We have three cheeses for you this month that carry the 20% discount – look out for the red star.
Cornish Kern – a hard cheese from Lynher Dairies, the makers of Cornish Yarg – longer-matured than the Yarg though and much more dense. Firm to cut but flaky in the middle, it is buttery with caramel notes and has a lovely deep savoury aroma and coated in black wax. Catherine Mead and her team have been working on this cheese for years, starting with the idea of a gouda-type recipe, the cheese evolved and with the addition of Alpine starter cultures has produced a flavour similar to that of Comte or Gruyere. It was crowned supreme champion at the World Cheese Awards 2017.
Rob from Corney & Barrow suggests having a go with their Ruca Malen Malbec with this cheese, from the world-renowned Upper Mendoza Valley; liquorice and big fruit, bold baking spices and lovely warmth announce themselves right from the go with this wine and having plenty enough structure and concentration to embrace the hardness of the cheese – a smooth and above all round wine – fit for the Kern!
Baron Bigod – is a creamy white bloomy-rind cheese handmade by the Crickmores in Bungay Suffolk. It is the UK’s only raw milk farmhouse brie made from the milk of their red and white Montbeliarde cows that graze lush pastures. The cheese is ladled only by hand and aged for up to 8 weeks in a natural cave-like environment. It has a smooth, delicate silky texture and golden paste with warm earth, farmyard and mushroom flavours.
Rob loves their Sanziana Pinot Noir from Recas Cramele and loves it even more with a soft cheese. The vineyard here is blessed with typically long and gentle autumns, which above all allow the fruit to ripen slowly on the vine, concentrating impressive flavour and character in the resulting wine. Perfect then with such a complex and intricate cheese such as the Baron, which displays similar notes to the ones you’ll find in each side of the pairing.
Blacksticks blue (v) is a farmhouse soft blue veined cheese handmade from pasteurised cows’ milk at the Butler’s Inglewhite Dairy in Lancashire. Aged for about 8 weeks it develops a distinctive amber hue and delicious creamy, smooth yet tangy taste. It is soft enough to spread on a cracker or bread as well as used in cooking.
A soft blue is a touch challenging states Rob, especially as he has lent on his old favourites the Ruby Port and Sauternes so-much-so recently – but he’ll give this pairing the old college try and suggest a wine that exudes both elegance and finesse whilst complemented and supported by refined, well-integrated tannins (something he hopes will cover all bases alike in the cheese!). So the Corney & Barrow St Emilion from Bellevue Figeac is right on the money and with its very pretty, deep ruby colour and combination of cherries, berries and spice on the nose and palate, refreshed by floral notes (he gets violets – do you agree?) should make it the perfect match for the Blacksticks, spread liberally over a cracker.