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:
Autumn Cheese and Wine Guide
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.
Reasons to love sheep’s milk cheese: Continue reading
Summer has officially started, welcoming the beginning of the silly season, sunny barbeques and holidays. Summer is also a fantastic time of the year for cheese, here’s our seasonal guide for the warmer months: Continue reading
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.
But where to start? While it’s not an exact science, here’s some tips to get you on your merry cheese and wine matching way: Continue reading
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. Continue reading
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
20% off all cheese in-store! From Thursday 27th December to Monday 31st December 2012. Pop in to take advantage of this great special and stock-up on cheese for your New Years parties – but be quick, as after Christmas our stocks are limited and it’s ‘first-in, best-dressed’. Special applies to cheeses in-store only, not on our online store. Gift Vouchers can’t be redeemed for sale or discounted items.
We are pleased to announce that we will be running Australia’s most comprehensive cheese appreciation class in conjunction with the Sydney International Food Festival. Running for 4 hours and including 30 cheeses, this class is designed to give you an in-depth look at the world of cheese. 11am – 3pm on Saturday 13th October, $275 per person – click here for more details.