Each month we choose a selection of cheeses with a common theme that are eating particularly well. Our May Cheese Subscription Box celebrates the arrival of autumn.
Autumn brings cooler mornings, the changing colours of the leaves and the arrival of the local mushroom season. These cheeses are perfectly matched mushrooms dishes, or as part of an autumn cheese board.
French cheesemaker Matthieu Megard has developed his own unique Australian version of Raclette, made with organic milk from the Smith family in Timboon. The texture is soft & supple and it has a nutty, slightly pungent flavour with a smokey finish. Best enjoyed grilled or melted.
A classic Italian washed rind cheese with a creamy texture. Washed & brushed several times over a month, and matured in stacked wooden pine boxes, the cheese develops a thin bloom flecked with grey yeasts and blue mould on its distinctive orange rind.
BOSCHETTO AL TARTUFO
Is a fresh, young pecorino-style cheese made with a combination of rich, creamy ewes milk & full-cream cows milk. It is infused with white truffles from the surrounding Tuscan countryside.
LE CONQUERANT BUTTER
French cultured butter made with cream from cows that graze on the green seaside meadows of Normandy. It has a richer and more lactic flavour than commercially produced counterparts. It adds another dimension to pan fried mushrooms.
Orders close at 9am Friday 26 April. For delivery Thursday 2nd May - more details in our profile link - 59 minutes ago