chiriboga Blue
Community Supported Cheese September 2016: Chiriboga Blue
SEPTEMBER 2016 SELECTION : CHIRIBOGA BLUE
Pick up Party Date: Thursday, September 22nd, 6:30pm at Cyril's.
The Basics:
Fun to say and even more fun to eat! Chiriboga Blue got my attention the minute it hit my palette. Butter and cheese might be my two favorite foods and these wheels are like the love children of butter and blue cheese.
Made in the Bavarian Alps by an Ecuadorian man, Chiriboga Blue has a sweet story that we will discuss along with some thoughts on why some blues have rinds and others do not (this one does not).
Please join us for what will surely be a lively (and of course delicious) evening.
Pick up Party: Thursday, September 22nd. 6:30pm at Cyril's.
Levels of Membership available this month:
Just Trying it on ($10): Come to the pick up party (Thursday, September 22nd at 6:30pm), taste and learn about the cheese and see if our cheese club is something you want to try next month. Supporting the Cyril's cheese club at this level also earns you a vote for future cheese we will feature.
One Pound, No Party ($35): This level of membership gets you one pound of Chiriboga Blue- a creamy, dreamy cow's milk blue cheese. If you want to come to the pick up party (Thursday, September 22nd at 6:30pm) please see "One pound, one person" or "One pound, two people".
One Pound, One Person ($40): This level of membership gets you one pound of Chiriboga Blue- a creamy, dreamy cow's milk blue. This level of membership includes an invitation for one to join us at the pick up party (Thursday, September 22nd at 6:30pm) where you can learn about the cheese, taste, and experience pairings. If you want to bring someone to the pick up party please see "One pound, two people".
One Pound, Two People ($45): This level of membership gets you one pound of Chiriboga Blue- a creamy, dreamy cow's milk blue. This level of membership also includes an invitation for you and one guest to join us at the pick up party (Thursday, September 22nd at 6:30pm) where you can learn about the cheese, taste, and experience pairings.