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Cheeses of the Month Paired with Wines
3rd October 2017
We’ve three cheeses for you this month that carry the 20% discount – look out for the red star.
Cave Aged Goat’s Cheddar – this fantastic goats’ cheese is made at Ford Farm in Dorchester with pasteurised goats milk. Firm cheddar style texture it is aged for up to 3 months in the famous Wookey Hole Caves in Somerset giving it a wonderful rich and nutty flavour with hints of caramel and distinctive yet not overpowering ‘goat’ flavour. The only cave aged goats cheese made in the UK and has already won numerous prestigious awards.
Gil, our wine guru from Corney & Barrow advises that as this amazing cheese needs a wine with good acidity and mouth feel the Lowry’s Pass Chenin Blanc from South Africa’s Western Cape will be the wine to drink. It is fermented in stainless steel and bottled immediately after to preserve its fruit and freshness. The nose is open and aromatic with plenty of fresh citrus fruit and the palate is zingy and refreshing with grapefruit, lime and some nettley notes. This zingy freshness will cut through the rich and nutty characters of the cheese leaving you wanting more.
Ashley Chase Truffler – the latest innovative cheese from Ford Farm is this heady combination of cheddar blended with 2 premium truffle based ingredients – a black truffle and mushroom salsa provides texture and colour and the aromatic black truffle flavoured oil infuses the cheddar with the unmistakeable earthy and heady flavour of this much prized ingredient. Enjoy as part of a cheeseboard and with fruit.
A cheese this decadent demands an equally extravagant wine. The gorgeous Pinot Noir from Domaine Cyrot-Buthiau in Burgundy does exactly that. This wine is made from grapes grown just outside the permitted area of Pommard and the quality of the fruit shows more than a hint of its illustrious neighbour. The nose shows pretty, perfumed, red and black berries with a light smokiness underneath. The palate displays excellent structure and minerality showing complex notes of crushed forest fruits, earth and spice. These flavours will marry beautifully with the earthy qualities of the cheese.
Stony Cross (v)– washed-curd, natural rind cheese made by the artisan Lyburn Farmhouse cheesemakers in the New Forest using milk from Holstein-Friesian cows. It is similar to the French Tomme de Savoie, hard yet creamy, the rind gives hint of mushrooms and earthiness to the sweet warm buttery flavours of the paste.
The award-winning Stoney Cross takes its name from a disused WWII airbase in the New Forest near the Farm.
Rioja is Gil’s seasonal wine for this time of year and with the Stony Cross cheese it will match perfectly. The 50/50 Rioja Joven from Belezos offers those classic characters of raspberry and strawberry alongside a hint of vanilla and smoke. The method of production leans towards the modern and as a result the fruit is very expressive and bright. There is a good level of acidity as well which will clean the palate after every mouthful.