Sgt. Peppers Wedding Cake (Serves 30-40 people)August 17, 2018
Strong, Spicy and Hot SelectionAugust 17, 2018
Whisky Lover’s Selection
One of the most popular sessions at our monthly Cheese School is cheese and whisky night which gave us the idea of putting together a collection of cheeses for those Whisky fans everywhere. We have made some pairing suggestions with the help of our good friend Murph from The Whisky Business but we really recommend you use your nose and your tongue to find what works well for you, remember practice makes perfect…
Gubeen – Made by Giana Ferguson at the Gubbeen House in Schull, Ireland. Gubeen is a washed rind cow’s milk cheese made with vegetable rennet. The milk is pasteurised and ranges from gentle and milky to pungent and savoury depending on its age. The texture is smooth and pliant. Works well with seaweed/peat flavours, try the Teeling Small Batch.
Highland Chief – From the beautiful Kintyre peninsula, from a family who have been making cheese for several generations. Highland Chief is mature cheddar blended with plenty of Islay malt whisky perfect with oatcakes (and a good malt of course)! Made with pasteurised milk and vegetarian rennet. Works well with Islay malts or anything with the classic peaty taste, try Malt of the Earth. Contains barley
Smoked Lincolnshire poacher -The marriage of a traditional cheddar style cheese and Swiss cheesemaking techniques lead to a cheese which is full-bodied and fruity in flavour. When Simon Jones first started to make this very fruity cheddar type cheese on the lush, chalky pastures of Lincolnshire, demand for it was so high that customers of the local delicatessen were limited to ¼ lb each! Vintage Poacher is matured for up to 20months which gives a wonderful, deep malty edge to the cheese and a lingering aftertaste. The smoked version is oak-smoked for a silky finish. Made with unpasteurised milk and vegetarian rennet. Works well with Smokey/Spicy flavours, try Yoichi Nas.
Honeybee goat – Delicious Dutch goats’ milk Gouda with honey drizzled through the cheese, sweet and nutty with a hint of cashew nut flavour. The Gouda is matured for just 6 months meaning that the cheese has a pliable texture and is easily cut. Made with pasteurised milk and traditional rennet. Works well with Vanilla/Coconut flavours, try Teelings Single Grain.
Dorset Blue Vinney – A hard, crumbly cheese with a strong blue flavour and an earthy taste, Blue Vinney was a common Dorset cheese for hundreds of years but went out of production in the 1960s not to be revived until 1980s by Woodbridge farm. Made with unpasteurised milk and vegetarian rennet this is a great cheese for blue cheese lovers. Blue Cheeses are the classic for many countries. Think Stilton, Roquefort, gorgonzola…. British blue cheese is generally produced by adding Penicillin Roquefort to the curds, allowing a rind to form then introducing air into the cheese by piercing the rind with needles. The combination of air and penicillin creates blue veining. Penicillin Roquefort is a fungus, which is why blue cheese often has a mushroomy flavour.
All cheeses contain Milk
2 packs Stockan & Garden oatcakes – classic accompaniment from Orkney.
Where you buy your whisky is entirely up to you but we would always recommend using a local, independent supplier who will have the expertise to guide and help you in your choice. If you live in Liverpool, head down to the Whisky Business on Fenwick Street and if you need further encouragement, your pack will include a special discount offer.,