Bottle & Hoop in Brunswick Heads, New South Wales | Deli

Bottle & Hoop

Locality: Brunswick Heads, New South Wales

Phone: +61 2 6685 1004

Address: 2/25 Fingal Street 2483 Brunswick Heads, NSW, Australia

Website: http://www.bottleandhoop.com.au

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25.01.2022 I’m sure you know this one! The name Gouda is derived from one of Europe’s largest cheese markets - Goudse Kaasmarkt - in the town of Gouda in southern Holland. This market has been kicking around since the seventeenth century at least, though it is believed it was started in medieval times . Here the cheeses are weighed, tasted, priced and traded. Sounds like my type of party! A hallmark of this cheese is the innovative technique used to achieve a balance between the larg...e size of the wheels (7kgs) and the need to reduce moisture content (and therefore prevent the risk of internal rot). Cheesemakers in the south developed a process that first scalded and stirred the curds in hot water, and then removed the whey before pressing the cheese. This allowed for a drier and more durable cheese which was more suitable for ageing (and travelled far better) but the removal of the whey also lowered the lactose level and acidity = a sweeter cheese. See more

22.01.2022 CRUMP-DATE! Your beloved organic sourdough crumpets have had such a great response that pre-orders will no longer be offered but instead you can just pop in and pick up a 6 pack without the need to order ahead of time. Pre-orders made for this week will still be honoured but in future weeks it’ll be first in best dressed when they arrive in store on Friday. ... And I can already hear you asking and the answer is yes! Passionfruit curd, lemon myrtle curd, raspberry curd and Tim’s roasted macadamia honeycomb butter will be available for purchase too.

21.01.2022 Handmade in Benevento, about an hour northeast of Naples, this is Caciocavallo al Tartufo. The name Caciocavallo literally means ‘horse cheese’ referring to the characteristic shape from when the cheeses were once tied with a rope and slung either side of a horse when transported. Substantial shavings of Umbrian summer truffles have been incorporated into this particular Caciocavallo, adding a depth of flavour and flecks throughout the ivory yellow interior. As a stretched curd cheese, (or 'pasta filata'), the curd is hand kneaded and heated, giving some cooked milk sweetness backed up with some subtle, funky complexity. Fantastic eaten as-is, caciocavallo is often also used in cooking in Italy - stuffed in gnocchi, ravioli and tortellini or layered in parmigiana.

20.01.2022 The weekend is here - graze on!

20.01.2022 It’s almost Friday, and even though I work weekends, there’s nothing quite like that weekend feeling! And this photo really gets me in the mood Sourdough baguette, cultured butter and an oozey wheel of Camembert beside a chunk of comté by the river... yes thanks! Beautiful set up by @stories_to_gather

19.01.2022 OLSSON’S + FOUR PILLARS GIN = Just in time for Fathers Day (one for Dad, one for you, am I right?!) this special collaboration has arrived. Four Pillars have taken their Spent Rare Dry Gin botanicals,... dehydrated them and blended it with Olsson’s Marine Mineral Grey Salt. The Marine Mineral Grey Salt, Australia’s first sel gris, comes from the ocean and tastes just like the sea. This mixed with Four Pillars nine botanicals makes for a stunning salt perfect for seasoning fish, particularly salmon. Stir fried greens, a roast chicken or pork loin... Or used in cocktails, of course!

17.01.2022 So much beautiful blue in store at the moment Roquefort (pictured) is back! One of the world's best known cheeses, Roquefort is produced under strict AOC conditions in France, which control all aspects of production, including; the breed of sheep, feed patterns, and ensuring the cheese is matured in the unique caves that surround the village of Roquefort-sur-Soulzon in France. The Coulet family has been producing Roquefort for over 130 years and five generations. The from...agerie is still run with care, and attention to detail by the Coulet family and this is reflected in the quality of their cheese. They are the only producers to still remove the morge by hand and make a deliberate choice to mature their cheese for an additional month than is required by the AOC (four months in total). This results in a roquefort that is less salty and has a wider spread of blue veins than other interpretations. The cheese, which is porcelain in colour, has an intense but balanced flavour profile and a fine creamy texture. Also in store in blues - the fabulous Milawa Blue (while stocks last!), Gorgonzola DOP & Barry Charlton’s infamous Buffalo Blue.

