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|  This month
we've chosen a range of fresher cheeses to remind us that we are well and
truly into spring! Wild Garlic Yarg , Rosary Goats Cheese & Bresse Bleu. 
Take the opportunity to try
something new, something that you haven’t had for years or something that
you wouldn't normally consider....
Come in during May and we'll encourage you to taste them and take them home with a 10% discount. To enjoy any cheese at it’s best, take it out of the fridge for at least half an hour (an hour would be even better) before you eat it, the difference in flavour is amazing. To store your cheese ensure you keep it well wrapped, avoid cling film. It is best if you reuse the cheese wrap we have wrapped it in or waxed paper. Rosary Goats Cheese 
Rosary goats cheese is fresh,
light and almost moussey. Ideal for those lighter supper dishes as
the days get warmer and longer. Delicious crumbled over the first salads
of the season or dropped onto an omelette just before serving. Origin – Langford near Salisbury, Wiltshire, UK Milk – Goat, pasteurised, vegetarian Style – fresh, soft. Appearance – bright white, soft, crumbly log. Produced by the Moody’s near Salisbury in Wiltshire, this cheese is named after the rose garden that was at the back of the house. It's a fresh, creamy soft cheese with a light mousse-like texture. Ready to eat as soon as it is made, the sprightly lemon taste mellows after 2-3 weeks of maturing. Available as a plain, garlic & herb or ash coated cheese. Cornish Wild Garlic Yarg 
During May the hedgerows around Cornwall are flowing
with Ramsoms as they are known in these parts, probably more familiar as
wild garlic. To celebrate this, we have chosen wild garlic Yarg, the
less familiar sibling of the nettle Yarg. We favour this variety as
it has all of the attributes of the nettle Yarg and a gentle hint of
garlic.
Origin – Truro, Cornwall, UK Milk – Cow, pasteurised, vegetarian Style – semi hard Appearance – Cream coloured curd, slightly crumbly, surface covered in dark green wild garlic leaves. Leaf colour fades and white/grey mould develop on the surface as the cheese matures.  The original Yarg
was made by Allan Gray, who based it on a 17th Century recipe taken from
'The English Housewife' by Gervase Markham. This caerphilly style
cheese is wrapped in wild garlic leaves which impart a subtle, garlicky
aroma that gently infuses into the cheese. The flavour is
fresh with a gentle tang and mellow hint of garlic. The cheese is
ready at 5 weeks and will be crumbly and tangy, as the cheese matures the
crumbly paste becomes softer & smoother at the edges, working towards
the centre of the cheese as it ages.Bresse Bleu  A bit
of a blast from the past for Sarah, this cheese brings back fond memories of ski seasons winding down. Salads topped with cubes of Bresse Bleu would appear on menus in mountain restaurants as the snow began to melt. A sure sign that spring was on the way. Origin – Rhone Alpes, France Milk –Cow, pasteurised Style – Blue Appearance - Firm white mould covered rind, soft creamy interior with patches of blue mould. Sometimes white fluffy mould will also develop in the paste.  A modern cheese
developed during the Second world war. Made from whole milk, it has
a firm, edible coating which is white in colour and has an aroma of button
mushrooms. The interior is rich & buttery, similar in texture to
brie. The blue forms in patches rather than veins as the mould
is injected into the cheese rather than being added during initial
production. Like brie this cheese melts in the mouth, is
delicious & creamy. It has a delicate blue flavour
with a slight tang. |
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Foundry Court, Wadebridge, Cornwall.
PL27 7QN. |  |
