JULY SUMMER BOARD

July 2017 Summer Board WEB.jpg
July 2017 Summer Board WEB.jpg

JULY SUMMER BOARD

60.00

CHEESE

Galette des Templiers | Provence, Goat (125g)
Fleur de Maquis | Corsica, Ewe (300g)
Tomme d'Aydius | Bearn, Goat (300g)
Chevrotin | Haute-Savoie, Goat (300g)
Roquefort Carles | Aveyron, Ewe (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Provence's Galette des Templiers is dusted in light paprika, olive oil & marc de provence, bringing a faint smokiness to the fore; Fleur de Maquis, coated in local Corsican herbs, has mint tea aromas and a savoury front; Tomme d'Aydius, so delicious in summer, is semi-hard and fruity; Chevrotin, like an even higher mountain Reblochon made from goat's milk, is aromatic and meaty with light notes of the wild herbs the goats feed upon; Roquefort Carles, from Aveyron, is our most artisan Roquefort – handmade and stored in natural caves on oak shelves, the creamy, fruity & mineral qualities are unmatched. 

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

ROSE TRADITION ALPILLES IGP
16.55

Domaine de Valdition, Eygaliere, Orgon

Organic. Cinsault, Grenache & Mourvedre. The grapes are picked early in the day to preserve their freshness and flavour. Soft pressing ensures a lightness which is refreshing yet with plenty of flavour bursts of red fruit and peach. 

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GRANCHIAIA SELEZIONE
30.50 42.85

Le Macie del Ponte alla Granchiaia, Gaiole in Chianti, Tuscany

100% Cabernet Sauvignon. This is a wine of exceptional depth and elegance with rich, full dark berry fruit flavours. It is produced from hand-picked estate-grown grapes and has been aged in 225 litre French Oak barrels for 14 months. It is from a small estate which is fast gaining a reputation for its modern style wines made using traditional methods. The beautiful label is from a Howard Hodgkin painting by kind permission of the artist.

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CHARCUTERIE

SAUCISSON DES PYRENEES
10.00

Casan, Midi-Pyrénées, SW France
200g

A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.

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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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ADDITIONS

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 SLICER
9.30

Perfect for hard cheese.
Stainless steel & plastic.
Dishwasher safe.
 

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OAK CHEESE BOARD
20.00
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MIEL DES PYRENEES CHESTNUT HONEY
12.20

Pure chestnut honey from the heart of the Pyrenees.

Cold pressed.
Unfiltered.
Unpasteurised.

 

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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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LA FROMAGERIE CANVAS BAG
6.50
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