APRIL FRENCH BOARD

april french board WEB 2.jpg
april french board WEB 2.jpg

APRIL FRENCH BOARD

45.00

CHEESE

Mothais, Poitou-Charentes, Goat (200g)
Camembert, Normandy, Cow (250g)
Bethmale ChevreAriege, Goat (300g)
Langres, Champagne, Cow (300g)
Bleu d'Auvergne, Auvergne, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Mothais has a creamy & rich pate with a light aromatic earthy perfume & subtle lemony taste. You can really taste the fresh, grassy new season Spring pasture.
Camembert; a soft, supple texture & bloomy white rind - fruity aromas with a deep, soothing earthiness on the palate.
Bethmale Chevre; lovely earthy, floral flavours with nutty rustic undertones in the taste.
Langres pate is rich, moist, and spicy, and should be almost melting below the rind with a flaky centre.
Bleu d'Auvergne a rich, velvety texture with a piquant spiciness that is balanced by the saltiness of this cheese.

Scroll down for wine pairings, charcuteriegift 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

SABLET BLANC
20.85

Cotes du Rhone Village

Domaine de Piaugier, Sablet, Southern Rhone

Grenache Blanc, Viognier, Clairette, Roussanne & Marsanne. Maceration of the fruit on the skins, vinification and ageing in two-season-old barrels and storage on lees until bottled. The region's sandy soil expresses a range of grape varieties. Hand-harvested with elevage on lees (stirring carefully to give more body to the final wine). The aromas are peach with apricot and a delightful vibrancy and minerality, making this refreshing and clean.


 

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CHATEAU FALFAS LE CHEVALIER (ORGANIC)
35.35

Cotes de Bourg, Bordeaux

65% Cabernet Sauvignon, 30% Merlot & 5% Cabernet Franc. Grapes picked by hand at the peak of maturity from 30 September. Aged in 100% new French Oak, this is a biodynamic wine from the old vines dating from 1920. The terroir has minerals to bring out intensity in grape style as the vines go deep into the ground. The is a full, rich and noble wine with good tannins giving a long and powerful finish.

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ADDITIONAL ACCOMPANIMENTS

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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BOSKA CHEESE KNIFE
12.85

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

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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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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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