A Classic Large Charcuterie Board composed of notable Cheeses & Cold Cuts.

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 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 espellete - 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.

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.

Bleu De Avergene -  A creamy ivory coloured blue cheese, dotted with blue-green mould. It holds a smooth texture with an assertive flavour.

Manchego Montescusa - 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.

Savoie Dry Cured Ham Boneless -  Matured in the fresh air of the Savoie, this cured ham has a delicate aroma and mild flavour. Cut some wafer-thin slices to really appreciate its flavour!

Serrano Cured Pork Ham - This cured Serrano Ham set is made from the finest cuts of pork selected for an all-natural product after salting and processing to achieve its greatest aroma and taste.

Salchichon Iberico Cebo Min 24 mths - A sausage that will fill your table for its appreciated flavour. These pieces have powerful aromas and a great balance between texture and juiciness on the palate

Cured Pork Sausage ('Jesus') - Jésus is a large size dry sausage which is cured from 8 to 10 weeks. It has a soft texture and a unique flavour.

Pork Chorizo Regio Estirpe Serra - Dried chorizo is an intensely seasoned, hard Spanish pork sausage (not to be confused with Mexican fresh chorizo). It's flavoured with pimenton (smoked paprika), garlic, and salt and comes in sweet and spicy varieties. The flavours in this sausage tend to be really intense.

Disclaimer: 

The contents of the platter may be subject to change.

Product photos are merely illustrative.