We’ve got the February blues with three blue cheeses of the month that carry the 20% discount – look out for the red star
Roquefort Black Label
Arguably the world’s greatest blue, Roquefort has had its name and methods protected since 1411. Made with the Lacaune ewe’s milk, the cheese is left to ripen in the caves of Combalou, southern France, allowing the mould to naturally grow. Big, creamy chunks of curd and intense blue dissolve on the palate, it is sweet and fudgy with a complex peppery, deep spicy lingering after note.
There’s a temptation to match a strong and intense cheese with an equally powerful wine, but Gil our wine man from Corney & Barrow recommends the Petite Gasconne Blanc. Crisp and packed with enough acidity to cut through some of the rich creamy flavours of the cheese. It’s ripe fruit character makes the wine feel ever so slightly sweet in nature too which balances the saltiness of the blue leaving long-lasting flavours.
A unique soft blue veined cheese handmade with milk of the Butlers herd of pedigree cows at Inglewhite Dairy in Lancashire. Aged for 8 weeks it develops a distinctive amber hue and creamy smooth yet tangy taste. Soft enough to spread on crackers as well as use in cooking.
The clean citrus fruit in the Chenin Blanc from Lowry’s Pass will pair well – the wine is very intense with notes of green apples and pears with vibrant grapefruit and a fleshiness that prevents it from being too austere. All this energy comfortably slices through the powerfully flavoured cheese – allowing you to do the same.
Made in Germany, this award-winning triple crème soft cheese made with cow’s milk is marbled with blue veins and has a grey natural crust. Rich and decadent, it has the texture and rich taste of a triple crème brie with the distinct lightly biting flavour of a blue.
As a change Gil has chosen a medium bodied red to match this blue. The C&B Claret from small growers on the right bank of Bordeaux is a Merlot dominant blend offering red fruit and floral characters that give great complexity and depth of flavour. The tannins are well integrated allowing the wine to both drink well on its own or to partner this cheese with rich flavours and creamy notes.