APRIL CHEESEROOM BOARD

april cheesemongers board WEB.jpg
april cheesemongers board WEB.jpg

APRIL CHEESEROOM BOARD

50.00

CHEESE

Bosworth Ash Log | Staffordshire, Goat (250g)
Lou Larzac Languedoc, Ewe (250g)
Old Groendal Roeselare, Cow (300g)
CasincaCorsica, Goat (300g)
Picos de Europa | Leon, Goat & Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Bosworth Ash Log has a distinct & earthy flavour, with a close, fudgy texture. A great palate cleanser to start the board.
Lou Larzac; delicate & smooth, with a slightly melting pate, and a supple, bloomy rind.  
Old Groendal is new to the Cheeseroom; full bodied flavours with a sharp caramel edge, dense texture & lovely crystals. 
Casinca has a soft springy texture with rich, mellow & definitive goaty flavours, as well as a real sharp nutty taste.
Wrapped in sycamore leaves, Picos de Europa is rich & creamy with a sharp tangy taste not dissimilar to Roquefort.

Scroll down for wine pairingscharcuteriegift wrap & other additions.

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Gift Wrap
5.50

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

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PAIRING WINES

LA FROMAGERIE CHÂTEAU LE ROC WINE BOX
30.00

HAUTE-GARONNE

CHÂTEAU LE ROC is situated on the left bank of the Tarn River about twenty miles north of Toulouse; Jean-Luc & Frederic Ribes make our excellent House Wine.

BLANC VIN DE PAYS D’OC: Côtes du Frontonnais: 50%, Colombard 50% Ugni Blanc. Intense aroma of grapefruit, orange & exotic fruits while the taste is fresh with an aromatic long finish.

ROUGE CÔTES DE FRONTONNAIS: Negrette (60%) with blend of Syrah & Cabernet Sauvignon (20% each). Pairs beautifully with cheese. Lovely hits of cherry & spice makes this a great modern style everyday wine.
 

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MUSCADET
18.50

MUSCADET SEVRE-ET-MAINE SUR LIE SYMBIOSE 2015

MICHEL DELHOMMEAU MONNIERES, LOIRE-ATLANTIQUE
MELON DE BOURGOGNE

ORGANIC VITICULTURE USING MINIMUM INTERVENTION AND NO FERTILIZER, ONLY ORGANIC MANURE. THE VINIFICATION USES NATURAL, INDIGENOUS YEASTS, TEMPERATURE IS CONTROLLED USING A HEAT PUMP AND NO MALOLACTICS – SIMPLY LEFT ON LEES UNTIL BOTTLING.  BOTTLING ONCE PER VINTAGE IN SEPTEMBER AFTER 10 MONTHS, USING OWN EQUIPMENT AT DOMAINE. THE TASTE IS FRESH & CAPRICIOUS WITH A BREEZY ZING OF ACIDITY & ENTICING AROMA. 

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ADDITIONAL ACCOMPANIMENTS

LA FROMAGERIE SEASONAL CHUTNEY
7.50

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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CAMEMBERT AUX TRUFFES
30.00

Unpasteurised Cow Milk
Normandy
400g

A Camembert with a filling of mascarpone and chopped black truffles. This is a rich and decadent combination. The truffles bring out the earthy, brassica notes of the cheese, while the Camembert rounds the flavour of the truffle into a massively aromatic depth. Made in-house by our cheesemongers, it is ideal for parties of 4 - 6 guests.
 

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TRUFFLE HONEY
7.95

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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BOSKA CHEESE KNIFE
12.85

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

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