Date post: | 08-Mar-2016 |
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T H E
I BERIAN 1 ½ oz of Portuguese Serpa, Portuguese
Serra, or Portuguese Serra Da Estrela
1 ½ oz of Spanish Tortal del Casar
1 ½ oz of Spanish Mahon
1 ½ oz of Spanish Flor d'Esgueva,
Spanish Idiazabal, or Spanish Roncal
Handful roasted, salted Marcona almonds
Handful Fairway mixed Spanish olives
1½ oz Spanish membrillo (quince paste)
1 ½ oz of Catalan fig or date cake
Crusty bread of your choice
Using a large dinner
plate, place cheeses
at the 10, 2, 4 and 8
o’clock positions.
Then, place other
items inbetween,
saving the 12 o’clock
position for sliced
bread.
SERVE WITH: Any
Portugese or Spanish
red or white wine, cold
beer, Spanish brandy.
T H E
AMERICAN 1 ½ oz of Humboldt Fog
1 ½ oz of Pleasant Ridge Reserve
1 ½ oz of Grayson
1 ½ oz of Rogue River Blue
1 ½ oz portion Paley Bar
3 slices La Quercia organic Iowa
prosciutto
Handful smoked almonds
Sliced seasonal fruit or berries
Crusty bread of your choice, preferably
a nut-and-dried-fruit-spiked bread
Using a large dinner
plate, place cheeses
at the 10, 2, 4 and 8
o’clock positions.
Then, place other
items inbetween,
saving the 12 o’clock
position for sliced
bread.
SERVE WITH: Any
California red or white
wine, hard or soft
ciders, Bourbon on
the rocks.
T H E P E R F E C TT H E P E R F E C T
C H E E S EC H E E S EP L AT E
CREATING
Perfect for guests or for your own indulgent treat!Find out more about our huge selection of cheeses
at FAIRWAYMAR
-
KET.com or the Fairway Market app.
T H E F R E N C H
mountainT H E
T H E F R E N C H
PYRENEES
ITALIAN 1 ½ oz of La Rocchetta or La Tur
1 ½ oz of Fontina, Raschera or Piave
1 ½ oz of Gorgonzola Dolce
1 ½ oz of Moliterno, Fiore di Sardegna,
or Sicilian Pepato
1 ½ oz of any Pecorino Toscano
Ramekin filled with chestnut honey,
acacia honey, or suitable mostarda
Handful Fairway mixed olives of all
colors, sizes and shapes
Four thick slices any Fra ‘Mani salami
or sopressata (hot or sweet)
Crusty bread of your choice
Using a large dinner plate, place cheeses
at the 10, 2, 4 and 8 o’clock positions.
Then, place salami in between, saving the
12 o’clock position for sliced bread. In the
center, place the ramekin surrounded by
olives.
SERVE WITH: Any Italian red or white
wine, cold beer, dry vermouth or even
grappa.
1�oz (sliver or cube) of Morbier (Franche-Comte)
1�oz of Gruyere de Comte (Franche-Comte)
1�oz of Tomme de Savoie
1�oz of Fourme d’Ambert (Auvergne)
1�oz of Munster d’Alsace (Alsace)
Handful Fairway’s AOC Perigord walnuts
One large spoonful Fairway’s
Le Trinquelinette strawberry-rhubarb
preserves
One quartered Comice or Bosc pear
Crusty bread of your choice
Using a large dinner
plate, place cheeses at
the 10, 2, 4 and 8
o’clock positions.
Then, place the
walnuts, pear quarters
and preserves in
between, saving the 12
o’clock position for
sliced bread.
SERVE WITH: Any
French red or white
wine, cold beer, iced
Pineau des Charentes
or French cider.
1 ½ oz slice of Bethmale chevre
1 ½ oz slice of Ossau-Iraty
1 ½ oz slice of Moulis chevre or brebis
• 1 ½ oz slice of Chabriou
One whole or two small roasted
piquillo chiles
Handful Fairway’s AOC Perigord walnuts
Handful Fairway mixed olives
One whole grilled artichoke
Crusty bread of your choice
Using a large dinner
plate, place cheeses
at the 10, 2, 4 and 8
o’clock positions.
Then, place the walnuts
and olives in between,
saving the 12 o’clock
position for sliced
bread. Center the chile
and artichoke.
SERVE WITH: Any
French red or white
wine, cold beer, iced
Pineau des Charentes
or French cider.
SERVING TIP:Serve room temperature, but within one hour so the cheeses don’t
dry out. And don’t forget to serve with your favorite butter!
T H E
I BERIAN 1 ½ oz of Portuguese Serpa, Portuguese
Serra, or Portuguese Serra Da Estrela
1 ½ oz of Spanish Tortal del Casar
1 ½ oz of Spanish Mahon
1 ½ oz of Spanish Flor d'Esgueva,
Spanish Idiazabal, or Spanish Roncal
Handful roasted, salted Marcona almonds
Handful Fairway mixed Spanish olives
1½ oz Spanish membrillo (quince paste)
1 ½ oz of Catalan fig or date cake
Crusty bread of your choice
Using a large dinner
plate, place cheeses
at the 10, 2, 4 and 8
o’clock positions.
Then, place other
items inbetween,
saving the 12 o’clock
position for sliced
bread.
SERVE WITH: Any
Portugese or Spanish
red or white wine, cold
beer, Spanish brandy.
T H E
AMERICAN 1 ½ oz of Humboldt Fog
1 ½ oz of Pleasant Ridge Reserve
1 ½ oz of Grayson
1 ½ oz of Rogue River Blue
1 ½ oz portion Paley Bar
3 slices La Quercia organic Iowa
prosciutto
Handful smoked almonds
Sliced seasonal fruit or berries
Crusty bread of your choice, preferably
a nut-and-dried-fruit-spiked bread
Using a large dinner
plate, place cheeses
at the 10, 2, 4 and 8
o’clock positions.
Then, place other
items inbetween,
saving the 12 o’clock
position for sliced
bread.
SERVE WITH: Any
California red or white
wine, hard or soft
ciders, Bourbon on
the rocks.
T H E P E R F E C T
C H E E S EP L AT E
CREATING
Perfect for guests or for your own indulgent treat!Find out more about our huge selection of cheeses at FAIRWAYMAR-
KET.com or the Fairway Market app.