DECEMBER ITALIAN BOARD

December 2017 Italian Board WEB.jpg
December 2017 Italian Board WEB.jpg

DECEMBER ITALIAN BOARD

45.00

CHEESE

Caprini Tartufo Piedmont, Goat (100g)
Fior di Langa | Piedmont, Goat, Ewe & Cow (300g)
Fontina Alpina | Aosta, Cow (300g)
Taleggio di Val Brembana | Bergamo, Cow (300g)
Gorgonzola Naturale | Lombardy, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Earthy woody aromas of Caprini Tartufo with balanced sweet/sharp flavours; smooth-textured, light & delicate supple Fior di Langa; full-flavoured fruity, nutty woody & almost mushroomy Fontina AlpinaTaleggio di Val Brembana's rich, melting quality that is not too salty and a lovely sappy floral flavour; Gorgonzola Naturale a dense buttery texture with the right amount of mineral spice.

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

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.

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80.00

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ADDITIONS

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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LA FROMAGERIE SEASONAL JAM
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 jams. Beautiful on toast over a rich pat of butter!
 

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BOSKA CHEESE KNIFE
9.30

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

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OAK CHEESE BOARD
20.00
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