Anne Saxelby now has a quarterly subscription program, and each shipment features a collection of similar cheeses to savor and understand. For summer, she has selected four American ricottas, all made differently: a whey-based ricotta from Caputo Brothers Creamery in Spring Grove, Pa.; whole-milk Renaissance Ricotta from Narragansett Creamery in Providence; Salvatore Ricotta from Brooklyn, N.Y., made with whole milk and heavy cream; and ricotta lana, a sheep’s milk ricotta from Vermont Shepherd in Westminster, Vt. In October, there will be three Alpine-style cheese, with two samples of each at different ages. Winter brings three runny bark-wrapped examples, and, in spring, there will a set of bloomy rind cheeses to try.
Connoisseur’s Club, $410 a year (including shipping), saxelbycheese.com.