Cheese Selection - Easter 2017
Please place your orders by 9am Monday 10th of April for delivery Tuesday 11th or Wednesday 12th of April.
The Smelly Cheese Shop cheese selections consist of carefully chosen cheeses and are issued around six times a year.
To become a member click here.
Hello Cheese Lovers,
Now that we have said goodbye to Summer, it is fair to say that we are looking forward to the Easter long weekend. And to make it even more enjoyable we have put a special cheese selection together for you to share with family and friends.
With a perfect Autumn-like type of cheese from the Adelaide Hills (Vigneron), two perfectly delectable Italian cheeses (La Tur and Choco 21) and the all-time ‘cheese and wine’ lovers’ favourite cheese from the UK (Cloth Bound Cheddar), all you need to think about is what to pair them with!
Ah, and let’s not forget something just for you (too good to share) the ultimate chocolate bar from Monsieur Truffe, Melbourne's finest artisan chocolatiers and now chocolate makers!
Happy Easter everyone!
Vigneron, 110g – Goat’s cheese – Adelaide Hills
As the 2017 vintage is, at last, going full steam ahead all around South Australia and throughout the country, there is a clear sign that Autumn is now well established.
Since Vigneron was created to clearly showcase the vine leaves and wines from the Coriole vineyard, it is the perfect cheese to celebrate our winemakers, Autumn and the Easter long week-end!
Made with goat’s milk from the Adelaide Hills, the young cheese is wrapped with carefully selected vine leaves and washed in white wine.
When ripe this cheese oozes a velvety and creamy paste, whilst creating a very pleasing and complex mouth feel. The leaves are edible but it is entirely up to you. When you bite into Vigneron, you will find a sweet, zingy and earthy flavour that can be enjoyed with a glass of Coriole Chenin Blanc or Sauvignon Blanc.
La Tur, 170g – Cow, Goat and Sheep’s milk – Piemonte – Italy
From the great wine region of Piemonte comes La Tur - a dense, creamy blend of cow’s, goat’s and sheep’s milk. Runny and oozing just under the thin rind with a moist and creamy texture, its flavour is both earthy and sweet, with a lingering lactic tang.
The end result is simply decadent and melting from the outside in. La Tur is always the first to go at a party so you might like to organise a back-up plan. Sparkling white is a great complement for it as it will help cleanse your palate, making it fresh again for more… totally addictive!
Cave Aged Farmhouse Cheddar, 300g – Cow’s milk – Hard Cheese - Somerset – England
This authentic and ultra delicious cheddar has been made at the Ford Farm’s dairy in Dorset, using milk from local herds that graze the lush pasture of the Ashley Chase Estate and the very traditional method - ‘Cheddaring’ process (the turning of the curds) is performed entirely by hand, as is the salting of the curds, the pressing of the cheese, and the bandaging in cheese cloth.
The cheddars are then carried by hand two hundred feet underground into the Wookey Hole Caves in the Mendip Hills where they are left to mature. The constant temperature and humidity of the Caves offers ideal conditions for storing and ageing cheddar and the porous nature of the cheese enables it to take on the distinctive earthy and nutty flavours from the atmosphere.
The texture is firm and crumbly. The aroma is a complex mix of sweet, creamy, barnyardy and earthy. The flavours are big, robust and well rounded, with competing notes such as sweet and salty, or earthy and tangy. The Caves’ atmosphere bestows the cheddar with an additional, highly-distinctive, earthy and nutty flavour.
It will pair beautifully with a full-bodied red wine such as Shiraz, Merlot, Cabernet Sauvignon.
Choco 21, 300g – Cow’s milk - Blue Vein – Italy
Blue vein cheeses are often seen as the most pungent and strong ones in all categories. For good reasons, we might add. They are usually very salty and the penicillium not only adds colour but more importantly spices, strength and complexity.
Choco 21, on another hand, is showing delicate and milder flavours. Fermented with chocolate liqueur, dusted with a rich layer of cocoa and sprinkled with chocolate chips, it will have you think twice whether you treat it as a cheese or as a dessert. Chocolate and cheese is not a novelty as such, but for those of you who have never thought about it, here is a great chance to experiment it first hand.
If you would like to purchase this beautiful selection of cheeses please click here. Non-members $100 excluding delivery.