Page 22 - Fresh Magazine
P. 22
GETTING CHEESY New copy to go here: Award Winning
It’s hard to beat cheese as a quick source
of protein and for its great avour too.
Explore some new cheeses from our
in-store cheese counter this autumn, World Class
from award-winning local cheeses to
international classics.
Vintage Red Cheddar Matured Fillet Steak
for a minimum of 24 months, this
creamy, rich, sweet and nutty- avoured
red Cheddar packs a big avour punch.
Taleggio A semi-soft cheese from
Italy with a strong aroma but a
mild avour of wonderful sweet butter
and light fruity notes.
Tipperary Brie This cheese has a
mild, creamy, buttery taste with a
narrow band of chalkiness.
Parmigiano-Reggiano This
cheese is aged for 30 months and
has a nutty, oral avour. It’s the cook’s
friend, adding rich avour to almost
everything. The Italians even serve it on
its own as a canapé.
Vintage White Cheddar Aged for
15 months, the crunchy, salty bite
of this Cheddar is matched by a creamy,
sweet, nutty avour.
Newsfro SuperValu Signature Tastes Cashel
Blue Cheese Created by the Grubb
in-store cheese is made
family over 30 years ago, this iconic
by hand in
small batches,
aged and taste
selected on the
A round-up of all that’s tasty in-store at family farm in
the Tipperary
SuperValu this autumn. countryside.
125g, €2.99
®
Irish Hereford Beef Fillet Steak 370g €13.99
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