From the Burgundy region of France, Trou Du Cru is a pungent washed rind cheese, a distinctive category of gloriously stinky curd and a ripening technique first discovered by monks. It is a 60g miniaturised version of famous Epoisses, the smallest cheese in the world, produced since the early 1960s by Robert Berthaut. Washed in Marc de Bourgogne...
SMOKED BLUE CHEESE AGED IN CHINESE TEA -
ONE OF A KIND CREATION BY THE CHEESE ARTISANS
YAN XUN WEI (Smokey Blue) - SINGAPORE
Yan Xun Wei is truly an exceptional and unique blue cheese developed in Singapore by The Cheese Artisans in 2017. The cheese was inspired by the rich and diverse Singapore culture, a modern hybrid affinage of the western and eastern.
Cheese is mouldy by nature and mould is very important during the ripening process. All cheese (apart from fresh cheese like feta) have some mould, whether it is on the surface or deep within the cheese. It can come in a variety of colours, from blue to green, white, brown, orange and yes, even pink!
THE PERFECT CHEESE BOARD
LEARN HOW TO DECORATE YOUR BOARD
The most important rule is that you should have fun creating your board, whilst arranging the food and drink you normally enjoy alongside your cheese. There is no hard and fast rule and everyone’s preferences are different. However, at The Cheese Artisans we have been creating cheese boards for some time now and we are more than happy to pass on a few tips and tricks...
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