SPRING CHEESEMONGER'S BOARD

2019 Spring Board web.jpg
2019 Spring Board web.jpg

SPRING CHEESEMONGER'S BOARD

60.00

CHEESE

Sinodun Hill, Oxfordshire, Goat (200g)
Perail, Aveyron, Ewe (150g)
Tomme d’Aydius, Bearn, Goat (300g)
Chevrotin, Savoie, Goat (250g)
Beenleigh Blue, Totnes, Ewe (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Scroll down for drink pairingscharcuteriegift wrap & other additions. Please read our FAQs before ordering. If you require a list of allergens, please email kelly@lafromagerie.co.uk.
 

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Gift Box
5.50

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

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ACCOMPANIMENTS

PROSECCO DI CONEGLIANO
18.85

Brut Vino Spumante
Vitivinicola Palazzo Rosso, Sommariva, Conegliano

Dry, light with a slight almond bitterness to an otherwise ripe fruit taste. Well structured as the vines are on hilly slopes which result in good drainage and even amount of sunlight. The Prosecco is late ripening grape variety & the vinification method is not too  high-tec; the grapes are gently pressed & then the Charmat method is used where the second fermentation is performed ina pressure tank before bottling (the champagne method is produced in the bottle). Perfect for aperitif or for cocktails.

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BOSKA CHEESE KNIFE
12.85

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

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SAUCISSON SEC DES PYRENEES
10.35

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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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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CIDRE FERME BRUT
9.65

Calvados du Lieu Cheri, Ouilly-le-Vicomte, France

From a small production in the heart of Normandy.  This farm dates back to 1520, when it was simply apple orchards.  In the 1930’s production of cider started for local sale, and since 1946 spirits were added and sold to hotels and restaurants.  This is a dry cider to serve with hard & soft cheeses or shellfish, or simply as a refreshing chilled drink.

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