Oban Cheese Cake OBAN CHEESE CELEBRATION CAKE BARWHEY'S CHEDDAR Barwheys has a long and complex...

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Transcript of Oban Cheese Cake OBAN CHEESE CELEBRATION CAKE BARWHEY'S CHEDDAR Barwheys has a long and complex...

  • The Oban

  • OBAN CHEESE CELEBRATION CAKE

    BARWHEY'S CHEDDAR

    Barwheys has a long and complex flavour. This rich hard cheese hits your tongue with a slightly tart first note, before the taste gives way to subtle hints of nut and caramel. The cheese has a creamy texture with just the merest hint of crumble.  The exceptional taste of Barwheys is achieved by a time-honoured production process. Each week they hand make no more than forty truckles of cheese. Once pressed the rounds are wrapped in traditional cotton cheesecloth and nursed carefully as they age on wooden shelves for between ten and twelve months.

    Portion: Cake Layer
 Approximate Weight: 4kg

    HEBRIDEAN BLUE

    A delicious blue cheese from the makers of Isle of Mull in the mould of Stilton – indeed from the outside it looks very similar to its English counterpart.  Once opened, however, its paler flesh and vivid dark green veins reveal its differences.  More crumbly and less creamy, with an upfront punch of salty blue, Hebridean Blue creates a distinct and lasting impression. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth. They’re farm is heated, including their cheese vats using carefully managed local woodland resources, and all they’re electricity comes from hydro power.  They are so committed to not wasting energy that they pump the water used to heat their cheese vats into an indoor swimming pool – so that it can be enjoyed again!

    Portion: Cake Layer
 Approximate Weight: 3.6kg

    TOMME DE SAVIOE

    Made from skimmed milk thus the fat content is less, this is a semi-soft cow’s milk cheese from the Savoie region of the French Alps. A mild flavour but with a very satisfying taste nonetheless. Aged by the Fromagerie Conus, Tomme is another word for cheese which literally translates as ‘round’ or ‘wheel’are there are hundreds of different tomes made throughout France.  Tomme de Savoie has a dense texture and a robust grey rind.  It has floral notes and a slight peppery edge.

    Portion:Whole 
 Approximate Weight: 1.5kg

  • CAMEMBERT REAUX AOC

    The classic French Camembert from one of the very best producers. Difficult to go wrong with this one.  It can be pungent and vegetal with mushroom-y undertones, though when slightly younger it is lactic and milky.  Camembert curds are hand ladled into moulds, keeping the curds as intact as possible to reduce the loss of whey.  It is this that gives Camembert Reaux is creamy rich texture and melting mouth feel.

    Theodore Reaux opened his dairy in 1931 with the sole intention of making traditional camembert – as it had been made by Marie Harel in 1791; they now collect 22 million litres of milk a day from sixty farms in the surrounding countryside to produce camembert as well as butter and cream.

    Portion:Whole 
 Approximate Weight: 0.250kg

    CHABIS

    These little rounds of goat’s cheese are based on a classic French recipe and made from the milk of the Blunt’s mixed herd of 220 Toggenburg and Alpine goats.  Using the same curds that they use for their larger cheese – Golden Cross – Chabis moulds are hand filled and the cheese is allowed to develop its little furry jacket naturally. This gives them a delicate flavour with a gentle tang and a gorgeous white bloomy rind.

    The goats are fed on hay all year round – to help lengthen the season and improve the quality of the milk – though they graze outdoors during the day in the spring and summer as well.  The Blunts have been farming since the late 1980s, making cheeses since 1989.

    Portion:Whole 
 Approximate Weight: 0.100kg

    Total Weight - 9.5kg