Cheese of the Month (August/September)
This month we brought in a range of small but perfectly formed cheeses. They all look great on a cheese board either with each other or as part of cheese board with a selection of larger cheeses.
GRES DES VOSGES
What a little gem! Think of this as Munster’s less aggressive cousin. A washed rind soft cheese made using pasteurised cows milk & animal rennet, matured in the vineyards of the Alsace region. Smooth and flavourful with simple decoration & presented in its own crate – the perfect centrepiece!
LANGRES
From the high plains of Langres (as the name suggests) in the Champagne region – hence the little dimple in the top to add a dash of champagne! These pretty little cheeses are made using pasteurised cows milk and must be matured for a minimum of 21 days according to their AOC status. The rind is sticky with a distinctive orange colour and pronounced aroma. The texture is firm and supple, melting in the mouth & releasing a complex mix of aromas and flavours.
BANON
A stunning appearance encases a stunning French cheese!
Wrapped in Chestnut leaves bound with raffia, Banon is made all year round using cows milk and Spring-Autumn using goats milk. The individual cheeses are matured for a minimum of 2 weeks. Their flavour is mild and lactic when young, becoming stronger and nuttier as the cheese matures.
LITTLE WALLOP
This is the first cheese from the Evenlode Partnership comprising Blur Bass Guitarist, Alex James & the ‘First Lady of Cheese’, Juliet Harbutt. Little Wallop is an unpasteurised goats’ milk cheese made by Pete Humphries of White Lake Cheese in Somerset. The small but powerful 115g cheese is soaked in Somerset Cider Brandy & wrapped in vine leaves before being left to ripen for a minimum of 3 weeks.
GAPERON
Gaperon is a speciality of the Auvergne region of France where it has been made for over 1200 years. It was originally made with the “babeurre” which is the left over from making butter (buttermilk). These days it is ripened in the fresh air, whereas in the old days it was hung from the kitchen beams. There is a charming folk story that says one could tell how rich a family was by the number of Gaperons hanging in the kitchen. Butter was considered a source of wealth, at a daughters engagement the bridegroom’s family could estimate the bride’s family wealth by counting Gaperons.
Customs have changed, today Gaperon is no longer made from buttermilk. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the pâte.
PYRAMID GOAT CHEESE
Made using pasteurised goats milk and moulded into the familiar Pyramid shape, this soft fresh, summery cheese is coated in ash to add both flavour and distinction.
It is said that when Napoleon lost his campaign in Egypt he ordered the tops to be cut off the Valencay cheese from then on so as not to remind him of his failure. Similar in style to the Valencay, this Pyramid Goat log has a fresh, lemony flavour and is perfect for salads, pasta or simply serving with warm crusty bread.
Previous cheeses of the month:-
List of all our cheeses