From bottom right: Pierre Robert, Saint Marcellin, Banon, Brebis de Montagne, Tete de Moine, Le Salerac, Ibores, Langres, Bleu d’Auvergne.
Saint Marcellin the clear crowd favourite. Banon is strong – has a love or hate aspect to it. Le Salerac probably the most niche but a bit of a let down – too dry in my opinion.
Served with homemade sourdough bread, onion jam, persimmon and anise jam, peach and basil jam, liver pate, various hams, wine
by Jazzlike-Republic-58
7 Comments
Do you ever heat up the marcellin?
What a nice spread! Loved the cheese selection, the jams, the bread, the cold cuts… everything. This Ibores looks amazing!
Are there shared cheese knives? Or do they cut their own pieces with the knives? All those cheeses are distinct and great. I’d be worried about cross cheese contamination.
Моя девушка сказала, что слево у тебя сало- в следующий раз, будь повнимательней)
Looks excellent! Lovely spread
Been in the cheese business for years….NICE lineup. I know people always say heat up the Marcellin but while it’s good that way it’s also great at room temp….has a really
Nice texture. Looks like a great board 👍
That’s a nice spread.