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ingredients: cheese

Big Flavours in Small Doses

Coming from many countries and representing many different styles, from mild goat cheeses to piquant blues, a cheese’s allure stems from its texture and flavour. Saw Jing showcases some of her favourites below with wine pairings suggested by L. Kerhaw

Camembert
Soft-ripening cheese made from unpasteurised cow’s milk
Origin: Normandy, France
Texture: runny and velvety interior with white bloomy rind as it matures
Flavour: buttery, creamy, subtly salty with a fruity tang
Pairings: hard cider, brut Champagne, Beau jolais, buttery unoaked Chardonnay

Blue Stilton
Semisoft cheese made from pasteurised cow’s milk
Origin: Stilton, England
Texture : creamy, crumbly, smooth
Flavour: strong, spicy, nutty (aged)
Pairings: off-dry sherry, port wine

Gevrik Goat’s Cheese
Soft full-fat goat’s milk cheese
Origin: Cornwall, England
Texture: buttery, runny
Flavour: nutty with a pleasant tang
Pairings: Champagne, Sancerre, NZ Sauvignon Blanc

Mozzarella
Semisoft cheese made from pasteurised or unpasteurised cow’s or water buffalo’s milk
Origin: Campania, Abruzzo, Molise and Puglia, Italy
Texture: springy, supple
Flavour: milky
Pairings: Pinot Grigio, dry rosé, Vermentino

Edam
Semihard cheese made from partially skimmed pasteurised cow’s milk
Origin: Edam, Holland
Texture: supple
Flavour: mildly tangy, slightly nutty and salty
Pairings: dark beers, Pinot Noir, Riesling

Parmesan
Hard cheese made from unpasteurised cow’s milk
Origin: around Parma and Reggio Emilia, Italy
Texture: crystalline, dense, grainy
Flavour: fruity, nutty, savoury, sharp
Pairings: Barbaresco, Merlot, Zinfandel, dry sherry

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Red Leicester
Hard cheese made from unpasteurised cow’s milk
Origin: Leicestershire, England
Texture: crumbly, dense
Flavour: burnt caramel, full-flavoured, sweet (aged)
Pairings: Muscadet, Sancerre, Chenin Blanc, Vouvray

Double Gloucester (with Onion & Chives)
Hard cheese made from pasteurised or unpasteurised cow’s milk
Origin: Gloucestershire, England
Texture: crumbly, dense, flaky, buttery, smooth
Flavour: creamy, mellow, milky, nutty (aged)
Pairings: brown ale, Syrah

White Stilton (with Mango & Ginger)
Semihard cheese made from unpasteurised cow’s milk
Origin: Stilton, England
Texture: crumbly, creamy, open
Flavour: fruity, savoury, spicy, sweet, tangy
Pairings: Chenin Blanc, Sauvignon Blanc

Cheddar with Scotch Bonnet Chillies
Traditional cheddar with a fiery twist
Origin: UK
Texture: creamy
Flavour: creamy, spicy, strong
Pairings: German Riesling, Alsatian Gewürztraminer, Pinot Gris

Cheddar Cubes
Hard cubed cheese made from pasteurised cow’s milk
Origin: Somerset, England
Texture: compact, crumbly
Flavour: creamy, sharp, slightly nutty (aged)
Pairings: brown ale, Merlot, Syrah, Rhône red wine

Crumbly Lancashire
Hard cheese made from pasteurised or unpasteurised cow’s milk
Origin: Lancashire, England
Texture: crumbly
Flavour: slightly tangy with a fresh milky finish
Pairings: Beaujolais, Chianti

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“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child

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