Good afternoon dear readers,
Just a quick one this afternoon as we prepare for pizza night. There's basil to pick, mozzarella to drain, meat to slice, and boxes to fold, so many boxes...
We received our first few bunches of outdoor grown asparagus from Styan Family Produce on Saturday, so we'll be hoping for much more this coming week. Wild garlic is nearly done so we've fermented some our last delivery from Harrison at Worthy Earth which will hopefully make it on to a pizza nigh topping to come. English tomatoes have arrived, expertly dried in the oven by Harriet to accompany whipped ricotta in our sandwiches. Such are the markers of the season.
In the cheese fridge this week we welcome back Perail. This soft, sheep milk's cheese from Aveyron in southwest France was traditionally made by Roquefort producers as a way of using up excess milk. The version we get from Mons is made by the Dombres family in Les Cabasses. It's got a silky smooth paste and the palate is an explosion of savoury, sheepy, flavours and some farmyard funk. In contrast, Yoredale, one of our absolute faves, offers subtlety and restraint; on the crossorads of semi-soft and crumbly, gentle acidity, pure and comforting.
That's probably all we've got time for now. The dough and the boxes are calling...
Thank you for reading and enjoy the rest of your Sunday,
Kate and Hugo