Page 49 - shore_galley_2015

49
Monte Veronese Grasso
Similar texture to Parmesan, but fruitier and nuttier
Parmigiano Reggiano
Slowly aged from a prized Reggio Emilia purveyor
Provolone del Monaco
Unusually shaped as a pear or cylinder, traditional methods reign
Ragusano
Fragrant in herbs and wild flowers, this cheese comes from the milk of Modicana cattle
Ricotta Fresca
Semi hard, bittersweet and chewy
San Andrea
This simple smooth textured cheese has scatterings of tiny eyelets and tastes mellow and fruity; a great table cheese
San Pietro & Baruffi
A Parmigiano Reggiano from a blend of historic, Italian dairy regions
Truffle Cheese
A semi hard, crumbly textured cheese with a natural developed rind of bloomy moulds and studded with intensely aromatic chopped black truffles
Ubriaco
From Treviso, the cheese is dipped in Torcolato white grape must for an interesting and exotic flavour
Vezzena Vecchio
Best served with red wines of Vento, it is robust, intense, fruity and chewy
Switzerland
Alp Raclette
Nutty and almost smoky in flavour with a firmer texture than French raclette
Berghoff Bio
Unpasteurised Appenzell cheese with a lingering fruity aftertaste
Berghoff Raclette
Gruyere Alpage
Prepared with traditional methods by a selection of small, independent cheesemakers in the mountains of Fribourg
Tete de Moine
Washed rind, cylinder shaped, semi hard cheese, which is traditionally shaved on a Girolle and tastes full and fruity
Austria, Germany & Holland
Adelegger Urberger
Not quite pasteurised, but not raw either, this cheese is washed in wine to give a full bodied fruity flavour
Bavarian Blue
Beautiful in aesthetics, it is rich, dense, creamy and almost toasty to taste
Boschenkase aged
Strong, fruity and gutsy cheese from the Austrian-Swiss border
Gouda Boerenkaas
The cheese is smooth, mellow with a little salty grittiness
Gouda Nettles
The addition of cumin seeds gives a spicy kick as well as the version with the herbal taste of nettles
Gouda with truffles
Italian truffles are dispersed through the curb and the cheese is matured for four months to allow balanced flavouring
Spain & Portugal
Cabrales
A unique cheese from Asturias that is a blend of cow, goat and sheep’s milk; piquant, strong and powerful so it’s not one for the fainthearted
Mahon Tierno
A distinctive style due to the salty humidity of the maturing process that is great dressed simply with nuts and olive oil
San Simon da Costa
This lightly smoked conical shaped cheese has a smooth buttery texture and a pleasant lightly earthy taste
Tetilla
A Galician cheese made similarly to Arzua Ulloa with a rich butter taste
Stronger and spicier flavours than French alternatives and denser too
Emmenthal Suisse
Aged for 18 months to an almost wet appearance
Etivaz
This rarity comes from Canton Vaud and is produced over an open fire, giving a complex, buttery taste
Fribourg d’Estive Grand Reserve
A classis Swiss beauty with a fruity, grainy texture
www.shoresolutions.fr cow’s milk cheese cheese & dairy