Cheeses from Valleys and Riverbeds
CABOT CLOTHBOUND CHEDDAR
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Very hoppy beers, sherry, bold reds and rich whites Modelled beautifully after classic English cheddars, this Vermonter gem displays a characteristic caramel-sweetness and a refined mouthfeel against the traditional earthy and grassy flavours and crumbly, supple texture. |
COURONNE de TOURAINE
Pasteurised Goat's Milk Animal Rennet from la Croix En Touraine, France Rodolphe le Meunier pair with... Fumé, Sancerres, Chinon Blanc, Bruts, Pale Ales, Weisses This beautiful little crown of goat's milk offers an outstanding entry into the Loire Valley family of cheeses - oozing with creamy, velvety texture and a slightly tangy, mineral-driven flavour with grassy notes and a subtle finish. |
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. |
LANDAFF
Raw Cows' Milk Animal Rennet from Landaff, New Hampshire Landaff Creamery LLC pair with... Ales, Belgian Sours, Chardonnay and Merlot Aged in the cellars at Jasper Hill Farm, this is buttery and open-textured, sweet, peppery and great for melting; a Welsh family's delight inspired by Cærphilly. |
le LINGOT du QUERCY
Pasteurised Goat's Milk Animal Rennet from Périgord, France Cabécou de Rocamadour (various) pair with... Cahors, Sancerres, Malbecs, Porters Light and velvety in texture with a sweet fudgey rind with a lovely, smooth, mouth-cooling texture and a wonderful, almost ice cream-like quality and gentle but complex flavour. |
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PICO MELERO
Raw Castellanes Ewes' Milk Animal Rennet from la Mancha-Castille, Spain Granja Sardón pair with... Rye, Pear Cidre, Sherry or a nice Chenin Blanc. While similar in many ways to younger Manchego, this spicy yet delicate cheese sports a robust coffee-coloured rind and a varied nut-hued inner texture and a sweet sherry-kissed finish. |
QUADRELLO di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Pandia (Po Valley), Italy Quattro Portoni pair with... Barolo, Fruit-driven Whites (Maschiato, Gewürtzminers, New-World Chardonnay) The recipe is borrowed from classic Taleggio, but extraordinarily rich and proteinaceous buffalo’s milk creates a unique, creamy & savoury taste. |
SAINTE-MAURE AOC
BUCHE de TOURAINE Pasteurised Goat's Milk Animal Rennet from Touraine, France Various pair with... Fumé, Sancerres, Chinon Blanc, Bruts, Pale Ales, Weisses This cheeses ages quickly and the resulting flavours and textures vary respectively; there is always a lovely tang (which can become quite pronounced) from the goat's milk and underpinnings of nuttiness and a slightly bitter edge. Young Buche is soft and supple; when older it gets snowy and dense. |
SALVA CREMASCO DOP*
Raw Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Petit Syrah, Merlot, Arneis, Lagers, Wheat Beers Compact and pressed, this savoury cheese exudes ripe, sharp and somewhat curious flavours of fungal curd, hay and riverstone; the paste is dense but dry with a caky consistency. *DOP status pending |
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. |
le TAUPINIÈRE SAINT ESTÈPHE
Raw Goat's Milk Animal Rennet from Poitou-Charantes, France Paschal Bellevaire pair with... Sancerres, Chinon Blanc, Bruts, Pale Ales, Weisses Highly aromatic, with a dense paste replete with fresh grass, hazelnut & cellar flavours with a tangy zip at the end, this updated version of the dome features a signature decapitated pyramid design. Delicious! |
TORTA di PEGHERA
Thermalised Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Voignier, Arneis, Cabernet Franc, Lagers, Grappa This rare import sports a layering of hefty countryside flavours; brown butter, hazelnuts, brussels sprouts and mushroom; a must try. |