Cheesemonger's Special Selection

Recently we have focused on the wonderful cheeses made here in Britain to support small cheese makers across the country during the difficulties of lockdown. However Europe is still out there. Our August selection brings a taste of Alpine mountains and Mediterranean sunshine to your cheese board with three favourites from our European neighbours.

Morbier - From the Franche-Comté region of France, Morbier is a distinctive cheese easily recognisable by the speckled black stripe running through its centre. Traditionally Morbier was made from two layers of curd (evening and morning) with a layer of ash between them to protect the curd overnight. Now Morbier is made from a single milking. Each wheel is cut horizontally and flavourless vegetal ash added before the cheese is re-pressed, brine washed, and matured for two to three months. Morbier has a deeply creamy flavour, milder than suggested by its aroma. It is slightly fruity in taste with a sweet, nutty finish. Like many Alpine cheeses, Morbier melts beautifully. It is also excellent alongside fresh green salad leaves and walnuts. Unpasteurised cow's milk / Traditional rennet.

Manchego do Diaz - This artisan Manchego is produced in the heart of La Mancha, central Spain, from the raw milk of Manchega sheep. It has the classic herringbone patterned rind, traditionally produced by a mould of woven grass. The pale-yellow paste of Manchego do Diaz is firm and compact in texture, dotted with small air pockets. Aged between sixty days and two years, this Manchego has a well-developed flavour with a savoury sweetness and a slight tanginess at the finish that is characteristic of sheep’s milk cheeses. It sits perfectly with a selection of Spanish olives, a slice of Jamon and a touch of Membrillo. A drizzle of floral honey also matches well, with a handful of almonds for crunchy contrast. Unpasteurised ewe’s milk / Traditional rennet.

Gorgonzola Dolce - From the Lombardia region of Northern Italy, our Gorgonzola Dolce is so soft and silky that we simply scoop it from its rind shell to serve in tubs. Its luxurious paste is sublimely sweet and creamy while the tubes of blue-green mould running through it are spicy but not overpowering making it one of our mildest blue cheeses - creamier than Stilton; less salty and sharp than Roquefort. Fresh peaches are great match for this rich and creamy cheese, and it tastes exquisite on a crusty chunk of walnut loaf. Unpasteurised cow’s milk / Traditional rennet.