CREMONT
Pasteurised Cows' and Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Sancerres, Chinon, Frascati, Hefeweizen A dash of cream in the mix mellows this Loire-style little cake a little closer to the Italian side of bloomies; lemony but sweet, earthy but luscious. |
La TUR
Thermalised Cows', Ewes' & Goat's Milk Animal Rennet from Alba, Italy Caseificio dell'Alta Langa pair with... Husky Reds (Barbaresco, Zinfandel), Pear Cidre, Hefeweizen Flavours are light and delicate, tasting of crème fraîche, mushrooms and grass with a slight tang; very accessible and balanced, makes it an ideal cheese for a wide variety of tastes and preferences. |
HALLOUMI
Pasteurised Cows', Ewes' & Goat's Milk Vegetarian Rennet from Cyprus, Greece Christis Dairies pair with... Raki! (Mimosas also do in a pinch) A staple of the Greek diet, Halloumi is best enjoyed hot off the grill with eggs, veggies and crusty toast. A bit of mint is used in the recipe which gives a fresh kick in the aftertaste. |
RICOTTA di LIMONE al FORNO
Pasteurised Ewes' & Buffalo's Milk Animal Rennet from Puglia, Italy Caseificio Murgiano pair with... Dessert wines or Champagne One may think of think of this creation as ready-made dessert; baked with loads of lemon this is essentially cheesecake-yum! |
ROBIOLA TRE LATTI
Raw Cows', Goat's & Ewes' Milk Animal Rennet from Piedmont, Italy Luigi Guffanti pair with... Fruity wines (Rhônes, Gewürztraminer) and Lagers The addition of ewes' and cows' cream to traditional Piemontese robiola make for a rounder, more acidic flavour than goat alone. This is a cheese for all types, sure to meet the discerning tastes of cheeseheads and novice snackers alike. |
SCIMUDIN di VACCA
Raw Cows' and Goat's Milk Animal Rennet from Sondrio, Italy Luigi Guffanti pair with... Dry Whites are best (Chablis, Sancerres, Pouilly-Fuissé ) Oozing and supple with notes of fresh cream, bananas, and Brie-esque flavours of mushroom and earth but milder than its French counterpart. It gets quite runny, so have plenty of crusty bread handy. |