CHEESE CLUB NEWSLETTER – OFFER TWO
MONTE ENEBRO
Classified as a new world cheese, Monte Enebro hails from the Avilia region
in Spain. This award winning handmade goat’s cheese is produced by a sole
dairy, Queserias de Tietar by father and daughter team, Rafael and Paloma
Baez. The unusual shape of the cheese is said to have been modeled on the
shape of a mule’s leg!
Monte Enebro is made from the finest
pasteurised goat’s milk in the region. The
cheese is then inoculated with Penicillium
Roqueforti, the same blue mould used to
produce the famous blue cheese Roquefort.
Rather than injecting the cheese with the
mould, the logs of goat’s cheese are taken and
rolled through the mould just coating the
outside of this cheese. This process is what often fools people into thinking
that the cheese has been rolled through ash.
As the cheese matures, so do its flavours. When young the pate is pure white
with a chalky brittle texture. The flavour is a mixture of mild citrus and a
slight cellar-like aroma and flavour imparted by the blue rind. As the cheese
matures the aroma becomes more pungent and the cheese takes on a more
assertive citrus flavour with a walnut overtone.
Serve With
RHCL SEVILLE MARMILADE
This fine citrus marmalade is a perfect match for the Monte Enebro
MATCH WITH
Friends of Punch, Noble Riesling 2009 375ml
A Result of the 2009 bushfires wine makers at Punch teamed up with their
friends in Gippsland who kind heartedly sold them some grapes, the result?
Friends of Punch Nobel Riesling! Made from grapes grown in red volcanic soil
this sweet wine is a perfect match to the Monte Enebro’s citric finish.
CHEESE CLUB NEWSLETTER – OFFER TWO
ST SIMEON
Isle de France, situated one and a half
hours east of Paris is the region where
Brie was born. Fromagerie de La Brie
which is in the heart of Isle de France has
been making St Simeon since 1929.
A double cream brie, this cheese has
been carefully crafted from an age old
recipe that has been handed down through generations of artisanal cheese
makers. It takes a whopping 1.5 liters of pasteurised cow’s milk to make just
one 200 G portion of the cheese. The milk is carefully hand ladled into each
mould. This helps protect the milk molecules which results in the cheese
being rich and creamy with a silky finish.
St Simeon is a versatile cheese that can be enjoyed when young or ripe.
During the early stages of maturation the St Simeon displays a rich and
creamy texture with a slightly acidic finish. When fully matured the cheese
develops a rich buttery finish with a slightly orange rind. A great way to
serve the cheese when matured is to cut the top off and scoop the middle
onto a fresh baguette.
SERVE WITH
Tasmanian Truffle Honey
A mild golden Tamainian honey laced with French truffles. Perfect with any
cheese.
MATCH WITH
Asti Cocchi Giulio Cocchi Dolce
Asti Cocchi is a balanced, sweet sparkling wine, holding an immediately
appreciable fragrance. Its aroma is rich and intense with a fruity taste of
wisteria, acacia and honey.
CHEESE CLUB NEWSLETTER – OFFER TWO
LE PETIT PRINCE
Made by the Barossa Cheese Company this goat’s milk wash rind cheese is
quiet unique. Victoria McClurg opened the Barossa Cheese Company after
training as a wine maker. Whilst working in Bordeaux for a season of wine
making Victoria realised what is was she wanted to do with her life. After
enjoying a cheese board and glass of wine Victoria realised her next calling
was to try her hand at cheese making. She trained in the art of cheese
making whilst in France and then on returning to Australia opened the
Barossa Cheese Company.
One of her great cheeses is the Le Petit
Prince. This soft cheese is made in the
style of a washed rind and matured for
4 weeks. Using milk sourced from the
Barossa the cheese is hand made with
a wonderful smoky flavour. This goat’s
milk cheese has a slightly grainy rind
with the pate being creamy and rich
with a full robust flavour. As the cheese matures it develops a soft heart and
thick crust with a fuller flavour.
SERVE WITH
RHCL Caramelised Fig and Quince paste
The combination of figs and quince are a perfect combination for this little
washed rind beauty.
MATCH WITH
Speckled Hen Ale
A full-bodied English ale first brewed in Oxfordshire in 1979 to
commemorate the 50th anniversary of the MG car factory. It has a sweet, rich
malt taste and a fruity aroma.
CHEESE CLUB NEWSLETTER – OFFER TWO
BASTARDO DEL GRAPPA
This very traditional cheese takes it’s not so
traditional name from the fact that it was
once made from cow, ewe and goat’s milk.
