13 January 2016:
The BALVENIE & POACHER Board
For those who can't make it to London for our Burn's Night Supper but still want to toast Scotland's favourite son, we've put together a lovely board to celebrate this month's festivities. We wanted this board to be about the essentials: extraordinary whisky and exceptional cheese.
The Balvenie's single malt Caribbean Cask, aged fourteen years, has a beautiful golden honey hue. The aromas are rich and sweet, with creamy toffee notes combined with fresh fruit. The Caribbean Cask lends rounded vanilla and sweet oak edges. Be sure to open up with a few drops of water to enjoy with the Lincolnshire Poacher Double Barrel.
Based on a recipe Tyn Gryg – a Welsh hard cheese – Lincolnshire Poacher Double Barrel is made by Dougal Campbell in the dairy at Ulceby Grange. The chalky soil where the cattle graze gives the Poacher its distinctive savoury acidity, but with a richness from the Holstein milk. The specially-selected Double Barrel cheeses are few and far between, with flavour profiles quite unlike the usual Poacher. Deep pungent pineapple notes distinguish it from other cheddars, and are present due to the plasticote on the rind, which seals the cheese more tightly and completely than cloth, pushing the maturation into comparability with the cooked pressed mountain cheeses of the Alps. A very forward-thinking cheese.
With a box of our savoury and delicately sweet La Fromagerie Oat Biscuits to accompany, it's a lovely gift or as an addition to the Haggis with Neeps & Tatties!