Page 48 - shore_galley_2015

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Cheese
Cow’s Milk Cheese hard
France including Corsica
Abondance
High mountain cheese with a creamy, rich texture; pair with a
British Isles
Red Leicester
Sweet and mellow flavour
savoury Savoie white wine or one of the region’s Pinot Noirs
Beaufort Chalet d’Alpage
Creamy and pale gold, cracks will appear with aging on this sweet, almond cheese
Bethmale
Montgomery’s Westcountry Farhouse Cheddar
Deep, rich, nutty flavour
Waxed Cheddar
Creamy and moist, with a salty taste and crumbly texture
Italy
Asiago Mezzano
A matured farmhouse Asiago with a firm texture and fruity, robust flavour; a stylish addition to a meal that matches well with red and white wines as well as Port
Asiago Pressato
The perfect foil for stronger cheeses, it is a springer version of Emmental
Carnia Altobut Vecchio
Traditional rennet made in the province of Belluno in the Friuli Alps, this is a simple style mountain cheese packed with flavour due to the frequent brining and rubbing
Castelmagno
Shadowy hints of blue and a complex flavour pattern made this cheese a favourite on the tables of Medieval royalty
Castelrosso
Moist and crumbly textured with lovely white and grey moulds on the naturally formed crust
Fontal
Perfect for melting and cooking and tastes rich with a light chewy density
Fontina Alpina
A Fondue classic with unpasteurised, alpine milk
Grana Padano
Parmesan style, but not as fruity. Creamier, crumblier and softer
Montasio
Smooth, firm crustard that lends the cheese to making gnocchi and fried crisps
A rustic farmhouse cheese with a semi hard, rosy glow and zingy tingle on the tongue; match with wines from the Pays d’Oc
Cantal Laguiole
Similar to an English Cheddar, it has wonderfully festive flavours
Comte d’Estive
Best aged for 24 months, it has an ivory paté and hint of caramel sweetness
Emmental Français Grand Cru
A great cheese to age, it is an essential in Savoyarde Fondue and is delicious as a snack or in other recipes
Mimolette Vieille
The French put a spin on a classic Dutch cheese to create something that is cannonball-like in appearance; lends well to dry red wines
Raclette Comtoise
Fruity, dense taste that is washed in white Savoie wine before maturing; makes a great winter party meal accompaniment
Saint Nectaire
Dimpled yellow, russet crusted and speckled in grey, velvety moulds for a robust country cheese
Salers d’Estive
Semi hard and matured in stone cellars, it is in the style of a mature farmhouse cheddar
Tome Fraiche
Often served with roasted meats and charcuterie, it is semi hard and springy when fresh
Tomme de Savoie
Deep in colour and robust in flavour, the fresh, sweet cobnuts of the cattle’s diet show through in this alpine cheese
www.shoresolutions.fr cow’s milk cheese cheese & dairy