Morbier, Maroilles, Munster, Manchego, Sainte-Maure de Touraine and Moelleux du Revard served with malted grain crackers
M night was a real treat for cheese lovers. Richard popped down to Paxton and Whitfield for these, mostly French, beauties.
Morbier is a semi-soft French cows milk cheese, fruity and almost yeasty in flavour, Morbier has a distinctive flash of ash running through its middle, giving it a strikingly elegant appearance on top of its aromatic, nutty flavour.
Maroilles is another semi-soft French cows milk cheese which was apparently created in the 10th Century by a northern French monk. Maroilles is usually square and has a deep orange to brick red washed rind. The flavour is fruity with a smoky edge and was the firm favourite of our Parisian diner, Caroline.
Munster is a deliciously stinky soft French cows milk cheese. Munster is usually round with a sticky, orange washed skin.
Manchego is a hard Spanish ewes milk cheese which has a nutty and almost peppery tang. An excellent addition to any cheeseboard as well as a marvellous melter which can play a happy substitute for cheddar for those with a cows milk intolerance.
Sainte-Maure de Touraine is a French goats milk cheese shaped into a small log. The cheese is soft, salty and white under a charcoal grey mouldy rind. The cheese has a piece of straw running through its centre which is marked with an AOC seal and a number indicating its producer. The straw also works to keep the roll of cheese together in the making.
Moelleux de Revard is a semi soft French cows milk cheese with a salty herbal finish.