Posts tagged Flavoured
Truffle Cheddar

This delicious, full bodied farmhouse cheddar is made at the Ford Farm in Dorset using local herds.  The cheese is then cloth wrapped and aged deep in the caves at Wookey Hole to mature in the constant atmosphere for up to six months. Add a speckling of black truffle and you have a delicious truffle cheddar.

Wine Pairing: Merlot, Shiraz or Cabernet Sauvignon

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Truffle Delice

Truffle Delice des Cremiers is a soft-ripened triple crème cow’s milk cheese from Burgundy, France. Delice is so sumptuous it delivers that wow factor whenever you taste it. Made with cream, double cream, and crème fraiche it is essentially a mini Brillat-Savarin. To take it a step further this one has a layer of truffles in the middle.

Wine Pairing: Olivine Brut or Shimmer Frizzante

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San Simon

Slowly smoked using Birch wood from the local woodlands before it undergoes three months maturation, It has an interesting conical shape and attractive yellow rind which often attracts a bloomy blue mould. It has a Mild and buttery flavour with smoky ham notes.

Wine Pairing: Chardonnay or Tempranillo

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Stokes Point Smoked Cheddar

King Island Dairy Stokes Point Smoked Cheddar is naturally smoked using Tasmanian hardwood. Matured for nine months, the golden rind created during smoking acts as a natural preservative. Stokes Point Smoked Cheddar is named after the most southern tip of the island and its closest point to north-western Tasmania.

Wine Pairing: Chardonnay, Tempranillo or Shiraz

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Quickes Oak Smoked Cheddar

The Quicke family have been crafting cheese for the last two centuries in the small village of Newton St.Cyres. Aged for a minimum of 14 months the cheese is moist and slightly crumbly with a balanced richness, hints of pasture and lingering acid tang. A well-flavoured mature cheddar, 12-15 months in age, is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added. 

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Fior D'Aranacio

The name Fior d’Arancio comes from a type of sweet wine the cheese is steeped in.. Before being placed in barrels the cheese is drilled with holes so the wine can penetrate. The cheese is steeped in wine for about 30 days. The taste is of extraordinary elegance with a good balance between freshness, flavour and sweetness.     

Wine Pairing: Viognier, Traminer, Cane Cut Traminer or Crystal

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Cranberry Wensleydale

This cheese has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. A Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. The flavour is mild, clean, and slightly sweet with hints of wild honey and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer. The addition of cranberries makes it even more delicious.   

Wine Pairing: Shimmer Frizzante, Viognier or Rose

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Chilli & Garlic Havarti

This popular cheese, of Danish origin, has a mild paste and flexible texture, making it very approachable for people who have not developed a palate for strong-tasting cheese. This cheese is a cross between a Gouda and Edam styles. The smooth textured cheese is riddled with fine garlic and chilli fragments to provide both warm and spicy flavours.

Wine Pairing: Traminer or Rose

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Bucaro Pepato 

Pecorino is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep’s milk (the Italian word pecora, from which the name derives, means sheep). It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Produced in Sardinia, this cheese has existed for centuries. It has received the D.O.P. seal and is rightfully one of Italy’s most prestigious traditional cheeses. The peppercorns are added at the end to give it a little spice.

Wine Pairing: Traminer or Shiraz

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Brie Couronne  

This is not a middle of the road Brie but a French – rich tasting, double cream Brie with a creamy texture and slight mushroomy, zesty and peppery characteristics. This Brie is made from ultra-filtrated cow’s milk. Removing some of the water content boosts that divine texture on the palate.

Wine Pairing: Olivine Rouge, Shimmer Frizzante or Merlot

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