A rustic cheese assortment featuring alpine cheeses, charcuterie, and seasonal sides perfect for winter gatherings.
# Components:
→ Cheeses
01 - 5.3 oz aged Comté
02 - 5.3 oz Beaufort
03 - 4.2 oz Reblochon
04 - 4.2 oz Tomme de Savoie
05 - 3.5 oz Bleu de Gex or Roquefort (optional)
→ Charcuterie (optional)
06 - 3.5 oz Saucisson sec (dry-cured sausage)
07 - 3.5 oz Prosciutto or jambon cru
08 - 3.5 oz Smoked ham
→ Bread & Crackers
09 - 1 rustic baguette, sliced
10 - 1 small rye or country loaf, sliced
11 - 2.8 oz whole grain crackers
→ Accompaniments
12 - 1 small jar cornichons (pickled gherkins)
13 - 1 small jar pickled onions
14 - 1 small bowl walnut halves
15 - 1 small bowl dried apricots or figs
16 - 1 crisp apple or pear, sliced
17 - 2 tbsp mountain honey
18 - Fresh rosemary or thyme sprigs (for garnish)
# Directions:
01 - Place cheeses on a large wooden or slate platter, spacing them evenly and slicing or cubing according to each variety’s texture.
02 - Fan out slices of charcuterie between cheeses, if using.
03 - Arrange bread slices and crackers around the platter or serve separately in a basket.
04 - Fill small bowls with cornichons, pickled onions, walnut halves, and dried fruit, then place them on or near the platter.
05 - Incorporate fresh apple or pear slices to introduce a sweet, refreshing contrast.
06 - Drizzle mountain honey into a small dish for pairing with blue or hard cheeses.
07 - Decorate the platter with rosemary or thyme sprigs to add a festive aroma and appearance.
08 - Serve the platter at room temperature to maximize flavor development.
