THE CHEESE COURSE

A tow­er­ing beauty dreamt up by La Fro­magerie’s Pa­tri­cia Michel­son

Town & Country (UK) - - TASTE -

For the up­com­ing Royal nup­tials, the per­fect cheese ‘cake’ would com­bine new Bri­tish clas­sics with Amer­i­can and French in­flu­ences. Cre­ated by en­ter­pris­ing mak­ers from di­verse re­gions, my tower in­cludes Cor­nish Yarg, which has a crumbly tex­ture like a Caer­philly; a golden-hued Hafod farm cheese with an earthy qual­ity; Baron Bigod, a mel­low Brie from Suf­folk; Ox­ford­shire Roll­right, with its peachy-apri­cot hue and sweet wood­land aroma; but­tery Bix from Net­tlebed Cream­ery; and a ma­ture Bos­worth Ash Log goat’s cheese. Off­set­ting these is the Rogue River Blue from Ore­gon, a rich and creamy Amer­i­can blue. For a lit­tle ro­mance, I’ve added the heart-shaped Coeur Neufchâ­tel from Nor­mandy, which has a gen­tle salty tang, and the Etoile de Ga­tine goat’s-cheese star from Poitou-char­entes. Pa­tri­cia Michel­son is the founder of La Fro­magerie (www.lafro­magerie.co.uk).

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