Platters and Cheeses DL

Trio of
only
25
$
serves 2
International Cheeses
Cheese Platter
Sit outside or relax inside in our Cellar Door and enjoy our
International Cheese Platter with 3 specility Cheeses:
BRISQUE D’ARGENTAL (White Mould)
MIMOLETTE VIELE (Hard)
BLUE D’AUVERGNE (Blue Vein)
Plus Seasonal Fresh Fruit & Figs and Freshly
Baked Happy Foods Organic Bread &
Kurrajong Lavosh
BRIQUE D’ARGENTAL
MIMOLETTE VIELE
BLUE D’AUVERGNE
ORIGIN:
MILK:
RENNET TYPE:
FAT CONTENT:
TYPE:
SIZE:
APPROX AGE:
ORIGIN:
ORIGIN:
MILK:
RENNET TYPE:
FAT CONTENT:
TYPE:
SIZE:
APPROX AGE:
Lyonnaise, France
Cow
Animal
48%
White Mould
1kg
6 weeks
DESCRIPTION:
Produced in the Fromagerie Guilloteu
near Polussin, in the region’s traditional brick shape, this bloomy, white
mould exhibits a creamy and buttery
flavour with rather mild fungal romas.
It’s smooth and supple interior offers a
hint of nutty sweetness and develops
a silky texture with ripeness.
The Brique D'Argental is considered a
triple-cream however its fat content
technically makes it a double-cream.
This is a result of the pasturised cow’s
milk undergoing a process similar to
homogenization called "ultra
filtration," which breaks down fat
molecules in the milk in order to
further disburse them through the
cheese. The result is an interior that
has the rich, velvety
MILK:
RENNET TYPE:
FAT CONTENT:
TYPE:
SIZE:
APPROX AGE:
France,
Nord Pas de Calais
Cow
Animal
40%
Hard
2kg
18 months
DESCRIPTION:
Originally matured in the cellars of
the town of Lille, this cheese is also
named ‘Boule de Lille’. The method of
production of this cheese is very similar
to the Dutch cheese ‘Edam’ and it is in
fact thought to have originated in
Holland. However, when the French
minister Colbert forbade the import of
foreign goods in the 17th century, the
French started making the cheese
themselves and the Mimolette was born.
Flattened top and bottom, and about
the size of a small bowling ball, it has a
semi soft centre at the beginning of its
life ‘Mimolette Jeune’. After maturation
the centre acquires a perfumed, yet
salty flavour and graduates to be called
‘Mimolette Vieille’.
France
Cow
Animal
50%
Blue Vein
2.2kg
2-3 months
DESCRIPTION:
Named after the Auvergne, a mountainous region in south-central France
This is a moist, creamy blue made
from cow’s milk. The wheels are
pierced with needles early in their life,
and the channels give the mould the
air it needs to grow.
This cheese has a natural rind and an
ivory interior with liberal blue- grey
veining. The interior is firm yet creamy
in texture. As it matures, the crust
becomes sticky and starts to develop
reddy brown moulds that help to
break down the interior, elegantly
softening and intensifying the flavour.
These are matured by the French
affineur (cheese ager), Hervé Mons,
to be firm and dense, yet still creamy,
with a robust, smoky, piquant flavor.
WINE TASTER’S PLATTER
$
36
Serves 2
Selection of 3 cheeses:
Adele Blue
Paris Creek Gouda Biodynamic and Organic
Paris Creek Nuage Blanc Double Brie
Biodynamic and Organic
Homemade Preserved Figs
Panforte
Willunga Almonds
Seasonal fresh fruit
Quince Paste
Happy Foods Organic Bread
Kurrajong Lavosh
Home Made Spicy Crackers
INTERNATIONAL
CHEESE PLATTER
Brique D’Argental (White Mould)
Mimolette Vielle (Hard)
Blue D’Auvergne (Blue Vein)
Seasonal Fresh Fruit & Figs
Happy Foods Organic Bread
Kurrajong Lavosh
$
25
Serves 2
PLOUGHMAN’S PLATTER $36
Serves 2
Selection of regional small goods
McLaren Vale Red Gum Smoked Ham
The Good’s Grand Marnier Paté (one slice of)
Paris Creek Gouda
Biodynamic and Organic
Beerenberg Pickled Onions
Pickled Cucumbers
Brian’s Kalamata Olives
Spice Girls Moroccan Jam
Mixed Fresh Greens
Fresh Tomatoes
Passionate Foodie Olive Oil & Candied
Balsamic Vinegar
Happy Foods Organic Bread
Kurrajong Lavosh
EXTRAS
McLaren Vale Food
Company Dukkah
Fleurieu Fine Foods fresh made
Roasted Pepper Cashew dip
The Good’s Grand Marnier Paté
(one slice of)
$
4
$
4
$
5