Cheese and Wine at Home 1

The Montagnolo is a slightly salted triple-crème blue cheese. This means that the bluing throughout is quite light and combined with the deliciously creamy texture, it gives an ultra-smooth and very moreish flavour.

One of everyone's favourites both in the shop and out.

With bold citrus notes together with hints of fresh grass and pineapples, this Sauvignon Blanc has a pleasant finish on the palate with crisp flavours of gooseberry, elderflower and lime.

Half bottle of Chateau Malbat Bordeaux

Modern Bordeaux style with nicely balanced cassis fruit, raspberry and ripe tannins.

Golden Cross is a log shaped goat’s milk cheese which can be eaten fresh or matured. The cheese is lightly charcoaled prior to maturation as a velvety white penicillium mould develops on the surface. When young, the cheese has a fine, firm silky texture and a fresh, citrusy flavour. As it matures the cheese becomes denser and creamier and develops a stronger, more complex flavour.

Cows milk cheese produced next to the ruins of Schlossberg Castle in the Emmental Valley. Matured for 18-23 months.

Todd Trethowan of Trethowans Dairy became interested in cheese-making after a stint working behind the counter at Neal’s Yard Dairy in London, having previously studied archaeology. Three distinct flavours run through this cheese. It has a springy, citric, lactic centre; an oozy, mushroomy creaminess under the rind and a musty, earthiness in the rind itself.