The focus with this platter is to have more jam/chutney, dried fruits and less pickles to complement the different cheeses. We have five distinctly different style internationally-sourced cheeses on this platter including:
- Brillat-Savarin – a soft, white-crusted cow’s milk cheese. It is produced all year round in France (Burgundy and Normandy), and is aged for 1-2 weeks. It is a triple cream Brie.
- Taleggio – a semi-soft Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. It is made from both pasteurised milk and raw milk.
- Comte – a French cheese made from unpasteurised cows milk in the Franche-Comte region of eastern France. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
- Don Carlo – a cheese originating from the Puglia region in southern Italy. Made from unpasteurised cows milk, it is a hard cheese with a crumbly and flakey texture.
- Blu Di Caravaggio – a buffalo milk cheese made in Italy. An extra creamy blue cheese aged 3-4 months, that is soft, creamy and fudgy with a rich and slightly sweet taste.