Sherwood Smoked Cheddar with Paprika by Coombe Castle
Product Details: #204591| 2/6.6 lb
Merry Men, Indeed!
And merry women and children—merry anyone who encounters this storied English Cheddar. Made in England’s Southwest county of Somerset (the birthplace of cheddar cheese), Sherwood Smoked Cheddar with Paprika is named for the legendary forest in the East Midlands, where Robin Hood and his merry band stole from the rich and gave to the poor. Beautiful silver birch trees are native to Sherwood Forest and it is from this hardwood that Sherwood Smoked Cheddar with Paprika gains its inviting smoky taste.
After this genuine cow’s milk cheddar has been gently smoked, it is given yet another dimension of flavor: a fine coating of paprika. With a moist, yet firm texture and a perfected confluence of traditional cheddar tang, earthy smokiness and intriguing spice, Sherwood Smoked Cheddar with Paprika offers a rich, delicious expression of history and imagination.
Application: Captivating on a cheese board, Sherwood Smoked Cheddar with Paprika is a must for burgers and deli sandwiches. Also great for kicking up mac and cheese, egg dishes or casseroles.
Pairing: Best served with most British stouts and pale ales, but absolutely delightful with a refreshing hard apple cider.
Iberico Chorizo by Pata Negra
Product Details: #563917, 6/1.3 lb
In the southwestern corner of the Spanish Iberian Peninsula, pure breed Iberian pigs roam freely on the dehesas (derived from the Castilian word for pasture), a wonderland of forests, plains and lakes where oak trees grow in abundance.
This pristine habitat provides unmatched breeding conditions for Iberian pigs, as well as a nutritious, all-natural acorn diet. Constant food foraging allows the pigs to fatten slowly and for those fat stores to penetrate deep into the muscles as the animals grow, resulting in supremely succulent meat. The ideal Iberian curing climate, passionate dedication to traditional preparations handed down from generation to generation, and a patient, slow-maturation process also contributes heavily into the inimitable, world-celebrated Iberico products.
Pata Negra (meaning “black hoof” for the color of the Iberian pigs’ feet) Chorizo is handcrafted and skillfully seasoned with all natural ingredients, including paprika and other spices. Dry cured for more than 60 days, this chorizo has the uniquely distinctive Iberian flavor and an exquisite aroma.
Application: Slice and enjoy alone, for tapas, in sandwiches, quiches, egg dishes, grain and potato based dishes, or in soups and stews. Pata Negra Chorizo is also wonderful with beans.
Pairing: For tapas the traditional pairing is dry Fino sherry, but one of Spain’s crisp white wines like an Albariño will also go well.