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With Prosciutto Di Parma, Coppa Ham, Truffle Gouda, and Aged Comte.
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Served with tender sweet caramelised shallots, crunchy sour pickled gherkins, firm nutty walnuts, and juicy earthy salty green olives.
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We chose 2 meats; the salty savoury, 20 months aged, air-cured Prosciutto Di Parma / Parma Ham; and the herbal savoury spicy, juniper berries and spices cured smoked pork collar Coppa Ham.
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We chose 2 cheese as well; the straightforward semi-hard 24 months Aged Comte, which has a mild earthy nutty sweet flavour; and the unique semi-soft Truffle Gouda, which has black Italian truffles dotting the cheese, giving it a earthy milky sweet flavour.
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Wine & Chef
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