Take a look at what’s new and what’s on our cheese plate this week..
Pico Affine 100g $10.49 each
These adorable rounds of goat cheese hail from the Perigord Region of France. While most people think of the Loire Valley when they think of French goat cheese, the Perigord region, famous for its truffles, is also known for producing a variety of exceptional goat cheeses. These palm-sized discs are made from pasteurized goat’s milk and allowed to mature for 10 days, becoming more complex and aromatic the longer they age. Beneath its wrinkled rind lies a lush, creamy layer followed by a soft chalky interior. Notes of butter, mushroom, and hay make this soft cheese a stunning addition to any meal. Pair with a dry white from southwestern France, such as a Jurancon sec.
A Year In Cheese by Alex and Leo Guarneri $29.99
Expand your knowledge of fromage with this seasonal cheese cookbook by authors Alex and Leo Guarneri. ‘A year in cheese celebrates the pleasure of eating seasonally, with over 55 classic and inventive recipes using seasonal cheese. […] In this unique cookbook, the team at Androuet share their passion and knowledge with tips, recommendations and dishes for every time of year.’
Carpano Antica Formula: The Legendary Vermouth
Carpano Antica Formula was created in 1786, in Turin, Italy, by Antonio Benedetto Carpano, an Italian distiller credited with having invented Vermouth, and consequently, the aperitif.
Carpano Antica Formula is the Italian vermouth par excellence, made from white wine, Piedmontese muscatel and the rich wines of southern Italy. Its taste comes from carefully selected brewed mountain herbs, although its most prominent feature is its vanilla bouquet, matched by notes of spices and dried fruit such ass star anise, orange peel and dates.
Its unique, inimitable recipe remains unchanged to this day, and legend has it that, ever since it was first invented, three people, each of whom knows his or her own part of the formula but not the formulas of the other two, must always be involved in the preparation of the formula; this has helped to keep the Carpano formula a secret for more than three centuries.
Perfect for drinking cold as an aperitif or after a meal and as an ingredient in reined cocktails, adding a special touch in such classics as the renowned Negroni, the classic Americano, or the ever-popular Manhattan.The Carpano brand is now produced and distributed by Fratelli Branca Distillerie of Milan.
Two sizes available:
Carpano Antica Formula (750ml) $44.00
Carpano Antica Formula (375ml) $21.99
Crottin de Chavignol Salad with Caramelised Walnuts
Recipe from A Year In Cheese by Alex and Leo Guarneri
2 Crottin de Chavignol
2 tbsp clear honey
2 tbsp thyme leaves
Handful of mixed leaf salad
2 tbsp sundried tomatoes
Salt and freshly ground pepper
For the Caramelised Walnuts
1 tsp demerara sugar
1 1/2 tbsp clear honey
Pinch of dried Herbes de Provence
1 tsp unsalted butter, room temperature
For the dressing
3 tbsp olive oil
3 tbsp vegetable oil
2 tbsp sherry vinegar
1 tsp wholegrain mustard
Preheat the oven to 170 degrees Celsius. Then mix together the walnuts, sugar, honey, and herbes de provence before spreading on a baking tray. Bake for 20 minutes or until the nuts are a caramel color. Remove from the oven and mix with the butter. Leave to cool, taking care that the walnuts stay separate. Set aside.
For the dressing, whisk together the olive oil and vegetable oil, the vinegar, honey and mustard, and then season with salt and pepper.
Slice the Crottins de Chavignol, drizzle with a little honey and put under a preheated grill until the cheese has caramelised. Sprinkle with thyme leaves.
Toss the salad in the dressing and divide between the serving plates. Add a caramelised crottin to each plate. Crumble over some caramelised walnuts and sprinkle with sundried tomatoes.
Kelsey & Manuel