Our July Cheese Subscription Box includes a selection of cheese with a common theme that are eating particularly well & give you a balanced range of cheese types. The July Cheese Subscription Box has some wonderful winter classics to enjoy with red wines – and no apologies for omitting blue cheese – it just doesn’t make a good match.
‘Fat is to tannin what water is to oil’ – Jason Hinds, Neal’s Yard Dairy.
MILLEFOGLIE AL MARZEMINO - Latteria Perezin
Cow’s milk, Veneto, Italy
Millefoglie al Marzemino is an aged handmade Montasio style cheese made by the Perezin family in Bagnolo, south of Veneto, who have been making traditional cheese for four generations. The cheese is pierced and steeped in Marzemino di Refrontolo Passito, a rare & slightly sweet red wine made from grapes which are dried prior to fermentation, creating a concentrated raisin-like flavour. The cheese matures in the wine for 10 days, during which time the wine makes it way throughout the layers of the cheese, infusing it with intense flavour & subtle sweetness.
Goes well with rich Italian wines such Valpolicella & Bardolino.
EPOISSES DE BOURGOGNE– Berthaut
Cow’s milk, Burgundy, France
Famous for its pungent aroma and sticky terracotta-coloured rind, Époisses has a smooth, velvety texture with a meaty flavour that melts in the mouth. During maturation, the cheese is washed in the local Marc de Bourgogne, mixed with salty water, several times per week. It tastes milder than the aroma suggests and has a decidedly sweet finish.
Matches well with Burgundy & Pinot Noir.
PYENGANA CHEDDAR
Cow’s milk, Pyengana, Tasmania
Healey's Pyengana Cheddar is a traditional clothbound cheddar with a fine texture and crumbly body, subtle flavours of herbs & pasture and hints of honey. The cows are milked throughout the year, with the herd separated into summer and winter milkers. Pyengana Cheddar is available in a number of age profiles; this is their 18-month-old cloth-bound cheddar.
Matches well with Bordeaux reds & Cabernet Sauvignon.
MAHON
Cow’s milk, Menorca, Spain
Made on the island of Menorca, this Spanish semi hard cheese is hand moulded from raw milk and shaped into squares which are wrapped in cloth to drain before maturation. During ripening, the cheese is rubbed with olive oil and pimentón to prevent the rind from drying out and gives the cheese its characteristic colour and appearance. The result is a piquant cheese with complex flavour, hints of aged wood & tanned leather.
Enjoy with Spanish reds such as Tempranillo & Rioja.
Prices start at $75 including delivery.
Harper & Blohm Cheese Shops July Cheese Subscription Box can be delivered across Melbourne & Geelong, Torquay & Bellarine Peninsula, Mornington Peninsula & Yarra Valley, Ballarat, Bendigo, Heathcote & Macedon Ranges and many little towns in between.
Delivery Thursday 26 July (Friday 27 in some regional areas)
Orders close 9am Monday 23 July - Click here to order.
‘Fat is to tannin what water is to oil’ – Jason Hinds, Neal’s Yard Dairy.
MILLEFOGLIE AL MARZEMINO - Latteria Perezin
Cow’s milk, Veneto, Italy
Millefoglie al Marzemino is an aged handmade Montasio style cheese made by the Perezin family in Bagnolo, south of Veneto, who have been making traditional cheese for four generations. The cheese is pierced and steeped in Marzemino di Refrontolo Passito, a rare & slightly sweet red wine made from grapes which are dried prior to fermentation, creating a concentrated raisin-like flavour. The cheese matures in the wine for 10 days, during which time the wine makes it way throughout the layers of the cheese, infusing it with intense flavour & subtle sweetness.
Goes well with rich Italian wines such Valpolicella & Bardolino.
EPOISSES DE BOURGOGNE– Berthaut
Cow’s milk, Burgundy, France
Famous for its pungent aroma and sticky terracotta-coloured rind, Époisses has a smooth, velvety texture with a meaty flavour that melts in the mouth. During maturation, the cheese is washed in the local Marc de Bourgogne, mixed with salty water, several times per week. It tastes milder than the aroma suggests and has a decidedly sweet finish.
Matches well with Burgundy & Pinot Noir.
PYENGANA CHEDDAR
Cow’s milk, Pyengana, Tasmania
Healey's Pyengana Cheddar is a traditional clothbound cheddar with a fine texture and crumbly body, subtle flavours of herbs & pasture and hints of honey. The cows are milked throughout the year, with the herd separated into summer and winter milkers. Pyengana Cheddar is available in a number of age profiles; this is their 18-month-old cloth-bound cheddar.
Matches well with Bordeaux reds & Cabernet Sauvignon.
MAHON
Cow’s milk, Menorca, Spain
Made on the island of Menorca, this Spanish semi hard cheese is hand moulded from raw milk and shaped into squares which are wrapped in cloth to drain before maturation. During ripening, the cheese is rubbed with olive oil and pimentón to prevent the rind from drying out and gives the cheese its characteristic colour and appearance. The result is a piquant cheese with complex flavour, hints of aged wood & tanned leather.
Enjoy with Spanish reds such as Tempranillo & Rioja.
Prices start at $75 including delivery.
Harper & Blohm Cheese Shops July Cheese Subscription Box can be delivered across Melbourne & Geelong, Torquay & Bellarine Peninsula, Mornington Peninsula & Yarra Valley, Ballarat, Bendigo, Heathcote & Macedon Ranges and many little towns in between.
Delivery Thursday 26 July (Friday 27 in some regional areas)
Orders close 9am Monday 23 July - Click here to order.
