Mother’s Day is almost upon us, and boy do we have a treat in store for you!
TheHungryBears have sent us in an amazing recipe, perfect for dads and their kids to make mum for this special day!
Just click the image to get your hands on this delicious recipe
Special Offer for Mothering Sunday, Buy 100g Smoked Salmon and get a pack of Smoked Sea Trout or Gravadlax half price!
Also this weekend, Fiery Mexicana Cheddar and Smoked Brie!
OHAU Wines/ Sustainable Wines UK
Eat Drink Ideas
Here’s what they had to say about this weekend!
This week we have an irresistible collection of soft, creamy cheeses; a perfect Mother’s Day treat.
Taleggio: The production of this cheese started in the tenth century in the Taleggio Valley near Bergamo. The rounds, matured in the caves of Valsassina (Como), are very famous due to the particular microclimate and the presence of deep fissures in the rocks, which influence positively the ageing and the creation of moulds on the rind. To prevent mould infestation, the cheese is washed with seawater once a week. Maturation takes 6 – 10 weeks with the formation of a thin crust and a soft creamy curd. Savoury, persisting and aromatic the cheese has a strong smell, but it’s taste is relatively mild with an unusual fruity tang. Delicious!
Amazing with a Barbera but even with some whites such as Verdicchio and Pinot Bianco.
A very fresh, creamy rindless goat’s cheese produced in the Alta Langa region from pasteurised milk using an ancient, traditional method.
The taste is full to the palate, lactic and perfumed. The aftertaste is long with hints of hay and grass. Although best eaten fresh, a little maturing will result in a richer, more earthy flavour.
Try the traditional pairing with Prosecco or sparkling wines or the intriguing match with wheat ale beers (the light fruitiness of wheat beers and bright flavors will match very well with fresh goat cheeses or even feta).
The production of this fresh cheese is a mix of art, science and magic; still carried out according to ancient tradition. The Italian name recalls the skillful movements of both hands that the cheese maker has to carry out in order to cut the cheese into equal balls and immerse in cold water (“mozzare” means “to cut”). Buffalo milk is extremely rich in calcium, and is a good source of minerals. Extremely milky and fresh it will overwhelm your senses!
Happy Mother’s Day, we can’t wait to see you at The Sidings!