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Tete De Moine Cheese
Tête de Moine芝士，又稱“和尚頭”芝士，是一種圓柱形的半硬型芝士。重量大概為800克。口感非常細膩，猶如麵團般在口中輕輕融化。一般都不會以切片的形式享用，以特殊芝士刀“Girolle”或“Pirouette”削成玫瑰花狀。以這形式上碟，好處是令到芝士有較多機會可以接觸到空氣，同時令芝士的結構改變，更能釋放香味，口中溶化的感覺更為討好。來自Bellelay修道院﹝今日Bernese Jura一帶﹞的僧侶，一直都以這種芝士刀來削芝士。早於12世紀，僧侶們已將這種芝士作繳付費用。
Tête de Moine AOP的難忘味道來自於高山自然農場所產的牛奶。只有不多於10個村莊可以生產符合AOP規定的牛奶。而芝士必須陳年在雲杉木櫃至少兩年半個月。
芝士專家視Tête de Moine AOP為每個芝士拼盤上錦上添花的一環。作為開胃菜，甜品或零食，絕對一流。Tête de Moine最好直接從雪櫃拿來享用。
Tête de Moine, literally monk’s head, is a cylindrical semi-hard smear cheese that weighs around 800 grams and has a very fine dough that melts a little in the mouth. It is not cut, but shaved into thin, twirly rosette shaped slices using a special knife such as the “Girolle” or the “Pirouette”. As it is shaved, the surface of the cheese that comes into contact with the air is increased. Firstly, this alters the structure of the cheese dough and, secondly, it helps the full aromatic, melt-in-the-mouth taste to develop. The monks in the Bellelay monastery in the modern-day Bernese Jura sliced their Tête de Moine cheese with the same kind of raised knife. According to religious tradition, the monks used the cheese as a means of payment as early as the 12th century.
Tête de Moine AOP gets its unforgettable taste from the mountain milk in its natural state. It is produced in less than ten village dairies in its region of origin according to the strict requirements set out in the AOP specifications. It is kept on spruce wood boards for at least two and a half months.
Cheese connoisseurs appreciate Tête de Moine AOP as the icing on the cake of every cheese board, as an aperitif, a dessert or a snack. Tête de Moine rosette slices are best cut straight from the fridge.
奶源 Milk : 高山牛奶 Cow milk from the mountains
產地 Country of Origin: 瑞士 Switzerland
法定產區 Appellation: Tête de Moine AOP
種類 Type: 半硬Semi-hard
氣味Aroma: 辛香，帶果味 Spicy, fruity
味道Flavour: 幼滑，結實而綿密，甜而帶辛 Smooth, firm, dense, sweet, spicy
Boska Cheese Curler Geneva
The Cheese Curler Geneva is a unique cheese tool designed to be used when serving Tete-de-Moine. The beech wood board and stainless steel curling knife create pretty paper-thin 'curls', intensifying the true flavor of the cheese and creating an eye-catching presentation. Additionally, you can wow your guests by using the curler to create delicious curls of chocolate instead of cheese.
產地Country of Origin: 荷蘭 Netherlands
尺寸Dimension: 9.25 x 9.25 x 1.18 "
Castell d' Encus Taleia
於Costers del Segre的Pyrenees分區，Raul Bobet於海拔1,000米的Talarn村釀造驚為天人的葡萄酒。產品皆以梵文或以葡萄生長的地方命名。時至今日，大部分酒都於12世紀的石窖中發酵， 當大家看見它時便會相信，過程並不是最重要，最重要的是非常出色的結果，因為這是近來最令人振奮的西班牙新酒。而Raul Bobet也是有份負責Ferrer Bobet酒莊的人，在那裡他與葡萄酒發燒友Sergi Ferrer-Salat合作。
釀造：80% 的酒都於小型的 25 hl 及 6 hl 缸內發酵。20% 的酒在新法國橡木桶發酵，陳年期間有過有少許酒渣攪拌。此酒最少於瓶內陳年5個月。
品酒筆記：這瓶Sauvignon Blanc和Semillon混釀酒擁有淺綠橄欖色。帶青草、番茄樹，礦物、新鮮洋甘菊和雲呢拿香氣。多層次鮮果味道，加上香料，和背後的酸度及礦物，是一瓶很好的高山白酒。適飲期：現在至2018。（2012 VINTAGE）
Raul Bobet’s groundbreaking wines from the Pyrenees subzone of the Costers del Segre appellation, are produced in the village of Talarn at 1,000 metres altitude. The wines are named with Sanskrit words or after the places where grapes are grown. Nowadays most of the wines are fermented in the 12th century stone lagares from the property. It has to be seen to be believed. However, the process is not the most important thing, what is really important is that the results are superb. These are some of the most exciting new wines throughout Spain. And Bobet, the ex-Torres enquiring mind, is also responsible for the breathtaking Priorats from the Ferrer-Bobet winery, his joint venture with entrepreneur and wine nut Sergi Ferrer-Salat.
Country of Origin:Spain
Grape Varieties:Sauvignon Blanc, Semillon
Vinification: 80% of the wine was fermented in small, 25hl and 6hl tanks. 20% of the wine was fermented in new French oak barrels with some lees stirring during ageing. This wine was aged in bottle for at least 5 months.
Tasting Notes: The 2012 Taleia is a blend of Sauvignon Blanc with a little Semillon which has light green olive colour. Bare hints of grass and tomato vine, mineral notes, fresh chamomile, vanilla with great freshness. A variety of fruit flavours, spice with great underlying acidity and minerality. A superb, mountain white that should age with grace. Drink now-2018.
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