Kendalls of of Earlson Delicatessen - Cheeses of the Month December
We have chosen three of our favourite cheeses - a delighful strong cheddar from Quickes, a mild soft organic brie and the delighful, spoonable seasonal Vasherin Mont d'Ore. Come into the deli to taste these lovely cheeses, we'd would love to hear your comments too.
Quickes Traditional Mature Cheddar
Made at Home Farm, Newton St Cyres, Nr Exeter in Devon this wonderful full- flavoured Cheddar cheese has history - it was stored to mature in the Cheddar Gorge caves in Somerset in the fifteenth century. It may be imitated across the world, but experience wins through and the best Cheddar remains British Cheddar. This Mature Cheddar has intensity and complexity of flavour derived from a year spent in cloth-wrapped cylinders on wooden shelves. It is allowed to breathe as it matures and forms an old fashioned rind - a hallmark of well-matured Cheddar.
This cheese is delicious when tried with Guinness! What an excuse to try a drop of the ‘black stuff’ on a cold winter evening!
Cornish Organic Brie
Cornish Organic Brie is a delightfully melt in the mouth mild brie. It is made in the village of Trevarrian on the North Cornish coast. The cheese is made from whole organic cows' milk and a white rind develops naturally on the surface of the fresh cheese and inside the cheese develops a beautiful runny texture and a distinctive mellow flavour. This lovely cheese is a perennial favourite with Kendalls of Earlsdon Delicatessen’s customers.
This soft cheese is lovely with any gentel but fruity red wine
Vasherin Mont d’Or
As soon as our customers har that this lovely seasonal cheese in in the Deli they rush in to sample and buy. This uncooked soft cheese is mad from cow's milk by the mountain farmers from the Haut Doubs) a mountainous region of France close to the Swiss border). This light in colour, soft and creamy cheese is made from Montbéliard cow's milk as soon as the cows come in from their alpine meadows in early autumn until the end of March.
This lovely rich cheese is left to mature in the cellar and the final ripening stage takes place in a spruce wood box - using bark taken from local trees, where the cheese is kept for at least 3 weeks. This imparts a wonderful subtle aroma and of natural pine resin. So soft this cheese can be scooped and eaten with a spoon it is wonderful melted in its wooden box and then scooped out with bread or spooned onto hot boiled potatoes.
Wine pairings: Wonderful when paired with white or red wine from the Arbois or the Jura.
We would love to have your comments too.