Another Piedmontese cheese this week. Margot Beer Cheese is made with the milk of rare breed Pezzata Rossa d’Oropa cattle, adding Margot craft blonde ale to the curds. The result is a mild, semi-soft cheese with a patchwork of fine holes and a subtle beer flavour. The rind (not edible) takes on a yellow hue as it matures. We have 350g rounds (ours look oddly like pork pies, such is the toughness of the rind), available whole or in smaller portions as required.
This week’s COTW is another cheese hailing from Northwest Italy – Taleggio, made by Mario Costa in Novara, Piedmont. It’s a semisoft, washed-rind, smear-ripened cheese, with an oozing texture and a tangy, fruity, almost truffle-y aftertaste.
Taleggio is a lovely cheese to melt – great with other North Italian staples like risotto and polenta. I’m looking forward to trying it grilled on Grains‘ focaccia (our first delivery arrives next weekend on 22nd April), and drizzled with some Brock & Morten truffle oil.
We also have a couple of wines from the Tenuta Il Bosco estate, in the Oltrepò Pavese area of Lombardy. The Bonarda is a little unusual, being a slightly pétillant (that’s lightly fizzy to you and me) red wine (Croatina grapes). It’s fruity, dry, and best served a little chilled. The Brera is a fresh Riesling with apple and pear flavours.
Buongiorno amici!
This month we’re off to Northwest Italy for our inspiration, and this week’s cheese is Robiola Bosina – a mixed milk cheese from Piedmont. Made with both cow’s and sheep’s milk, it comes in mould-ripened squares that can turn pretty gooey as the cheese ripens. It’s pale in colour and creamy in texture, with a fresh, slightly sweet flavour. Unlike a lot of cheeses, I like it straight out of the fridge, a little chilled, but you might prefer it extra-runny once warmed to room temperature.
Look out for a few more Italian goodies creeping into the shop in the coming weeks.
Ciao, Monty x
Following Caws Cenarth‘s Perl Wen, this week we feature their blue offering – Perl Las (meaning blue, as opposed to white, pearl).
Perl Las is a semi-soft, creamy, slightly salty blue. It’s great with leeks that have retained a bit of their crunch, be it in a risotto, with gnocchi or perhaps even in a tart. Or, for the culinary whizzes out there, you could try making Perl Las ice cream, seen here on a cheeseboard.
We are delighted to have secured ourselves a small supply of Brefu Bach, winner of Best New Cheese at the British Cheese Awards 2016.
Brefu Bach, or Little Bleat, is a delicious ewe’s milk cheese made by Cosyn Cymru, a small producer in the foothills of Snowdonia. Made with vegetarian rennet derived from thistle extract, it reminds me a little of chèvre in appearance and texture, given its rind, but not in taste -it’s really gentle and creamy, with a slight sourness, and no “goatiness” at all.
As well as cheese, we have also had another delivery of Welsh food and drink, including these little tiddlers from the Pembrokeshire Beach Food Company – fish-shaped crackers made with seaweed and Halen Môn sea salt. Great as something a bit different on a cheese platter.
Perl Wen is a beautiful Welsh organic brie-style cheese, with a fairly firm texture, and a lovely lemon-y flavour giving it a slight tang. I like this one with a smooth fruity jam rather than a chunky acidic chutney. How about filling a crusty baguette with Perl Wen, Hedgerow‘s Spiced Elderberry Jelly, and a handful of rocket?
Caws Cenarth began making cheese in the 1980s following the introduction of milk quotas — check out this photo of Gwynfor and Thelma Adams from back in the day. It’s now their son Carwyn who runs things, and he’s more than happy to receive visitors — there’s a viewing gallery and a chance to taste all their cheeses. That’s going on my holiday list!
Monty xx
The second instalment of our Wales month, this week’s cheese is Y-Fenni.
It’s a Welsh cheddar full of mustard seeds and a generous lug of ale, and makes a great start to a Welsh rarebit. Why not try with a splash of Henderson’s Relish or Lancashire Sauce? Both vegetarian and vegan friendly (unlike another regional sauce, which famously contains anchovies), the former is The Spicy Yorkshire Sauce, flavoured with tamarind & cloves, and the latter Probably the Most Versatile Sauce in the World, mildly spiced with curry flavours like fenugreek and cumin.
The Abergavenny Fine Food Company also make Harlech – cheddar with horseradish and parsley – which has become an ever-present in our fridge following a customer request.
So this week’s COTW, dovetailing with our first DOTM (I can’t move for initialisms at the moment), is Pont Gâr Soft Blue, made by the Camarthenshire Cheese Company (CCC?) in West Wales.
It’s a mould-ripened cheese with a little bit of blue veining. But don’t be fooled – there’s plenty of flavour here (I think the round we’re working through must be a well-aged one). The producers suggest baking it to turn it into a dip – great with crusty bread, and I’d suggest a few sticks of celery too.
Happy St David’s Day everyone!
When I was told Chinley Cheese was going to spread its net a little wider from time to time, showcasing produce from further afield with a Destination of the Month feature, I got my suitcase packed, passport at the ready, and imagined sorties all around the globe taste-testing all kinds of exotic cheeses.
Then they tell me our first Destination of the Month is Wales. I have to admit I was a tad disappointed.
However, all is not lost, as it turns out Wales produces some fantastic cheese – must be all those lush green hills – not to mention chocolate and gin.
And to add to my recent revelatory discovery of Montgomery Cheddar, I now also find there’s a Monty’s Brewery concocting some fine Welsh ales.
So I say iechyd da everyone, and hope to see you down at the Post Office this month for some of the best produce Wales has to offer.
Monty
Peak Bean are visiting Chinley Cheese this Thursday at 6:30pm. Come along to find out more about their coffee at our free tasting event!
