The 2018 Dinner Party Board (10-15 Guests)

Dinner Party Board Web.jpg
Dinner Party Board Web.jpg

The 2018 Dinner Party Board (10-15 Guests)

95.00

CHEESE

Sainte-Maure de Touraine Touraine, Goat (150g)
Brie de Meaux Île-de-France, Cow (300g)
Winslade Hampshire, Cow (200g)
Montgomery's Cheddar Somerset, Cow (300g)
Comte d'Estive Franche-Comte, Cow (300g)
Ami du Chambertin Burgundy, Cow (200g)
Taleggio Lombardy, Cow (175g)
Roquefort Carles Rouerge, Ewe (300g)
Stichelton | Nottingham, Cow (300g)

ACCOMPANIMENTS

4x Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

We've put together a perfectly varied board for larger dinner parties of 10 - 15 guests. It features a fresh French goat's cheese, a rich creamy brie, two classic hard cheeses, washed rinds for those who need a bit more oomph and a couple of blues to round it out.

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Gift Box
5.50

We place your cheese board into one of our smart branded black boxes.

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ADDITIONS

LA FROMAGERIE OWN LABEL CHAMPAGNE
36.00

P. Louis Martin NV Brut

70% Pinot Noir & 30% Chardonnay. This is a delicious Champagne, we chose it in particular (after trying a lot of Champagnes!) as it paired so well with our cheeses. It has a bright golden robe with a toasty, buttery nose. Delicate bubbles with a good balance between power, gentle acidity & freshness with a long, clean & elegant finish.
 

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LANGHE ARNEIS
17.05

Neviglie, Piedmont

100% Arneis. Roberto Sarotto's delicious earthy, light-textured classic wine with a light 'fizz' on the nose. Fresh and floral, with a delicate richness and slight bitterness of almond on the finish. Lovely as an aperitif, as well as accompanying white meats, fish & fresh cheese. Beautifully appointed estate allowing vines the best light and warmth.

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LA FROMAGERIE SEASONAL CHUTNEY
7.95

Throughout the year our kitchen brings down from the shop floor the loveliest seasonal ingredients and makes jams, marmalades & chutneys to last us through the colder months. Made in small batches, the ingredients change frequently throughout the year to ensure the freshest produce goes into our chutneys. Gorgeous alongside a cheese board but perhaps best on a simple sandwich with a slice of farmhouse cheddar!
 

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MEMBRILLO
5.75

150g. Spain.

Quince paste, slow-cooked to become concentrated, similar to a coarse-textured jelly. Serve with hard ewe's milk cheeses, fresh or aged goat's or blues.

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CHATEAU LE ROC
16.55

VIN DE PAYS D'OC, FRONTON

50% COLOMBARD & 50% SAUVIGNON BLANC

The vineyards of jean-luc & frederic ribes are situated south of toulouse & this light, zesty wine is produced from the vines of the next property as their own land is used almost entirely for red wine production. The grape varieties give a really intense aroma of grapefruit, orange & exotic fruits while the taste is fresh with an aromatic long finish. Served chilled as an aperitif or with light cheeses & simple meals.

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VALPOLICELLA CLASSICO SUPERIORE RIPASSO
24.25

Villa Spinosa Jago, Verona

Corvina Veronese & Corvinone. From the Jago Vineyard, a terrace looking out onto the Negrar Valley and protected at the back by hills of Colle Masua. Grapes of one of the best crus of Valpolicella, it is made with the traditional 'ripasso' method, a traditional technique which involves maceration-refermentation on the grape skins & solid matter left over from the fermentation of Recioto. Rich in scents of wild red fruits & spices, it distinguishes itself for its elegance & easy-drinking quality. Pair with grilled or roast meats & mild to medium strength cheese.

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MIEL DES PYRENEES HONEY
13.95

Pure honey from the heart of the Pyrenees.

Cold pressed.
Unfiltered.
Unpasteurised.

 

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DON QUICHOTTE
19.65

Chateau Le Roc, Cotes de Frontonnais

60% Negrette, 40% Syrah. This cuvée is from a selection of plots planted on stoney alluvial soil termed 'boulbenes' in the region. It is low clay with white sandy loam and naturally acidity which all goes into the big flavour profile of the wine, as well as the importance of terracing the vines to allow free drainage. The grapes are not crushed, but placed in tanks and gravity slowly presses the juice. A different working approach called 'punching' promotes flavour but softer tannins. The immediate aroma is violet and liquorice and once in the mouth there is a burst of rich fruity flavours with a white pepper hit. Fine and silky, with a wonderful length.
 

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BOSKA CHEESE KNIFE
12.85

Oak handle, double-pronged blade. Perfect for semi-hard and hard cheese.

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SALAME AL CINGHIALE
12.00

Umbria, Italy
300g

This is a 'hunter'-style salame, made with wild boar and cured for sixty to ninety days. Its strong flavour – with seasonings of whole peppercorns & garlic – leaves a delicately gamey aftertaste in the mouth.

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DAMSON PASTE
5.75

150g. Made by English Preserves in South London.

A rich dense paste, perfect for pairing with cheese. Made by English Preserves from locally sourced fruit, there is a delicate acidity that marries naturally to a range of cheese.

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TRUFFLE HONEY
8.25

From Sacchi Tartufi in Marche, Italy.

Acacia honey with chopped white truffles. Perfect with a range of cheeses – from creamy goats to spicier and more complex aged cheeses.
 

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