We’ve four cheeses for you this month that carry a 20% discount. Look out for the red star.
Slack ma Girdle (v) – No, we’re not being raunchy – this soft, sticky cheese is named after a cider apple. It’s a washed-rind cheese made with pasteurised cow’s milk. Soft almost runny cheese with a natural mouldy rind, it has a delicate lemony flavour deepening to a buttery taste and creamy texture on ageing. The rind varies from green to brown via grey depending on time of year and it is wrapped in nettles.
The cheese was developed in 2016 by Charles Martell who also make Stinking Bishop, in response for a non-smelly cheese! Tricky to get hold of as it’s only made in small batches.
Rob our wine man from Corney & Barrow, recommends the C&B Vina Mar Chardonnay as an ideal match; it has waves of tropical fruit, melon and vanilla on the nose and is toasty and textured on the palate with unctuous, but not cloying, flavours of butter cream and citrus fruit – everything you might want in a pairing for a delicious, softer cheese.
Truffle Gloucester (v) – a decadent combination of organic hard cheese infused with rich summer black summer truffles. The Gloucester cheese made from organic cows’ milk, has a clean buttery taste which is balanced by the delicate minced truffles with their hint of earthiness, hazelnuts, chocolate and vanilla. A one-of-a-kind cheese produced by two artisan food businesses in Gloucestershire. Try with crisp biscuits and chutney or melt over toast or crust bread.
Champagne & truffles are a must says Rob and as the sun’s out why not treat yourself with a sparkling wine (in the absence of a bold red). Guy de Chassey is a Champagne which achieves aromatic complexity from a combination of young & old vine fruit, presenting youthful zest alongside more toasted brioche notes and cinnamon spice, providing the basis for a truly thought provoking pairing with much depth & intricacy.
Nababbo – has the funky meatiness of many washed rind cheeses, but is balanced with the tart yogurt-y tang from the pasteurised goats’ milk. The peachy-pink rind is thin yet influences the flavour and the paste is supple, pliable and very rich with a subtle sour flavour. Made by the Arrigoni family in the Valteleggio region of Northern Italy, it is similar to their Taleggio cheese. The goats’ milk is kept in the mountain caves to culture in vats and develop the unique flavour. Serve on warm crusty bread or with fruit.
Rob suggests the Panul Sauvignon Blanc with its pale lemon colour and tints of green to pair with this cheese; it is an aromatic Sauvignon Blanc showing fresh, tropical and citrus aromas and flavours with additional bright, grassy notes on the palate. This wine is characterised by its purity of fruit and refreshing acidity, which would cut through the richness of the cheese and compare well with the sourness – which, if anything, will highlight the fruitiness of the wine a touch more.
Bleu d’Auvergne – the French blue cheese with creamy ivory colour and dark blue mould from penicillium roqueforti. It is matured in cool cellars for one or two months before being wrapped in foil and matured for a further month to develop its assertive flavours, smooth texture and strong aroma. It has a moist and sticky rind with soft paste and grassy, spicy, peppery, salty, pungent taste. Use in salad dressings, on pasta or on the cheeseboard.
The Casa Felipe Carmenere has much to pair deliciously well with any blue – particularly one with a peppery spice. Aromas of cherries, plums and subtle notes of mocha, chocolate and spices pervade within the wine – also has a further pleasing weight in the mouth, with sweet tannins and a velvety finish. Another recommendation from Chile, Rob acknowledges; it is though the time of the ‘La Vendimia’ which has been taking place across the country for the last two months – harvest time for one of the great winemaking nations!