Piled high with your favourite cheeses, seasonal fruits and charcuterie, this beautiful platter celebrates the best of autumnal flavours. Featuring Black Bomber, Green Thunder and Truffle Trove, alongside fresh figs, blackberries, grapes, fresh so...
Piled high with your favourite cheeses, seasonal fruits and charcuterie, this beautiful platter celebrates the best of autumnal flavours. Featuring Black Bomber, Green Thunder and Truffle Trove, alongside fresh figs, blackberries, grapes, fresh sourdough and an array of cured meats, it’s a feast for the eyes as well as the tastebuds.
Method
Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
Remove the sticky labels from the cheeses and cut into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
Add the sliced apple, blackberries, red grapes and fresh figs.
Separate and gently fold the slices of salami Milano, Parma ham, chorizo (or vegetarian alternatives) and place them on the board.
Add the slices of fresh sourdough bread and serve.
Method
Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
Remove the sticky labels from the cheeses and cut into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
Add the sliced apple, blackberries, red grapes and fresh figs.
Separate and gently fold the slices of salami Milano, Parma ham, chorizo (or vegetarian alternatives) and place them on the board.
Add the slices of fresh sourdough bread and serve.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
