Beaufort Cheese

Shavings of this delicious French cheese - a stronger version of gruyere, just has an affinity with our Cabernets. (French cheese and our Cabernet Alex ~ bliss!)

And it's good to drink an aged Cabernet in winter, all those wonderful savoury cedary and cigar box smells, (Dad used to smoke his beloved cigars so our family is very acquainted with such smells.)

As Cabernet ages it can be redolent of earthy truffle, such a lovely bouquet to linger over in winter for those of us lucky enough to have smelt a fresh truffle. We are very fortunate they are grown here in Orange.

For something similar imagine smelling moist earth around a freshly dug up beetroot.

Was wine the original aroma therapy?

http://www.aoap.com.au/content_common/pr-hard-cooked-cheese_beaufort.seo

Published in: Cheeses

Related items

Coriander Chilli Dipping Sauce
This dipping sauce is great with Kumera corn and smoked trout fritters.
Cauliflower Savoury Custard
Serves 8-10 Little Chinese tea cups are perfect for this and they hold just over 100mls. I like the subtlety of this, especially the silky just set texture of baked custard rather than rich creme brulee style.
Mixed Mushrooms and Noodles
I enjoy having those little packets of Australian made Japanese style organic (udon and soba- The Hakubaku Co.) which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!
Pork Belly with Prunes
Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.
Upside Down Pear and Coconut Cake
This was Alex's Birthday cake many years ago and we had fun substituting and testing this recipe with some Asian ingredients and our then current dessert wine.