Friday 22 June - Pizzeria Open Until 8.00pmRead more
April cheeses of the month
5th April 2018
We have three cheeses of the month that carry 20% – look out for the red star
Montagnolo (v) – a deliciously creamy soft cheese marbled with blue veins and grey natural crust. It is ripened at particularly low temperatures and gradually develops an aromatic spicy flavour, delicate texture and creamy consistency – a delicious combination of rich triple-crème brie and distinct lightly biting flavour of a blue. Made in the Bavarian region of Germany, it has won numerous awards including Supreme Champion.
A tricky one says Rob, our wine expert from Corney & Barrow when we asked him to pair a wine with a soft and blue cheese! However, he recommends the C&B Puertas Antiguas Shiraz – slightly spicy and certainly a softer shiraz – this wine is both beguiling and alluring, ever asking you to partake in another glass from its bottled charm and certainly fit enough to pair with this delightfully different cheese! This one is positively more about harmony than contrast…
Delice de Bourgogne – a classic French decadent triple cream cheese made from the blending of full fat cow’s milk with fresh cream. Rich and full-flavoured it has a smooth, velvety melt in the mouth texture. The mushroomy aroma of the thin rind adds a contrast to the creamy, buttery, tangy notes of the interior and gives this subtle cheese body and depth.
Rob suggests the Lane Block 1A Chardonnay. Borrowing from old world elegance (and in this instance we’re talking Burgundy or the ‘Bourgogne’) and new world exuberance (the beautiful Adelaide Hills of South Australia) you’ll find a sumptuous pair, that pits textural creaminess against one another & fresh acidity in the wine to lift the buttery-ness of the cheese. Delish!
Black Bomber (v) – the popular award-winning cheese produced by the Snowdonia Cheese company. An extra mature cheddar, it has a strong vintage cheddar taste that packs a powerful punch. Made from cow’s milk, this hard cheese is wrapped in black wax that retains its moist smooth texture.
The Corney & Barrow Claret, 2012 is an absolute must for this cheese says Rob – a real smashing pairing; age old in merit, Claret & Cheddar go together like no other! It’s such a shame to have one without the other. Have these two for a salubrious (if not super-savoury) supper!