December 2019 Cheese Club SelectionBack To Our Club
December 2019 Cheese Club Selection
The December 2019 Cheese Club Selection is a celebration of Christmas Classics. The perfect cheese board for your Christmas feast.
Chabichou du Poitou
Made in Poitou-Charentes, France. A soft, fresh tasting cheese, shaped like a gently tapered cylinder. The texture is smooth yet quite close-textured. Produced traditionally with a lovely aromatic rind. It can be eaten young and fresh, however it reaches its ideal state – sweeter and crumblier – as it matures and dries out.
Made in Ile-de-France, France, Brie Fermier is brie that has been made on the farm using milk from the farm. The velvety bloomy white rind develops a deeper golden colour as it matures.
The texture is tender, unctuous and creamy. The taste is complex, rounded and soothing, with flavours ranging from mushroom to cauliflower to sautéed cabbage and leek.
Colston Bassett Stilton
Stilton is THE KING of Christmas cheeses. Made from the milk from cow's grazing on the lush late summer pastures it is at its absolute peak at this time of the year and no Christmas table would be complete without it.
Stilton has been made at the Colston Bassett Dairy since 1913. During this time, there have only been four cheesemakers, currently Billy Kevan, which might explain why this Stilton has changed less over time than any other. The curds are hand-ladled, a painstaking process, but one that helps to preserve the structure of the curd and the resulting cheeses are more buttery in texture than that of mass-produced Stiltons.
The use of animal rennet produces cheeses that are richer, more complex and more long lasting in flavour. In addition, the rind is pierced at a later stage in the maturing process, allowing the cheese to ripen for longer before the blue mould develops and contributes its fruity blue tang. This further deepens their rich, savoury, biscuity flavour.
Tawny ports or dark beers are a great match.
Montgomery's Cheddar has been made at Manor Farm since 1911. Their adaptive approach to modernisation - recognising and maintaining the integrity of the key aspects of their process -has set the stage for Montgomery's Cheddar to be considered by many as the benchmark Somerset Cheddar. There have only been three head cheesemakers at Montgomery's in the last 50 years. Head cheesemaker Steve Bridges has been in the role since 1992.
Our Montgomery Cheddar is selected and matured by Neal's Yard Dairy in London. Two or three members of their team visit the farm every month in order to taste every batch and select the ones that we want to sell.
Montgomery's tends to be the driest and most friable of the Cheddars that we sell. Flavours are rich, brothy and savoury, with an almost crystalline texture that melts in the mouth.