JULY ITALIAN BOARD

July 2018 Italian Board Web.jpg
July 2018 Italian Board Web.jpg

JULY ITALIAN BOARD

60.00

CHEESE

Bocconcini di Capra | Piemonte, Goat (160g)
Fior di Langa | Piemonte, Cow & Ewe & Goat (330g)
Sant Andrea | Friuli, Cow (300g)
Pecorino Toscano Tartufo | Tuscany, Cow + Ewe (325g)
Gorgonzola Dolce Cremificato | Lombardy, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving


Bocconcini di Capra: Small medallion with a smooth bloomy rind. The producers use rennet-coagulation to ensure its supple, springy texture, and to reinforce the rind, which, when young, should be delicate and soft, justing holding in the pate. As the cheese ripens the texture becomes firmer and the flavours deepen with sharply sweet goaty flavour.
Fior di Langa: This is a smooth-textured cheese with a soft bloomy rind and a supple pate that almost runs at room temperature. Made with mixed milk from cows, goats, and ewes, the sweet, earthy flavours are light and delicate when young, becoming more pronounced and nutty with ripening. Ideally matched with Piedmontese wines such as Langhe Arneis or Dolcetto.
Sant Andrea: A skimmed milk cheese with a semi-hard to hard pate and an inflexible golden rind, which has been washed and brushed. The simple smooth-textured cheese has scatterings of tiny eyelets and tastes mellow and fruity. It is especially good as a table cheese when eaten young. With a year’s maturation the flavours become more complex and fruity with a Gruyere style.
Pecorino Toscano Tartufo: A small truckle of pure sheep’s milk stippled throughout with truffles. The thin natural rind – which we rub with olive oil to prevent the growth of moulds – encases the pate, which is young, with a smooth mellow taste. On first impact is the sweetness of the milk, with the overlapping flavour of the truffles giving an earthy and aromatic finish. As these cheeses are matured in our cool, humidified cellar, they become richer and tastier as they ripen.
Gorgonzola Dolce Cremificato: Creamy and lusciously silky, produced from curds collected from a single milking. Quite unlike the more-ubiquitous soapy version (Dolcelatte), this cheese has an oozing pate into which the blue veins gently bloom, introducing a sweet nutty taste. The main distinguishing characteristic in Gorgonzolas is their mould; whilst many blues use penicillium roqueforti, Gorgonzola utilizes the subtler penicillium glaucum, which balances the more minerally hits with sweeter, nuttier notes. Produced industrially around Novara in Piedmont, the best versions of this cheese come from small specialist producers close to Torino, as well as parts of Lombardy (Valle Padana), where we source our cheeses.

Scroll down for wine pairings, charcuterie, gift 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

SOAVE CLASSICO BALESTRI VALDA 'LUNALONGA'
20.45

Monte Carniga, Sengialta, Verona
80% Garganega, 20% Trebbiano Soave

A deliciously delicate Soave, quite unlike the more commercially produced wines.The estate is run by the Rizzotto family,& the wines have the refined excellence defining their quality. In the first half of October, hand-picked grapes are pressed & then kept in oak barrels after partial malolactic fermentation. Then transferred to steel tanks; onward bottling with the wine laying down for 6 months. This is a true expression of the style with a pale, ethereal colour which tastes freshly acidic like a crisp Golden Delicious apple. Match with goat’s cheeses & harder cheeses such as Montasio & San Andrea.

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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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ADDITIONAL ACCOMPANIMENTS

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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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 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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BOSKA CHEESE KNIFE
12.85

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

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