JULY ITALIAN BOARD
JULY ITALIAN BOARD
Bocconcini di Capra | Piemonte, Goat (160g)
Fior di Langa | Piemonte, Cow & Ewe & Goat (330g)
Sant Andrea | Friuli, Cow (300g)
Pecorino Toscano Tartufo | Tuscany, Cow + Ewe (325g)
Gorgonzola Dolce Cremificato | Lombardy, Cow (300g)
Box of La Fromagerie Biscuits
Straw Mat for Serving
Bocconcini di Capra: Small medallion with a smooth bloomy rind. The producers use rennet-coagulation to ensure its supple, springy texture, and to reinforce the rind, which, when young, should be delicate and soft, justing holding in the pate. As the cheese ripens the texture becomes firmer and the flavours deepen with sharply sweet goaty flavour.
Fior di Langa: This is a smooth-textured cheese with a soft bloomy rind and a supple pate that almost runs at room temperature. Made with mixed milk from cows, goats, and ewes, the sweet, earthy flavours are light and delicate when young, becoming more pronounced and nutty with ripening. Ideally matched with Piedmontese wines such as Langhe Arneis or Dolcetto.
Sant Andrea: A skimmed milk cheese with a semi-hard to hard pate and an inflexible golden rind, which has been washed and brushed. The simple smooth-textured cheese has scatterings of tiny eyelets and tastes mellow and fruity. It is especially good as a table cheese when eaten young. With a year’s maturation the flavours become more complex and fruity with a Gruyere style.
Pecorino Toscano Tartufo: A small truckle of pure sheep’s milk stippled throughout with truffles. The thin natural rind – which we rub with olive oil to prevent the growth of moulds – encases the pate, which is young, with a smooth mellow taste. On first impact is the sweetness of the milk, with the overlapping flavour of the truffles giving an earthy and aromatic finish. As these cheeses are matured in our cool, humidified cellar, they become richer and tastier as they ripen.
Gorgonzola Dolce Cremificato: Creamy and lusciously silky, produced from curds collected from a single milking. Quite unlike the more-ubiquitous soapy version (Dolcelatte), this cheese has an oozing pate into which the blue veins gently bloom, introducing a sweet nutty taste. The main distinguishing characteristic in Gorgonzolas is their mould; whilst many blues use penicillium roqueforti, Gorgonzola utilizes the subtler penicillium glaucum, which balances the more minerally hits with sweeter, nuttier notes. Produced industrially around Novara in Piedmont, the best versions of this cheese come from small specialist producers close to Torino, as well as parts of Lombardy (Valle Padana), where we source our cheeses.
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Monte Carniga, Sengialta, Verona
80% Garganega, 20% Trebbiano Soave
A deliciously delicate Soave, quite unlike the more commercially produced wines.The estate is run by the Rizzotto family,& the wines have the refined excellence defining their quality. In the first half of October, hand-picked grapes are pressed & then kept in oak barrels after partial malolactic fermentation. Then transferred to steel tanks; onward bottling with the wine laying down for 6 months. This is a true expression of the style with a pale, ethereal colour which tastes freshly acidic like a crisp Golden Delicious apple. Match with goat’s cheeses & harder cheeses such as Montasio & San Andrea.