PATRICIA MICHELSON'S SPRING CHEESE BOARD
My Spring Cheese Board dusts off the cobwebs of winter, bypasses the Hunger Gap period that occurs in agriculture as dairy is highlighted with the new season goat cheeses arriving in the Cheese Room, and we see the change of colours and textures with trees and hedgerows bursting back into life as the days get lighter and the bright chlorophyll green grass pastures brightens our landscape.
The five cheeses I've chosen showcase tastes that reflect the season shift, and St Jude, in its new home in Norfolk, especially showing a great richness and a beautiful rind development is particularly impressive. I have had a love affair with the Buffalo Blue from Bergamo for a while now, and its sweet earthy tones work perfectly with the other cheeses. Click here to view the wine pairing for this board. All in all this board has been a joy to create and I hope you enjoy it too.
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.
-
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.
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.
$20.85
Original: $69.50
-70%PATRICIA MICHELSON'S SPRING CHEESE BOARD—
$69.50
$20.85Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
My Spring Cheese Board dusts off the cobwebs of winter, bypasses the Hunger Gap period that occurs in agriculture as dairy is highlighted with the new season goat cheeses arriving in the Cheese Room, and we see the change of colours and textures with trees and hedgerows bursting back into life as the days get lighter and the bright chlorophyll green grass pastures brightens our landscape.
The five cheeses I've chosen showcase tastes that reflect the season shift, and St Jude, in its new home in Norfolk, especially showing a great richness and a beautiful rind development is particularly impressive. I have had a love affair with the Buffalo Blue from Bergamo for a while now, and its sweet earthy tones work perfectly with the other cheeses. Click here to view the wine pairing for this board. All in all this board has been a joy to create and I hope you enjoy it too.
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.
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.
