We’ve four cheeses for you this month that carry a 20% discount. Look out for the red star.
Pave d’Affinois (v) A French double cream, soft cheese made from cow’s milk. Similar to Brie but much creamier with silky-smooth texture and a sweet yet mild flavour. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. The soft oozing ivory interiors are coated with an edible bloomy rind.
Gil recommends a Sauvignon Blanc as a great partner for these types of cheese and the gorgeous Pouilly-Fume from A et E Figeat is a good example. This Sauvignon is grown on the slopes facing Sancerre across the Loire River. It has a similar structure and character to Sancerre but is richer with hints of gun flint and a wisp of smoke which adds complexity alongside grassy, herbaceous notes.
P’tit Grey (v) This pasteurised soft cow’s milk cheese from eastern France is covered in an attractive white, grey coating. It is mild when cold and develops a richer flavour when served at room temperature.
Match this cheese with Il Barroccio Bianco from the Veneto region of Italy – a gorgeous mix of fresh, crisp acidity alongside orchard and stone fruits and a floral undertone. This aromatic zesty character will complement the mild and delicate nature of the cheese when chilled and the depth of fruit will stand up to the richer flavours that come out as the cheese warms up.
Brillat-Savarin A triple cream dessert cheese with a light, fluffy white rind. The texture is dense, moist and slightly chalky but lush and creamy achieved from the rich cream that’s added to the whole milk. Flavours are of butter, salt, cream with hints of mushroom, hazelnuts and truffles.
Gil recommends that wine with complexity and weight is required to match up here. The Puertas Antiguas Viognier from Chile, with its notes of white peach, pear and jasmine fits perfectly. There are also notes of hazelnut which will naturally complement the mushroom and hazelnut notes in the cheese. There is a great balance to this wine and a fresh, bright finish will prevent the pairing being too rich.
Wookey Hole cave aged goat cheddar– a mild firm cheese that is made by Ford Farm, Dorset and matured in the same caves as its famous Wookey Hole Cheddar which give rich, earthy, nutty flavours with caramel top notes. The milk is sourced from a herd of 1,200 Toggenburgh and Saanen goats at nearby Bromes Farm. This new goat’s cheddar has already won a number of awards – enjoy as part of the cheeseboard or it is also firm enough to be grated onto pastas and salads – ideal for those with a cow’s milk allergy.
Goats cheese pairs really well with citrusy white wines and crisp dry roses. Mercifully for us red wine drinkers, they also work well with fresh, fruity reds just like the superb Beaujolais-Villages from Pierre Ferraud. This wine, made with the Gamay varietal, is bursting with fresh cherries and floral notes. The palate is juicy and lively with red fruit flavours and hints of blueberry. There is good structure here which will marry well with the mature elements of the cheese.