15.01.2022 How beautiful is where we live?! In love with this shot from @sammyblanchard

13.01.2022 Feeling a bit sheepish? We’ve got lots of beautiful sheep’s milk cheeses in store at the moment. Manchego... Oveja al Romero - covered in lashings of rosemary, which adds an aromatic depth of flavour Gin Herbalist - from down in Tassie, the cheese is rolled in the spent botanicals from the gin made by the same producer. Juniper, cardamom delight Valdivieso - pictured, with big streaks of truffle Roquefort... need I say more?! See more

12.01.2022 Fathers Day Grazing Boards Think Dad would appreciate a cheese & charcuterie board this Sunday? Orders are filling up fast but you’ve still got time - orders close 5pm Friday. There’s options for small, medium & large depending on your party size Head to the website, send through a DM or email [email protected] for your ticket to the child of the year award

12.01.2022 Triple cream that spreads like this

12.01.2022 Weighing up whether you should lounge around this evening?

11.01.2022 In the Abercrombie wilderness area of the Great Dividing Ranges in NSW lies Alto’s olive grove. The high altitude cool climate is perfect for olive growing, and the result are these beautiful oils. Frantoilo and Leccino olives are used in Altos ‘Robust’ and ‘Delicate’ EVOO’s. First cold decanter pressed, the Robust is an intense and firm oil great for grilling and braising your favourite red meats, or in a salad dressing for vibrant greens. Reach for the Delicate when you’re cooking fish and seafood, making a mayonnaise or drizzle over soft cheese. Divine!

10.01.2022 The Bleu d’Auvergne is like that solid friend you can always rely on. Steadfast, works well with others, comforting Named after the region in which it’s made in central France, this creamy number has an ivory colour amid its greeny blue veins. Spicy and assertive in flavour, I like this one with some honey that’s been warmed with chilli flakes drizzled over the top. Don’t forget we are open tomorrow through Sunday! ... Fab photo from @iloveimportedcheese

09.01.2022 DO YOU WANT TO WIN... A cheese & accompaniment package worth $100? We could all do with some delicious things at the moment... ... To enter: Follow us @bottleandhoop Like this post Tag two friends who you think would be worthy of sharing this goodness with you Included for your enjoyment is a selection of three beautiful cheeses, the best crackers in all the land @byronbaycrackers, caperberries, tinned fish, butter and much more. Please read the terms: Giveaway starts 13/09/20 and the draw date is 30/09/20. The winner needs to be able to pick up the prize at the shop at 25 Fingal Street Brunswick Heads NSW between 01/10/20 - 03/10/20 during trading hours. For a chance to win you need to be following @bottleandhoop, like this post and tag two friends The prize includes $100 worth of value of cheeses and accompaniments. This cannot be exchanged for cash and cannot be transferred. The winner will be notified by Instagram Direct Message Open only to AU residents only. This competition is in no way sponsored, endorsed or administrated by Instagram.

09.01.2022 Open Sunday! See you tomorrow

08.01.2022 Keep. It. Simple. Did you tell Dad you’d feed him tomorrow but haven’t planned anything yet? I’d recommend throwing this together! Prosciutto, melon & (of course) burrata. ... Add a drizzle of your favourite olive oil, basil, sea salt flakes (@olssonssalt are my go-to) and a good crack of pepper. Walnuts if you’re feeling it. Truffle oil if you want a bit of pizazz. You’re welcome. Burrata, prosciutto, so many salts, truffle oil available in store and I’ve got some basil in the garden I’ll bring it tomorrow if you’re in need. Yes we are open tomorrow! 9am-3pm. Stunning by @chef.souschef

08.01.2022 Welcome the rain by baking a Camembert and getting stuck in! Preheat your oven to 180, carefully remove the top from your delicious cheese wheel using your sharpest knife, finely mince some garlic in there, pop in some rosemary, drizzle with olive oil and bake for 15ish minutes (you know, until it’s all melty!). Grab your cornichons, sourdough, nuts, crackers whatever your cheese vehicle of choice and enjoy.... Yes - we’re open today 9-3!

