Nice - The Al Fresco Edition
☀️ The Ultimate Al Fresco Spread ☀️
The Al Fresco edition is a perfectly paired picnic bundle. Canned rose, cheese, charcuterie, truffle crisps and more. Somebody just needs to sort that sun out.
Whack the playlist on with the button below and let’s get going.
Wine
Nice Wine - Pale Rosé
Name: Nice Wine- Pale Rosé
ABV: 12%
Grape: Grenache
Country: France
Winemaking: Traditional
Calling all Pale Rosé lovers.
This crisp and dry French wine in a can is a bit of a tease and loves a party, picnic or tempting sofa.
Nice’s Pale Rosé shows just enough strawberry to keep you keen.
Sweetness (dry to sweet) 1-5: 2
Acidity (low to high) 1-5: 3
Tannin (low to high) 1-5: 1
Body (light to full) 1-5: 2
Cheese 1
Reypenaer VSOP 2-year Aged Gouda 200g
Age: 24 Months
Country + Region: The Netherlands, Woerden
Milk Type: Cow
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5
The Wijngaard Cheese Family
Grandpa Piet started in 1936 with the trade in cheese, actually as a medium of exchange for the groceries who he provided to the farmers in the region of Woerden in the Netherlands, where he was paid by cheese. During that age, cheese got more and more important. His son Jan took over the company in 1946/47 and set out completely to the ripening process. The company developed slowly but steady. In the Netherlands the cheese was more and more appreciated. In 1975, the third generation showed up, with daughter Riet, son Jan and since 1995 son Rien. In 2019, the fourth generation joined with Jan, the son of Rien.
Let nature do its work
Maturing is a process in which flavour and aroma are allowed to develop over time. The master cheesemakers let in ambient air by opening the shutters in the old ageing room and allowing nature to play its important role. The variations in the natural conditions during the maturing process make all the difference.
The cheese is always adjusting to the changing conditions around it. In warm weather, the individual cheeses heat up gradually and maturation accelerates, while in cooler weather the opposite happens: the process slows. In damp weather, the cheeses lose less of their moisture (dry out less), whereas the reverse is true in dry weather. In this way, they put nature to work to help the cheeses and their maturation. These natural differences account for the depth and complexity in flavour and aroma.
Cheese 2
Bix 100g
Age: 2 weeks
Country + Region: United Kingdom, Oxfordshire, Nettlebed
Milk Type: Cow
Pasteurised: Yes
Strength Of Cheese: 2
Style Of Cheese: Soft
Texture: 2
“There is a saying in farming that you ‘get big, get different or get out’. Farming is no longer an industry where you can plough on as you always have. We decided to get different.”
Rose’s grandfather started their dairy in 1950 and it converted to being organic in 2001. They felt it was a crying shame that this beautiful organic milk was being hauled away and mixed with the milk of many other farms before it was dispersed into the market. They thought that the animals, and their milk, deserved greater appreciation and so they set about creating Nettlebed Creamery.
Bix was developed in 2016, it was based on classic French cheeses like Chaource and Brillat Savarin, this cheese is made using milk with added extra double cream before making the cheese. This cream-enriched cheese is matured for three weeks to form a white and wrinkly rind of yeasts and moulds to break it down and produce a soft unctuous texture with sharp crème-fraiche like core.
- Winner of GOLD and BEST ORGANIC CHEESE at the British Cheese Awards 2019.
Charcuterie
The Deli Society Italian Antipasto Trio
The Deli Society partners with artisan producers that put animal welfare first.
Country & Region: Italy, Parma
Prosciutto di Parma is special for lots of reasons. It can only be produced from the hind legs of specially selected heritage breed pigs raised to the highest standards, on which they are monitored, inspected, traced and approved by the Consorzio.
Producers can only be located around Parma, within the Emilia Romagna region of Italy, where the mountain air is unique and gives a sweet, dry and aromatic flavour to the hanging hams.
The Coppa is obtained from the neck fillet, cured for at least two months, which develops subtle but unique characteristics.
Salame Brianza is another safeguarded recipe, controlled by a consortium to ensure its quality. Wine, pepper and garlic create this truly moreish salami.