00:00:03
welcome it is my greatest pleasure to
00:00:09
welcome you along to our luxury taste
00:00:14
testing experience now I don't want to
00:00:19
take it too much time talking through
00:00:22
what will be experiencing today and will
00:00:28
be tasting because I can imagine you're
00:00:31
just as eager and as hungry as I am so
00:00:37
it's difficult for me to call this a job
00:00:39
being paid to share some of the most
00:00:42
delicious and decadent meals traits
00:00:48
you're gonna find anywhere in the planet
00:00:51
that chili now of course I would say
00:00:54
that but if you have a soft spot for
00:00:59
cured meats delicious creamy Jesus and
00:01:06
some of the finest chocolate you will
00:01:10
find anywhere then you're at the right
00:01:15
experience now quite often I'll hear but
00:01:19
I don't like a cheese our cheese is like
00:01:23
nothing you have ever tasted I promise
00:01:27
you that now again I don't want to take
00:01:32
too long with the formalities let's get
00:01:36
down to the taste testing and we have so
00:01:42
much in store for you from our cave aged
00:01:46
Taleggio cheese to our Spanish serrano
00:01:50
lab we will start off with the savories
00:01:54
and then move on to the sweet okay let's
00:02:00
get started
00:02:02
in front of you you will find a board
00:02:07
just like this and you don't have to
00:02:14
follow my guide with this but I think
00:02:19
it's an enriching experience to go
00:02:26
around the board together now in your
00:02:32
site here we have the spanish serrano
00:02:37
ham when we actually come to sample each
00:02:40
I will elaborate a bit more each of the
00:02:47
pieces this is a prosciutto umm Italian
00:02:54
mild beautiful beautiful taste here we
00:03:01
have the very typical and traditional
00:03:03
mature cheddar corner we have on apricot
00:03:11
Wensleydale and no Wensley Dale would be
00:03:16
complete without the cranberry
00:03:21
equivalent and we'll talk through the
00:03:25
makeup of the board and the reasons why
00:03:28
we have such specific items nothing on
00:03:32
this plate is by accident everything
00:03:37
complements and everything flows in a
00:03:39
very specific order
00:03:42
each complimenting the last moving on we
00:03:49
have the Applewood the Applewood is one
00:03:56
of my personal favorites it can be done
00:03:59
badly by some of the cheese houses we do
00:04:03
it right
00:04:04
in the center we have the two pieces of
00:04:07
the D'Alessio I'm very excited to get to
00:04:12
that and here we have the red Leicester
00:04:18
it's a very tangy
00:04:20
alright full flavor cheese and now I'll
00:04:24
get you a glass of water and we'll get
00:04:28
started
00:04:36
although I've been here for 11 12 years
00:04:44
you are cold without being ice cold
00:04:49
I would encourage you to drink before
00:04:53
every sampling and just cleanse the
00:04:58
palate okay you'll find your fork do not
00:05:07
feel pressured to use the fork but for
00:05:12
the sake of appearances you can
00:05:16
understand why I will now my
00:05:23
recommendation would be to start with
00:05:26
the red Leicester
00:05:33
very traditional cylindrical cheese and
00:05:50
we start with the red last year because
00:05:55
it has a tang to it but it's one of the
00:06:00
more subtle Jesus
00:06:03
it does have almost that bite to it but
00:06:10
it actually sets the palate up perfectly
00:06:13
to move into our serrano ham early
00:06:20
serrano ham ours is really quite special
00:06:26
and it's very easy to go wrong with a
00:06:32
serrano our ham is aged for at least 12
00:06:38
months and the Catalonian mountains and
00:06:44
what to look for in here really perfect
00:06:47
um
00:06:48
I should have a sheen to it like this
00:06:52
does if you see it's curling up at the
00:06:55
edges a little bit it's probably been
00:06:57
left out for too long and it's dry and
00:07:00
it's lost that strengthened
00:07:14
Serrano has a depth a saltiness and the
00:07:23
rich full-bodied taste oh I thought
00:07:28
people asked why we don't start with the
00:07:30
milder prosciutto the reason for that is
00:07:37
because the prosciutto actually
00:07:39
complements the flavor on the serrano
00:07:45
now like this is the only example or
00:07:49
what I would encourage you not to take a
00:07:51
drink okay from the serrano - prosciutto
00:07:57
it's entirely up to yourself but trust
00:08:02
me on this one nearly bumped my board
00:08:12
which would be crying shame
00:08:28
subtlety it's the one word that
