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Cheeses of the Month - July
July has to be about food that is quick & easy to prepare. During the summer you don't want to be tied to the kitchen, so we have chosen cheeses which take minimum preparation to create great dishes so that you can make the most of the warm weather & long summer evenings with your friends & family.  
Mozzarella,  Gaperon  & Halloumi 
Come in during July and we'll encourage you to taste them and take them home with a 10% discount.
Have a browse of our May & June cheeses of the month....

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 Mozzarella di Bufala Campana DOP  Boccoccini 
Celebrate summer with a delicious insalata caprese.  Slice ripe vine tomatoes and layer onto a plate, tear boccocini and arrange on top of the tomatoes.  Rip and scatter a few basil leaves, drizzle with a good quality extra virgin olive oil and season with freshly ground pepper and Cornish Sea Salt. Enjoy with a crusty rustic baguette. Serve at room temperature to get the most out of the tomatoes, but if you can't get ripe tomatoes add a sprinkle of castor sugar or a few semi dried tomatoes to add the bursts of sweetness.

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Origin – Campania, Italy
Milk – Water Buffalo
Style – semi soft, pasta filata or stretched curd.
Appearance – soft white smooth exterior, with stringy, spongy interior. The egg sized boccocini are stored in whey to retain moisture and preserve the fresh milky flavour.    

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  This mozzerella is not to be confused with the stringy, stretchy yellow cheese found on pizzas. Although it does taste delicious cooked, the best way to enjoy it is absolutely fresh.  It's made by a method know as pasta filata which involves dipping the curds in hot whey, then kneading, pulling and stretching the curd.  The resulting cheese is formed into various shapes, traditionally plaits and balls, ranging from the size of a cricket ball to a cherry tomato.  This mozzerella has a very delicate, milky flavour and is delicious used in salads, bruscetta or pizza.

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Gaperon
  A great cheese for a picnic or with a barbecue. The dome shape and firm texture will make a real feature on a cheese board.  The garlic and peppercorn flavour in will stand up against all the rich, sweet & spicy marinades of most barbecue tables.   

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Origin – Auvergne, France
Milk – Cow
Style –  semi soft
Appearance – Dome shaped with a white mould coating.  The creamy firm paste is speckled with cracked black peppercorns. The curd turns creamy yellow and softens as it matures. 

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Made in the Auvergne region for over 1200 years.   This cheese was traditionally made with 'babeurre' or buttermilk.  This was mixed with fresh milk to make the curds and then flavoured with pink garlic and peppercorns. When young, the cheese is tart with a mild garlic and peppercorn flavour, as it matures the garlic and pepper flavour intensifies and the cheese becomes softer and almost buttery.  There is no season for this cheese due to the addition of garlic & peppercorns.

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Halloumi  
A cheese that does not melt when grilled or fried, what more can you ask during barbecue season?  Thread halloumi and summer vegetables onto skewers, marinade with olive oil and herbs then barbecue or grill, turning occasionally until golden brown. Alternatively pan fry halloumi in a little vegetable oil and serve with roasted mediterranean vegetables or with chilled watermelon. Ideal for vegetarians!

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Origin – Cyprus
Milk –Ewe & goat
Style – semi soft
Appearance - bright white, firm, springy paste with no rind. The cheese should be moist as it's packed in a brine with chopped mint. 

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This cheese is produced in a similar process to mozzerella, however halloumi is stored in brine rather than whey. Chopped mint is often added to the brine which not only adds to the flavour but was traditionally used to preserve the life of the cheese due to its natural antibacterial properties.   
Halloumi in it uncooked state has a mild flavour and will readily absorb flavours and marinades. When cooked the cheese has a delicate, salty flavour with a crunchy crust and squeeky bite.