A large charcuterie board featuring a premium selection of Halal Meats & 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.

Brie with 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.

L’artisan Chevre - 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. 

Chevre tartufo - Fianco is a cheese with a beautifully white colour, which owes its unique creamy taste to the 100% Dutch goat's milk and its natural ageing process on wood.

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.

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.

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.

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.

Beef Salami Milano - Salami Milano, the most popular Italian cured meat, seasoned with garlic and pepper and dry cured, is ideal to create delicious starters or antipasti.

Beef Spianata Piccante - Spianata Piccante is a typical Calabrian salami, air cured naturally for months. A traditional salami that can be enjoyed on pizza or with focaccia, or of course ready to eat with Italian cheese and crusty bread.

Turkey Bresaola - Taste and lightness combine perfectly in this innovative Bresaola which is a veritable healthy elegant ensemble. The anatomic cuts of selected turkey meat and the fine art of Rigamonti in producing bresaola, has produced a product that responds to nutritional needs thanks to the high protein and reduced fat content.

Cecina de Leon - Cecina de Leon is a tender sliced cured beef with a deep red colour and rich smoky flavour. It is traditionally produced in the Spanish province of León. This premium cut of grass fed beef is cured with sea salt, spices and sherry, then smoked over oak wood.

Bresaola Punta - Rigamonti Angus Bresaola keeps the typical tenderness and delicacy of Angus meat. One of a kind, it has a unique taste and is versatile. It is intended for connoisseurs and those searching for a new alternative.

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.