A Classic Large Charcuterie Board composed of notable Cheeses.

Repertoire Culinaire specially cultivates and distributes these artisanal charcuterie platters.

Included in this platter:

Comte Reserve 18m - Pressed cooked cheese, Comté is made of partially skimmed raw cow's milk and it has a soft and creamy texture.

Morbier - Morbier is a semi-soft cow's milk cheese from Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognisable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind.

Bleu D'auvergne 1/2 - A creamy ivory coloured blue cheese, dotted with blue-green mould. It holds a smooth texture with an assertive flavour.

Brie de meaux - Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region.

Tommette Espelette - A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavours, mixed with fruity notes. Made in the heart of the Pyrenees Atlantique.

Manchego - Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.

Crottin x 2 -  Crottin de Chavignol is a goat cheese produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France.

Mimolette - Mimolette is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille. It has a velvety milk taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds.

Disclaimer: 

The contents of the platter may be subject to change.

Product photos are merely illustrative.