April’s cheese & wine pairings

3rd April 2019

We have three great British cheeses with a continental twist for you this month that carry the 20% discount – look out for the red star.

Beauvale – has the rich buttery flavour of Stilton but soft almost spreadable texture of Gorgonzola with that subtle sweetness from its Italian counterpart too.  Made by Cropwell Bishop Creamery with British milk from the Peak district, it is hand ladled and uses traditional rennet to bring out the smooth creamy melt-in-the-mouth texture and rich mellow flavour.  It is matured for about 7 weeks when the delicious edible rind develops.  Great in a salad, melted in pasta, squashed onto crusty bread or eaten with figs and honey.  Winner of the best blue cheese at the British Cheese Awards 2017.

A really smashing blue states Rob our wine guru from Corney & Barrow, requires an equally lovely wine. Something right up that street then, if not slightly unusual, is the C&B Puertas Antiguas Viognier 2018 which with its richness and rounded mouthfeel might well be a perfect (though albeit infrequent) alternative to more traditional match ups. A Viognier that bursts with flavours of stone fruit over notes of jasmine and hazelnuts, culminating in a fresh, long finish – why not give it a whirl?

Baron Bigod – one of the few remaining traditional raw milk farmhouse bries in the world and the only one in the UK.  Made by Jonny Crickmore at Fen Farm, Suffolk from the raw milk of their own Montebeliarde cows – a milk prized among cheesemakers.  The cheese has a silky smooth texture with delicious earthy and mushroom flavours.  When ripe the rind has a slight brownish marbling and will be lovely and gooey once cut.

The Belvedere Merlot is a lovely match here, a big softie that bellies the idea a Merlot might be too big or bold for a cheese this silky. Allow the velvety texture to create a lovely harmony with the gooey-ness of the brie, while noting the freshness up front and the savoury backbone of the wine – perfect for those earthier notes in the cheese!

Mayfield Swiss (v) – a sweet nutty creamy Emmental style cheese made by Arthur Alsop and Nic Walker at their small dairy in East Sussex.  Made with milk from local pedigree cows, this wax coated semi-soft cheese aged for 5 to 7 months, is deliciously creamy yet complex with the naturally forming eyes associated with Swiss cheeses.

Let’s go for the most charming Sanziana Pinot Noir, lovely and uplifting and a much more traditional pairing than the others – a dependable bet that combines the semi-softness of the cheese with the lightness and vivacity of this Romanian wonder!