Day: September 26, 2019
1. Walnut Bead, Roasted Apples, Wensleydale Hawes, Aneillo White Pinot Noir, Chile
2. Yorkshire Ciabatta, Tapenade, Old Winchester, Penley Pinot Noir Sparkling, Australia
3. Flatbread, Baba Ganoush, Smoked Lincolnshire, Pipeno White, Chile
4. Baton, Green Salad, Goats Ragstone, Stanley Albarino, New Zealand
5. Orange and Fennel Shortbread, Leeds Blue, Cocchi Vermouth di Torino, Italy
- Bloomer Rolls / Young Lancashire / Fresh tomato and Cos lettuce / Grobe Riesling 1763
- Chive and Red Onion Scone / Gubbeen / Dijon Mustard / Sanziana Pinot Noir
- Baton / Gorgonzola Dolce / Roast Peach and Cherries / Petaluma Viognier
- Wholemeal / Young Lincolnshire Poacher / Apple, Celery salad and Walnut / Drouin Cidre
- Gooseberry Fool with Ginger Crumb and Kings Ginger Liqueur made from Stanage Edge Curd / Fernando de Castilla Vermut
- Sileni Albarino, New Zealand / Kirkhams Lancashire / Light Rye / Fennel and Cucumber Salad.
- Gerard Bertrand Gris Blanc, France / Applebys Cheshire / Malted Cob / Vine roasted tomatoes with herbs.
- New Hall Bacchus, England / Gruyere / Plain Sourdough / Mixed Peppers and Roasted Peppers
- Cloud Factory Pinot Noir, New Zealand / St. James / Pagnotta / Olives and Land Cress
- Blandys Madiera Duke of Clancy, Madiera / Beauvale / Pear Cake
Fontina Val d’Aosta
Fontina is a classic Italian cheese made in the Aosta Valley since the 12thcentury. There are many Fontina cheeses made with alternative names such as “Fontinella”, “Fontal”, and “Fontella” but the Italian Fontina, Fontina Val d’Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind. Italian Fontina has a natural rind that turns tan to orange-brown with aging.
Fontina Val d’Aosta is traditionally made from unpasteurised milk of the Valdaostan Red Spotted cows grazing on the plains of Aosta Valley. The texture and flavour of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavours from mild and rich to more robust and overpowering. Usually, fontina is aged for 90 days.
The interior of fontina is pale cream in colour and riddled with holes known as “eyes”. With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging. This versatile cheese can be used to make fondues, and similar Italian dishes. Nebbiolo, a red wine with wild cherry and truffles is a match for Fontina.
Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.
When you cut open a Burrata, it oozes with buttery and creamy pannacontaining scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.
Quadrello di Bufala is a water buffalo milk cheese produced by the Caseficio Quattro Portoni Company in the Lombardy region of Italy. Made from pasteurised milk, Quadrello di Bufala is a washed-rind cheese high in fat and protein. It shares several attributes with Taleggio or Brescianella Stagionata, except that it is made from the milk of water buffalo.
The texture of Quadrello is deliciously creamy, sticky and elastic with small holes and softness near the crust. Its semi-soft paste is straw yellow in colour, while the pale orange rind is dotted with occasional white mould and deep incisions that occur because of drying on straw mats. The flavours are sweet and grassy with aromas of earth, mushroom and strong pungency. Quadrello di Bufala pairs well with Riesling, Cider, Farmhouse Ales and Malbec.
All the cheese produced in spring when the sheep could finally feed on fresh grass, was once known as Marzolino (made in March). This cheese is now produced all year round so the name now identifies a specific type of cheese with a specific shape (each producer may make it in a different shape), rather than its period of production. The shape of our Marzolino varies from piece to piece as it is totally handmade.
The cheese making process is identical to that of fresh pecorino cheese but the real difference is in the salting stage and in the turning over of the pieces. In fact, they are placed next to each other and in the first two days they are turned over 6 times to ensure they take their particular shape, which is their unique characteristic.
Finally, a light ageing process, which ranges from 5 to 10 days or more, takes place at room temperature and controlled humidity. This depends on the period and desired “abbucciatura” (rind consistency).
Meaning “sweet” in Italian, Gorgonzola “Dolce” DOP is a soft, blue, buttery cheese made with uncooked cow’s whole milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics. The cheese pairs well with a Tuscan Vin Santo and Champagne
Rimini: a great city narrated by a great movie director. Amarcord: Federico Fellini’s great movie, an Oscar winner in 1975, and for us a story of fine traditional flavors, a brand and a production philosophy. From these simple ingredients the first Amarcord beers were created in the 1990s. After the success of the first few years, the time came to grow even further. We started looking for a water that would give our beers a truly unique touch, and in 2008 we found it in the heart of Italy’s Central Apennines at the foot of Monte Nerone, in the town of Apecchio.
Pure water and premium hops, tradition, artisan skills and technology have made Amarcord Italy’s most famous and widely sold craft beer brand. Quality beers for connoisseurs, without compromises.
Bepi Tosolini represents the highest expression of quality in the grappa sector.
The history of Tosolini grappa begins after World War II, when Bepi Tosolini dedicated himself to perfecting the art of grappa production. A passionate cultivator of his land’s traditions and a revolutionary in his field, Bepi was the first to obtain a clear, limpid distillate through an innovative ageing process in ash barrels. Using only the freshest premium grapes, Bepi achieved a final product with an exceptional aroma, flavour and smoothness that has forever transformed grappa into an elite drink for the most refined palates.
Located at the foot of the eastern Friulian hills, Tosolini’s modern facility maintains its original installations and ensures the authenticity of its product. The art inspired by Bepi Tosolini lives on in his successors, now third-generation distillers. His son Giovanni, along with his grandchildren Giuseppe, Bruno and Lisa, now carry on the Tosolini legacy. Together, they strive to keep the craftsmanship and excellence of Master Bepi alive through a relentless pursuit of quality and purity.
This Grappa is made from a mixture of different Marc’s or grape varieties by the head distiller at Bepi Tosolini. Light and crisp and fragrant with a hint of almond oil.