00:08:35
encapsulates or [ __ ] so completely you
00:08:42
can still have the lingering taste the
00:08:46
Serrano so we almost leer in the
00:08:51
prosciutto over the top makes for a
00:08:58
taste sensation let me grab a drink of
00:09:03
water and again it's only a
00:09:11
recommendation that you do the same
00:09:15
don't have to okay now next navigate our
00:09:29
way to the mature cheddar now again they
00:09:36
mature a cheddar following on from the
00:09:39
pusher told him they followed this
00:09:42
serrano well let's try it immediately
00:09:54
you're hit with him a tongue and a zest
00:10:02
see it's cheese such a broad spectrum of
00:10:07
flavors many people don't know how the
00:10:12
process of creating cheese what that
00:10:18
looks like
00:10:22
essentially about five kilos of milk
00:10:29
roughly ten pounds equates to about a
00:10:33
half a kilo of cheese or a pound of
00:10:37
Jason and the process the process I'm
00:10:56
gonna try another piece of the mature
00:11:02
hmm depending on the kind of cheese
00:11:11
the milk is usually heated let's call it
00:11:15
pasteurization and this has to try and
00:11:18
kill off and remove any bacteria from
00:11:21
the milk now traditional Jesus or
00:11:26
artisan cheeses in some cases skip this
00:11:29
step entirely which of course means that
00:11:34
name facility in the environment the
00:11:38
cheese's being graded and processed must
00:11:41
be exceptionally clean but Jesus
00:11:47
pasteurized homogenized a ship once this
00:11:52
is done the cheese will then be
00:11:56
coagulated before we go into the details
00:12:00
of coagulation and guard separation I'd
00:12:05
like to introduce you to my friend
00:12:09
my friend mr. Wensley Dale now Wensley
00:12:17
Dale is known as a crumbly kind of
00:12:21
cheese
00:12:23
apricot Wensley Dale offers a different
00:12:26
slant to classical cheese the apricot
00:12:31
absorbs a little bit of that moisture
00:12:33
than you usually find in the Wensley
00:12:36
Dale and it gives a beautiful marbling
00:12:40
effect and when taste it offers an
00:12:54
entirely unique experience the Wensley
00:13:00
Dale is almost unrecognizable but with
00:13:07
traces of it beautiful cheese yeah well
00:13:14
I simple another piece of this decadent
00:13:18
decadent marbling we were a coagulation
00:13:27
flocculation is where an enzyme known as
00:13:31
rennet our friend ran at him his adage
00:13:35
of the chains and again V G's him /
00:13:40
mixture is heating up a little bit
00:13:43
rennet is introduced and the mixture
00:13:50
it's now quite a borderline solid is
00:13:55
moved on to the next phase it's all
00:14:01
something now when we solve the cheese
00:14:05
there are few reasons we do this
00:14:09
primarily for the flavour but salt also
00:14:15
acts as a bacterial inhibitor so it
00:14:19
keeps
00:14:19
jeez and with that in mind I think we
00:14:27
should move on to the crumbly cranberry
00:14:30
Wensleydale just in this corner here
00:14:35
very careful about how I lift this
00:14:37
because she can see it very easily
00:14:53
unless I had told you it's almost
00:14:58
impossible to relate the cranberry to
00:15:05
the apricot and the bass cheese is the
00:15:09
exact same it's an example of how the
00:15:14
slightest introduction of something new
00:15:17
how we can alter the entire complexion
00:15:20
of the cheese hmm can I encourage you to
00:15:26
drink water between each sometimes I
00:15:30
like to carry that reminiscence of
00:15:35
former cheese but that's my preference
00:15:38
it doesn't have to be yours okay where
00:15:43
are we salting
00:15:46
once the chase has been salted its then
00:15:50
pressed now depending on the kind of
00:15:54
cheese you're aiming for when you're
00:15:57
pressing G's you're pressing the way
00:16:00
away from the cheese
00:16:02
that's why cheese's are generally these
00:16:05
very long cylindrical shapes because
00:16:08
presses are almost always saundra and
00:16:13
again depending on the kind of cheese
00:16:15
you're aiming for determines the press
00:16:19
and the pressure applied to the cheese
00:16:23
okay
00:16:26
one final stage but before that I think
00:16:30
we should step into the middle and
00:16:33
sample our Applewood in the Applewood
00:16:48
only to have to at least two cubes of
00:16:51
that the Applewood maintains and
00:17:00
introduces itself with a flurry of
00:17:04
tongue almost a citrusy such a
00:17:11
full-bodied flavor cheese itself is soft
00:17:18
