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Great with ham and other cold cuts, our Red Pepper Relish is one of our most popular items in Cellar Door (after the cheese of course).
Quince paste is still the best accompaniment I can think of for a cheese platter (if it's a good one that is... there are plenty that aren't) and I reckon we make a mean version. It’s perfectly sweet and savoury at the same time with no added extras, just quinces and sugar whilst about 8 hours of very slow cooking make this the perfect side to our cheeses.
I have been on the lookout for interesting cheese accompaniments ever since I went to my sister's house and saw about a year's supply of quince pastes that I had sent with her cheese, untouched, in her fridge. This one is a real find. The peaches are actually dried peaches which have been steeped in a rich syrup full of cardamom and other spices. They are then aged for a few months. Totally addictive and wonderful with strong cheeses.
It is a real treat to be able to offer you these olives, we get enough to be able to offer them so rarely! They are grown about five hundred meters behind the cheesery by Owen and Dianne Carrington-Smith who painstakingly pick them by hand and pickle the fruit from each tree separately. They are steadfast in their dedication to preserving olives by natural, slow fermentation, where most mass-produced olives are preserved using chemicals to speed up the process. They are truly some of the best olives we have eaten anywhere in the world.
Customers are asking us how we cook the Otto. Here is the answer. We use these great little pans. They are made in Germany from high grade cast iron (which will need to be seasoned first). The pans fit an Otto perfectly and can go straight from your stove top or your oven and then straight to your table.
This dark and mysterious condiment has been a wonderful discovery. Also made by Alison Hookey, it is wonderful with cold meats and game but it also works as a terrific cheese accompaniment (try it with one of our washed rinds and you will see what I mean). Huon Valley cherries are slowly cooked with spices and vinegar until they form a rich and traditional mostarda.
Sometimes you just want chutney. You know, a simple, traditional chutney made with plenty of fruit, tomato and a decent splash of spice. Nothing too fancy. No weirdo flavour combinations. And it has to be chunky. And cooked just right, not so much that it loses its texture and not too little so that it is watery. This is THAT kind of chutney. Pears are the fruit, williams pears to be precise, big, green, tart ones from Ann Kiles place in Kettering. There are a few sultanas too, just like how the CWA ladies do it. Great with everything but in particular a toastie. I am a card carrying member of the Toasted Cheese Sandwich Resurrection Society and this, my friends, is the chutney for the job.
There's lots to love about Ann Kile's pear chutney - the fat, juicy William pears from her property across the channel in Kettering, the perfect amount of spices (not too many flavours competing for your taste buds attention), juicy ripe tomatoes and sultanas make this a cracking addition to any toasted cheese sandwich! Get into it folks, it's a winner.
Hania who works at our Cellar Door first introduced us to this quince paste hand-made by a friend of hers, Chris. It’s a lovely paste which perfectly matches our cheeses, Chris added extra spice from the Tasmanian native pepperberry for a punch of flavour at the end. We’ve been stocking this in our cellar door locations for a few months now and the reaction we get from happy customers has been great!
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