We’ve three cheeses for you this month that carry the 20% discount – look out for the red star.

 

 

Vacherin – the season is back. Vacherin Mont D’Or is made with rich, unpasteurised milk between 15th August and 15th March when the cows have come down from their high summer pastures in the Jura mountains.  This unctuously yummy cheese has a melting voluptuous texture with a resinous flavour from the spruce bark that is it wrapped in whilst it matures.  Enjoy just as it is or if you purchase a boxed one it is delicious baked – push a few garlic cloves and rosemary into the cheese, add dash of white wine, wrap in foil and bake 160⁰C for 15-20 minutes – mop up with crusty bread or vegetable sticks

With this gloriously decadent cheese, the temptation is to reach for the great sparkling wines of the world.  Gil from Corney & Barrow would be with you on this but also suggests you try the fantastic Petit Chablis from Domaine Millet.  This estate has been in the hands of the Millet family since the 1960s and they now own 9ha in Petit Chablis.  This particular vintage shows classic stony and mineral characters but is also lightly honeyed and creamy from the ripened fruit. The palate is tangy with crushed sea-shell and stone fruit and the acidity is crisp, balancing the richness of the Vacherin cheese.

     

Montagnolo (v) is a triple crème rich, decadent soft cheese that is surface ripened and marbled with blue veins and grey natural crust.  It combines the texture and rich taste of a triple-crème brie with the distinct lightly biting flavour of a blue.  Has won the Supreme Champion award at the International Cheese Awards.

With this Champion cheese Pinot Noir is the prime variety to match.  Gil strongly recommends the delicious Bourgogne Rouge from Olivier & Marc-Emmanuel Cyrot at Domaine Cyrot-Buthiau, an estate that has been producing wines from around the Pommard region for the last 100 years.  This wine comes from a 1.5ha vineyard just a few metres outside of Pommard itself and offers a wine of exceptional quality for its classification.  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.

 

Coastal Cheddar (v) – this unique tasting cheddar is made by Ford Farm in Dorset.  Aged for minimum of 15 months to give it a deliciously sweet flavour.  Often has a distinctive crunch which are the calcium crystals that form naturally as the cheese reaches maturity.  Has won numerous awards in the UK and as it is the biggest selling branded Cheddar in the USA has helped the farm twice win the highly prestigious Queen’s Award for Enterprise in Export.

Gil has enjoyed this cheese many times – and looks forward to many more; its bold and complex characters deserve a wine of similar stature.  With this in mind, he is pairing the cheese with Vina Mar’s Cabernet Sauvignon from the Maipo Valley in Chile, just south of Santiago.  Intense and fruity, this wine offers ripe red and purple fruit aromas with complex, concentrated and juicy raspberry and spicy blackberry flavours on the palate. Long and full, yet still elegant on the finish.