AUGUST 2017 – ISLAND HOPPING THEME

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BREAD

  1. Grape Foccaccia, Sweet Walnut / Killeen Goats Cheese / Stopham Pinot Blanc, UK.
  2. Potato Bread w/ Roasted Aubergine / Durrus or Gubbeen Cheese / Assyrtiko Santorini, Greece.
  3. Soda Bread and tangy Tomato compote / Young Buck / Clos Culumbo, Corsica
  4. Cottage Loaf w/ red onion marmalade / Coolea / Nibaru, Sardinia.
  5. Caraway seeded cake / Cashel Blue / Umeshu Plum Sake, Japan.

CHEESE

Killeen

Leaving Holland in search of the Irish ‘good-life’, Marion Roeleveld went on to develop Killeen – a goats’ milk Gouda made with milk from her own goats.
The Courtyard Dairy ages Killeen in-house for 11 months (8 months longer than normal Killeen), so the cheese develops a greater depth of flavour as the sweetness and toasty-roasted hazelnut flavours show through.

Made by Marion Roeleveld in Ballyshrule, Galway, Ireland

Durrus

Durrus is made by Jeffa Gill in Co Cork, where it has been made since 1979. Jeffa works with the milk of two local farmers on the Sheep’s Head Peninsula, whom she has used for over 25 years. The rind can be plump and pliable or slightly firmer with a bit of a savoury crunch and flavours range from mild to earthy, typically on the spectrum of butter and mushrooms.

Gubbeen

Gubbeen is a semi soft, washed curd, washed rind cheese, made by Giana Ferguson in Cork, Ireland. It is orangey pink in colour and has a somewhat elastic texture. It can be mild and sweet, or more intense with a mushroom flavour. Giana’s husband Tom’s family have farmed at Gubbeen for several generations. Giana came from Spain via France, with a cheesemaking background. She is responsible for the cheeses; he, the milk.

Young Buck

Young Buck is an outstanding, relatively new, raw-milk, blue cheese from Northern Ireland.  An interesting take on a Stilton recipe, Young Buck cheese is traditionally made and hand-ladled to produce a rich, lingering flavour.
Made by Michael Thomson of Mike’s Fancy Cheese Co. at Newtownards, County Down, Northern Ireland.

Coolea

Dick and Helene Willems moved from Holland to County Cork, Ireland in the late 1970s. They started making Coolea on their own farm as a hobby in 1981, and the business was fully established by 1986. In 1998 their son Dick junior took over. Coolea can be sold young or matured for longer for a more interesting and intense flavour. The Coolea from Neal’s Yard is between eighteen months and two years old and its flavour is reminiscent of caramel.

Cashel Blue

Louis and Jane Grubb started making Cashel Blue when there was no blue cheese being made in Ireland. They were a part of the resurgence of Irish farmhouse cheese-making which had been underway since the late seventies.

In 2003 their daughter Sarah and her husband Sergio took on the running of the business. Geurt van den Dikkenberg is their cheesemaker.

Cashel Blue is made all year round using a combination of the milk produced on their own farm and bought in milk. Neal’s Yard select cheeses which we can mature for three to four months. This longer maturation helps to develop its rich, creamy texture and well-rounded flavour.

WINE

STOPHAM ESTATE PINOT BLANC, ENGLAND

THALASSITIS ASSYRTIKO, SANTORINI, GREECE

ETIENNE SUZZONI, CLOS CULOMBU ROUGE, CORSICA, FRANCE

ALBERTO LOI, MONICA DI SARDEGNA “NIBARU”, SARDNIA, ITALY

AKASHI TAI, SHIRAUME UMESHU PLUM INFUSED SAKE, JAPAN

 

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