Yarra Valley Cheese Shop Visitors to our Yarra Valley Cellar Door are very fortunate. As one of the few wineries to have our own cheese maturation room and cheese shop, customers can enjoy a wide range of wines and taste some superbly aged cheese. Click here to visit the Cheese Shop on our website
A few years ago, we invited well-known cheese maker, Richard Thomas, to design a maturation room and to become our very own in-house affineur (a specialist who ripens and matures cheese). He designed a room that is as close to cave-like as possible; it provides the perfect constant temperature (11 degrees) and humidity (95%) needed to mature cheese perfectly. No moving parts and no forced air.
Click here for the video on the Cheese shop
Richard purchases Australian and international cheese which are kept in the maturation room until deemed ready for tasting and sale. Our staff also encourage visitors to Cellar Door to taste different wine/cheese combinations and it is a joy to see their expressions when they see what works exceptionally well.
Traditionally the assumption was that cheese is paired with red wine toward the end of the evening. In our tastings, it is often not the red wine that complements a particular cheese, but rather a sparkling wine, or even a dessert wine. Next time you’re planning a wine and cheese selection, why not experiment a little. There are many websites that give suggestions of which wines to have with which cheese. Just google wine and cheese matching and have a little fun with your friends.
Some of our favourite wine and Cheese matches?
In my glass....
I love this wine. When we decided to add a Pinot Gris blend to the La Boheme Range, one could have thought that even Dame Nellie Melba would have approved of it. After all it was one of her favourite operas to perform. Named ‘Act 3′ in the range , the Pinot Gris is backed up by Riesling and Geuwrztraminer and the result is a beautifully aromatic white wine. Very enjoyable on its own but quite chummy with salmon or chicken.
Autumn is truly a spectacular time in the Yarra Valley, with the earth showing its full bounty. Join our head chef, Heath Dumesny, for a morning cooking demonstration followed by a long table luncheon matched with our Estate grown wines. Experience the enjoyment & satisfaction of growing your own produce & cooking it up into something delicious. Numbers are limited. Date: 14 April, 2013. Time:10am – 3pm Cost: $125pp. To book: Phone 03 5965 2271
On my Plate....
Looking for a very tasty but rather easy dish to make. Why not try my Chicken Cacciatore. Perfect with polenta or rice for those cool Autumn days. Make a big batch and you have lunch sorted for the next day! http://www.debortoli.com.au/cellar-doors/de-bortoli-recipes.html#march-2013