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Louvie
The richness of the milk is evident, but not overwhelming and is a brilliant summer season treat
Mâconnais
Soft and creamy at youth, but often preserved in Marc de Bourgogne to taste very strong with aging
Mascares
Val de Loubières
Washed and brushed crust encircled with bark collar from local pine trees, this is a very rich and creamy cheese with a sweetly sappy taste
Valençay
Light and mousse like that is saltier than many other goat’s cheeses
Italy
Bocconcini di Capra
Nutty with a sharply sweet goaty flavour
Caprini Freschi
Dipped in Eau de Vie, sprinkled with pepper and preserved in chestnut leaves to create a plump, golden cheese
Besace
A unique, tangy blackcurrant taste, this can also be coated in herbs, ash or paprika
Caprini Tartufo
The earthy woody aromas give way to the sweet, sharp taste of the cheese; a luxurious treat best savoured alone
Fiori del Langhe
Sweetly earthy nutty flavours
Robiola delle Langhe
Creamy, soft paté that is sweet and almost like fresh cobnuts
Goat’s Milk Cheese blue France including Corsica
Persille du Marais
This is an intense tasting blue cheese with that bittersweet accent often found in very dark chocolate; a perfect accompaniment to the sharp white wines of the Pays Nantais
Spain & Portugal
Picos de Europa Valdeon
Covered in vine leaves with a rich, creamy cheese and well spread blue moulds
Did you know?
Keep cut cheese wrapped in waxy paper or foil. Using cling film or similar cellophaneproducts will only make the
cheese ‘sweaty’.
Pave shaped with fresh natural rind and chestnut leaf casing; mix of goat and sheep’s milk for a tangy taste with hints of wild herbs like thyme
Pechegos
Lovely lightness with sweet hints of flowers and herbs coming through the nutty sharpness and with a band of spruce encircling the cheese to keep the soft, almost melting texture intact
Pelardon
Thick medallion shaped with gentle, nutty and goaty tastes
Picodon
Piquant and nutty flavour when young, becoming more pungent and drier with age; a Languedoc cheese best for the summer
Pouligny Saint Pierre
Dense and close textured
Prefailles
Unpasteurised milk with a smooth, buttery taste; basked in herbs and spices reminiscent of the Corsican Brin d’Amour style
Rouelle
Creamy and floral; a fragile wheel dusted with charcoal
Rove de Garrigues
Herbal and bosky flavours shine through with elements of wild thyme, gorse and woody extracts
Saint Maure
Mild and not too salty
Sariette de Banon
A natural, thin, wrinkled rind topped with a sprig of fresh sariette
Selles sur Cher
Bright white flaky texture that is rich and nutty with a refreshing salty tang; best during spring and summer
Tarentais
Smooth, fudgy texture with a floral, fresh taste
Taupinière
This is a natural rinded cheese with a melting creamy texture and taste, sprinkled in Charente-Poitou ash
Tomme de Cabrioulet
The cheese is semi soft and gently billows making it look very attractive; almost like a rich fromage blanc
Left to right: Pouligny Saint Pierre, Valençay, Perroche.
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