07.01.2022 All hail the majestic Berg. One of the best in the cheese fridge is this golden Jersey milk number made by Northern Rivers Cheese Queen, Debra Allard In her own words: "Jarlsberg has a propionic bacteria added to the milk during the making of the cheese. The curd is slightly stirred then I take off 30% of the whey and add hot water. This brings the heat of the curd up, also called a cooked curd, and reduces the acidity. The propionic bacteria creates a yeasty flavour and al...so opens any tiny holes in the cheese as its ageing so they expand. It has a spongy texture and is delicious especially in a toasty with pickles. Now pay attention people - the Berg is aged at 18C for at least 6 weeks. Don't panic if your cheese isn't cold all the time. It will be just fine." Thank you Deb for keeping the standards of Byron Shire cheese so high. Passion, skill and hard work at its finest

06.01.2022 Everything is better with butter. Especially when it’s cultured butter! Cultures are added to the luxurious Tasmanian cream from the Meander Valley Dairy, then it’s churned into creamy butter. Full flavoured, and tastes like.. well.. real butter

06.01.2022 There was lots of talk in the shop today about hearty slow cooker recipes on the go for tonight as the wind whips up and steers us inside. If you’re after something quicker, your favourite pasta in a rich tomato & garlic sauce could be the go. With a heavy dose of burrata (and why not pecorino as well) on top of course Thank you for the inspiration @juliaostro

05.01.2022 What’s your weekend looking like? Happy Friday everyone!

04.01.2022 Anyone else wake up thinking about these?! Orders are open now for Friday pick up. 6 pack with curd $20... 12 pack with curd $30 Curd options include raspberry & pomegranate, lemon myrtle or passionfruit. Send us a DM or order through the @sourdoughcrumpetco website!

04.01.2022 Ahhh January - the month where we all want to do better and feel better. You know what feels good? Supporting small. Supporting Australian. Eating quality food and drinking quality everything. This is Okar, crafted from botanicals native to the coastal rainforests of our glorious country. An amaro made with riberries, davidson plum, strawberry gum, Wattleseed & the list goes on...... Drink it on ice, with soda or wherever you’d normally use Campari or Aperol.

04.01.2022 Sexy honeycomb. Just received a fresh batch of Sunshine Coast Honeycomb from the beautiful people behind @beeonethird. Chosen as the pick of the bunch from the Sunshine Coast apiaries, this A-grade fresh comb honey is selected for its purity, colour, flavour & most importantly, its delicate wax density, ensuring the softest, most delectable mouth-feel for when you pair this premium product with any range of delicious accompaniments.... Honeycomb is textural, mildly sweet, and completely edible! Export-level, premium virgin honeycomb.

04.01.2022 Yahoo! Screenshot this, write it in your diary, get it inked... We’re opening an extra day next week to help you get sorted for all of the things. We’ll also be tasting this Friday but more importantly on Christmas Eve, so come by and taste the rainbow while selecting your cheeses, charcuterie and other treats for the big day. Wishing you, your family and friends a beautiful end to a ridiculous year!

03.01.2022 The name of this one - cave aged clothbound cheddar - is as much a mouthful as the rich flavour of the cheese itself. Handmade at every stage with milk from the Ashley Chase Estate (UK) between the world heritage coastline and Dorset Downs, this cheddar holds the coveted PDO status of West Country Farmhouse cheddar. Wrapped in cloth, the wheels are aged in caves in Somerset that maintain a constant temperature and humidity - ensuring the cheese has the perfect level of moisture. It’s meaty without being dry, with a light tang of sweetness.

03.01.2022 This photo does two things: 1. Shows some delicious & quick variations you can make to Le Conquérant butter from the man himself @willstudd 2. Beautifully illustrates how sourdough can look like little bunnies ... But... back to the butter. Gently churned the old fashioned way in a baratte, this creamy cultured butter hails from Normandy, France. Fresh local cream & appropriate maturation result in this excellent example of ‘proper’ butter. Variations in order of appearance: Mixed herbs - parsley, oregano, chives Caper, anchovy & lemon Harissa Thank you @willstudd & @kirstenljenkins for the inspiration!

03.01.2022 Organic, local, sourdough crumpets. If you haven’t tried these yet then you truly are missing out. And in case you didn’t hear - there’s no need to preorder anymore, just pop on in Friday through Sunday for your 6 pack fix. I’m thinking these could be the perfect start to the school holidays? We’ve got the curds, honeycomb maca butter and delicious gooey brie to go with them too

02.01.2022 The long weekend is almost upon us! Whip out your picnic rug and come by to pick up these delicious goodies... Smoked fish rillettes from @thebaysmokehouse Le Conquerant Camembert from @willstudd Raw milk fontina from @s28cheeses Chevrano, goats milk Gouda from The Netherlands ... Paprika & Chilli crackers from @byronbaycrackers Pickled figs & caperberries to top it all off! See more