We have four rather different cheeses for you this month that carry the 20% discount – look out for the red star
Sparkenhoe Blue – a new unpasteurised blue cheese made by David and Jo Clarke on Sparkenhoe Farm in Warwickshire. Creamy in texture and subtly flavoured with blue mould which laces its way through the cheese. Tastes reminiscent of old Leicestershire blue cheese.
Sweet and salty is a most pleasurable and all together handy mnemonic for wine and cheese pairings, states Rob, our wine guru from Corney & Barrow and a classic is for the Blues to go with the dessert wines. He suggests the Chateau SeptyMonbazillac as a fine example as well as the delicious comminglements of texture and flavour to be at play with each other as an after-dinner treat. Parfait!
Wensleydale with honey and lemon (v) – launched at the BBC Good Food Show this summer, this cheese has already proved most popular. Comes in a yellow 200g wax, is delicious and tastes just like a cheesecake – lemony with hint of honey that blends well with the lovely Wensleydale cheese.
With a lovely Indian summer ahead of us, there’s something to toast and Rob recommends the Cecilia Berretta Prosecco to pair with this cheese. Let the similarities of the lemon and honeyed notes between the pair sing in harmony, while the finesse and burst of the fizz cut through the supple, crumbly and somewhat moist texture of the cheese. This should provide some gorgeous lift and refreshment – just like a bit more sunshine no doubt will too!
Vacherousse d’Argental – a very smooth, creamy French cheese made from fresh cows’ milk produced in the Lyonnais region. The rind of the cheese is first washed with brine and annatto and then matured for a minimum of 2 weeks, when the exterior develops an orange, white mottled mould. It has a texture of thick clotted cream and a fresh lively flavour.
The salt and sweet maxim suffices here too! The Vacherousse needs a bright, fruity red wine and Rob can think of none better than the Corney & Barrow Beaujolais-Villages ‘La Cave de la Croisee’ from P. Ferraud et Fils. It’s not too high in alcohol (and therefore a perfect luncheon or mid-week treat) and its lightness will add a loveliness to the thickness of the texture, without failing to match the sense of liveliness to the cheese.
Buche Ruffec – this high quality French goat’s cheese has been made in Ruffec, Southern France for centuries. Matured for two months, it has a fresh herby nutty flavour and smooth creamy centre.
For Rob, Loire Sauvignon is always the wine with goats cheese! No better than the Corney & Barrow Pouilly-Fume ‘Les Chaumiennes’ by A&E Figeat, with its wispy, alluring smokiness over taut minerality and myriad green-fruit notes perfect for slicing right through the smoothness of the cheese, whilst going just as well with the fresh herby character of this belter from Ruffec!