THE CHRISTMAS BOARD
THE CHRISTMAS BOARD
Camembert aux Truffes, Normandy, Cow (400g)
Beaufort Chalet d'Alpage, Savoie, Cow (300g)
Vacherin du Haut-Doubs, Franche-Comte, Cow (500g)
Colston Bassett Stilton, Nottinghamshire, Cow (300g)
Box of La Fromagerie Biscuits
Straw Mat for Serving
A classic wintry selection of our seasonal signatures, from the handmade Camembert aux Truffes – so aromatic and irresistible – to La Fromagerie's raison d'etre Beaufort Chalet d'Alpage – looking exceptional at eighteen months maturity – to Franche-Comte's Vacherin du Haut-Doubs – with its delicate taste of spruce – and finally the perfection that is Colston Bassett Stilton. It truly is a must-have for Christmas. Delicious!
Scroll down for optional Gift Wrap, Wine Pairings & Additions such as Chutney & Truffle Honey.
*PLEASE NOTE: This board is available to ship from 1 December, but you can pre-order today.
HOLIDAY ORDERING & DELIVERY INFORMATION:
The last day to place Christmas orders is Sunday 16 December. Any orders placed after that time will not be processed until after Christmas. The last available delivery date before Christmas is Thursday 20 December, although you can arrange to collect your order in store until Monday 24 December. Please see here for more information.
If you require a list of allergens, please email firstname.lastname@example.org
WINE PAIRINGS & ADDITIONS
P. Louis Martin NV Brut
70% Pinot Noir & 30% Chardonnay. This is a delicious Champagne, we chose it in particular (after trying a lot of Champagnes!) as it paired so well with our cheeses. It has a bright golden robe with a toasty, buttery nose. Delicate bubbles with a good balance between power, gentle acidity & freshness with a long, clean & elegant finish.
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.
Handmade in North Wales using wood from sustainable sources, these oak serving boards are finished with a food-safe mineral oil/beeswax blend. As each board is handmade, each piece is slightly unique with slight variations in colour or wood grain pattern that add a level of interest to the pieces.
Total length of board, including handle, is 50cm long x 16cm wide x 2cm high. Handle measures 10cm long x approximately 4cm wide.
TAKE CARE OF YOUR BOARD:
Don’t put it in the dishwasher and & don’t leave it soaking in water. Sterilise with boiling water and dry at once. Every month, rub it down with food grade wax or oil to help preserve it.
Garritano 1908 Cosenza
Ripe figs picked fresh from the tree and slow-baked. After cooling they are wrapped in fig leaves. Deep notes of liquorice and chocolate. A perfect pairing for cheese.
The original chocolate ‘kisses’ of roasted hazelnut pieces enrobed in dark bitter chocolate, from Barbero di Cherasco in Piedmont. The shop is now an ‘historical italian premises’ situated in the heart of the small town of Cherasco under the colonnade. This beautiful shop has been completely restored, with all the liberty period furnishings intact. We order their famous chocolates just in for Christmas. 135 g.
100% Nebbiolo. Fabrizio Ressia took over his grandfather's estate in 1997 and immediately started to update and develop new practices. Weather patterns can dramatically alter the flavours of this grape style, and this young winemaker has structured his wines in a more thoughtful way, taking into account old traditions with modern methods. Notes of roasted coffee, toasted oak, black pepper give it a rather strident backbone.
Grape varieties: Touriga Nacional, Tinta Roriz, Touriga Franca and some Tinta Cão and Barroca
This is a blended port which shows good fruit with a long finish. In the past it was called Vintage Character, but the name has changed to avoid confusion with the Vintage wines. The average age of this port can be between 4-6 years. It is filtered before bottling and should be consumed within 2 to 3 years of purchase. Enjoy with British Cheeses & Blue Cheeses.
Casan, Midi-Pyrénées, SW France
A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.
Please note that these will not be available to dispatch until 13 December.
Dogliani Pasticceria Panforte Margherita (Classic Fruit & Nut Spiced ‘Cake’)
Dogliani makes a small production of traditional Panettone, Pan di Vino & Panforte. The Azienda was started in 1938 & is based near the marble quarries of Carrera in northern Tuscany. The Panettone recipe is very traditional using a natural fermentation to make the cakes rise & is absolutely delicious. 250g.
PAIR WITH MATURE CHEDDAR, STILTON AND BRIE DE MEAUX
Hand-baked in small batches to ensure quality and consistency, they contain no additives. The Oat Biscuit pairs perfectly with full-flavoured farmhouse cheeses such as Montgomery's Cheddar and Mrs Kirkham's Lancashire; serve with crisp apples and dry cider or malty ales and beers. Also with a good Stilton and port, or bloomy rind cheeses such as Brie de Meaux paired with a red Bordeaux. Particularly enjoyable with a cup of tea too.
Côtes de Bourg, Bordeaux
65% Sauvignon, 5% Cabernet Franc, 30% Merlot
Grapes picked by hand at the peak of maturity from 30 September. Aged in 100% new French Oak, this is a bio-dynamic wine from the old vines dating from 1920. The terroir (soil) has minerals to bring out intensity in grape style as the vines go deep into the ground. This is a full, rich and noble wine with good tannins giving a long and powerful finish. Enjoy with rich meat stews.
UNPASTEURISED GOAT MILK
Shaped like a perfect star. With a thin natural rind and a lovely fudgy consistency, it is perhaps best eaten young. The interior pate, pure white in colour, is mild and clean with a lactic tang. A perfect pair for dry white wine, champagne or Cremant.