Now's the time of year when the fresh and lactic goat cheeses are tasting at their best with the spring milk – I can thoroughly recommend that you check out the French goat cheeses from the Loire that we have in just now! That applies to British cheeses too, the Ticklemore is tasting particularly amazing at the moment.
Talking of amazing cheeses, we have a cracker in as a guest this week – find out more about Yarlington below!
All the best in cheese George Mewes
Guest Cheese of the Week Yarlington
George has done it again! Another outstanding guest cheese now graces the counter in Yarlington, a semi-soft washed rind beauty similar to the classic Alpine Reblochon.
Yarlington is the result of a link-up between cheesemaker David Jowett at King Stone Dairy at Manor Farm in the Gloucestershire Cotswolds (home of another recent guest cheese, Evenlode) and top cider maker Tom Oliver. Made using the farm's organic pasteurised milk from Friesian and Shorthorn cows, smooth and silky Yarlington is washed four times with brine during its maturation and then twice in a mixture of brine and Tom's Yarlington Mill 2019 fermented cider. Washing the rind encourages the growth of good bacteria which break down the paste and form a tasty and colourful rind.
Smooth and silky, with a fruity tang and meaty undertones, Yarlington is just the kind of cheese that we want to bring you – made by hand at a small scale farmhouse business from the milk of a single herd. Drop in for a sample – this is one that you really need to taste, especially with a glass of cold cider!
TOP CHEESES THIS WEEK...
GOAT Ticklemore – Light, delicate and creamy. Mild, fresh and sweet flavour with hints of grass and mushrooms. Vegetarian and pasteurised, from England.
EWE Pecorino Sardo –Firm with a slight grainy texture. Spicy and powerful with bold salty and meaty flavours. Pasteurised and traditional rennet, from Sardinia.
HARD PRESS
Anster – Gentle, fresh, lemon peel and natural yoghurt sharpness. Firm and crumbly paste. Unpasteurised cow's milk and traditional rennet, from Scotland.
CONTINENTAL Gruyère Suisse –Thick dark rind with a smooth yellow paste, rich, strong, nutty and earthy. Unpasteurised cow’s milk and traditional rennet, from Switzerland
SOFT
Minger – Silky and oozy, pungent aroma but mild, lemony and nutty when young becoming stronger with age. Pasteurised and vegetarian rennet, from Scotland.
BLUE
Bleu des Causses –Firm and creamy texture, spicy flavours and a rich, deep, full-bodied taste. Pasteurised cow’s milk, traditional rennet, from France.
Treat of the Week Bosco d'Oro White Truffle Oil
Beautifully aromatic, Bosco d’Oro’s White Truffle Oil is sensational on risotto, eggs, meat or fish, or just about anything that would be enhanced and transformed by its unique and seductive flavour and perfume. Bosco d’Oro is a family firm of truffle specialists from the Italian town of Ascoli Piceno, which provides these elusive fruiting fungi to top end restaurants as well as creating a range of their own sensational truffle products.
Available now from George Mewes Cheese in Byres Road, Glasgow and Stockbridge, Edinburgh.
