In the Shop
Parmesan Cheese Tasting – 14 July, 10.30am – 3.00pm
Ben, our cheeseman is bringing a magnificent 40kg wheel of Parmigiano Reggiano which he’s going to open – this is quite an operation as he mustn’t alter the internal structure and grainy texture of the cheese and as he continues cutting, each piece has to have the same ratio between cheese and rind – it all sounds most complicated to us but Ben is a master so do hope you can join him and try this king of the cheeses.
As it is one of the most copied cheeses in the world, true parmesan – Parmigiano Reggiano is a protected name and the North Italian producers follow strict rules to maintain exact high standards. Ben’s wheel is 24 months old and at its prime and he’ll sharing useful tips as to how to use and store the cheese, nor waste the rind – you can add it to tomato sauce during cooking, or flavour steamed artichokes, put in the pot when cooking risotto or any other rice or add to soups – do remove the rind before eating though.
Cheeses of the Month
We have four cheeses this month which carry the 20% discount:
Colston Bassett Stilton which is made in Nottinghamshire. It is a well marbled textured blue cheese and the creamiest of all the Stiltons as the curds are treated very gently by hand. It has a spicy blue tang which is nutty and rich.
Coastal Cheddar is made close to the sea in Dorset and very different to any other Cheddar as it has a distinctive crunch caused by the calcium crystals which form naturally once it has reached its optimum maturity. It has a salty yet sweet flavour and golden hue.
Cambozola is a soft cheese from Bavaria that is an interesting combination of Brie and Blue cheese made with the same mold Pencillium roqueforti that is used to make Stilton, Roquefort and Gorgonzola. It is a smooth, nutty and creamy cheese with a little zippy flavour from the blue.
Our fourth cheese this month is Parlick Fell. This semi-soft cheese is made in Lancashire from ewe’s milk. It has a crumbly texture and tangy flavour and characteristically brilliant white colour – goes well in a salad with a splash of balsamic vinegar or as an accompaniment with grapes or crispy apples.