A medium charcuterie board featuring a premium selection of Cheeses and Cold Cuts.

Repertoire Culinaire specially cultivates and distributes these artisanal charcuterie platters.

Included in this platter:

Brie Cheese with Summer Truffle - Made by slicing a Brie in half and spreading a combination of cream, cream cheese and summer truffle over the centre of the cheese. The two halves are put back together and ripened in underground cellars. The resulting cheese is smooth and creamy, with a rich truffled centre.

Lartisan Chevre Miel Thym - Handcrafted in the east of the Netherlands, L'Artisan cheeses have exceptional taste and quality. Unique in their maturing method, they are recognizable by their brown-colored rind which was given to them by regular washing with caramel. 

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

Roquefort Coccinelle - Popular French blue cheese made from the milk of the Lacaune breed of sheep. The cheese is aged for around five months in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France, where the mould is found in the local soils. Roquefort is a tangy, crumbly and slightly moist cheese with distinctive veins of blue mould.

Crottin - Crottin de Chavignol cheese originates from the Loire, Chavignol in France. It is produced from the raw milk of the alpine goats, which can be easily recognized by their thick brown coats.

Mimolette Vielle -  A cheese traditionally produced around the city of Lille, France (where it is also known as Boule de Lille), and also in some areas of Belgium and the Netherlands. The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavour by their action on the surface of the cheese.

Iberico Bellota Jamon Boneless 30-36 Mths - This highly prized cut of meat requires a considerably long curing phase, during which their exceptional flavour and aroma slowly develop.

Julian Martin Pork Chorizo Bellota 100% - This Iberian Acorn-fed Chorizo in thick casing format is made from superior slices from iberian pigs mixed with natural spices, garlic and Jaraíz de la Vera paprika. An excellent Iberian Acorn-fed Chorizo that is intense on the palate and pleasant to the smell. It is slowly cured and has a vivid colour characteristic of first-rate leans.

San Daniele Pork Ham DOP 24 Months Boneless - San Daniele Ham is made from high-quality, carefully selected pork legs and gets its aromatic, sweet flavour from the local microclimate, the perfect combination of mountain air and the Adriatic Sea. 

Salchichon Iberico Cebo Min 24 mths - Julian Martin’s Iberico Cebo Ham is one of the best products of the Iberian peninsula. The hind legs have been treated with expertise and dedication, and are cured for 24 months. The genetics of the Iberian pig allow fat to infiltrate into the muscle, giving the meat its distinct white streaks and a unique taste and juiciness. 

Aperiloste Roquefort - Served with drinks or simply for snacking on, discover the mouth-watering Apériloste mini sausages. Available in plain, walnut, chorizo, Roquefort and seasonal varieties.

Jam x 1 hand selected by our product specialist.

Disclaimer: 

The contents of the platter may be subject to change.

Product photos are merely illustrative.