MARCH 2018 – FRENCH THEME

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BREAD
1. Comte / Tomme De Savoire, Chestnut Bread, Tomato Compote (sharp)
France is famous for growing Chestnuts and the subtle nutty flavour is the perfect accompaniment for the cheese. We have added cooked chestnuts to our Sharrow Sourdough loaf. This bread is made up of a mix of white, wholemeal and rye flours and is made over a three day period. The first day the sourdough is refreshed, keeping the yeast and bacterias alive that leaven the dough. The next day the dough is mixed, proved and then put in the fridge to ferment overnight. In the morning of the third day the bread is baked. This long process gives sourdough the classic chewy texture and depth of flavour.
2. San Nectaire, Yorkshire Square, Mushroom Pate
Our Yorkshire Square loaf is also a sourdough, meaning that there is no yeast added, and
contains only three ingredients: flour, salt and water. The flour used to make this is grown and milled in north Yorkshire by Yorkshire Organic Millers. It is a 85% extraction so is somewhere between a white and a wholemeal flour (wholemeal being 100% of the grain!). We chose this loaf for the French theme as it is made in a similar way to the famous French bread Poilaine. It is naturally low in gluten so we prove it in a tin to give it a good crumb. It has a crumpety texture and is very moist.
3. Ossau Irati, Brioche, Fig Jam, Fresh Figs
Brioche is an enriched dough containing butter, eggs and sugar. The bread is rich, very soft and has a very light texture. You make this dough by developing the dough fully then adding the butter at the end over a long period of time, a little like the liquid when you made risotto. This allows the butter to be absorbed fully.
4. Munster, Baguette, Green Salad
No French themed evening would be complete without it! The chewy and holey texture are created by the long fermentation of the dough and its high water content. We hand roll each baguette and prove them on a linen couche – this helps them to keep their shape. They are ‘slashed’ with a razor blade to create the ‘ears’. A classic combo with a washed rind cheese.
5. Roquefort, Hot x bun
It is Easter after all! This fruited and spiced loaf is a wonderful compliment to the salty
cheese. Almost every European country has an Easter bread containing dried fruit and
spices so I don’t think would seem so out of place on a French table.

CHEESE

COMTÉ SAINT ANTOINE
Comté has been made in the Massif du Jura for over eight centuries in small, village based co-operatives called fruitières. The milk is delivered daily from the surrounding dairies within no more than an eight-mile radius. At a few weeks old, the cheeses are moved to the cellars of the affineurs and at four months the cheeses are graded to determine whether they are good enough to be awarded the green band which denotes the highest quality of Comte. This Comte is matured by Marcel Petite at the old fort of Saint Antoine It is matured for 24 months and is particularly fruity, smooth, mellow and nutty with a long finish.

SAINT NECTAIRE
This Saint Nectaire comes from the ripening rooms of affineur Xavier Morin. He is a passionate advocate of the cheeses from Cantal and the Auvergneand works in complete partnership with each individual cheese maker. It is made from the milk of the now rare breed of Salers cow native to the Auvergne region of France. Most cheese makers consequently have moved over to breeds that are easier to farm and more suitable for mass production.. Although the yield is very low, less than half than that of a Holstein, the quality of the milk is exceptional. Underneath the silky grey rind of the Saint Nectaire is a supple and creamy paste that has a gloriously ‘earthy’ flavour.

OSSAU IRATY
From the French Pyrenees, this cheese is made from the milk of only the
Manech and Basco-Béarnaise ewes that graze the Ossau Valley in Bearn and the Iraty beech forests of the Pays Basque. It has a smooth, white interior and a delicate, fruity flavour.

Reblochon Fermier Missilier
Reblochon cheese has a supple paste as it is lightly pressed by small wooden discs when in the mould. The cheese has a blush pink-to-white coat, with a taste that’s delicately sweet and fruity, with a nutty finish.This Reblochon is made by Fromages J.P. Missilier in the mountainous region of Le Grand Bornand in the Haute-Savoie. Their herd consists of 40 Abondance cows, a breed which is highly prized for its rich milk and its ability to thrive in challenging climates and give excellent, protein-rich milk. In May, the whole family, their friends and the Abondance cows, set off by foot for the high mountain pastures and will stay here until October. The Summer pastures provide sumptuous, vast grass meadows strewn with wild flowers, which give great depth and complexity to the flavour of the cheese. Reblochon is protected by strict AOC regulations stipulating that only the native breeds of Montbeliarde, Abondance and Tirane are used.

Roquefort Carles
Roquefort is considered to be one of the greatest blues in the world. It was mentioned by Pliny in AD 79, and has been protected since 1411. The cheese can only be made in the area surrounding Roquefort-sur-Soulzon, and with the local Lacaune breed of sheep. The caves situated around Roquefort (Grand Causses) provide the ideal conditions for maturing blue cheese – moist, cool and breezy. Roquefort will be aged here for around three months as its blue veining develops. This Roquefort is made by the third generation of the Carles family. They started cheese-making in 1927, and remain one of the only family producers of Roquefort left in the region. The flavour of the cheese is reminiscent of the air in the caverns where it ripens and the mould grows naturally. This artisan variety, made in smaller batches with local milk and penicillin roqueforti cultured from rye loaves baked in-house, is round, deep and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges.

WINE

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