We are chuffed to have been listed as one of the world’s most amazing cheese shops over on the UK Telegraph website. You can read the story here.
Ah autumn – that time of year when you try to soak up the last rays of summer sun, then move inside to enjoy your cheese and wine as the nights get cooler. Cheese-wise, it’s a great time to enjoy washed rinds; matured mountain cheeses from Europe made with summer milk in previous years; and locally-made, matured goat’s milk cheeses. Here are our ‘best of the best’ picks for the season:
According to the Chinese Zodiac, 2015 is The Year of the Sheep and we think it’s a fantastic opportunity to explore the delights of sheep’s milk cheeses. You may not know it, but you’ve probably already tried sheep milk cheese as some all-time classic cheeses are made using 100% sheep’s milk including Manchego, Pecorino, Roquefort and traditional Fetta. Sheep’s milk cheese has been around for thousands of years – in fact, it’s likely that sheep’s milk was used to make some of the first ever cheeses, as sheep were domesticated before goats and cows.
A guide to buying and storing cheese – answers to the most common questions we are asked over the counter at Ocello and at our regular Cheese & Wine Nights.
It’s great fun exploring cheese and wine matches, especially if you stumble upon that match made in heaven where the cheese and wine compliment each other perfectly, revealing different flavours and taste-bud-tingling harmony with every new mouthful.
It’s one of the most common questions we hear at the cheese counter: can people with lactose intolerance eat cheese?
Quite often, the answer is yes – as long as you choose carefully. All milk contains lactose – cow, goat, sheep and buffalo. However, as a result of the cheese-making and maturing process, cheese contains much lower levels of lactose than milk and in fact some mature cheeses are virtually lactose-free.
Fancy yourself as a bit of a cheese aficionado? Make sure you aren’t committing these common cheese platter mistakes:
1. One knife to cut them all
Hands up if you’ve ever been about to zero in on a bit of super-runny Brie on a cheese board, only to find the single cheese knife on offer covered with stinky blue cheese. Any host worth their weight in cheese knows that it’s a good idea to put out a few different knives.
2. Snooze-worthy accompaniments
Too often at Ocello we see people buy an amazing selection of cheeses, and then just stock-standard quince paste to serve with them. Matching your cheese with exciting accompaniments can create some delicious new flavour combinations that will have your guests raving for months to follow – try chestnut honey with strong, hard cheeses, or this luscious strawberry and balsamic jam with creamy goat’s cheeses. Check out our full range of accompaniments here.
The next time you are in store, check out these great Aussie cheeses that won medals at the recent Sydney Royal Cheese & Dairy Produce Show:
- Tarwin Blue: 2013 CHAMPION CHEESE OF SHOW!
- Small Cow Brie: Gold
- Small Cow Camembert: Gold
- Small Cow Fettice: Gold
- Small Cow Redella: Silver
- Pecora Dairy Jamberoo Mountain Blue: Silver
- Holy Goat La Luna barrel: Gold