JULY CHEESEMONGER BOARD

July 2018 Cheeseroom Cheesemonger Board web.jpg
July 2018 Cheeseroom Cheesemonger Board web.jpg

JULY CHEESEMONGER BOARD

55.00

CHEESE

Saint Domnin Lavande | Alpes Haut Provence, Goat (200g)
Tomme Fleurette | Waadtländer Alpen, Cow (170g)
Adelegger Urberger | Allgäu, Cow (300g)
Bergfichte | Toggenberg, Cow (200g)
Regalis | Midi-Pyrénées, Ewe (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Saint Domnin Lavande: The spirit and taste of Provence comes through with this richly textured brique. Topped with a sprig of lavender, this cheese typifies the taste and terroir of the south of France. Curdy and lactic with fresh nutty and herbaceous notes, Southern Rhone and Provençal reds pair well with their hints of violet and cherry. However the best marriage of flavour will most likely come with a chilled rosé or a dry white from the region. This is a lovely addition to summer plates as this cheese is seasonal.
Tomme Fleurette: The cheesemaker Michel Beroud is something of an icon in the Swiss cheesemaking world. He typifies the versatility of the region, having broken away from the expectations and constraints of Gruyère production. From the Canton du Vaud in Western Switzerland, this tender little morsel has a thin bloomy rind clinging to an almost-melting pate. Best enjoyed on the younger side, the consistency of the cheesemaking in the Fleurette's production is venerable. Light and milky on the palate, the persistence of flavours reveals a wealth of complexity: buttery straw, farmyard, sweet cream, with subtle floral notes. This a truly outstanding cheese.
Addelegger Urberger: A small-production, certified-organic cheese which we age for an extra few months after its arrival. The extra ageing gives the cheese a slight tingle on the palate. The long maturing process means that the thermised milk has time to develop its flavours and dissipate any bacteria lurking after the heat treatment, which is just shy of pasteurisation, temperature-wise. The benefits of rubbing the rind in wine and brine are integral, giving the pate full-bodied flavours – from charred beef to brown butter to mocha to Brazil nuts. 
Bergfichte: From the traditional Tilsiteer cheesemaking region, this cheesemaker, Willi Schmidt decided to work with the farmers in the area to create a new cheese. Rather like the Vacherin using a bark collar to hold the cheese together, the flavours are nutty & fruity with a rich almost clotted cream texture. A lovely ‘breakaway’ cheese.
Regalis: Dominique Bouchait's daughter worked with us for a while and introduced us to her father's cheeses – first Napoleon, and now this blue, each of which are outstanding and admirably consistent cheeses. The mountain caves of the Midi-Pyrénées straddle the border with Spain, and while this blue is somewhat like Roquefort, the distinction is the wax coating, allowing the sweet milky whey to remain in the cheese, softening the sharp minerality into a richer, sweeter, and floral taste. Dry reds – such as Chateau Montus Madiran – are ideal partners.

Scroll down for wine pairings, charcuterie, gift wrap & other additions.

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Gift Wrap
5.50

We place your cheese board into one of our smart branded black boxes.

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PAIRING WINES

DOMAINE DALMERAN ROSE DE SAIGNEE BIOLOGIQUE
19.15

Saint Etienne du Gres, Provence

45% Cinsault, 45% Grenache & 10% Cabernet Sauvignon. Abundant clay, limestone & gravel and the gentle bleeding of the grapes give this wine a deeper colour with a fresh taste of pink grapefruit and an aroma of the wild herbs, flowers & the grasses of the vineyard. Enjoy as an aperitif or with seafood, sushi as well as goat & ewe milk cheese.

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CHATEAU DALMERAN ROUGE
25.50

Les Baux-de-ProvenceSaint-Etienne-du-Gres, Provence

GRENACHE, SYRAH & CABERNET SAUVIGNON

A wine maker of fine Châteauneuf-du-Pape, the vines are free from herbicides and fertilizers. This AOC wine is a premier cuvee of free run grape juices giving the beautiful red carmine hue a wonderful aroma of red fruits and berried typical of the region. Full bodied with a long silky finish and medium tannins. Perfect for medium to strong cheeses, charcuterie and roast meats.  

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ADDITIONAL ACCOMPANIMENTS

SAUCISSON DES PYRENEES
10.35

Casan, Midi-Pyrénées, SW France
200g

A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.

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BOSKA CHEESE KNIFE
12.85

Rosewood handle, double-pronged blade. Perfect for semi-hard and hard cheese.

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TRUFFLE HONEY
8.25

From Sacchi Tartufi in Marche, Italy.

Acacia honey with chopped white truffles. Perfect with a range of cheeses – from creamy goats to spicier and more complex aged cheeses.
 

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LA FROMAGERIE SEASONAL CHUTNEY
7.95

Throughout the year our kitchen brings down from the shop floor the loveliest seasonal ingredients and makes jams, marmalades & chutneys to last us through the colder months. Made in small batches, the ingredients change frequently throughout the year to ensure the freshest produce goes into our chutneys. Gorgeous alongside a cheese board but perhaps best on a simple sandwich with a slice of farmhouse cheddar!
 

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