Cheeses from Temperate Climates
APPLEBYS CHESHIRE
Raw Cows' Milk Vegetarian Rennet from Shropshire, England Abblebys Cheese pair with... Burgundian Chardonnay, Sherry, Hoppy Pales Ales A classic: clean and slightly zesty with a rich mouth-feel and finish, crumbly and with that signature tint of annatto. |
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BESACE du BERGER
Raw Goat's Milk Animal Rennet from Périgord-Saint-Beauzeil, France Fromagerie Chèvrefeuille pair with... Light dry whites (Vouvray, Pinot Gris) Dome shaped and moulded in fine muslin, covered with ash, the flavours are clean, crisp and rich. The texture is smooth and spreadable. This is a fresh cheese, so it is best eaten young. |
BRIE FERMIER
Thermalised Cows' Milk Animal Rennet from Île-de-France, France Ferme de la Tremblaye pair with... Burgundian Pinot Noir, Chardonnay, Norman Cidres At the Nangis size, this brie ages quite perfectly to the classic deep flavours of mushroom, butter and oyster one should demand. Note that technically, though the milk is cooked at a lower temperature than American pasteurisation, authentic Brie must be made of raw milk. This is amongst the best Brie-fromages we carry. |
CABRICHARME
Raw Goat's Milk Animal Rennet from Ardennes, Belgium La Fermière de Méan pair with... Belgian Ales are the natural choice here; try Autumnal Fruits and Squash as well. Sweet and nutty washed-rind cheese is yielding and supple with curious notes of burnt honey and meaty flavours. |
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ÉPOISSES de BOURGOGNE
Pasteurised Cows' Milk Animal Rennet from Bourgogne, France Fromagerie Berthaut pair with... French Chardonnay, Dry Riesling and Brandy After very nearly facing extinction during the World Wars, this French staple has come to be synonymous with "stink" as the vanguard for washed-rind cheeses. Aroma aside (a necessary step in cheese appreciation), this cheese is sure to please with its intense custardy finish and warm bacon-scented palate. A real meaty treat. |
GRISE des VOLCANS
Raw Cows' Milk Animal Rennet from Machecoul, France Pascal Beillevaire pair with... Sancerres, Chardonnay (Old-World), IPAs, and you might try a floral Gin & Tonic. "Grey Volcano"; a rustic and quintessentially campange style mite-cheese egressing flavours of mushroom, cashew and dusty earth. A must-try. |
HOOLIGAN
Raw Cows' Milk Vegeterian Rennet from Colchester, Connecticut Cato Corner Farm pair with... Oregon Pinots are a surprising hit here; Sweet Rieslings and Sour Ales are great, too. This award-winning washed-rind cheese is most definitely stinky, but with a bright, chèvre- or even Raclette-like finish. |
LIVAROT
Pasteurised Cows' Milk Animal Rennet from Pays d'Auge, France Fromagerie E. Graindorge pair with... Norman Cidres, Calvados, Dry Rieslings This ancient and reputable cheese sports a plump and oozing texture with a strong aroma and a rich, nutty, barnyard flavour. A classic. |
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MONTGOMERY'S CHEDDAR
Raw Cows' Milk Animal Rennet from Somerset, England Manor Farm pair with... IPAs to be sure, Red Ales, Sancerres and Pear Cidres Well, it comes from about 20 miles from the town of Cheddar, so this is just about the most authentic and ancient recipe for the cheese one can find, complete with old-fashioned fissures in the texture. Caramalised fruit and rich, beefy flavours dominate the natural sweet grass flavour of the milk. |
MORBIER AOC
Raw Montbéliarde Cows' Milk Animal Rennet from Franche-Comté, France Rivoire Jacquemin pair with... Sancerres, Gamay, Rieslings and Pale Ales Grape-leaf ash beautifully bisects this classic, nutty and rich washed-rind cheese which is made in the traditional way, morning milk under the ash and evening milk on top. |
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OSSAU IRATY (VALÉE d'ASPE)
Raw Ewes' Milk Animal Rennet from Bearn & Iraty, France Various pair with... Burgundy, Pinot Noir, Chardonnay, IPAs Summer milk from the Pyrénées provides the classic taste of roasted hazelnuts, grass, earth, cave and sweet buttercream. |
SAINT FÉLICIEN
Pasteurised Cows' Milk Animal Rennet from Haute-Ardèche, France Valcrest pair with... Crozes-Hermitage, Vacqueyras, Beaujolais Along with its smaller cousin, St Marcellin, Félicien is a household favourite in France, with its mild, runny and slightly nutty flavour - it makes a perfect introductory cheese for those with developing pallets. |
SHROPSHIRE
Pasteurised Cows' Milk Animal Rennet from Nottinghamshire, England Colston Basset Dairy pair with... Nothing beats a chocolatey Stout (the natural sweetnesses complement each other well). Bubbly Prosecco is also lovely. Recognisable due to its distinctive orange body, with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet, with a creamy taste and smooth texture lacking any bitterness or sharpness. |
STICHELTON
Raw Holstein Cows' Milk Animal Rennet from Nottinghamshire, England Stichelton Dairy pair with... ...nothing beats a glass of Port or a sweet fudgey Stout or Porter Stilton Blue, by law, cannot be made with raw milk due to an unconfirmed food scare in 1989. Luckily, the Stichelton Diary makes this "knock-off" with raw milk, the way Stilton used to be made for centuries. The result is a fruity, nutty, toasty and flavoursome cheese as gloriously blue as they come. |
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WAVREUMONT BREBIS
Raw Organic Ewes' Milk Animal Rennet from Werbomont, Belgium la Fromagerie des Ardennes pair with... Trappist Ales of course, and a light Beaujolais or Pinot Noir works well, too Sheep is the star here in this trappist-style wheel which is supple and buttery with subtle, milder notes of yoghurt, peanuts, egg and grass and hint of yeastiness, and a soft, yielding texture. |
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