An Unprecedented Collaboration With America’s
Superstar Affineur, Terrance Brennan

There is, to my knowledge, only one establishment in the U.S. that brings affinage to the high level you find in Europe. It is the Artisanal Premium Cheese Center in New York City, the heart and soul of Terrance Brennan’s cheese empire. You see, Terrance Brennan is not just a famous chef and restaurateur, but also America’s superstar affineur.

The amazing cheeses that he serves at his restaurants,  Artisanal and Picholine, are first brought to his Artisanal Premium Cheese Center. Here, Terrance and his dedicated staff supervise five state-of-the-art cheese caves, each with its own temperature and humidity controls, subject to precise daily adjustments.

Every day, for hours on end, Terrance and his merry band of cheese meisters touch, poke and fuss over their cheeses, smell them, rub them, turn them, wrap them, unwrap them, brush them, spray them, dry them, even whisper sweet nothings to their precious charges, similar to greenhouse gardeners who lavish care and attention on their prize orchids.

And, like all great affineurs, Terrance is an artist. He knows what kind of end-product he is looking for and applies a wide variety of creative techniques to each cheese to reach the goal.

What They Said Bowled Me Over!

On a visit to his center, I was telling Terrance and his staff some of my cheese goals—like finding a triple crème in America that really has character, as some triple crèmes do in France.

“We can do that for you,” they replied.

“You can...what?” I managed to blurt out, startled.

“We can, in effect, do the affinage together,” they said. “You tell us what you’re looking for as a finished product, we can discuss the program, then our staff can turn out your dream cheeses for you.”

Zut alors! My head was spinning! Of course, we both had to find some business way to make sense out of this, and that’s when we developed an irresistibly appealing proposition for any cheese-lover who wants to experience—without flying to France!—the enormous difference that a superstar affineur makes in the deeply soul-satisfying taste and texture of the world’s greatest cheeses.

It is, in short, an opportunity to experience something totally unavailable anywhere else—great cheeses selected by Terrance and affinéed according to my specific instructions in the state-of-the-art cheese caves of the Artisanal Premium Cheese Center! This is an unprecedented collaboration. If you trust my taste and Terrance’s world-renowned talent, you can only begin to imagine the cheese thrills we have in store for you!

“Obscenely Rich and Flavorful”

For example, at my request, Terrance is applying his magic to the Brillat Savarin triple crèmes that he receives from the Ile-de-France. He will unwrap them, expose them to the air, then store them in Cave #2 for 2-3 weeks—until the cheese loses about a fifth of its volume, intensely concentrating its milky-creamy-buttery flavors. This triple crème will even pick up a bit of earthiness in the edible rind. The result will be velvety, silky, obscenely rich, and flavorful!

Another collaboration involves Epoisses, one of my favorite strong-flavored cheeses, this one made in Burgundy. It is complicated to “raise” a cheese like this, because it must be constantly “washed” in Marc de Bourgogne—which turns the rind orange-red, and crazily intensifies the flavor of the cow’s-milk cheese inside.

Now Epoisses, right after it’s made, has a curd-y texture, and just a little flavor. At mid-life, it turns soupy, and if you’ve “washed” it right, has a great deal of funky-nutty flavor. Age it another week, and the soup starts to congeal, to firm up—and the flavor threatens to become too strong and pungent.

During our conference, I asked Terrance to get me maximum soupiness (I love it when it runs), combined with maximum flavor within my parameters, rescued from the cave well before it becomes too strong and pungent.

Terrance and I have put our heads together to come up with another dozen co-affinéed cheeses!

For example, I love what happens to the Piedmontese Blu del Moncenisio after two months in Terrance’s cave, and after his gentle care. I asked for full-blast blue flavor, but with a supporting creaminess (not oiliness), and that’s just what Terrance is preparing.

I’m absolutely nuts about the real Gouda from Holland that is aged forever.  At my request, Terrence selects cheeses 4-5 years old. “Make that Gouda taste like dried mushrooms,” I told him, “the essence of umami”—and it’s aging right now, even as I write.

And you will not believe what our collaboration hath wrought from the Tome Fermière d’Alsace, a semi-soft cow’s milk cheese. If you buy this cheese at most stores, it is bland, mild, neutral. But when Terrance told me he could wash it every day with fruity Vin d’Alsace for three months, my mouth started to water. The results will be unbelievable: nutty and sweet, where no such flavors existed before.

And these are just a few examples of what we have in store for you.

Think of What This Means to Your Cheese-Lovin’ Life!

Now, without flying to France, Spain, Italy or Greece—without even venturing past your front door!—you can experience, for the first time in America, the ultimate examples of the affineur’s art.

Each month our new Rosengarten Affineur Cheese-of-the-Month Club will deliver to you, via FedEx, a hand-picked portfolio of the world’s greatest affineur-aged cheeses, each an extraordinary tasting experience in its own right...and each worthy of the exalted cheese carts of the most acclaimed restaurants and salons of Paris, Rome, or Madrid.

To enhance your delight, I will include with each monthly delivery my in-depth “cheese biographies,” explaining each cheese’s heritage, region of origin, the preferred taste and texture I look for, and how this particular cheese has been painstakingly affinéed to exemplify those preferences. This will greatly enhance your knowledge and thus your enjoyment of each cheese.

Just Feast Your Imagination on What a Typical
Monthly Shipment Will Bring You...

Each month’s selections will be carefully planned by Terrance and me, as we select each cheese based on seasonal influences and the highest quality pieces available in the marketplace at the time. You’ll receive, a fabulous collection of four artisanal, affineur-pampered cheeses that joyously complement each other. Together they are enough for a cheese course for up to eight people, or a cheese tasting for up to twelve.

