Rollright with Sweet Cucumber Pickle or Spiced Plum Chutney
There’s a dish from the Alps called Tartiflette. It’s a disgrace. It’s a layered cholesterol disaster zone made from potatoes, lardons, onions and an oozing, melted Reblochon cheese on top. It’s a dish only to be eaten if you’ve spent the day digging a village out from under a snow drift, it’s not to be trifled with and it is DELICIOUS.
Rollright was born as a British take on the Reblochon form he aforementioned Tartiflette. David Jowett (who just turned 30 by the way – begging the question as to what I’ve been doing with my life!) creates delicious cheeses on Manor Farm in Gloucestershire, there are a few now but his flagship cheese is Rollright. Washed rind, aromas of roasted peanuts and bacon, wrapped in spruce and oozingly milky with an earthy finish, It’s effectively Tartiflette in a cheese.
The pairings I’ve selected both needed sweetness to balance with the brine washed rind, and some heft and body of flavour to deal with what can be quite a punchy cheese. Rosebud Sweet Cucumber Pickle really plays well with the bacon note in the cheese, designed to work well with cured meat this part of the pairing is really wonderful, rich meaty flavour bouncing off the piquant, savoury notes in the pickle. I hesitate to say this but there is something of the barbecue in this combination, albeit one of those very fancy green egg ones!
Rosebud Spiced Plum Chutney is a much fruitier, spicier number and yet it works just as well with the Rollright. There’s something of Christmas about this combination, rich molasses, cloves, ginger, and allspice, it reminds me of a glazed ham. I make a great glazed ham!
Again two very different condiments from Rosebud bringing out quite different elements of the cheese. You definitely have something for all seasons as well, the cucumber pickle falling clearly into the Summer evening category and the spiced plum nailing that dark winter’s night cheeseboard with aplomb (or should that be “a plumb”).