April Cheese Subscription Box
April is all about Easter and so naturally this month’s selection is designed to complement your Easter chocolate stash. Cheese and chocolate have a lot in common. They not only share a staggering 73 flavour compounds, both are an expression of their unique terroir (terroir encompasses soil, climate and geography). Therefore, it only seems right that they both exhibit rich, robust, and nutty flavours as well as a creamy mouthfeel.
Whether you want a luscious creamy white mould, a beautifully balanced blue or a complex hard cheese, this is the box for you. Plus we’ve also included some delicious cultured butter for your Hot Cross Buns.
BRILLAT SAVARIN – selected by Will Studd
Cow’s milk, Burgundy region, France
Made from whole milk with the addition of crème fraîche, Brillat Savarin can be served at many different ages. When young, the texture is dense, the rind mild and the flavour is similar to thick crème fraîche. As it matures, the rind blooms, becoming spicy while the texture is like a rich buttery mousse. Named for the renowned Jean Anthelme Brillat-Savarin who is reputed to have declared 'Tell me what you eat and I will tell you what you are.'
Goes well with:
chocolate - milk chocolate (30-50% cacao)
drinks - Champagne, sparkling wine, Pilsener or blonde beer
BERRYS CREEK TARWIN BLUE
Cow’s milk, Boonwurrung, Gippsland, Victoria
Tarwin Blue is the hero of the Berrys Creek dairy - it is their most awarded cheese in the range. The hallmark of this cheese is its perfect balance of spicy blue, creamy texture and salty tang. The firm blue cheese develops a rich buttery texture as it matures and becomes interspersed with dark blue veins and a slightly earthy flavour.
Goes well with:
chocolate - dark chocolate or milk chocolate with fruit/nuts
drinks - chardonnay, dessert wines as well as dark beers like stout or porter
L’AMUSE SIGNATURE GOUDA
Cow’s milk, North Brabent, Netherlands
Great cheese is often the result of a collaboration between equally-skilled cheese maker and affineur, or oplegger in Dutch. L’Amuse Signature Gouda is no different. Cono Kaasmaker crafts fresh wheels of Gouda in North Holland before handing them off to oplegger Betty Koster to age for a minimum of 24 months in her maturation rooms. Her unique method of higher temperature maturation (+14°C) and humidity results in a complex flavour profile of roasted hazelnuts and dark caramel to develop whilst maintaining the internal moisture levels. The icing on the cake has to be the tyrosine crystals which fleck the paste, providing a satisfying crunch on the tongue.
Goes well with:
chocolate - dark chocolate 63 - 70%
drinks - single Malt Whisky, fortified wines, dark beers
LE CONQUÉRANT BEURRE DE BARATTE AOP – selected by Will Studd
Normandy region, France
Le Conquérant Beurre de Baratte is made with cream from cows that graze on the green seaside meadows of Normandy, France. Traditional cultured butter is made from cream with selected cultures that has been allowed to mature over 12 - 24 hours. The cream is then churned gently in wooden churns, or barrettes, until the butter and buttermilk separate. These butters have a richer & more lactic flavour than commercially produced counterparts.
Goes well with: toasted Hot Cross Buns
About the Harper & Blohm cheese subscriptions
Our monthly cheese subscription is a carefully selected box of cheese with tasting notes delivered straight to your door. We offer 1, 3, 6, or 12-month subscriptions starting at $95 a month including delivery. Delivery via our refrigerated courier is available across Melbourne & selected areas of regional Victoria.
Orders for our April Cheese Subscription Box close at 5pm Friday 25th March for delivery on Friday 1st April.
Order your April Subscription here