A rustic mix of mountain cheeses, charcuterie, breads, and seasonal sides for cozy winter evenings.
# 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 (omit for vegetarian option)
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
# Method steps:
01 - Place the cheeses on a large wooden or slate platter, spacing out and slicing or cubing according to each variety.
02 - Fan out charcuterie slices 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, walnuts, and dried fruit; arrange near or on the platter.
05 - Place sliced apple or pear for a sweet, refreshing contrast.
06 - Drizzle mountain honey into a small dish to pair with blue or hard cheeses.
07 - Finish with fresh rosemary or thyme sprigs for a festive touch.
08 - Offer at room temperature for best flavor.
