SEPTEMBER ITALIAN BOARD

September Italian Board WEB.jpg
September Italian Board WEB.jpg

SEPTEMBER ITALIAN BOARD

45.00

CHEESE

Robiola Rocchetta, Piedmont, Goat, Ewe & Cow (300g)
Caprino Stagionato al Caprone, Sardinia, Goat (300g)
Fontina Alpina, Val d'Aosta, Cow (300g)
Blu '61, Auvergne, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

For Italy's September Board we pared the selection down for a subtle arc of flavours. Robiola Rocchetta, a mixed milk from Piedmont, highlights the bright acidity of goat's milk, the sweetness of ewe and the richness of cow, combining into something smooth and not unlike gelato; Caprino Stagionato al Caprone, from Sardinia's west coast, is compact, with aromas of dry grass and with a spicy finish; Fontina, Italy's classic high mountain variety, is as good on the table as it is in dishes; we finish with a bit of romance, Blu '61, made in tribute to his wife on their 50th anniversary, the cheesemaker Antonio has created a blue matured in Raboso Passito IGT wine and cranberries, a delectable creation, bursting with sweet creaminess.

Scroll down for wine pairings, charcuterie and gift wrapping.

Quantity:
Add To Cart
 
Gift Wrapping
5.50
Add To Cart

WINE PAIRINGS

GAVI DI GAVI
21.30

Bric Sassi della Maddelana, Naviglie, Cuneo, Piedmont

100% Cortese. From the Gavi growing area on south-facing slopes. Made from grapes of forty year-old vines, this is a vibrant and full-bodied wine, which is a top class Gavi. It has citrus and floral notes with mouthwatering hints of apricot, pineapple and peach. Fresh and succulent on the palate with a smooth honeyed finish.

Quantity:
Add To Cart
BARBARESCO RESSIA 2012
44.70

Neive, Piedmont

100% Nebbiolo. Fabrizio Ressia took over his grandfather's estate in 1997 and immediately started to update and develop new practices. Weather patterns can dramatically alter the flavours of this grape style, and this young winemaker has structured his wines in a more thoughtful way, taking into account old traditions with modern methods. Notes of roasted coffee, toasted oak, black pepper give it a rather strident backbone.

Quantity:
Add To Cart