October's brings us the Spring Racing Carnival - a perfect opportunity to match Cheese and Sparkling Wine – each of these different cheeses are a wonderful match to all types of bubbles - we hope you enjoy them!
BRILLAT-SAVARIN IPG - selected by Will Studd
Cow’s milk, Burgundy Region, France
Made from whole milk with added crème fraîche, Brillat-Savarin can be served at many different ages. When young the texture is dense, the rind is mild and the flavour is like thick crème fraîche. As it ages the rind blooms and becomes spicy, the texture is like a rich buttery mousse. The cheese is named after the renowned 18th century lawyer, politician, author & gastronome Jean Anthelme Brillat-Savarin who’s famous quote is “Tell me what you eat and I will tell you what you are”
The perfect indulgence is a breakfast of Brillat Savarin scooped from the box with dense fruit bread, strawberries & Champagne!
LANGRES AOC
Cow’s milk, Champagne-Ardenne region, France
This pretty washed rind cheese from the high plateau of Langres in Champagne- Ardenne is ripened under a wrinkled orange rind. The cheese gets its terracotta coloured rind from the addition of annatto to the brine solution in which it is washed. The texture ranges from creamy to fudgy, and the flavour is relatively mild with hints of crème fraîche and a savoury finish.
Langres can be traced back to at least the 18th Century. The distinctive sunken centre – called a fontaine– is sometimes filled with Champagne or Marc de Champagne before it is served, making it a distinctive celebration cheese.
PARMIGIANO REGGIANO DOC– G.Cravero
Cow’s milk, Modena, Emilia-Romagna region, Italy
Served at room temperature, the crunch of calcium crystals in the cheese are the perfect balance to the tingling of Prosecco bubbles, making this a favourite pre dinner match.
Parmigiano Reggiano is known as the King of Italian cheeses and this one is head and shoulders above your average ‘Parmesan’. Selected by affineur Giorgio Cravero this outstanding example has a succulent, moist texture with nutty notes and a complex, fruity sweetness that makes it an ideal table cheese.
The finest cheeses are graded by Giorgio Cravero and taken to Bra, in Piedmont, for ripening. The Cravero family has been maturing cheese in Bra – home of the world- renowned bi-annual Slow Food Cheese festival – since 1855. After the festival, Giorgio hosts a party for the international cheese glitterati at his home serving his favourite combination of Reggiano and Prosecco!
Prices start at $75 including delivery - order here.
BRILLAT-SAVARIN IPG - selected by Will Studd
Cow’s milk, Burgundy Region, France
Made from whole milk with added crème fraîche, Brillat-Savarin can be served at many different ages. When young the texture is dense, the rind is mild and the flavour is like thick crème fraîche. As it ages the rind blooms and becomes spicy, the texture is like a rich buttery mousse. The cheese is named after the renowned 18th century lawyer, politician, author & gastronome Jean Anthelme Brillat-Savarin who’s famous quote is “Tell me what you eat and I will tell you what you are”
The perfect indulgence is a breakfast of Brillat Savarin scooped from the box with dense fruit bread, strawberries & Champagne!
LANGRES AOC
Cow’s milk, Champagne-Ardenne region, France
This pretty washed rind cheese from the high plateau of Langres in Champagne- Ardenne is ripened under a wrinkled orange rind. The cheese gets its terracotta coloured rind from the addition of annatto to the brine solution in which it is washed. The texture ranges from creamy to fudgy, and the flavour is relatively mild with hints of crème fraîche and a savoury finish.
Langres can be traced back to at least the 18th Century. The distinctive sunken centre – called a fontaine– is sometimes filled with Champagne or Marc de Champagne before it is served, making it a distinctive celebration cheese.
PARMIGIANO REGGIANO DOC– G.Cravero
Cow’s milk, Modena, Emilia-Romagna region, Italy
Served at room temperature, the crunch of calcium crystals in the cheese are the perfect balance to the tingling of Prosecco bubbles, making this a favourite pre dinner match.
Parmigiano Reggiano is known as the King of Italian cheeses and this one is head and shoulders above your average ‘Parmesan’. Selected by affineur Giorgio Cravero this outstanding example has a succulent, moist texture with nutty notes and a complex, fruity sweetness that makes it an ideal table cheese.
The finest cheeses are graded by Giorgio Cravero and taken to Bra, in Piedmont, for ripening. The Cravero family has been maturing cheese in Bra – home of the world- renowned bi-annual Slow Food Cheese festival – since 1855. After the festival, Giorgio hosts a party for the international cheese glitterati at his home serving his favourite combination of Reggiano and Prosecco!
Prices start at $75 including delivery - order here.
