The Deli Box Blog - Edition 5

Masusta Garnacha

About
From 60-year-old vines, this wine is fermented naturally and spends two winters in barrel to naturally clarify and stabilize. It is rich and bold in flavour.

Producer
Masusta comes from a 60-year-old vineyard in Navarra, Spain and is made by nomad winemaker Luis Moya. After working several years in a cooperative in the area, Luis decided to make his first wine from the grapes of this vineyard. Winemaking in is own words is 'about fermenting the grape and putting it in the bottle. making pure, honest wines.' He is a true artisan with a direct approach that makes his wines all the more interesting.

Tasting
This is a bold, oaky organic red. It has flavours of cherries and raspberries making it fresh on the palate. It has underlying flavours of oak, pepper and spice, full of flavour but not too heavy. 

Morbier Cheese

About
The history of Morbier is linked to that of Comté cheese. It was said that farmers used the leftover curd from Comté production to make a cheese they would keep for their own consumption. They would cover the top of the curd with ashes to protect it then add another layer from the leftovers from the next day of comté production. Now farmers make Morbier from a single milking, but they've kept the distinct dark line that runs through it.

Our Morbier is matured for an extra 100 days in our producers natural stone cellar in Machecoul.

Tasting
Unlike its smell, Morbier has a mild taste however leaves a strong nutty aftertaste. It has many flavours to it the main flavour coming from it when you first indulge will be a fruity flavour. It is usually said to be a springy and silky cheese.

Producer
Beillevaire is based in The Marais Vendéen, which lies between the Loire River and Noirmoutier Island. Pascal Beillevaire was born and raised on his parents dairy farm in the Marais Vendéen and has dedicated himself to farming and cheesemaking.

He began by selling cream, butter, and other dairy products in local markets in the surrounding areas. After years of hard work and dedication he transformed the family dairy farm into Beillevaire dairy. 

Artisanal and farmhouse cheeses are made at workshops around France, and by local cheesemakers. They are aged from anywhere between a few months to three years. 

Pascal Beillevaire has been at the helm of French cheesemaking for over forty years, building strong relationships with farms across the country since the company was established. 

Manchego  DOP Cured

About
Manchego comes from the milk of the Manchega sheep, where it gets its name. It is a semi hard cheese identified by its signature herringbone rind.

Tasting
Manchego is a pleasantly balanced cheese with mixtures of savoury, tangy, and sweet flavours. There's a sharpness to the flavours, but not in an overwhelming way, where there is creamy and nutty notes in every bite.
 
The flavours of Manchego sharpen with age, as does its texture. As the consistency of the cheese hardens, the flavours deepen and become more rounded and toasty.

Producer
The doors opened to the public a company dedicated to making authentic artisanal Manchego cheese, in the municipality in Villarejo de Fuentes. The village, located in the heart of La Mancha Alta Conquense has always enjoyed clean air and temperatures suitable for the practice of this profession.

Barber's Mature Cheddar

About
Barber's is a really great vintage cheddar, made with traditional starter cultures, West Country milk and age old methods. Each block is matured for up to 12 months

Tasting
Matured for 12 months, this cheddar has a rounded and rich flavour with a firm yet creamy texture. It is full of the flavours of a traditional farmhouse Cheddar. Enjoy its mellow richness in a comforting Pastitsio.

Producer
The Barber family have been making cheddar cheese for longer than anyone else in the world. They combine the finest West Country milk with traditional manufacturing methods to produce their award-winning cheese. 

Beginning in 1833, Daniel Barber began making cheese on his Sommerset farm. Two centuries later the Barber family is still committed to making the finest farmhouse cheddar. Their secret is in the milk, their dairy cows graze the lush pastures of Sommerset snd Dorset to produce rich creamy milk that then becomes PDO accredited cheddar. 

Organic Prosciutto Crudo

About
Our very own Italian Air dried prosciutto. 100% organic, high  animal welfare charcuterie. Prosciutto is made from high-quality pork legs where the meat is covered in salt and left to rest for a few weeks. Salting the meat prevents bacteria from entering the meat and also enhances and concentrates the flavours. It is the combination of salt and air that gives prosciutto its sweet and delicate flavour.

Tasting
Prosciutto is both nicely sweet and salty.

Producer
We've partnered with artisan producers that put animal welfare first. Produced in partnership with a fourth-generation family-owned business. This delectable bio-organic fine-cut salami is made with fennel seeds, dry cured and fully matured. This Organic Fennel Salami is the tasty result of a completely bio-owned supply chain, which allows us to see and know why this salami tastes so good!

Pancracio Chocolate

About
Pancracio selects the best cocoa beans from the most exclusive harvesting estates and create their chocolate by enhancing the characteristics that render them unique. *Chocolate flavour may vary*

Producer
Pancracio is a Spanish artisan luxury chocolate company originating in Cadiz, Spain. Founded in 2003 by Pedro Alvarez who had a dream of making chocolate of the highest quality. Alvarez has an unmistakable passion for good taste and a keen eye for the aesthetics which can be admired in the brand's beautiful packaging. One of their main goals has always been to create original products with personality, simplicity and elegance. Alvarez was inspired to start a chocolate brand because his grandmother would make him and his siblings bread with chocolate. He called the company ‘Pancracio’, as the name alludes to something vintage, traditional and elegant. He wanted the brand to carry a retro image while at the same time evoking something clean and modern. 

In 2017, Alvarez sold Pancracio to Valencian investors, but his original vision of the brand remains intact. The product keeps its clean yet vintage identity. They also keep their commitment to quality. The company offers unique artisanal chocolate flavours such as crunchy chocolates, chocolate covered nuts, chocolate with salted chips and raspberry and roses chocolate to name a few. They put a keen focus on the originality of their products and a commitment to the finest quality chocolate. 

Tasting
Milk chocolate with candied orange peel has a creamy and crunchy texture thanks to the beautifully roasted Marcona almonds. The perfect sweet treat.