Sway Carnival 2019 Cheese Tasting Notes from Jonathan Broomfield
1. Fior Delle Alpi + White - Pinot Bianco
* Meaning Flower of the Alps.
* The fresh & clean air combined with rich soil planted with powerful herbs helps produce a mountain milk of pure natural flavours.
* Produced in a small mountain dairy.
* It smells like cooked milk and has fine salt crystals in the texture that melt in your mouth.
* Lush pastures with the finest herbs give the fresh mountain milk its unique spicy and mature aroma. In the Mountain dairy it is handcrafted to an ancient recipe.
* The cheese is sent to mature in the cellars of Swiss cheese maker Lustenberger & Durst for at least twelve months.
* Only when it reaches its full flavour can it be chosen to be released by their master affineur.
2. Taleggio + Red - Passimento Pasqua
* Taleggio has a thin crust and a strong aroma, however its flavour is comparatively mild with an unusual fruity tang. Ripening from the outside towards the centre, this semi-soft pasteurised cow’s milk cheese has a soft interior, exuding a gentle fragrance of fermenting fruit and hay.
* Dating back to the 10th century, Taleggio was believed to have been created to preserve local milk. Traditionally ripened in caves, the cheese is named after the caves of Val Taleggio and has been granted a PDO designation.
* A wonderful soft cheese to serve simply melted on a freshly baked crusty baguette.
* A flavoursome cheese to use in pasta and risotto dishes.
* A key ingredient for an aubergine parmigiana, a true Italian family favourite.
3. Somerset Brie + Somerset Pomona Cider Brandy
* Cricket St Thomas is a soft continental cheese brand manufactured at the Lubborn Creamery, in Somerset. The Creamery is situated in the beautiful valley of Cricket St. Thomas which not only gave its name to the brand but is also where the brand takes all its inspiration from. Cricket St. Thomas features ideal soils and a good rainfall favourable to lush sweet grazing.
* The Lubborn Creamery has been making soft cheeses for over 30 years and was the first British creamery to master the art of making soft mould brie-style cheeses.
* Our milk is collected from dedicated local farms in the West Country to guarantee the highest quality and freshness. Cricket St Thomas offers a very selective range of brie, camembert and goat’s cheese that offer a great and creamy taste.
4. Barbers 1833 + Black Cow Milk Vodka
* Their story started six generations ago, in 1833, when Daniel Barber began making cheddar on Maryland Farm. Now, as the world’s oldest surviving cheddar-makers, we’re still here, making award-winning traditional cheddar.
* Barber’s 1833 is made using traditional starter cultures and the finest West Country milk. Aged for at least 24 months, only when one of the Barber family judges it to be outstanding does it leave the farm as 1833. A cheese with unrivalled complexity and depth, savour it as part of a cheeseboard with apples, pickled walnuts and a tankard of Somerset cider.
* During the draining of the curds & whey they store the whey and use it to make Black Cow Vodka. This means the two products have a natural affinity to pair with one another.
5. Cornish Garlic Yarg + Mary Rose Gin
* The leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible wrap imparts a delicate, mushroomy taste and develops its unique bloomy white appearance.
* Made from the milk from of a cross breed of Ayrshire, Jersey and Friesian cows.
* The curd is pressed and brined before being wrapped in wild nettle leaves that they forage from the Cornish countryside between May and September.
* The Romans used nettles as way to help with rheumatism.
* As the cheese matures, the edible garlic leaf rind imparts a delicate, garlicy taste.
6. New Forest Vanilla Ice Cream + Triana PX Sherry
* Founded in 1983 by Lawrie & Sue Jenman. All the family now work with a highly dedicated team to produce & distribute New Forest Ice Cream.
* A real local business success story that has gone national and is recognised throughout the New Forest.
Bonus: Red Fox Belton Farm – Aged Red Leicester
* Cheese has been made at Belton Farm since 1922 by the Beckett family.
* Belton Farm is 420 acres and the land has been certified organic since 2002. They use milk within 25 miles for the best possible quality and to support local farms.
* Developed over a two-year period for the perfect recipe it has been made since 2011.
* The crystals in the cheese is the calcium salt of lactic acid. As the cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As lactic acid levels rise in the cheese, they can begin to bind with calcium ions forming calcium lactate. As the calcium lactate levels rise, they will eventually reach a point where they crystallise and become visible to us as the crystals.
* This applies to any cheese with a crunch.
* Red Fox is named after the weathervane that adorns their Farmhouse at Belton Farm.
* It will change your opinion of a Red Leicester!