Cheese and Wine at Home 2

Crisp and refreshing, with intense gooseberry and currant leaf flavours and a lingering finish.

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 Fleurie
Plenty of juicy fruit flavours with cherry and plum to the fore and a hint of blackberry.

Made to a process close to Gouda at Park Farm (Kelston – Just out of Bath), this particular recipe comes from Graham Padfield. Unlike Gouda, Wyfe of Bath is not a pressed cheese and therefore does retain a higher moisture content. This results in a springier, more buttery texture. The flavour is light, grassy, sweet, and buttery when young. It does tend to develop a nutty, more caramelly profile as it ages.

A member of the Pecorino family of hard Italian cheeses made from ewe's milk. Tartufo is a semi matured cheese with black truffle added to the curd, which gives it the famous aroma and flavour of truffle. The cheese is rich, buttery and sheepy with undertones of earth and fungus. “Pecora” in Italian means sheep and in Latin means livestock.

This traditional raw milk camembert, from the town of the same name in Normandy, becomes soft and creamy as it ages, developing a complex depth of vegetably flavours. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes.  It can be hard and almost crumbly when very young, but wonderfully gooey and runny when ripe.