Product Details

Location

Simon Weaver Organic artisan cheeses are produced in the Cotswolds. The Weavers have been farming in the Cotswolds for three generations, and in southwest England since the 1500s. They take great pride in their organic farming and animal welfare practices. Their cheeses utilise organic milk from their farm-raised cows.

Tasting

With a striking line of black truffle running through it, this cheese showcases the distinct flavours of minced black summer truffles, beautifully complementing the Gloucester cheese. Bursting with umami and a musky flavour, it’s perfect for those who love a punchy cheese. The texture is delightfully firm yet crumbly, offering a delicious balance of mellow cheese and rich, umami-filled black truffle.

Pairing

This cheese shines beautifully both on its own or with accompaniments. To allow truffle to shine, it is best to pair this cheese with wines that will not overpower it. Summer truffles are light and crisp, with subtle flavours of hazelnut and forest floor, so consider a structured, fresh white wine. Italian white wines, such as a Soave from Veneto, or a Vermentino, which is especially grown in regions like Sardinia and Liguria, would be a beautiful complement. Or consider a Chenin Blanc, found often in South Africa or the Loire Valley. In terms of red wines, a light or medium bodied, earthy wine, such as a Pinot Noir, a Chianti Classico, or a Rhône Valley Syrah.

Recipie

Truffle Mac & Cheese:

• 250g macaroni
• 200g Truffle Gloucester cheese, shredded
• 100g mature cheddar cheese, shredded
• 500ml whole milk
• 2 tbsp butter
• 2 tbsp plain flour
• 1 tsp Dijon mustard
• Salt and pepper
• 25g Parmesan cheese, grated
• 50g panko breadcrumbs
• 1 tbsp olive oil
• Fresh parsley, chopped

Instructions:

1. Cook Pasta: Boil salted water, cook macaroni until al dente. Drain.
2. Make Sauce: Melt butter, whisk in flour for 2 minutes. Add milk gradually, whisk until thickened. Stir in mustard.
3. Add Cheese: Reduce heat, stir in Truffle Gloucester and cheddar until melted. Season with salt and pepper.
4. Combine: Mix macaroni with cheese sauce. Transfer to a baking dish.
5. Top and Bake: Mix panko, Parmesan, and oil. Sprinkle over pasta. Bake at 180°C for 20 minutes until golden.
6. Serve: Garnish with parsley.

Enjoy!

Extra Information

• Region: the Cotswolds, England
• Milk: Cow’s
• Suitable for pregnant women: No
• Vegetarian: No
• Style: Semi-soft
• Store and Serve: Keep refrigerated below 8°. Please eat within 14 days of receipt or date shown on cheese