The Au Revoir Cheese Selection – Ciao, adieu, Auf Wiedersehen. Say it in whichever language you wish, but come 31st December we’ll be out of the EU….or will we ?? Well to commemorate such a monumental episode in our history, we’ve put together a European cheeseboard made by our continental friends. Enjoy with your passport in your pocket.
- Gorgonzola – If one blue cheese represents hedonistic indulgence, it must be Gorgonzola Dolce. It is finger- lickingly soft, delicious and creamy, with a characteristic ‘winey tang’. Beware, this cheese is highly addictive.
- Comté 22 month matured – the extra aging gives this cheese a greater depth and complexity of flavour. The array of sweet, floral, nutty and herbal notes in the cheese is attributed to the rich pastures on which the cows graze.
- Epoisses de Bourgogne the cheese has a creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. Despite its pungent smell, the cheese has a spicy, sweet and salty flavour.
- Kaltbach Extra – a deliciously creamy and decadent cheese, Kaltbach is matured in sandstone caves in Switzerland for 4-5 months. Slightly nutty in flavour and a great alternative to gruyere.
- Landana Goat Bleu – sometimes you just get lucky…like the time we ordered this just to try it. OMG, what a delight, fresh, creamy, fruity with a lingering taste you will fall in love with..just like us.
- Prima Donna Maturo – A marriage of hard, salty Parmesan and sweet, soft Gouda, provides a balanced flavour profile with a distinctive piquant flavour and solid consistency. A great alternative to Parmesan.
- Brie Rouzaire with Truffle – so how do you improve a creamy classic. Add a marriage of cream, cream cheeses and summer truffle to the cheese and let it all ripen together.
Animal C = cow, G = goat, E = Ewe
Milk Treatment R = Raw, P = Pasteurised
Rennett T= Traditional, V= Vegetarian
County of Origin I = Ireland, GB = Britain, F = France, S = Switzerland, IT = Italy, H = Holland, N = Norway, SP = Spain
Allergens M = Milk