[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-87px|auto||auto||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Cheese goes… orange!<\/b><\/p>\n
For the <\/span>last days of October<\/b>, our <\/span>cheese shop goes into \u201cmystery mode\u201d<\/b>.<\/span> Let\u2019s start with our <\/span>British cousins<\/b>:<\/span><\/p>\n Shropshire Blue<\/b> Rutland Red (or Red Leicester)<\/b> Now let\u2019s move on to the <\/span>continental supporting cast<\/b>, from <\/span>Northern France<\/b>:<\/span><\/p>\n Maroilles<\/b> Mimolette (or Boule de Lille)<\/b> Don\u2019t miss our Halloween cheeses<\/b>, available now at the <\/span>Kaempff-Kohler cheese shop \u2013 wine cellar<\/b>!<\/span><\/p>\n #Cheese #CheeseShop #KaempffKohler #Halloween #ShropshireBlue #RutlandRed #Maroilles #Mimolette<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Cheese goes… orange! For the last days of October, our cheese shop goes into \u201cmystery mode\u201d.No ghosts on the agenda \u2014 but in the absence of pumpkins, our cheesemongers have found four… orange cheeses! Let\u2019s start with our British cousins: Shropshire BlueCreated in Scotland and now made in England, it\u2019s a semi-firm blue cheese made from cow\u2019s milk, recognisable by its bright orange colour and its blue-veined paste.Often compared to Stilton for its spicy taste, it is creamier, with notes of hazelnut and mushroom. Rutland Red (or Red Leicester)Sometimes considered an alternative to Cheddar, this hard English cheese is made from cow\u2019s milk.With its orange colour, it is known for its crumbly, buttery texture, its nutty, slightly sweet flavour, lifted by a hint of caramel.Its distinctive appearance comes from its traditional cloth maturation.Excellent on a cheese board, it also lends itself to many recipes. Now let\u2019s move on to the continental supporting cast, from Northern France: MaroillesCreated in the 10th century by a monk from the abbey of the same name, it is considered the king of cheeses from the North and the finest of strong cheeses.Its distinctive aroma, powerful and lingering, contrasts with a milder taste than you might […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259732","post","type-post","status-publish","format-standard","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
<\/span>No ghosts on the agenda \u2014 but in the absence of pumpkins, <\/span>our cheesemongers have found four… orange cheeses!<\/b><\/p>\n
<\/b>Created in Scotland and now made in England, it\u2019s a <\/span>semi-firm blue cheese made from cow\u2019s milk<\/b>, recognisable by its <\/span>bright orange colour<\/b> and its <\/span>blue-veined paste<\/b>.<\/span>
<\/span>Often compared to <\/span>Stilton<\/b> for its spicy taste, it is <\/span>creamier<\/b>, with <\/span>notes of hazelnut and mushroom<\/b>.<\/span><\/p>\n
<\/b>Sometimes considered an <\/span>alternative to Cheddar<\/b>, this <\/span>hard English cheese<\/b> is made from <\/span>cow\u2019s milk<\/b>.<\/span>
<\/span>With its <\/span>orange colour<\/b>, it is known for its <\/span>crumbly, buttery texture<\/b>, its <\/span>nutty, slightly sweet flavour<\/b>, lifted by a <\/span>hint of caramel<\/b>.<\/span>
<\/span>Its distinctive appearance comes from its <\/span>traditional cloth maturation<\/b>.<\/span>
<\/span>Excellent on a cheese board<\/b>, it also lends itself to many recipes.<\/span><\/p>\n
<\/b>Created in the <\/span>10th century<\/b> by a monk from the abbey of the same name, it is considered <\/span>the king of cheeses from the North<\/b> and <\/span>the finest of strong cheeses<\/b>.<\/span>
<\/span>Its <\/span>distinctive aroma<\/b>, powerful and lingering, contrasts with a <\/span>milder taste than you might imagine<\/b>.<\/span>
<\/span>Made in <\/span>Thi\u00e9rache<\/b>, straddling the Nord and Aisne, it offers a <\/span>soft, slightly salty paste<\/b>, with a <\/span>lingering animal, yeasty aroma<\/b>.<\/span>
<\/span>Its <\/span>red-orange rind<\/b> owes its colour to <\/span>careful ageing<\/b>, during which the cheese is <\/span>washed and brushed with salt water<\/b>, encouraging the development of the <\/span>\u201cred ferment\u201d<\/b>.<\/span>
<\/span>Its <\/span>ivory paste<\/b>, supple and creamy, can range from <\/span>slightly chalky to creamy<\/b>, depending on the ageing time.<\/span><\/p>\n
<\/b>A cheese made from <\/span>raw cow\u2019s milk with an uncooked pressed paste<\/b>, Mimolette is <\/span>aged for between 3 and 24 months<\/b>, depending on whether it is <\/span>Young<\/b> or <\/span>Extra Mature<\/b>.<\/span>
<\/span>Its <\/span>orange colour<\/b> intensifies over time.<\/span>
<\/span>Its <\/span>best tasting period<\/b> runs from <\/span>April to September<\/b>.<\/span>
<\/span>When young, it is <\/span>meltingly soft and mild<\/b>, with a <\/span>supple paste<\/b>; as it ages, it becomes <\/span>crunchy and crumbly<\/b>, revealing <\/span>tyrosine crystals<\/b> and developing <\/span>hazelnut and caramel aromas<\/b>.<\/span><\/p>\n