you're almost malleable but the flavor
00:17:21
is so hard hitting
00:17:24
so I mean leave it to the second-last I
00:17:28
need to know I am biased the Applewood
00:17:42
it's got so much character it's so much
00:17:46
flavor I defy anybody do not do enjoy
00:17:54
this now our approach I blow it up it's
00:18:04
smoked but not heavily hmm
00:18:10
and that flavour just goes on and on
00:18:15
[Music]
00:18:27
okay now this little dance leads us to
00:18:37
our cave aged now this is
00:18:54
it has a scent but it's not unpleasant
00:18:56
it's not one of these cheese's that have
00:19:00
you had it in the kitchen people who
00:19:02
don't like cheese
00:19:03
they wouldn't recoil in horror at least
00:19:06
not the cheese that we make now it has a
00:19:12
surprisingly mild and soft flavor it's
00:19:25
very very creamy it almost has a and not
00:19:37
like undertone to it hmm it's a
00:19:43
magnificent cheese and it knocks
00:19:47
everything else in terms of a flavor
00:19:49
profile out of the water well it might
00:19:53
not have the character of the Applewood
00:19:57
it certainly has a a layered effect
00:20:05
every second is almost like a new flavor
00:20:09
remarkable cheese yeah which was your
00:20:15
favorite feel free to try anything else
00:20:23
I'm going to sample another Wensleydale
00:20:27
Cuba
00:20:33
surprisingly cleanses the palate of the
00:20:36
Taleggio right quickly and replaces it
00:20:42
with that was that kind of sunny
00:20:44
cranberry flavor how can something
00:20:48
dazzling a sunny it's light its Airy it
00:20:56
has a warmth to it connotations of sunny
00:21:02
and I couldn't not y'all fans absolutely
00:21:21
perfect in every sense of the word out
00:21:37
soft mild but perfectly complimentary
00:21:50
okay
00:21:58
and what you're thinking I forgot the
00:22:02
final stages of the cheese creation
00:22:05
process never once the cheese has been
00:22:13
pressed its then aged and aging of
00:22:18
cheese can range from at least 8 weeks
00:22:22
to years and there are three very
00:22:26
important factors when aging cheese
00:22:30
literation primarily humidity and
00:22:36
temperature each of these factors plays
00:22:41
an enormous part in shaping the flavor
00:22:46
profile how it looks like at last and of
00:22:52
course the aging process with cheese is
00:23:04
still still work-in-progress
00:23:07
because still dreaming up new flavors
00:23:10
new approaches most of our cheese is
00:23:17
aged for usually at least a year we have
00:23:22
some cheeses that been aged for
00:23:23
considerably longer and of course the
00:23:26
longer something takes to age the more
00:23:28
expensive it is of course everything we
00:23:32
assemble today is included in the price
00:23:42
all right now we'll be feeling do we
00:23:49
have room that's the question
00:23:52
question of course we do
00:23:56
okay let me introduce you to our dessert
00:24:02
board now as you all know this is it
00:24:17
chocolate palette I can smell the
00:24:22
chocolate from here can't I will talk
00:24:27
you through the trip on your little
00:24:36
pointer a fellow Raffaello fellow or a
00:24:44
fellow these are a white chocolate
00:24:54
comprising of white Californian almonds
00:24:59
the almond isn't overly prolific but
00:25:04
it's definitely noticeable it's encased
00:25:08
in a very creamy white chocolate dusted
00:25:14
off with Pacific island coconut you can
00:25:21
smell it from here
00:25:22
it's absolutely beautiful I think I'm
00:25:27
gonna have one right now okay okay
00:25:29
we will savor ourselves stepping around
00:25:36
here we have the
00:25:39
90% London now 90% is a reflection of
00:25:49
the cow content and I would advise when
00:25:57
we do start to start within 90% because
00:26:00
it's very easy to mask and it isn't
00:26:04
something that interacts well if you
00:26:08
have a flavor profile and the mouth
00:26:10
introduced the strictly dark chocolate
00:26:13
it doesn't give a true reflection of
00:26:16
what it tastes like
00:26:17
most including the cheese's and most of
00:26:20
the chocolates can carry their own
00:26:22
weight there's a subtlety that's quite
00:26:25
surprising in the 90 percent cacao that
00:26:28
you wouldn't expect
00:26:29
but however is nonetheless very trim
00:26:32
stepping around again here we have the
00:26:36
chili linden chocolate now some people
00:26:41
aren't overly fond of a dark chocolate
00:26:45
the chili infusion changes the overall
00:26:51
flavor the creaminess and the texture
