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I'm Tommy, AppyHour's cheesemonger. Here's an insider's look at what you're getting in our Summer Soirée Box — only here for the season.
By
Tommy, AppyHour Cheesemonger | Updated this week
Long evenings on the porch. Backyard hangs that run past dark. A cold drink and something to graze on for hours. I curated this one to taste the way summer feels — fresh, bright, a little sun-soaked. Let me open the Summer Soirée Box and show you what's inside.
Australia
Sheep and goat milk, spoonable and creamy, sitting in a jar of Australian olive oil with garlic, juniper berries and herbs. Tangy like a great feta, but softer and richer.
It's a true farmstead cheese, which means it's made right on the farm, daily, from that morning's milk. Spoon it straight onto a crisp, herbs and oil and all. It's the item people go back to until the jar is empty — and our best-selling cheese of all time.
La Rioja, Spain
Two things make it unusual. The rind is crusted in rosemary, an old Spanish hillside habit that works its way into the cheese as it ages — you'll smell it before you taste it. It's also made from three milks in one wheel, which gives it a range most cheeses don't have: cow for body, sheep for richness, goat for that tang.
A traditional Italian recipe with a rustic, countryside flavor and deep savory intensity. A slow, natural curing process brings out layers of garlic and cracked black pepper, landing on a balance of earthy spice and gentle sweetness. Every slice has a tender-but-firm texture, rich marbling, and a lingering umami finish.
Let the slices sit out ten minutes before you serve them. The fat softens just enough to melt.
Lonza is the whole pork loin — one lean muscle, salted and cured until it's firm and silken. Nothing ground, nothing stuffed. Delicate, faintly sweet, and it doesn't sit heavy when it's eighty degrees out.
Sliced as close to paper-thin as possible, it practically dissolves in your mouth. A founder favorite around here, and one of the first things gone off the board.
Chewy, sharply fruity, bright enough to reset your palate between bites. The entire sour cherry harvest happens in a window of a few weeks in high summer, then gets dried for the rest of the year — genuinely seasonal, not seasonally themed.
Sweet, crackling, with a little bitterness on the finish that keeps the glaze from tipping into candy. Crunch is the texture people forget to plan for, and a board without it goes soft by the third bite.
Golden apricot, crunchy pistachio, a whisper of rosemary and a hint of brandy, all baked into the cracker. The sweetness is already built in, so you're not spooning jam onto everything. Less a vehicle, more an ingredient with an opinion.
This isn't everything. You'll also get a bonus artisan cheese and small-batch jam, matched to each other by us — things like Baked Lemon Ricotta with blackberry balsamic, or Manchego Aurora with caramelized fig and pear. And it isn't a one-time thing — you'll get a bonus cheese and jam pairing in every box, for life.
Every combination in this box is written out for you in your personalized tasting guide. I even throw in wine pairing suggestions so you can make a whole evening out of it.