The Office - Take Home Notes

#1: Wild Garlic Yarg 

Wild Garlic Yarg is wrapped in the pungent Ramson leaves from the local woodlands, gathered each spring, imparting a gentle garlicky flavour, while the moisture gives the cheese a slightly firm texture. Wild Garlic Yarg is made to exactly the same recipe as Cornish Yarg, the difference is all down to the leaves, hand wrapped around each cheese…  (V+P)

#2: Gorgonzola Dolce

Soft, spreadable with a gentle blue …. Legend has it that centuries ago a lusty Italian cheese maker left his vat of curds open all night in a rush to meet his lover. Attempting to fix his mistake the next day he mixed in fresh curds. A few weeks later he saw a bluish mold had grown on his cheese. Heroically, he tasted it and realised he had invented something unique and delicious.  (nV+P)

#3: Taleggio

Stunning washed rind cheese from Italy. Made with cow’s milk, Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.  (nV+nP)

#4: ⁠Red Fox

All the way from Belton Farm, in Wiltshire this is an aged red Leicester-style cheese, with the unexpected ‘crunch’ of the calcium lactate crystals that naturally occur during maturation. A real crowd pleaser, this is the result of a very clever combination of traditional skills and innovation. (V+P)

#5: French Brie

In France, Brie is known as ‘la roi de fromage’ - The King of Cheese! This is a thermised alternative to Brie de Meaux, crafted at the Biencourt site, adjacent to Brie de Meaux, using exactly the same milk and process. The milk is not pasteurised, but heated very quickly to a slightly lower temperature. (nV+P)