00:26:55
almost entirely the dark chocolate is
00:26:58
almost lost inside the chili but it
00:27:02
isn't a spicy offering what excited me
00:27:07
to get to that stepping around again
00:27:10
here we have our traditional milk of
00:27:14
chocolate by dark and green very very
00:27:19
well made 37 percent cacao creamy rich
00:27:25
without being too ostentatious and I
00:27:29
like that word and I use it every
00:27:30
opportunity I can't moving on finally to
00:27:35
my personal favorite and again I
00:27:38
recommend saving this to last
00:27:40
it's our milk chocolate with cookies and
00:27:44
cream now
00:27:47
our chocolate ears
00:27:50
something very very special with our
00:27:52
entire offering but the center portion
00:27:54
how would they have recreated that
00:27:57
biscuity without losing the marble
00:28:02
chocolate flavor I have no idea but I
00:28:06
think you're going to like it
00:28:09
okay let's start with B there's too many
00:28:28
flavors but to even talk through it's
00:28:34
quite a remarkable little trade
00:28:38
immediately it by the coconut I think
00:28:45
very quickly chased by the white
00:28:48
chocolate what I mean chased I mean he
00:28:52
chases it out of the picture you lose
00:28:55
the coconut but only temporarily
00:28:59
the hazelnut presents itself mingles
00:29:04
with the white chocolate and then you
00:29:08
have this creamy overall profile but the
00:29:13
bow that wraps up this creamy melding is
00:29:19
the coconut it reappears and finishes in
00:29:23
the sends off that failure perfectly and
00:29:29
if I pronounced that word different
00:29:31
every time I've said it what can we do
00:29:37
I'm tempted to have one more but I think
00:29:40
we'll come back to it we don't want to
00:29:43
completely flood the senses now I did
00:29:48
say we should start within 90% London
00:29:51
it's racing we went there a failure it's
00:29:56
because I can't help myself and I have
00:29:58
very little self-control
00:30:01
I'm just kidding I'm just kidding
00:30:05
the coconut actually serves as a very
00:30:10
very gentle base the dark chocolate just
00:30:15
sit on top you'll see what I mean
00:30:19
want to take one of the squares the 90
00:30:48
percent cacao at first offers a very
00:31:01
brash very bold a very enriching flavor
00:31:13
too much it feels almost like too much
00:31:17
this is actually dampened somewhat by
00:31:19
the coconut but after four or five
00:31:24
seconds you'll see me indicate no this
00:31:30
was representing was the flavor and the
00:31:35
taste invert suddenly that that brash
00:31:40
bold almost too rich flavor completely
00:31:47
inverts and it becomes creamy accessible
00:31:53
and delicious it's a beautiful piece of
00:31:57
chocolate
00:31:58
it's a beautiful chocolate bar but it
00:32:02
does take just a few seconds to to react
00:32:09
okay all right now we will step around
00:32:14
again to the dark
00:32:18
chilly I would suggest you have a drink
00:32:22
of water the difference for the whites
00:32:54
target mr. tiny tickle at the back of
00:32:58
the throne from the chilly
00:32:59
it doesn't feel spicy just a little bit
00:33:03
of heat but the first three or four
00:33:07
seconds again actually very sweet and
00:33:14
almost have a milky profile to it and
00:33:18
then the chilly almost wakes up and it
00:33:24
says Here I am
00:33:27
enjoy me it's definitely one of our most
00:33:36
iconic chocolates but a similar vein to
00:33:43
the 90 percent account it inverts itself
00:33:50
the flavor just changes entirely
00:33:54
remarkable really
00:33:57
now I suggest you have a quick drink of
00:34:02
water and we introduce ourselves to
00:34:32
absolute comfort I think it's the
00:34:39
easiest of our offerings and what I mean
00:34:45
easy and what I mean is not that it
00:34:49
weighs less I mean it's a very welcoming
00:34:55
warm creamy no it's almost an
00:34:59
invitational chocolate
00:35:01
I appreciate that might sound a little
00:35:04
too aloof but it's just don't tasting
00:35:11
it's just such a beautiful and creamy
00:35:14
chocolate I'll definitely come back but
00:35:20
now can I encourage you to take a quick
00:35:24
sip because we are next it's just unlike
00:35:33
anything you've ever tasted and I think
00:35:37
I'll show you this in a little bit more
00:35:38
detail
00:35:45
the cross-section again I believe
00:35:51
crammed in so many cookies here I am
00:35:54
unsure there's a white space it's a
00:36:17
pretty minutes dude the cream is very