For example, in a given month, your affineur cheese portfolio will consist of four cheeses painstakingly affineured by Terrance, according to my obsessive instructions, and representing such world-renowned cheeses as...

• Colston Bassett Stilton—an ideal balance of blue intensity and great English cream.
• Saint-Félicien—matured into a firm cheese with a salty tang. 
• Westfield Farm Classic Blue Log—an elegant, mild blue cheese with a visually striking exterior.
• Four-Year Aged Gouda—melts in your mouth and, as it does, releases the subtle flavor of dried mushrooms in a perfect balance of salty and sweet.
• Tome Fermière d’Alsace—bathed daily in a light, fruity Alsatian wine, this wallflower blossoms into a dazzling debutante, full of French charm, with a nutty, beguiling sweetness you will never experience if you obtain this cheese elsewhere.
• Zamorano—nuttier and richer than Manchego. It has a sharp, moderately gamy, sheep’s milk flavored bite and melts in your mouth, with a savory finish, hinting of burnt caramel.

If you can’t wait to taste these cheeses, click here

A Little Surprise Gift with Every Shipment

Every monthly delivery will also include a delightful little surprise—a special condiment (an extra little gift from Terrance and me), chosen to deliciously complement your cheeses of the month.

What’s more, you’ll also receive...

Cheese Identification Tags. To make your cheese tasting gatherings even more fun, just insert these identifying tags in your cheeses, so your guests will know what they’re tasting and can compare impressions.

And, as I mentioned, Cheese Biographies and My Own Tasting Criteria, which will allow you to compare your own tasting experiences with mine and gain a heightened appreciation for each cheese you’ll be savoring.

“A Thrilling Taste Experience...AND a Rare
Opportunity to Educate Your Palate”

This last point is important. I’ve found that the best way to cultivate an appreciation of any subject is by exposure to the finest examples. That’s true about literature, opera—and certainly cheese!

By acquiring the in-depth knowledge that I will impart to you about each cheese, and especially by tasting these sublime examples of the affineur’s art, you will develop a lifetime appreciation of what defines truly great cheese. You will join the elite ranks of the world’s most discriminating cheese lovers!

With these affineur cheeses as your benchmark, henceforth you will know beyond doubt when and how a given cheese is either fulfilling or falling short of the highest standards. You will have acquired an educated palate that will infinitely enhance your enjoyment every time you encounter great cheese.

And encounter them you will in our one of a kind, Rosengarten Affineur Cheese-of-the-Month Club.

For the first time, you will discover what a tremendous difference a superstar affineur like Terrance can make in the taste and texture of the world’s finest cheeses.

One nibble and you will taste for yourself why Terrance’s pampered cheeses are among the royalty of cheese-dom, and in such demand among America’s top chefs and restaurants. These same cheeses can now grace your table—but only if you reserve your order soon.

That’s because each of these rare cheeses has to be individually allocated, ordered, pampered and properly aged—according to my precise instructions!—before it’s shipped to you. To allow this to happen on schedule, I need your reservation right away.

How much more enjoyably the months shall pass, as your monthly Club shipments let you anticipate additional rounds of spectacular cheese thrills.

Oh, where did I put my cheese knife?

To sum up, each monthly shipment will include an ample selection of four cheeses, enough for a delightful cheese course for up to eight people, or a cheese tasting party for up to twelve lucky guests. Each monthly shipment will also bring you the Cheese Identification Tags...a wickedly delicious condiment to pair with your cheeses...as well as cheese biographies and tasting criteria, which will expand your knowledge, refine your palate, help you and your guests compare notes, and greatly enhance your tasting experiences.

Moreover, each monthly cheese portfolio will be exclusive—strictly limited!—to our Club Members, totally unavailable anywhere else. Each will be a collection of great cheeses selected by Terrance and affinéed according to my specific instructions in his state-of-the-art cheese caves.

Each cheese will spoil you so wonderfully, you’ll never again be satisfied with the ordinary, mass-produced, tasteless, ossified, shrink-wrapped cheeses in your local supermarket, gourmet store or cheese shop. There’s simply no comparison!

100% Money-Back Guarantee If You’re Not Delighted!

Each monthly shipment of The Rosengarten Affineur Cheese-of-the-Month Club costs only $89 (plus $9.95 FedEx shipping). Moreover, every monthly shipment is protected by a 100% money-back satisfaction guarantee—no questions asked. So you have absolutely nothing to risk.

But I Must Ask You to Act Now...

I must ask you to click on the link below and fill out the form (or place your order by phone, 800-832-2330 or fax, 703-827-8809).

This offer is strictly limited, not only by time but by volume. These pampered artisanal cheeses, so lovingly brought to the peak of perfection by my specifications and Terrance’s affineurship, are the antithesis of the ordinary, mass-produced cheeses you’ll find in your supermarket, cheese shop or gourmet store. They are literally hand-crafted, artisan-made cheeses that are, by definition, strictly limited to a precious few cheese lovers. This is why we are extending this offer to only a relatively few connoisseurs of fine cheese.

And it’s why you must get your order in immediately, so we can begin to secure, allocate and develop your custom-made cheeses.

I encourage you to be among the elite society of cheese lovers who will be able to experience these astonishing “affineur select” cheeses, so you can fully understand why they are the finest in America.

I urge you to place your order now, before the opportunity slips away!

Yours for Fabulous Foods,

       David Rosengarten
       Your Faithful Surrogate Affineur