PATRICIA MICHELSON'S SPRING CHEESE AND WINE BOARD
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CHEESES
- Sakura | Poitou, Unpasteurised Goat's Milk - 250g. Sakura showcases sweet, almond notes from the cherry blossom leaf, used prominently in Japanese cuisine, as well as a delicate balance of distinctive flavours from the goat's milk. A truly elegant cheese.
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St Jude | Suffolk, Unpasteurised Cow's Milk - 1 unit (90g). Made by Julie Cheyney in Suffolk, the milk is slowly and gently turned into curds with little intervention. Simply lifting the curds and ladling into moulds, turning daily until ready for sale. The flavours of the pasture are intact giving the cheese an earthy richness becoming more evident as it ages.
- Formai du Mut | Lombardy. Unpasteurised Cow's Milk (200g). A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel.
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Quadrello | Bergamo, Pasteurised's Buffalo's Milk (200g). This cheese is made using a similar production method to Stracchino, whilst having a minimal 45 day ageing period. The paste has a rich aroma with more gentle, sweeter flavours coming through. Fresh woodlands and spring herbs are prominent characteristics.
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Blu di Bufala | Bergamo, Pasteurised Buffalo Milk (200g). The flavours of this beautiful cheese begin with gentle, sweeter notes, developing into more pronounced woodland, earthy and savoury walnut notes.
WINE
La Montagne 2023, VdF Chenin, from Château de Bonnezeaux in Thouarcé, Anjou
100% Chenin Blanc, Coteaux de Schiste (Slopes of Schist)
This dry Chenin is produced in Bonnezeaux, a region previously known exclusively for sweet wines. The makers use the "Vin de France" designation to proudly signal their departure from traditional AOC constraints. It features the classic dry Chenin notes of baked orchard fruit, tropical fruit, vanilla, bitter honey and white blossom, balanced by the flinty mineral character and clean acidity associated with Anjou white wines. This kind of balance and complexity is what has made Anjou one of the most exciting and respected wine regions in France in recent years. Often cited by top French fromagers as the ideal grape variety for most cheese pairings, dry Loire Chenins also offer a glimpse into the history of Loire Valley winemaking prior to the post-phylloxera dominance of Sauvignon Blanc in the region.
Look out for our next Deep Dive Event which is all about the Loire - goat cheeses from fresh to fully aged and unearthing great wines to match.
ACCOMPANIMENTS
- Box of La Fromagerie Biscuits
- Tasting Notes
To add gift packaging please purchase a LA FROMAGERIE gift box here.
PLEASE ENSURE TO SELECT THE CORRECT DELIVERY OR COLLECTION OPTION AT CHECKOUT.
Original: $144.50
-70%$144.50
$43.35Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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CHEESES
- Sakura | Poitou, Unpasteurised Goat's Milk - 250g. Sakura showcases sweet, almond notes from the cherry blossom leaf, used prominently in Japanese cuisine, as well as a delicate balance of distinctive flavours from the goat's milk. A truly elegant cheese.
-
St Jude | Suffolk, Unpasteurised Cow's Milk - 1 unit (90g). Made by Julie Cheyney in Suffolk, the milk is slowly and gently turned into curds with little intervention. Simply lifting the curds and ladling into moulds, turning daily until ready for sale. The flavours of the pasture are intact giving the cheese an earthy richness becoming more evident as it ages.
- Formai du Mut | Lombardy. Unpasteurised Cow's Milk (200g). A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel.
-
Quadrello | Bergamo, Pasteurised's Buffalo's Milk (200g). This cheese is made using a similar production method to Stracchino, whilst having a minimal 45 day ageing period. The paste has a rich aroma with more gentle, sweeter flavours coming through. Fresh woodlands and spring herbs are prominent characteristics.
-
Blu di Bufala | Bergamo, Pasteurised Buffalo Milk (200g). The flavours of this beautiful cheese begin with gentle, sweeter notes, developing into more pronounced woodland, earthy and savoury walnut notes.
WINE
La Montagne 2023, VdF Chenin, from Château de Bonnezeaux in Thouarcé, Anjou
100% Chenin Blanc, Coteaux de Schiste (Slopes of Schist)
This dry Chenin is produced in Bonnezeaux, a region previously known exclusively for sweet wines. The makers use the "Vin de France" designation to proudly signal their departure from traditional AOC constraints. It features the classic dry Chenin notes of baked orchard fruit, tropical fruit, vanilla, bitter honey and white blossom, balanced by the flinty mineral character and clean acidity associated with Anjou white wines. This kind of balance and complexity is what has made Anjou one of the most exciting and respected wine regions in France in recent years. Often cited by top French fromagers as the ideal grape variety for most cheese pairings, dry Loire Chenins also offer a glimpse into the history of Loire Valley winemaking prior to the post-phylloxera dominance of Sauvignon Blanc in the region.
Look out for our next Deep Dive Event which is all about the Loire - goat cheeses from fresh to fully aged and unearthing great wines to match.
ACCOMPANIMENTS
- Box of La Fromagerie Biscuits
- Tasting Notes
To add gift packaging please purchase a LA FROMAGERIE gift box here.
PLEASE ENSURE TO SELECT THE CORRECT DELIVERY OR COLLECTION OPTION AT CHECKOUT.
