Father's are the hardest to buy for... Until now! Cheese.
That's your answer and damn fine cheese at that. In our International Father's Day Pack, our cheesemonger specially selected 4 cheeses that he wanted to get from his kids. Behind the scenes, he's been working hard with cheesemakers around the World to create something special...
HARD: Esparto Manchego Artesano, Selected by Will Studd, SPAIN
his is a great everyday nibbling cheese. The first sensation is of small lactate crystals that offer a slight crunch meanwhile the butteriness and smoothness surprise considering this is meant to be a hard cheese. The richness of the cheese can offer up hints of Brazil nuts and burnt caramel and finish with a slight saltiness. The sheep graze on shrubs and grasses of the Dahesa, producing a thing and aromatic milk. The sheep’s milk will give its usual subtle aroma of lanolin and roast lamb. The inedible wax pattern on the outside was traditionally created with plaited bands of esparto grass.
SOFT: Petit Camembert, Le Conquerant, FRANCE
Opulent in its creaminess, Le Conquerant is everything you want from a Camembert. With faint hints of wet straw and apple on the nose, its secret lies in the use of specially selected cultures, moulds, and yeasts, and of course rich Normandy milk.
STINKY: Rusty, Kris Lloyd, SOUTH AUSTRALIA
A pungent and complex cheese with strong grassy flavours. The cheese will continue to ripen beyond 8 weeks but the pungent flavour and aroma may be too strong for some. If you love a stinky, let it fully mature, but if you’re new to the whole washed rind game, then perhaps taste test a little now and see if it’s developed to your liking.
BLUE: Gorgonzola Piccante, Mauri, ITALY
To many, the name Mauri is not one associated with Italy. But the first records show this surname to surface in Milan, the capital of Lombardy. It wasn’t until 1920 that Emilio Mauri recognised the high quality milk of the Lombardy region was prime for cheese making. This region was already famous for its Taleggio and Gorgonzola. Emilio merely carried on the tradition and left behind his legacy of one of the highest regarded cheeses in the region. To this day, the cheeses are ripened deep within caves of Valsassina leading to a damp, dark and mould growth that excited all blue lovers.
Add on The Grazing Box
The Grazing Box includes four great artisan products to add more life to your cheeseboard. Each item has been specially selected to complement each of the cheeses and support four small artisan makers. In the Grazing Box there is:
- Fleur Lavosh by Silver Tongue
- Marinated Baby Figs by Far Meadows Lodge
- Raspberry & Chilli Dark Chocolate by Kokopod
- Quince Paste and Pear & Pink Pepper Paste by Ugly Duck Fine Foods
When will Dad get his cheese?
All packs ordered prior to or 29th of August at the latest, will arrive in time for Father's Day on 5 September. We will start shipping from 30 August to ensure every father around the country will get it for the big day. Just remember, it's up to him if he wants to share it. ;)
Each pack includes tasting notes on each of the cheeses as well as pairing suggests for food and drinks.
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