Milk gathered from sheep that graze on the clay-rich hills of Crete Senesi is made into Pecorino Toscano, but with a twist - the month old cheese is dotted with slivers of black truffle. Foraged from valleys and forests in Volterra and San Miniato, Italy, the addition of truffle to this piquant and sheepy cheese creates a wonderful balance. Nutty balanced with earthy, mushroomy with sweet. A springy, slightly oily cheese - a sign of the pure, 100% sheep's milk origin - is the perfect table eating cheese, especially when drizzled with a hint of acacia honey.

Pecorino Tartufello

Murray’s Cheese

Isle of Mull Cheese is a hard cow’s milk cheese produced by the company of the same name in the Inner Hebrides, off the West Coast of Scotland. It is considered to be the King of Scottish Cheddars and has won several awards including BBC Food and Farming Award, Best Scottish Cheese, British Cheese Awards Gold and World Cheese Awards.
It is a traditional cheese with an ivory and somewhat soft pate. After 18 months of maturation, the cheese develops a complex, sharp, tangy and fruity flavour. Available in cylindrical shapes, Isle of Mull pairs well with Merlot, because of its onions and garlic flavour.

Isle of Mull

Isle of Mull Cheese

Killeen Goat Cheese

Durrus is an Irish cheese of round shape with powdery pink-orange colour rind. This semi-soft, washed rind cheese produced in Jeffa Gill's dairy is very famous in West Cork as one of the finest artisanal farmhouse cheeses. Made with raw, unpasteurised milk, Durrus smells of hay and wet soil and tastes buttery, mild and slightly acidic. Only milk from Friesian herds of two local farmers is used to prepare this deep-flavoured cheese. When mature, the rind of Durrus develops blue grey moulds that do not affect the flavour the cheese. Just rub them off to enjoy the fuller flavour with notes of moss and hay.
The cheese is available in two varieties: the original 1979 recipe aged at 5-8 weeks old and a young Durrus aged for only 10 days. Durrus pairs well with Pinot Gris, beer, champagne and prosecco and medium bodied reds.

Durrus

Durrus Farmhouse Cheese

Dolcelatte literally translated name means "sweet milk". For the first time, it was made by the Galbani Company, which is a part of Groupe Lactalis at present. This cheese is made from cow's milk developed for the British market as an option to famous Italian blue cheese, Gorgonzola. It is also a blue veined Italian soft cheese sometimes referred to as Gorgonzola Dolce. Its production involves the same process used to make Gorgonzola with a difference that it is made from the curd of only one milking. The maturation involves about two to three months with sweet and a bit milder taste. The fat content in Dolcelatte is higher than Gorgonzola at about 50%. Suitable for vegetarians, it is served with grapes, used in a rich pasta sauce, and paired with Rose or Juicy Red, Port wine, and Venetian Merlot wines.

Alan Epton

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