BREAD-CHEESE-WINE

JANUARY 2018 – BEST OF 2017 THEME

Posted on January 25, 2018 Updated on January 25, 2018

BREAD

1. Rosemary Potato Sourdough  Bread / Rosemary Manchego / Olives, nuts and quince jelly/ Montecrio White Rioja, Spain
2. Baton / Baron Bigod / Roasted Red Peppers / Giol Frizzante Prosecco, Italy.
3. Beetroot Bread / Dorstone Goats and Innes Log / Roast Beetroot & Thyme / Mayfly Sauvignon Blanc, New Zealand.
4. 100% Rye / Summerfield and Comte / Watercress and Parsley Pesto / Santa Macarena Pinot Noir, Chile
5. Caraway Seed Cake / Cashel Blue / Neropasso, Italy

CHEESE

Rosemary Manchego

Coated in lard and rosemary it has a dense and lightly crunchy texture with buttery and herbal aromas. It is full flavoured and savoury delicate and elegant with a long and balanced finish. Made in Villarejo de Fuentes, Cuenca, Spain. Raw milk and traditional rennet.

Baron Bigod

A raw cow’s milk cheese with a distinctively layered paste: the core is friable, with yoghurty acidity, progressively more unctuous, mellow and vegetal towards the rind; aromas are of mushroom and earth. Jonny and Dulcie Crickmore began producing Baron Bigod in 2013 at their farm near Bungay, Suffolk. Raw milk and traditional rennet.

Innes Log

Made by Joe Bennett in Staffordshire from the raw milk of his own goats. A lactic goat’s milk cheese: flavours of bright acidity and grass, lengthening with maturity; there is perceptible spice from the Geotrichum moulds on the ashed rind. Textures are dense, ganache-like and coat the mouth. Uses own raw goats’ milk and traditional rennet.

Dorstone

Made by Charlie Westhead in Herefordshire. A turret-shaped lactic goat’s cheese, darkly-ashed with a picturesque down of snowy Geotrichum yeasts. Texture is moussey and meltingly light, often with a sherbet-like citrus sparkle. Pasteurised goats’ milk and traditional rennet.

Comte

An unpasteurised French cheese from the Jura mountain region: smooth, mellow, nutty, and with a long finish.

From the Jura mountain region comes one of Frances’ favourite cheeses – and ours, when in the hands of Marcel Petite. Smooth, mellow, nutty and with a long finish.

Raw milk and traditional rennet.

Summerfield

Only made when the cows are at pasture during the summer months, this cheese is in extremely short supply.  Made to a Gruyère recipe, it has that sweet, supple nuttiness associated with the best Gruyères. Made by Alastair Pearson at Botton Creamery (near Whitby), North Yorkshire. Vegetarian rennet and raw milk from the community farm.

Cashel Blue

A balanced amount of blue veining adds a sweet and spicy lift to the rich, full flavoured yellow paste. Cashel Blue tends to be a moist, buttery textured cheese. Pasteurised milk and Vegetarian rennet.

Winner: Course 1.

1. Rosemary Potato Sourdough  Bread / Rosemary Manchego / Olives, nuts and quince jelly/ Montecrio White Rioja, Spain

Course 2 photo