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Did you know?
Cheese and mould are natural bedfellows and every cheese will grow a ‘coat’ if it’s given the chance. Don’t be afraid to trim a cheese to remove surface mould if you want your cheese to be look pristine on a board!
Sheep’s Milk Cheese hard France including Corsica
Haut Barry
An unpasteurised ewe’s milk cheese with a lovely natural crust that is delicious as an end of meal cheese; gentle with a fresh hazelnut bite
Napoléon
With a story behind the cheese – the name is derived from the mountain facing the farm, which is said to resemble Napoleon – this is a very limited variety and pairs wonderfully with wines of the Sud Ouest
Ossau
A brine rubbed crust and a firm, supple flesh below that crumbles with irresistible taste complexities
Tomme de Corse
Light mineral and nut flavours run through with a herbal tang at the end, particularly the notes of wild maquis
British Isles
Wigmore
Delicious complex flavours
Italy
Pecorino Cenere
Immersed in beech and oak cinders for an intense woody flavour
Pecorino di Fossa
Coated in herbs and spices from surrounding hills and mountains
Pecorino Semistagionato
Sicilian, savoury, spicy; good with a country style red wine
Pecorino Staggionata Sardo
Extremely fruity and best partnered with healthy greens
Pecorino Stagionato
Sharp, salty and a perfect example of traditional Pecorino
Pecorino Toscano Peperoncino
Studded with chilli, but a sweet and mellow curd
Pecorino Toscano Tartufo
Truffles provide the ambrosial, earthy aroma
Pecorino Ubriaco
Matured in wine pressings from the Cabernet grape to give the rind a deep burgundy colouring
Pecorino Villaneto Rosso
From Sardinia’s rough terrain comes a classic tomato rubbed Pecorino
Pecorino Vinaccia
Strong, fruity and nutty thanks to its maturing in wine pressings
Piacentinu Ennese
Saffron is added to the curd to marry different ingredients in a unique form
Ricotta Salata
Dried, salty and firm textured ricotta for grating
Spain & Portugal
Idiazabel
From ewes indigenous to the Navarre mountain range, the cheese has an extra intensity due to the lengthy smoking process
Murcia al Vino
An ivory addition to ay Spanish-inspired cheeseboard
Nisa
Using a thistle flower rennet as coagulant ensures the flavours will be interesting with a flaky texture that has a fresh acidity and gentle tang from salting
Pecorino Marzolino Rosso
Rubbed in olive oil and tomato passata
Pecorino Montefalco
Sweet, nutty, earthy
Pecorino Saraceno with Peperoncino
Salty, light grainy texture and fruity flavouring with fresh chilli
Pecorino Sardo Canestrato
Black crusted with a sweet mocha character
Left to right: Berkswell, Pecorino Stagionato, Ricotta Salata
www.shoresolutions.fr sheep’s milk cheese cheese & dairy