September in the Cheese Room

September cheeses have a sublimely decadent edge at the moment. Particular highlights include Anneau du Vic Bihl from Tarn, as it ripens it is becoming rich and creamy with a delicate floral tang. Similarly Bonde from Poitou, deliciously smooth, with a light nutty taste, but a depth of flavour to suit fine wines.

From Riseley in Berkshire the ewe's milk cheese Wigmore is melting around the edges, and the pate is sweet and nutty making it a velvety, rich, mellow tasting cheese.

Two washed rind cheeses that are surprisingly delicate and creamy are Limburger made by Anton Holzinger in Zurwies, Baden-Württemberg, made from organic oow's milk, whilst it has quite a strong aroma it has lovely flowery, nutty taste.

Tomme de Cabrioulet from Ariege has a pinky peach downy crust which is simply beautiful. Semi soft, the pate is white with small eyelets and a fresh taste, almost like a rich fromage blanc with a gentle creamy nuttiness. 

From the mountains in Bavaria we have Alpkase Bergkase, a hand made Gruyere style cheese, made with unpasteurised milk and a traditional rennet. Strong vibrant taste suitable for both beer and wines.  Big bold flavours, you really sense the taste of herbs and flowers and sweet scented alpine pastures. It is a very rare cheese and made high up on Alpe Spicherhalde facing the Algäuer Alps

Spicy, flinty and earthy aromas with rich buttery taste describe Devon Blue, an un pasteurised cow's milk from Totnes in Devon. The tangy blue veins gently bleed into the crumbly cheese which is fabulous in salads or with thin slices of rye bread.