| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
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©Copyright
Matthews Cheese Cellar 2008
All text by Annie McEvoy
Matthews Cheese Cellar 2008
All text by Annie McEvoy
| Gruyère Fribourg Réserve - this is a classic Swiss mountain cheese made from raw cow's milk, and is extremely versatile - like Gruyère de Comté it pairs well with most types of wine. This one is rich with a million layers of flavours. The texture is dense and almost fudge-like with showers of delicate protein crystals. Official Website €2.50/100g |
| Tête de Moine Suisse - Meaning 'monk's head', this little Swiss cheese is stronger in flavour than it appears. It is a hard cow's milk cheese, unusually small for a mountain cheese and is traditionally served on a wooden girolle with an attachment allowing it too be shaved into delicate curls. If it is young the rind is pleasant and adds to the experience. I always think this cheese has definite aromas of roasted onion. When it is aged it has quite a punchy piquant finish. It was also granted its A.O.C. in 2001. €30.00 each |
| Emmental Swiss Réserve - This huge, majestic cheese is from the Emme Valley in Bearn. Drier than the other well known mountain cheeses it is mild, nutty and extremely likeable. It is a pressed, cooked cheese with a smooth, brushed, oiled rind to keep the moisture in. This one is made with raw milk and is cave matured for 10 months. Superb in a crusty baguette with butter. €2.80/100g |
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