Winter Selection 2018

 

Cost: $100 (non-members) or $90 (members) excluding $18 delivery.

 

Place your order by Monday 18th June for delivery Wednesday 20th or Thursday 21st June.

 

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.

 

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The Smelly Cheese Winter Selection

 

 Hi Cheese Lovers,

 

Are you feeling the cold yet?

 

Usually, that is a clear sign that it is time to get our winter warmer dishes out!

 

And that is what this selection is mainly about.

 

With a Petit Sapin encircled in spruce bark and therefore ready to be put in the oven, a wedge of French raclette and a wedge of Adelaide Hills semi-hard Il Lupo (washed with Lobo Cider), both ready to be melted onto our specially included Partyclette, and a generous piece of Shropshire Blue… Winter can rage outside for all we know, we have created the perfect temperature and aromas inside!

 

Petit Sapin - Cow’s milk Washed Rind - Jura – France -250g

 

Petit Sapin is a Mont d’Or style cheese made in the Jura region in France .

 

Its texture is smooth, silky and buttery, with distinct aromas of sweet cream. It has rich flavours of vanilla and almonds with creamy and clean finishing notes.

 

Naturally, it is very tempting to insert a couple of garlic cloves and sprigs of thyme. You then drizzle it with a dry white wine, add some black pepper on top and put it in a hot over for 20 to 30 minutes. The top should start browning and bubbling away. Take it out of the oven and present it to your guest with some crusty baguette. The bread is to be dipped straight into the cheese.

 

A mini fondue that you will remember!

 

Serve with a glass of Chardonnay or Riesling.

 

Raclette - Cow’s milk Semi Hard cheese - Savoie – France – 250g

 

The name Raclette comes from the French word ‘racler’, which means ‘to scrape’.

 

Raclette involves three things: the name of a cheese, the name of a French dish involving melted cheese, and a type of grill (or raclette machine) used to melt that cheese.  

 

It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to fruity and milky.

 

Traditionally, a wheel of raclette cheese is cut in half and heated over a fire, under a raclette grill.

 

As you might discover right now, you can also use the little ‘partyclette’ included in this Winter Selection by cutting small slices of the cheese and arranging them on the base provided. The heat coming from the tea candles is enough to melt the cheese. And as the cheese melts inside the rind, it is scraped onto boiled potatoes on individual plates. Pickled vegetables like cornichons and onions are often served with the cheese. You can also serve the melted cheese with raw or cooked vegetables like broccoli, cauliflower, mushrooms, and potatoes. Occasionally, cured meats are used as well. Absolutely delicious and an easy way to impress guests!

 

A glass of Chenin Blanc or Pinot Noir will complement the dish superbly.

 

Il Lupo - Cow’s milk Washed-Rind - Adelaide Hills – Australia – 200g

 

Il Lupo is Kym Masters’ Section28 pasteurised cow’s milk cheese made using the collaboration of Adelaide Hills various other producers. The cheese is indeed washed in Warwick Billings’ Lobo Norman Cider which is made from Michael Stafford’s Lenswood apples.

 

The result is a cheese with a yeasty aroma and slight hints of cider. The texture of the interior is supple and smooth inside a sticky, cider-soaked rind. Kym says it tastes of Adelaide Hills’ sunshine.

 

A few days ago, we melted Il Lupo alongs side the Raclette cheese and we all marvelled at the delicious result and fruity addition it brought onto the dish. We will definitely do it again!

 

Colton Bassett Shropshire Blue - Cow’s milk Blue - Nottinghamshire – England – 200g

 

By British standards, Shropshire Blue is a comparatively recent invention, created in the 1970's by Cheshire cheese maker Dennis Biggins.

 

The only major difference between Stilton and Shropshire Blue is the addition of annato (natural colorant derived from a South American shrub) that gives the cheese a very mild spicy flavour and a slightly softer texture than Stilton.

 

Shropshire Blue has all the qualities of a good, creamy Stilton and more. It not only has moorish texture and flavours, but also has a fabulous savoury sweet lingering finish. A definite favourite of ours.

 

It will pair perfectly with a glass of Riesling or Pinot Noir.

To purchase click here


Available for $100 non-members and $90 for members, plus $18 for delivery.

 

Place your order by Monday 18th June for delivery Wednesday 20th or Thursday 21st of June

 

 

 

 

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