Hailing from the mountainous pastures of
Grappa this cheese dates back to 800 AD (so
in other words it’s very old!) Historians have
cited that despite wars and lack of water in
the region over the past centuries that this
one cheese is the reason why the city of Grappa is frequently visited. “The
Bastard” is made only on the pastures of Mt Grappa during June till
September and by only using cow’s milk. The cheese itself is produced by
mixing milk from the previous evening (which is left to settle during the
night) with morning milk. The milk is then heated to 30c -42c and
constantly stirred. The coagulated milk is then broken up finely and cooked
at 45c. It is then banded with wooden bands and pressed for 24 hours. After
salting the cheese it is aged for 3 months. With a straw like aroma “The
Bastard” has a sweet, yet slightly savoury flavour that becomes more intense
with age.
SERVE WITH
RHCL Balsamic and onion jam
Onions gently sweetened by cooking them in balsamic vinegar. Perfect with
harder cheeses.
MATCH WITH
PIAVE GRAPPA
Grappa (literally meaning Grape Stalk) is the Italian spirit that is produced
from fermenting the skins, seeds and stalks of grapes after making wine, not
the juice its self. Aromatic and warming, Grappa is a great after-dinner drink
or perfect with a selection of cheeses.
CHEESE CLUB NEWSLETTER – OFFER TWO
QUICKES TRADITONAL GOAT CHEDDAR
When you think of English cheddar it is hard to go past the famous Quickes
cheddar. The Quickes family have been farming at their home farm for the
past 450 years. Although it has only been the last 25 years that John and
Prue Quickes decided to build a dairy and produce cheese. These days John’s
daughter Mary still produces and manufactures their award winning cheeses.
This unique goat’s milk cheese is made by using pasteurised goats milk and
vegetable rennet. Each cheese is hand-made, cloth bound and matured for
12-24 months. Cheddars are usually made in large wheels, this is to help the
maturation process allowing the cheese to slowly loose moisture and ripen.
The maturation of cheddar is quite a slow and tedious process. Great care
needs to be taken to ensure that the large wheels do
not crack or bruise, this is to prevent any mould
entering the cheese. The cheddar is then wrapped in
cloth and washed slightly in brine solution to minimise
cheese mites. Mary Quickes’ 27 Kg wheel of goat’s
milk cheddar is made using the same techniques that
are used to make their cow’s milk cheddar.
Although made from goat’s milk this cheese is
cheddar in every way, from its earthy aromas to its
dense and creamy texture and slight citric flavour.
SERVE WITH
RHCL Green Tomato Chutney
The unique acidic flavour of green tomatoes is combined with the sweetness
of onion to make this chutney perfect with the cheddar.
MATCH WITH
Luke Lambert Chardonnay
A savoury Chardonnay with a wild yeast fermentation, this wine is a fantastic
match to most cheeses. This single vineyard chardonnay that helps
accentuate that flavours of this goats milk cheddar.
CHEESE CLUB NEWSLETTER – OFFER TWO
BLEU DE CASUSSES
Affiner Herve Mons is responsible for the
maturation of this fine blue cheese. Bleu de
Causses was once considered the poor man’s
Roquefort. That all changed when in 1953 it was
given A.O.C status. Made in Les Causses in the
Rouergue region this cow’s milk cheese is
matured in one of the many lime stone caves that
riddle the region. The caves provide the perfect
microclimate for these cheeses to mature. The
cool damp air that flows through the caves,
provide mould spores that encourage and develop the blue spores that are
needed. Inspired by Roquefort Bleu de Casusses was once made with cows
and ewes milk but because cow’s milk was more plentiful and cheaper the
ewe’s milk was omitted, hence the name poor man’s Roquefort!!
Bleu de Casusses is matured for a minimum of 70 days but this process can
also be carried out for 6 months. Similar to the Bleu D ’Auvergne the Bleu de
Causses is slightly more assertive in flavour. With hints of grass and clover,
the fullness of the cow’s milk balances out the spiciness of the mould which
results in a lingering finish.
SERVE WITH
Candied Kumquats
A great addition to any cheese board.
MATCH WITH
SANCHEZ ROMATE PEDRO XIMENEZ
Sánchez Romate Pedro Ximenez show’s a complex amalgam of figs, raisins,
plum pudding fill the glass. This is a serious drink, having been aged
through the Solara system for a minimum of 30 years >>