NEWSLETTER - EASTER SPECIAL

 
 

HAPPY EASTER FROM EMILE & SOLANGE
 

This is the first Easter for Emile & Solange, we are particularly excited to be a part of your gathering table this year! 

We have selected 4 beautiful cheeses that you probably (for some of them) never heard about.

 
 

4 Cheeses + an Apple & Rosemary Paste (made by Ugly Duck in QLD) $49.90
Pre order online via sarah@emileandsolange or visit 10 Fox Street, Albion
 

1. Vacherousse d'Argental -  This cow's milk cheese comes from the small town of Pélussin in the Rhône-Alpes region.The rind is washed with brine and then set aside for three weeks to allow a white mould to develop on the rind. This mildly flavoured washed rind is a real crowd pleaser. (130g slice included in this selection)

2. Vully Rouge - Vully Rouge is made on the Mount Vully mountain in Switzerland. It is in the vein of the classic Swiss alpines, made with organic milk from the grass-fed cows of Müller & Sahli Bio-Milch. During aging it is washed several times a week with Pinot Noir from neighboring vineyards, giving it a distinct red rind. The paste is semi-firm, smooth and creamy, strong in aroma but milder in flavor, meaty, grassy and with a nice nuttiness and fruity notes (130g slice included in this selection)

3. Bleu d'Auvergne - This is a French blue cheese named after its place of origin in the Auvergne region of south-central France. Bleu d'Auvergne is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste. Try it with some dark chocolate! (130g slice included in this selection)


4. Crottin Affiné - This Goat's milk cheese is made the Poitou-Charentes region in the west of France. This small round button has a white rind with a pale yellow-white interior. When young, the Crottin has a fudgy texture with mild hints of salt, yeast and acidity. ( a crottin 60g)


Pair this selection with your favourite Chardonnay or a Red wine as Pinot Noir or Beaujolais.

 
 

Trading Chocolate for Cheese this Easter

Not a chocolate lover? Prefer savoury over sweet? … No matter the reason, we have the perfect alternative for you this Easter – Cheese.

There are so many wonderful cheeses to suit any occasion and everyone’s taste. We know Easter is about sharing with friends and family, so why not try incorporating a cheeseboard or platter into your Easter celebrations this year? Like chocolate, there are many types of cheeses that vary in flavour profile, texture, richness/ creaminess and fragrance. Similarly, both are decadent and flavourful, and everyone has their favourite, which is why cheese is such a great substitute for chocolate.

Ending your meal with a cheese platter is a fabulous way to wind down while enjoying a glass of wine with friends and family. This is a great alternative to a heavy dessert or gauging on sweet Easter eggs, something everyone manages to do over the Easter break. 

Chocolate or Cheese? We do both.

If you can’t choose between chocolate or cheese, need not worry! Pairing chocolate with cheese, particularly of the blue variety, is a match made in heaven and a perfect duo for the Easter period. Originating in France (just how we like it), the combo share many similar characteristics and as a result work beautifully together. Salty and sweet is a food trend currently taking over the world and this cheese and chocolate coupling is no exception.
 
Go ahead and try some at home. Of course taste is very personal – that’s the beauty of it! Try out some of your own combinations and tag us in your posts: @emileandsolange on Instagram or search Emile & Solange Cheese Shop on Facebook. 
 

 

Joyeuses Pâques from Emile & Solange Team!