November Cheese Subscription - Cheese For Entertaining
Warmer weather has got us thinking about sharing a meal outside with family and friends. This November we’ve selected some of our favourite cheese for such occasions.
Aphrodite Galotyri is a versatile ingredient, which also makes a simple snack when dressed with extra virgin olive oil and fresh herbs. Cloudlets from Peaks Artisan Cheesemakers only need a salad of fresh spring leaves to make the most of its delicate goat flavour. Riverine Blue with its mild blue flavour and buttery texture is just at home with on a cheese board with some fresh fruit as it is adorning a salad or vegetable tart. Pecorino Toscano will spruce up any pasta but also is a welcome addition to grilled vegetables this time of year.
The only limit is your imagination!
The November Cheese Subscription box contains:
APHRODITE GALOTYRI - selected by Will Studd
Ewes & Goat milk, Northern Greece
Once a seasonal treat produced by shepherds in summer, this pure white cheese has an unforgettable texture, a refreshing acidity and a delicious milky finish. A unique, soft creamy curd cheese with savoury flavours, and the refreshing and nutritional properties of yoghurt, it is perfect as a simple snack or a versatile ingredient. It also makes an interesting addition to rich roasted meat dishes, which is how it was originally served by the shepherds who created it.
Produced under strict PDO regulations, the cheese was specially selected by Will Studd because the recipe has close associations with the Sarakatsani tribe, which has a very long tradition of making cheese in Northern and Central Greece.
Goes well with Prosecco, sparkling wine, light white wine
PEAKS ARTISAN CHEESEMAKERS CLOUDLETS
Goats milk, Waveroo country, Victorian Alpine Region, Victoria
This delicate surface-ripened goat's cheese has a thin rind and deliciously creamy interior with a light and milky flavour leading to hints of hazelnut when fully ripe.
Luke Armstrong and Vanessa Lipscombe have been making and maturing The Peaks Artisan Cheesemakers range of cheeses in the Victorian Alpine region since 2018. Milk is sourced from local, single herds for maximum freshness then manufactured by hand using traditional methods and minimal processing - all attributes fundamental to producing quality cheese. The cellar maturation provides an ideal environment for microbes to create desirable flavours and textures.
Cloudlets are the name given to the individual tufts of cirrocululus clouds which appear as little cotton balls floating the sky. These cloudlets form at very high altitudes in the sky and are generally an indication of fair weather – a welcome sight in the high country.
Goes well with Riesling, bright white wines
BERRYS CREEK RIVERINE BLUE
Buffalo milk, Boonwurrung, Gippsland region, Victoria
With a rich, dense, buttery texture, salty minerally veins and a complex savoury flavour, Berrys Creek Riverine Blue is one of only a few buffalo milk blues in the world. It is also the first of its kind in Australia and is made using the milk of just 41 Riverine water buffalo.
After a minimum two-month maturation, the smooth paste becomes interspersed with blue veins and develops a slightly flakey texture, with complex savoury flavours and a distinctly sweet finish. It is a lighter style blue which appeals to connoisseurs and newcomers alike.
Goes well with Pinot Gris, sweet or off-dry Riesling, Gewürztraminer
IL FORTETO PECORINO TOSCANO STAGIONATO DOP
Ewes milk, Tuscany, Italy
This natural-rinded, seasonal hard cheese is made with pure ewe’s milk. As the cheese ages, it’s regularly wiped with estate-grown olive oil to prevent mould growth during the minimum four-month maturation period in damp humidity-controlled cellars. The thick rind develops a burnt golden colour whilst the nutty texture gradually becomes dense and flaky with a slightly sweet finish. The flavours intensify over time, reflecting the environment in which the cheese is made.
Il Forteto (“the fort”) is a commune tucked away in the Muggelano Valley of Tuscany. The cooperative, founded in the 1970s with the help of government grants, organically farms Chianina beef, apples and olive oil as well as their highly successful cheese production.
*DOP = Denominazione di Origine Protetta (Protected Designation of Origin)
Goes well with Pinot Grigio, Sangiovese
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 November Cheese Subscription Box close at 5pm Thursday 28th October for delivery on Friday 5th November. Order your cheese subscription today!
photo credit:@kirstenljenkins
