What an amazing, glorious spring we are enjoying in England! Cows, sheep and goats are now enjoying fresh grass, clover, herbs and even some flowers after giving birth recently. Of course, it’s time to enjoy young cheeses made from fresh milk. Culture & Culture has recently held a spring lunch session for local Japanese food lovers.
All attendees were keen to learn more about artisan cheeses, so we introduced Saint-Marcellin, Perail, Ragstone and Ticklemore. The seasonality of cheese and three different types of animals, important key factors to enjoy cheese! Generally speaking, goat milk cheeses are somehow a bit challenging for Japanese people but, surprise surprise, they seemed to have discovered how delicious goat milk cheese could be! We encouraged them a bit with fresh leafy salad tossed with lemon & honey dressing which nicely complements goat milk cheese. Mission completed, they were saying “oh we should try more goat cheeses!” The UK is a country where there are lots of unique goat milk cheeses around, and most goat milk cheeses are at their best from spring to summer. We hope the attendees are going to enjoy the warm sunny seasons even more through seasonal cheese!
春のチーズランチ会。
地元の日本人の皆様と春のチーズを楽しむランチ会。もちろん、第一の目的は楽しく美味しい時間を過ごすこと。とはいえ、隠されたテーマはチーズの旬を知り、羊乳、牛乳、山羊乳製のチーズそれぞれの味わいの特徴を再発見すること!山羊乳チーズは苦手……とおっしゃる方が多い中、あえてイギリス製の山羊乳チーズをテイスティング。山羊乳チーズを美味しく引き立てるようなサラダの助けもあってか、皆さん、あまりの意外性にびっくり!イギリスはユニークな山羊乳チーズが多い国。これからもっと山羊乳チーズにチャレンジしながらイギリス生活の中での楽しみを増やしていただければいいなぁと願う春の陽光が眩しい午後のひとときでした。