Autumn Cheese and Wine Guide
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:
Raw Milk Swiss Emmentaler
We’ve just received some wheels of cave-aged raw milk Emmentaler made back in August 2012 – and it’s stunning! An amazing example of artisan mountain cheese – smooth, nutty and sweet with a complex finish that has hints of green mountain pastures and herbs. This cheese is also a member of the Slow Food Presidia.
- How to serve: on platters with our Senga Pear & Cinnamon jam; sliced in baguettes; or melted in fondues and gratins
- Drinks match: Chardonnay, Grüner Veltliner, Sparkling wines.
Make the most of more mature local goat’s milk cheeses made with late Summer milk – like the amazing Vista Blue, hand-made by Barry Charlton down at Berry’s Creek Cheese in Gippsland. It has a subtle spicy flavour, offset by the light, fresh notes in the goat’s milk.
- How to serve: on platters with truffle honey and fig jam; or crumble through a mixed leaf and pear salad
- Drinks match: Late harvest Riesling
A favourite at Ocello, Quadrello is a milder-style buffalo milk washed rind. Incredibly dense and creamy inside, the underlying sweetness in the buffalo milk is balanced by an earthy washed rind. If you find this cheese a little strong, go for Casatica instead – a mild, creamy buffalo brie from the same artisan producer.
- How to serve: on platters with our Luccini Mixed Mustard Fruits; also great with antipasti
- Drinks Match: Dolcetto d’Alba, Arneis, also a very beer friendly cheese
St Nectaire AOP
A pasteurised version of the French raw milk classic, this medium-strength washed rind has a dense, buttery texture and slightly savoury flavour with subtle hints of mushrooms and crusty sourdough bread coming through on the end palate.
- How to serve: with thinly sliced fruit loaf and dried muscatels
- Drinks Match: Riesling, Gewürztraminer, Pinot Noir