Florette Board
The Florette Board
Texture takes over in this three-cheese compilation of tasty folds and florettes.
Calling all cheese experts! This board is for you--we’re using a girolle to shave down delicate flowers of Tete de Moine for the centerpiece of this tasty and textured cheese plate. Flanked by rounds of creamy Bonne Bouche and Champlain Valley Triple Cream, this board features savory ribbons of Prosciutto di Parma, crispy dried pineapple, and a heaping of fresh cherries. Think you’re up to the challenge? Grab one of our age-old cheese cranks and start building this show-stopping board.
- Prep Time : 30 min.
- Assembly Time : 20 min.
- Total Time : 50 min.
- Serves: 4-6
Components
- CHEESE
- 1 ea. Vermont Creamery Bonne Bouche, 4 oz.
- 1 ea. Champlain Valley Organic Triple Cream, 4 oz.
- 2 lb. Tete de Moine
- ACCOMPANIMENTS
- 1 ea. Dardiman’s Pineapple Crisps, 1.7 oz
- 1 ea. Effie's Oatcakes, 6 oz.
- 1 ea. Divina Sour Cherries, 9 oz.
- 1 ea. Candied Walnuts, 8 oz.
- CHARCUTERIE
- 1 ea. Murray’s Prosciutto di Parma, 3 oz.
- GARNISH
- Red Grapes
- HOUSEWARE & TOOLS
- Boska Girolle Machine
Prep
- Remove cheeses from fridge one hour before serving.
- Place the Tete De Moine on the Girolle Machine and create 15-20 cheese florettes.
