FOOD EDITION PERFECT PARTNERS H osting a wine and cheese evening is a wonderful way to bring people together for an indulgent yet relaxed Ever wanted to know what to serve at a wine and cheese evening? Local cheese maker Rennet & Rind paired up recently with Cambridge Wine Merchants to deliver some tasty ideas
SHILLING & NYETIMBER CLASSIC CUVÉE NV BRUT The cheese A creamy goat’s cheese with a dense silky texture that firms up as it matures unlocking new nutty layers The wine Pale gold with gentle fine bubbles Toasty and spicy with complex aromas and a palate of honey almond and baked apple PITCHFORK CHEDDAR & QUINTA DE LA ROSA PORT The cheese Named after the pitchforks used to mix salt into the curds this delicately made Somerset cheese is dense and fullbodied with a masterful creamy texture The wine A firstrate artisanal port trodden by foot in granite lagares A terrific fullbodied garnetruby wine with a big chocolatey blackcherry cedary nose… and gobs of fruit THE DUKE & MACON VILLAGES The cheese One of Rennet & Rind’s own awardwinning creations The Duke is a creamy and sweet cheese with a piquant peppery finish Its golden interior contains salty dashes of royal blue The wine A white burgundy made from chardonnay grapes grown on the limestone slopes of Mâcon Floral and citrus notes mouthwatering acidity lovely long flavour
experience. A recent tasting event at the Fitzbillies restaurant in Trumpington Street revealed the genius of pairing cheese and wine with sweet treats such as its Chelsea buns, mince pies and macarons for a variety of textures and flavours. The best cheese boards will include soft varieties such as brie or camembert; hard cheeses such as manchego or cheddar; blue kinds such as stilton; and something unique like a truffle-infused option. Aim for three to five choices to avoid overwhelming your guests. Be sure to keep a ready supply of crackers and sourdough to hand as well, plus fruit, nuts and chutneys. The wine pairings are key. Select a mix of reds, whites, sweet and sparkling options to cater to different tastes. A crisp sauvignon blanc will pair beautifully with goat’s cheese, while a full-bodied cabernet sauvignon complements aged cheddar. Offer tasting notes to guide your guests or let them experiment freely.
BURFORD & ROLLY GASSMANN TERROIR DES CHÂTEAUX FORTS The cheese A bold alpine cheese crafted from the richest most aromatic milk of the season Deep roasted flavours with a firm texture and smooth buttery finish The wine A blend of gewürztraminer auxerrois pinot gris and riesling this vintage wine has a clear golden citrus colour and delicate bouquet with earthy aromas and a firm intense salty finish YOREDALE WENSLEYDALE & BODEGAS HIDALGO PEDRO XIMÉNEZ TRIANA The cheese A traditional wensleydale with heaps of character An upfront lemony yoghurt zing with earthy mushroom and mineral notes Smooth creamy and sticky The wine This fortified wine oozes with prunes dates and raisins You can’t see through its g of residual sugar per litre but you can almost stand up your spoon in it! Serve with topquality vanilla ice cream
56 JANUARY CAMBSEDITION.CO.UK
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