This fruity surprise from Calabria in Southern Italy is so good that it should be made compulsory as a cheese board companion!
Juicy and soft skinned figs are dried, slowly cooked, wrapped in fig leaves and baked once more. The result is heavenly and (without meaning to exclude any male hosts) real ‘hostess with the mostest’ material.
Already known outside Switzerland in the 14th century, Gruyère is possibly the most popular Swiss cheese to date – loved for its distinctly nutty flavour and smooth and firm texture. The pine wood frames the cheeses are maturing on for up to 12 months contribute to its fine aroma and are indicative of an incredibly elaborate […]