4
July

2020

August Cheese Subscription Box – multi talented winter cheeses

Each month we choose a selection of cheeses with a common theme that is eating particularly well. For August, we’ve chosen a selection of cheeses that are both delicious on cheese boards and make for creating some delicious winter dishes – recipes and hints included.

MOUNTAINEER – Peaks Artisan Cheesemakers
Cow’s milk, Alpine Region, Victoria
Mountaineer is a semi-hard cows milk cheese made from organic milk from a single herd of Normande cows. The Peaks Artisan cheesemakers are Luke Armstrong and Vanessa Lipscombe, who are both are passionate about food and established their micro-dairy in 2018. At once both sweet and savoury with an aromatic rind, this open-textured tomme style cheese has a rich and creamy clean flavour whilst expressing a herbaceous tone. The Mountaineer is both an excellent table cheese and delicious melted over potatoes and cornichons in the style of a raclette.

FROMAGER DES CLARINES – Fromagerie Perrin
Cow’s milk, Franche – Comté, France
Fromager des Clarines is made high in the mountains of the Franche-Comté region near the village of Cléron by the Perrin family, who also make other well-known mountain cheeses such as Morbier and Raclette. This classic bake-in-the-box cheese is at its best when the orange rind develops a ‘ripple’ and the interior breaks down to a rich, flowing texture that oozes from the centre of the cheese. While it can be enjoyed at room temperature with fresh, crusty bread, it comes into its own when baked in the oven – try piercing it with a few small garlic cloves, add a sprig of thyme and a splash of dry white wine, and bake in a hot oven for 15 – 20 minutes. Serve with cured meats and cornichons like an instant fondue.

TARWIN BLUE – Berrys Creek Gourmet Cheese
Cow’s milk, Gippsland, Victoria
Tarwin Blue is one of Australias’ most awarded cheeses and takes its name from the local river nestled amongst the rolling green hills of South Gippsland. After maturation in a small room next to the dairy for a minimum of two months, the rich buttery texture becomes interspersed with dark blue veins and develops a distinctly creamy texture and a slightly earthy flavour. The hallmark of this cheese is its perfect balance of spicy blue, creamy cheese and salty tang. We use Tarwin Blue in our ‘Barry’s Blue’ cheese toastie along with pear, walnut and rocket. It would be equally delicious in a risotto or over roasted vegetables.

CANTAL AOC – Fromagerie St Mamet
Cow’s milk, Auvergne, France
Cantal cheese, named for the Cantal mountain range that runs through central France’s Auvergne region, has been produced since at least Roman times. While not a Cheddar, Cantal shares many similarities with the famous English cheese – when young, it has mild, milky and buttery flavours with a slight tang, and it develops more complex savoury characters as it matures. The texture is dense and slightly crumbly, also similar to Cheddar. As our Cantal has been matured for more than six months, it is characterised as Vieux (“old”). Cantal cheese, named for the Cantal mountain range that runs through central France’s Auvergne region, has been produced since at least Roman times. A great melting cheese traditionally used in Aligot au Cantal – a whipped potato dish with butter, crème fraiche & cheese.

Orders for our August Subscription Box close  9 am Friday 31 July. For delivery Friday 7th August ( and Thursday 6th August in some regional areas). See more information and order here. 


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