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.