Castello Cheeseboard Masterclass at L’atelier des Chefs
A few weeks ago, I told you about Cheeseboard masterclass, a series of cookery classes launched by speciality cheese Castello in partnership with renowned cookery school L’atelier des chefs.
Hubby and I had the pleasure of attending a Souffle and Cheeseboard masterclass a couple of weeks ago and had a great time. Gastronaut and foodie adventurer, Stefan Gates, in collaboration with L’atelier des Chefs, has developed a series of classes showcasing the wide range of cheeses that Castello has to offer.
Our masterclass started by learning to make Castello Tickler Cheddar and smoked paprika soufflé. I really like soufflés as they are very light, but I never tried to make them at home. I learnt that they are not very hard to make, you just need to make sure there is enough air in the recipe.
The Castello Tickler Cheddar, an extra mature cheddar with a crumbly texture and tangy taste, added a lovely flavour to the soufflé, and it was complemented by the smokiness of the paprika.
After the soufflé masterclass, we were shown how to make the Ultimate Cheeseboard. L’atelier chefs have worked very closely with Food & Drink expert Matt Day to pair each cheese with its own drink, and with Stefan Gates to find the ultimate cheese accompaniment.
Stefan has developed innovative combinations such as pickled rhubarb with star anise, which is the perfect pairing for Castello’s Extra Mature Tickler cheddar, enjoyed with Sheppey’s Taylors Gold Cider.
Castello Pineapple Halo was enjoyed with honey and thyme toasts. It is one of my favourite cheeses, I love the exotic, creamy and rich cheese, coated in pineapple, papaya and almods. It was paired with Veuve Clicquot Demi-Sec Champagne – a match made in heaven!
Castello Creamy White was matched with crunchy fried sage leaves and roasted garlic, complemented by sharp and high in acidity Dr L Riesling, Mosel.
Caramelised apples and saffron was paired with Castello’s Traditional Danish Blue, and complemented by Castelnau de Suduiraut Sauterness from Bourdeaux. While Castello Creamy Blue was paired with honey and thyme toasts, and Waitrose Seriously Plummy Maury, Languedoc.
We both really enjoyed the Castello Cheeseboard Masterclass at L’atelier des Chefs. It was a great experience learning how to make a souffle and also how to make a beautifully presented and delicious cheeseboard.
The course will run from 18th July to 11th October. There are 60 minute class to learn to make one of the following: Castello Tickler Cheddar and smoked paprika soufflé, or aspargus, pea, Creamy White and bacon tart. There is also a 90 minute Pasta and Cheeseboard class to learn to make Pappardelle with Castello Creamy Blue, Walnuts and Mushroom.
The next class is on Saturday 30th August, where you will learn to make Aspargus, pea, Castello Creamy White and bacon tart, and also The Ultimate Castello Cheeseboard. For more information and to sign up for the cookery classes, please visit: http://www.atelierdeschefs.co.uk/en/cooking-classes/themes/1385-cheese-and-wine-with-castello-cheese.php
We attended Castello Cheeseboard Masterclass free of charge, however the opinions expressed in this post are honest and my own.