The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
Many years ago Paul Merrony used to serve a yoghurt panna cotta with salad. Peter Conistis at Omega served a quirky Greek salad presentation of fetta panna cotta with cucumber jelly, tomatoes, olives etc.
This cheese panna cotta is my adaptation.
It is easier to serve as a log rather than turning out individual servings, and the presentation is Christmassy with the watermelon salad and greens (see pic).
(Depending on its ripeness, the watermelon can push the 2014 BMIT a little, but this dish works well in combination with the wine and the colours are all very Christmas).
Being young, fresh and light our new dessert wine is best with fresh fruit, such as strawberries, raspberries, mangos, passionfruit and stone fruits when they appear ~ great for summer and for Christmas time too!
Cheeses that work with it now are also required to be young and fresh, e.g. goat’s curd, or quark and ricotta with some lemon rind mixed through.
Added sugar in desserts can easily overpower this wine at this stage in its development. It's a keeper and will get richer bodied as it ages, when you'll be very well rewarded for your patience.
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