FEBRUARY 2016 – A WINTER’S FEAST

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BREAD

  1. Apple and Ginger bread.

English Braeburn apples macerated with a little brown sugar, fresh and dried ginger. This is then swirled with our white sourdough for a savoury sweet bread that should contrast nicely with the lemony Caerphilly and crisp Cider.

  1. Beetroot Bread.

We grate fresh English beetroot and add to our white sourdough. The beetroot gives a sweet, earthy flavour. All our sourdoughs have no yeast added and are instead risen with our sourdough ‘mother’ of fermented flour and water. The naturally occurring yeasts and bakers on the flour and in the water ferment and this flavoursome mixture is what rises the bread. Made over a 3 days process It should be chewy and soft with a crisp crust.

  1. Cheesy Potatoes.

We have used Organic waxy potatoes grown in North Yorkshire as the base to this English version of an Alpine Classic. Served with a crisp green salad and bitter leaves to cut through the creaminess of the cheese.

  1. Overnight White Bloomer.

Called thus because the dough is mixed the day before baking and left to bulk ferment at ambient temperature until we shape, prove and bake it the next morning. Long fermentation means the yeast content is very small and the bread, even though 100% white is very easy to digest. The crumb is chewy and the crust soft. The loaf colours to a rich golden brown because the long fermentation has broken the natural sugars down. Just flour, salt, water and yeast in this bread.

  1. Walnut biscuits.

These thin savoury biscuits are made with olive oil and lots of nuts! The walnut should offset the Stiltons’ natural saltiness. Whilst together with the Port they will have an unctuous mouthfeel.

CHEESE

Gorwydd Caerphilly

Lactic, buttery and mushroomy.  At three-months old, this traditional Welsh Caerphilly breaks down to form a buttery, mushroomy layer around a lemony, lactic-fresh core. Made by Todd and Maugan Trethowan in Puxton, Somerset, England.

Gruyere

The Affineur Walo Le Gruyère AOC Extra Mature is matured for a minimum of 14 months in the caves that have been used by the Von Mühlenen family for decades. The caves are warmer than others used to mature cheese. This ‘warm’ aging is key to achieving a deeper, more rounded flavour. During the maturation, the cheese crystallises to deliver an intense flavour. The cheese is sweet, and the flavour is perfectly balanced. It grows and fills the mouth. There are the floral, fruity notes, but it is the silky texture with the crunchy crystals and immense flavour that set this cheese apart from other Gruyères. Walo’s dedication to producing cheese of the highest quality means he will never release a cheese that does not meet his exacting standards.

Ogleshield

With his Jersey herd of cows, Jamie Montgomery makes a raclette-style cheese.  Ogleshield is washed for three-months and is perfect for raclette grilling or simply eaten on its own!

Vacherin Mont D’Or 

Made in the shadow of the Mont d’Or in France this cheese has become famous throughout the world. Only made between the 15th August and 15th March when the cows are ready to come down the mountain from their high summer pastures and their milk is too fatty and too little to make whole Comte wheels, the Comte co-operatives turn their hands to making this truly seasonal cheese.

Colston Bassett Stilton

Made by Billy Kevan in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex. Creamy and rich: dissipating on the tongue, slightly sweet with a minerally tang. Pasteurised.

Montgomery Cheddar

Made with skill and care. Aged in cloth. Stripped after long maturing. Golden and glorious. Made in Somerset by Jamie Montgomery. Matured for around 14 months. Nutty, complex, real depth of flavour.

Dale End Cheddar Strong and tangy Cheddar.

Traditional, clothbound and made in Yorkshire.  Alastair Pearson (of Botton Creamery) selects specific batches for The Courtyard Dairy that are then further aged – up to 18 months. At this age Dale End Cheddar has a distinctive, tangy bite and rich, long-lasting flavour.

Wookey Hole Cheddar

A Cave Aged Cheddar from Dorset based cheese makers, Ford Farm Wookey Hole Cave age Cheddar has been crowned Supreme Champion at this year’s International Cheese Awards.

WINE

Christian Drouin Cidre de Normandie

Even though this appears light in character there are lots of natural apple flavours to compliment the Caerphilly which has super mature textures. Drouin is quite the artisan himself and is well regarded for the Calvados he produces. The tale goes one day Cidre; the next Calvados and so on. The buildings date back to the 17th century and are beautifully maintained.

Montes Classic Series Chardonnay

Why have we gone to Chile for the Chardonnay? Even the French can have too much of a good thing. We showed a Macon at the last event, this time I really like the balance of this fresh white from the Montes winery. Montes have been around since 1988 and are owners of pretty much everything they grow in there Colchagua vineyards. The grapes for this wine are from Curico valley which is more re-known for Sauvignon Blanc. The Chardonnay sees some barrel ageing in new and used barrels to soften the ripe flavours.

Tenute Fiorbelli Cabaletta Rosso -Venezie.

Selected to go with Vacherin Mont d’or. A really fresh red with very little tannins. Jeff and I love this wine and trust you find it works to balance the wash rind texture. A blend of three grape varieties Corvina, Rondinella and a small amount of Cabernet Sauvignon to add a little more body. American and French barrels are used for a limited period to soften the tannins and balance the fruit acidity. They also provide just a hint of spice and roasted notes.

Macizo Benjamin Romeo Catalunya 2009

From one of the top innovators in Spanish winemaking. This is a white wine made from 4 main varieties from old vines which are less than predictable! Romeo has great experience in nurturing the vine to produce high quality fruit in Northern Spain. This example does vary and is showing more colour than 12 months ago. Layers of ripe fruit and aromas of orchard fruits, nuts and that spicy note appear. Chardonnay, Garnacha Blanco, Malvasia and Xarel-lo are used.

Sagrado Collections Ruby Port

With Stilton and the winter theme this will warm us up to send us in to the night air. Not a light Ruby here from Jose Maria. Deep colour and flavours make up this younger style. The Ruby still spends up to 3 years in oak before lightly filtered.

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