May Cheeses of the Month & Matching Wines

2nd May 2018

We have three cheeses of the month that carry 20% discount – look out for the red star:

Rollright – a farmhouse washed rind cheese with a semi soft, buttery texture, rich flavour and peachy rind that is washed with salt water several times during maturation. Made by David Jowett at King Stone Dairy in Little Rollright, Oxfordshire, who as one of the wave of young cheesemakers is producing what will become a classic regional cheese in the future. The farm has a mixed selection of cattle with many Swiss Brown, an ancient breed from the Swiss Alps whose milk is ideal for cheesemaking.

 

Rob from Corney & Barrow recommends their delightful Pinot Grigio from premium Romanian wine estate Recas Cramele to accompany this particular kind of cheese. A new wine to C&B it has opulent aromas of grapefruit and peach, with fresh flavours of melon, apple and zesty citrus which will play prettily over the fuller notes of the cheese, whilst marrying deliciously with the softness of texture within. Light whites always a bright idea for any semi-softies.

 

Stoney Cross (v) is a truckle of mould ripened cheese, very similar to a French Tomme de Savoie.  Creamy in texture with sweet flavours and a distinctly earthy finish.  The cheese is named after an old World War II airfield near Lyburn Farm where it is made in the New Forest and has won many awards for subtle flavours and smooth texture.

 

As one for an old ally! Family-run, boutique winery The Lane, set amongst the Adelaide Hills of South Australia, produces a frankly gorgeous Shiraz-Viognier that will see the Stoney Cross just right. A complexity as well as a fleshy softness abound in the wine, whose dark-fruit and white pepper notes will impress upon the cheese a character of its own – while picking up those lovely subtleties of texture and flavour and accentuating them in the cheese.

 

Ubriaco Prosecco is a traditional Italian cheese made in northern Italy’s Veneto region.  Known as ‘drunken cheese’ it is bathed in gallons of dry, sparkling Prosecco along with skins, seeds and leftovers from the winemaking process to extract the unique sweet and delicate aroma of the wine.  Made with unpasteurised cow’s milk cheese it is matured for minimum 2 months developing a soft, supple texture which ages to a firmer, crumbly one.  Goes well with potatoes and polenta.

 

Let’s go for the Cecilia Berretta Prosecco – an obvious choice states Rob. This characterful sparkler is defined by its delicate orchard fruit & sweet almonds nose. In the mouth the wine is fresh and persistent, with a charming roundness that defies its price point, and bellies its value. Perfect to zip through the softness and suppleness of the cheese. A perfect way to toast springtime!