Jingle Bells ~~ Jingle Bells ~~

Christmas is just a few days away and celebration is in full swing.

Over the past month or so I've been frequenting Classified Christmas Market, a pop-up store launched by the Classified group for its festive goodies. It is conveniently located in the Landmark, be sure to pop in after your shopping spree!They got every kind of treat you need for the holidays from mince pies to gingerbread men, and hampers filled with yummy stuff are on their way.Above all else, this is a must-go place for cheese lovers, as you would already have known first thing you stepped into the shop. Famous for its spectecular repertoire of artisan cheeses, Classfied has long been a favorite hangout for those in the know. Classfied has held cheese classes in its other outlets which were extremely popular, and when I heard word that there would be classes here at Classified Christmas Market every week, I couldn't wait to join.

(Well, the last class here is this Wednesday, and for those who like wine as well, there is another class on wine this Thursday.)

The first Cheese I joined was "French AOC Cheese Basics Class.Hosted by Classified's resident cheese expert, Wendy Wu, she introduced to us to a wide range of French cheeses from all over the country.
AOC, short for "Appellation d'origine contrôlée" in French, or "controlled designation of origin" in English, is a certification granted by the French government to agricultural products like wine and dairy produced in specified geographical areas. These products have to comply to very rigorous standards with reference to the supply of raw materials, the method of production (usually traditional methods), etc., having to be within a certain well defined geographical areas, which sometimes would mean just as small as a village. This has to do with the French concept of terroir, because the quality of the end product is dependent on the unique geography, climate and so on of that particular area, and even the same kind of say cheese using the same production method made elsewhere may be substantially different from the AOC ones. Will elaborate on that...You start from the 6 o'clock position, you'll see Valencay, a goat cheese from Loire Valley with an ashy rind, with a mild taste (more acidic as you go from inside out). Going clockwise, on the next is Brie de Meaux, a fine example of AOC cheese. There are lots of Bries out there (in France and all over the world) but only this one from that particular town called Meaux in the Brie region in France can be given this name. One of my favorites on the plate.
Then it's Epoisses, its adorable orange rind coming from being washed with brandy, and of course best paired with Burgundy wine from where Epossises is originated. Reblochon is a milder cow cheese. Comte is another popular cheese with a nutty and caramel taste when matured, with some crunchy crystals (from some amino acid?) inside. Ossau Iraty is a sheep cheese. Fourme d'Ambert is a blue cheese and its mild flavor would make a great component on a cheese plate I think.

But personally I love Roquefort the best. It is unique being a sheep cheese made from sheep's milk, the flavor is very intense yet the texture is smooth and creamy.

And next time round we crossed the English Channel and tried out the "Cheeses of the British Isles". Now I know British cheeses are more than just cheddar. Clockwise from 6 o'clock we have Ticklemore (a goat cheese from Devon), Harbourne Blue (also from Devon, a blue cheese, rare in the sense that it's made from goat's milk, so I think it's quite special), Montgomery's Cheddar (from Somerset), and Wigmore is a mild sheep cheese from the south of England.

Over to Ireland, Coolea is similar to Gouda thanks to its Dutch cheesemaker, and while Ardrahan may not be favored by most Asian palates, it gives the Irish here their fix for homesickness.

Finally there are two blue cheeses, one is Cashel Blue from Ireland, and the other is Colston Basset Stilton from Nottingham. The latter is reknowned as "the king of British cheeses" which I'd gladly agree, and Stilton is so good as a festive cheese that it's very popular in this outlet! If you want a more mellow flavor, go for Cashel Blue.

(All these cheeses are avilable either at Classified Christmas Market or other Classified outlets.)There is a decent selection of other cheeses here, like the Italian sheep cheese Percorino Sarde which has a nice buttery and nutty flavor, and Tome de Bourdeaux, with its rind coated with layers of herbs and spices which make it look and taste beautiful.So much for the cheese. Classfied has recently established its bakery section and showcased some of its products here, like the many kinds of bread and biscuits. Do try out the very festival-themed Cranberry Shortbread as well.

Classified Christmas Market is with us till 28 December, so quickly go and grab your Christmas treats!