Look: Firm but creamy white paste with an ivory rind
Touch: Smooth in texture yet slightly crumbly
Smell: Mild sweetness, like candied fruit and soft caramels
Taste: Subtle butter with a kiss of lemon cheesecake, fresh lactic, an authentic taste not soon forgotten
Food: Warm walnut, banana and oat breads, strawberries, pears, plums and preserves.
Beverage: Pinot Noir, Pinot Meunier, coffee – but can be enjoyed with Champagne (Blanc de Blancs) or coffee
Look: Creamy blond paste with a reddish, brown and orange rind
Touch: The rind is sticky to the finger tip but the paste is luxuriant
Smell: Ammonia, very strong barnyard and pungent, lilacs, rain and some say dark chocolate
Taste: Strong Marc de Bourgogne, the eau-de-vie it was washed in. The paste is creamy soft and rich in flavours of mushroom, apples and apple cider
Food: Mirabelle plums, sugared nuts such as pecans and almonds, sliced red apple and bosc pear, figs, rustic and crusty breads – grain, current, walnut would all work. I encourage trying her with a bite of dark rich chocolate, you will hopefully be amazed by the contrast.
Beverage: New Zealand Pinot Noir or any Red Burgundy
Look: A black wax cover an ivory moon crater and inside it is a deep, deep orange
Touch: Very hard rind and a crumbly yet strong core
Smell: Hazelnut, candied apples at the carnival, toffee
Taste: Cameral, honey, grapefruit and burnt nuts
Food: Sweet cherries, white grapes and honey combs or a mild local wild honey
Beverage: Cabernet Franc dominated wines such as a rustic and earthy Cahors
There was something raw and authentic about Caerphilly. Her soft tanned skin glowed reminiscent of melted gold. She was subtle, simple and direct, smelling of lemonade and fresh hay. Through her dotted cotton dress of bright yellows and soft sage she revealed her tight pear-shaped behind to their last interview of the day.
Smart, sexy, a woman who was once untamed and free, but Caerphilly had become complacent through the chance of life – luckily her new employee was ready to change everything she thought she knew about herself.
Caerphilly should be eaten in-between 2 and 4 months, older and the cheese will not be as enjoyable. It is a subtle cheese from Wales that’s simplicity is direct enough to make a lasting impression.
It is a cheese that will surprise you. It is a firm, uncooked pressed cheese and made from raw cow milk.
Bastian is known and loved by the young women of his town. Poetry, wine and the music of the night sky are all his specialties as he genuinely makes love to each moment in time.
Beaufort is an AOC protected French Alp cheese, first dated back to the Romans.
The genuine versions are made from a single herd using the summer milk and must be cured in cellars for no less than 6 months.
Travelling the globe, hungry for the next story and the next women to write it for, the hardness of Stefan Sbrinz covers every inch, except his heart.
Sbrinz is a Swiss alp beauty and an extremely hard whole milk cheese best enjoyed between 2 and 4 years of age. It is said that it is the grandfather of Parmesan, not all agree.
Giving yet rebellious, strong yet tender, Marc lives for experience and experiences life fully.
His dark red hair and auburn stare melt the hearts of many who wait for the day when he might return to their table and their touch.
Mimolette is an almost plain, hard uncooked pressed, cheese when young but when aged the complexities can be justly rewarding.
It’s from Le Nord France (with a history back to the 1600’s) and can be purchased as a raw cow’s milk cheese or pasteurized.