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Get your free copy18 October 2016, 14:25 PM
- This year's Young Cheesemonger of the Year, Mihaela Marcasi of House of Bruar, shares her essential cheeseboard selection
The House of Bruar delicatessen in Pitlochry, Scotland has a masterfully-curated cheese counter, and it hasn’t gone unnoticed - its very own Mihaela Marcasi even scooped the coveted Young Cheesemonger of the Year award at this year’s British Cheese Awards. We asked Mihaela to share her recommendations for the cheeses that we need to be have on our cheeseboards:
FRESH GOAT’S CHEESE: Rosary Ash
Made from pasteurised milk, using a vegetarian microbial rennet, this won the Supreme Champion Award at the British Cheese Awards 2014
EWE’S MILK: Pecorino Toscano, Strathdon Blue or Cropwell Bishop Stilton
Pecorni Toscano is a firm-textured ewe’s milk cheese produced in Tuscany, while the latter two are exemplary examples of British-made ewe’s milk blues
HARD: Montgomery’s Cheddar
Deep, rich and nutty flavours are apparent in this traditional, handmade, unpasteurised Somerset Cheddar
SOFT: Brie de Meaux
“The best brie in my opinion, though I love Scottish Clava as well!” says Mihaela
RIND-WASHED: Époisses or Stinking Bishop
Époisses de Bourgogne is a pungent soft-paste cows-milk cheese made in the village Époisses. Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son