00:36:22
obvious from the first bite the cookie
00:36:42
flavor it's almost like a crumble for if
00:36:48
you have been in Britain before him
00:36:49
you've got an apple crumble yeah that's
00:36:53
that crumbly flavor and it's beautiful
00:36:58
it's magnificent
00:37:01
it really is the ground sitting atop a
00:37:07
very prestigious or rather it's the
00:37:13
crown jewel in a very prestigious crown
00:37:15
of chocolates
00:37:26
you have a very quick and drink of water
00:37:29
I would invite you again to revisit
00:37:37
sorrowfully home while everything on our
00:37:57
platter is premium is luxurious and it's
00:38:03
of the highest quality I do think that
00:38:12
these horribly white Californian almond
00:38:23
Pacific Ocean it introduces so many
00:38:46
flavors and I think is actually it could
00:38:52
be my new favorite do I love our double
00:38:56
chocolate cookies and cream I love it
00:39:00
but the Raffaello just does this
00:39:06
spectrum of flavor and again the way the
00:39:10
coconut green produces itself at the end
00:39:13
it's beautiful absolutely beautiful
00:39:32
if I've had any food in my beard or my
00:39:35
teeth
00:39:36
I would have preferred if you told me
00:39:39
but you're forgiven
00:39:44
but now how is that you can still
00:39:51
basically yeah okay off the meat and
00:39:57
sheet is platter
00:39:59
what were the favorite or favorites
00:40:04
hmm I agree I think that there is a lot
00:40:15
to be said clearly about each of the
00:40:19
servings but especially was beautiful
00:40:27
and from our sweet offering what about
00:40:34
that tray interested you specifically oh
00:40:40
really
00:40:44
everybody has a very different answer
00:40:47
Julie a lot of correlation between
00:40:50
person to person and the first train the
00:40:54
savory but the confectionary we always
00:40:57
have these huge very wide disparities
00:41:01
seemingly no no favorite no one clear
00:41:06
winner just a lot of very high averages
00:41:09
people supporting such out provide still
00:41:14
everything scored very very evenly
00:41:17
actually obviously I have this the final
00:41:20
same so I've been tilted ate it in the
00:41:23
cookies and cream that had been our
00:41:25
flagship I'm kidding now I appreciate
00:41:33
you're eager to come back
00:41:35
we change up our platters once every two
00:41:39
months we obviously deal with suppliers
00:41:44
direct Lord the cheese's we crate and
00:41:48
make ourselves the hums we source him
00:41:51
especially absolutely all of our animals
00:41:58
are treated like kings and queens and
00:42:00
non-binary champions and it's I'm very
00:42:07
proud to be working for the business I
00:42:09
love the joy that our little food
00:42:12
samplings bring people and we're
00:42:15
sampling some of the finest food in the
00:42:18
entire world as I said it's a beautiful
00:42:21
thing and that brings me a lot of joy
00:42:23
and as I think here for i think 11 12
00:42:28
years and it was founded i think nine
00:42:33
years prior to that
00:42:34
just over 20 years it's been open they
00:42:39
started off just with cheese kind of
00:42:41
making it serving it and then the they
00:42:45
looked into sourcing some of the cure in
00:42:47
the dried ham and then well the
00:42:51
confectionary was a natural it's I
00:43:01
obviously have to work out yes
00:43:04
now wait we only do the tasting sessions
00:43:07
for me we do two a week they're
00:43:11
obviously entirely exclusive and yeah
00:43:17
hmm you know we we do actually sell
00:43:21
externally as well we just do these
00:43:23
tours in these tasting sessions as a
00:43:27
kind of one-on-one personal tasting
00:43:32
sessions something that I've always
00:43:33
loved
00:43:34
so first offer it it's just it's amazing
00:43:40
and force it's my pleasure to meet you
00:43:47
truly moment certain they would love to
00:43:52
see you again
00:43:53
and if you as you're walking out its bum
00:43:58
past our reception desk we'll send you
00:44:01
up to our mailing list and you'll be the
00:44:03
first to know when we change up and
00:44:05
revise our current servings do you have
00:44:10
anything in particular you would like us
00:44:12
to incorporate Parma okay we've had
00:44:17
parmesan taken quite a few times it's
00:44:22
something similar to surround home but
00:44:26
how's it damp to do it I think
00:44:28
beautiful beautiful of course
00:44:33
again it's my pleasure I wish you good
00:44:37
night and I'll see you very very soon
00:44:42
goodbye
