THE DINNER PARTY BOARD
THE DINNER PARTY BOARD
Caprini Tartufo , Piedmont, Goat (120g)
Brillat Savarin, Normandy, Cow (500g)
Montgomery's Cheddar, Somerset, Cow (300g)
Tomme de Savoie, Savoie, Cow (300g)
Rollright, Oxfordshire, Cow (300g)
Epoisses, Burgundy, Cow (200g)
Beauvale, Nottinghamshire, Cow (300g)
Bleu des Causses, Rouergue, Cow (300g)
Box of La Fromagerie Biscuits
Straw Mat for Serving
We've put together a perfectly varied board for larger dinner parties of 10 - 15 guests. It features a fresh Italian goat's cheese with shaved truffle, a rich triple creme (perfect with light wines and champagne), two classic hard cheeses, washed rinds for those who need a bit more oomph and a couple of blues to round it out.
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.
Graves Classified Growth, Bordeaux
55% Sauvignon Blanc, 45% Semillon. Chateau Bouscaut has been a Graves Classified Growth since 1953 in both red & white. The wine is vinified by Sophie Lurton and her husband Laurent Cogombles. This fabulous white is valued for its balance between freshness and power, which is the hallmark of long-ageing wines; laying this wine down will reveal its depth of character. It reveals notes of butter and vanilla, and is particularly amenable to cheese pairing.
Saint-Emilion Grand Cru
65% Merlot, 25% Cabernet Sauvignon & 10% Cabernet Franc. The 2000 vintage was good with wines highlighting blackberry, blueberry and dark cherry. There is a fresh backbone to this wine, as well as warm spice. Emitting luscious creamy and well-defined fruit, there is a delicate finesse that is both elegant and classic.
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.
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.
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.
The essential La Fromagerie canvas shopping bags available in french grey canvas with the signature La Fromagerie cow, printed in black or white. Made from 100% cotton canvas, these sturdy reusable bags are produced for us by Re-Wrap – a Not-For-Profit Enterprise concerned with social & environmental change. Perfectly sized for a light shopping day – a bottle of wine, some cheese & a baguette.