Cheese & Wine Club - August 2018 - Soft & Hard Cheeses.
Hello everyone. We will be closing the registration today. Please note that if you havent registered on ticketbooth, we wont be able to add you on the list. Thanks...
Here are some of the cheeses that we can expect to arrive for the Club's enjoyment in the upcoming session:
Please note that we also have include 15 to 20 different selections of the best wine to go along with the cheese ..
Please confirm your attendance by purchasing a ticket here :
Manchego Añejo Artequeso (2 Years)
A pasteurised ewe’s milk cheese from the Manchega breed, produced in La Mancha region of Spain. This semi curado cheese is matured for 2 years. The thick, sweet, aromatic ewe’s milk is what makes Manchego unique. The depth of flavour depends on the age of the cheese but all Manchego has an unmistakable richness reminiscent of Brazil nuts and caramel, with a distinct aroma of lanolin and roast lamb with a slightly salty finish. This hard Spanish cheese has a dry, yet creamy texture often containing with small unevenly distributed air pockets.
A firm, unpasteurized goat’s milk cheese made from the Majorero breed of goats on Fuerteventura, the Canary Island closest to North Africa. The dry, pleasant climate produces a rich, fatty milk ideal for cheese-making. Similar in texture to Manchego, this firm cheese has a milky, nutty flavour . Over half the goat milk produced on the island is converted into Majorero.
This is one of the truly artisan made Cheddars from Somerset. Only unpasteurised raw milk and traditional rennet are used in order to maximise the flavour. This cheese is hard, slightly crumbly with great fruity flavour and a‘bite.
Albaredo and Gerola, right in the heart of the Parco delle Orobie Valtellinesi. In year Protected content was awarded the certificate of Appéllation d'Origin Protégée by the European Community. It is fat, middle-hard, middle-ripe, Alp cheese. Its cylindrical cheeses are Protected content in diameter, Protected content high and weigh from 9 to 20 kg. Its colour varies from white to straw-yellow according to ripe.
Castelmagno della Montagna
Raw milk from cows raised in cowshed and fed only with hay. The rind is thin, smooth and yellowish-brownish in colour. The past is straw yellow, without eyes, with a course-grained texture. Some lucky wheels develop natural blue veins that add a sweet and distinguishing note to the taste. Taste is slightly sapid, with hints of grass and notes of toasted. The taste is sweeterand with hints of cellar when the cheese develops blue moulds.
A hard, cooked curd cheese, Piave is produced in five versions depending on the length of maturation, which can range from 20 days to over 18 months. Piave Vecchio is aged for at least 6 months to generate a wonderfully strong, fruity flavor without sharpness. The cheese is produced primarily from indigenous Italian cattle breeds, including Bruna Italiana, Pezzata Rossa Italiana, and Frisona Italiana. These cows roam the mountain pastures in the warmer months, grazing on the natural grassy meadows. Named after the Piave River, Piave cheese originated in the Belluno Region in the Dolomite mountain range that is roughly halfway between the Austrian border and Venice.
Goat cheese produced with pasteurized goat's milk and matured at least 6 months. The rind is pink-brownish; the paste is grainy, softer under crust, melting, white in coulour. The taste is sweet, delicate when young, more intense when matured, it presents notes of toasting, cellar and mushroom.
Delice de Vougeot (Ails et Herbes)
Vougeot is a fresh cheese with cow's milk typical of Burgundy. It has been made since Protected content the cheese dairy Delin in the heart of the Burgundy vineyards. It is wrapped in a plastic cup to keep its freshness.
Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. This cylindrical shaped cheese has a soft-ripened, creamy and a little bit crumbly, non-elastic texture. Surrounded by a white velvety rind, it's ageing process lasts between 2 weeks to 2 months. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation. During its ageing time, the cheese has a bit salty, buttery and milky taste. Together with 25% fat, it also contains animal rennet. It goes well with Champagne / Pommard ou Mercurey.
Epoisses Affinée Germain
Soft cheese with a brine and Marc washed deep apricot colored wrinkled rind. Camembert shaped, with a juicy rich flavor. Tasting rather strong and wonderfully aromatic with an almost melting quality and slightly flaky consistency.
Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in Protected content Henri Boursault has a very high fat content which lends it a melt-in-the-mouth, creamy soft consistency. With fat percent tipping the scales at nearly 75%, the ultra rich buttery taste and very creamy texture of Boursault makes it a favorite dessert cheese. The cheese has a thin, bloomy rind due to a coating of light penicillin mold. Affinage of Boursault takes about two months with one more month in packaging. As the cheese ages, it acquires a mushroomy and a refreshing citrusy taste. The cheese sold in small cylinder shaped rounds should be consumed within a week of purchase. Try pairing this cheese with grapes or pears and light, fruity wines like Vouvray.
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
Mozzarella di Buffala
It is a semi-soft white cheese from buffalo milk. A fresh, stringy textured cheese with porcelain-white color, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes.
ON THE RACLETTE:
Raclette du Jura
The flavor of the Raclette du Jura is rich and nutty but has an earthier quality than Gruyere. Aged over six months, the firm texture is more open than typical hard Swiss cheeses.
Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex.
*DRESS CODE: SMART BUSINESS CASUALThe Cheese Club of the Philippines wishes to remind all members & guests that the Dress Code for all functions precludes the wearing of:
Jeans (or denim of any color) ∙ Leggings and any type of Jeggings for women ∙ Collarless shirts and sports/polo shirt for men ∙ Flip flops or rubber shoes ∙ Shorts and sports shoes of any kind
Improperly attired attendees will not be admitted. Members are responsible for ensuring their guests adhere to the Dress Code.
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