Brunchclub - Cheese-day....

Brunchclub - Cheese-day....

Today was my favourite sort of day - a cheese day.  

If you have never been in a 'cheese-room' or chiller I recommend you do it - the 'Alice in Wonderland'esk'  feeling is overwhelming.  

The cheeses are bigger than you, stacked taller then you and taste better than the ones  you own....    Everything has that imaginary 'Eat Me' label on it....  Being Lucky enough to have the amazing Laura (Brunchclub Co-Founder) organise a 'behind the scenes' with Gilles at Latelier du Fromage in Newmarket..... pure bucket list material!!

We started small all the cheeses that you can pick up.  They came from all over France, made from sheep, goat and cow milk,  some pasteurised,  some raw.  Ranging from 10 gram to 40kg, 

Gilles explaining the world of cheese to us in a lyrical french accent, really does have the effect of transporting you to France (he is a kiwi of over 30 years) and travels back frequently to meet cheese makers and buy cheese - #livingthedream !!!

 

An afternoon cheese tutorial of a range of cheeses started ....  with what could only be described as a 'vertical tasting' in wine language -  an individual cheese - (Crottin de Chavignol - famous small french goat cheese). 

 

The same cheese at different stages, to really see the differences in the flavours and attributes - a fascinating insight into how the flavours develop, which flavours soften and which ones grow....

FYI - Same cheese, different ages in these pictures.  

 

We probably went from the smallest to the largest for our next task - 40kg Comte - made from unpasturised cows milk.  We were to cut open ....  and then taste.

When we were done out in the chillers... we back to a table in the cosy restaurant, for the most perfect cheese selection...  perfect only because as I tried the first one - it was my favourite, but then the next cheese won top spot... and it continued that way... then started over again!!  When a cheesemonger like Gilles chooses you cheese platter the cheeses are perfectly, perfectly, ripe.  He then sat with us to continue the stories of 'hand' washed rind cheeses, where half the village is employed for that one task, or monks in another small village that make just one cheese and have kept that one recipe 'alive' through the traumas of the ages.

I don't think any other brunch club event is going to measure up after this one....

This is Gilles cheese - he is saving it - lunch, just for him I think, and I was jealous, it instantly became the cheese I wanted the most.

The Herald and the KFC recipe.... tested!!!

The Herald and the KFC recipe.... tested!!!

Breakfast at Bills

Breakfast at Bills

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