Welcome back to another week of brilliant flavours. If there is one thing we love more than finding a spectacular new cheese, it is sharing that discovery with you. This week (kicking off 25/9), our tasting board is taking a trip across Europe. We have got a legendary British blue, a surprisingly gentle Italian classic, and something extra special: a brand new release to the deli that will completely change how you view cured meats.
Whether you are putting together a weekend grazing board or just want to elevate your midnight snacking, these are tasting experiences you will not want to miss.
Neal's Yard Dairy Colston Bassett Stilton: The King of English Blues
If you think you know Stilton, prepare to have your expectations blown out of the water. Selected by the legendary affineurs at Neal's Yard Dairy, this specific Colston Bassett Stilton is made by one of the last remaining traditional makers in the UK.
What makes it so special? The curds are hand-ladled before draining, which preserves their delicate structure. It is also pierced much later in the maturation process than factory-made blues. This allows the cheese to develop a rich, buttery base before the blue mould takes over.
Tasting Notes:
-
Texture: Velvety and dense. It has a beautiful crumble but melts into a rich creaminess on the palate.
-
Flavour Profile: A perfect balance of mellow blue spice, savoury biscuit notes, and a deeply buttery, grassy sweetness. It is never aggressively sharp or acidic.
-
Pairing: Unbeatable with fresh corella pears, a handful of walnuts or a dark, sticky fruit paste. For wine, pour a glass of Tawny Port or a sweet Muscat.
Taleggio DOP: The Misunderstood Italian Masterpiece
Do not let the smell fool you! Taleggio DOP is famous for its pungent, washed rind, but what lies beneath is one of the friendliest, most comforting cheeses in our cabinet.
Hailing from the Val Taleggio in Lombardy, this cheese is regularly washed in a brine solution during maturation. This creates that distinctive sticky, orange rind and the funky aroma. However, the paste inside is an entirely different story.
Tasting Notes:
-
Texture: Incredibly soft, oozy and yielding.
-
Flavour Profile: Mild, sweet and slightly fruity with a gorgeous yeasty, meaty undertone. It is rich and comforting without any bitter bite.
-
Pairing: Because it is such a phenomenal melter, try it stirred through warm polenta or draped over roasted potatoes. On a board, serve it with crusty bread and a glass of Nebbiolo.
First Time Release: Noix de Jambon
We are absolutely thrilled to introduce a brand new addition to our charcuterie lineup: Noix de Jambon. If you appreciate fine French cured meats, this is going to be your new obsession.
"Noix" translates to "nut" or "walnut" in French, but in butchery terms, it refers to the premium eye of the pork loin. This small, highly prized cut is expertly cured and air-dried to perfection. Because it comes from such a lean section of the pig, the result is incredibly delicate and refined.
Tasting Notes:
-
Texture: Lean, tender and melts in the mouth when sliced paper-thin.
-
Flavour Profile: Sweet, nutty and beautifully delicate. It lacks the heavy saltiness of some commercial hams, allowing the pure, quality pork flavour to shine through.
-
Pairing: Serve it simply with cornichons and a crusty baguette. It is also the perfect savoury counterpoint to both the Taleggio and the Stilton on this week's board!
Come Taste for Yourself!
Reading about these incredible products is great, but tasting them is where the real magic happens. We have got the Colston Bassett Stilton, the Taleggio DOP, and our brand new Noix de Jambon ready and waiting for you on the tasting block this week.
Come by Pork Ewe Deli, have a chat with our team, and let us cut you a fresh wedge (and slice you some premium ham) to take home. We will help you pair it with the perfect artisan crackers and accompaniments to make your next cheese board an absolute cracker.