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The Italian Bites Board

Back

Country

Italy

Milk Type

Cow
Sheep

Price

$22.00$10.00

Pasteurization

Pasteurized
Raw

Pairings

Bourbon
Cabernet Sauvignon
Chenin Blanc
Farmhouse Ales & Sours
Merlot
Pale Ales & IPAs
Pinot Grigio
Pinot Noir
Port
Porters and Stouts
Riesling
Tempranillo

Rennet Type

Animal

The Italian Bites Board

A sweet sample of Italy’s best

Take your taste buds on a whirlwind tour of Italy with this quick board featuring six of our favorite Italian cheeses! We’re serving up timeless classics like Parmigiano Reggiano and Gorgonzola alongside favorites like Capra Sarda and Weinkase Lagrein. To keep things simple and sweet, we’ve paired this half dozen of formaggio with delectable Rosemary & Thyme Crackers and a mouthwatering pistachio spread. Just grab some of your favorite fresh produce and you’ll have a board fit for a Tuscan picnic in no time.

Prep Time : 10 min
Assembly Time : 10 min.
Total Time : 20 min.
Serves: 4

Components

CHEESE
1/4 lb. Capra Sarda
1/4 lb. Weinkase Lagrein
1/4 lb. Gorgonzola Mountain
1/4 lb. Solo di Bruna Parmigiano Reggiano
1/4 lb. Sottocenere©
1/4 lb. Murray’s Pecorino Calabrese

ACCOMPANIMENTS
1 ea. Ines Rosales Rosemary & Thyme Crackers 6.3oz
1 ea. Pistachio Cream Spread 8.1oz

GARNISH
Basil
Fresh Radishes

Printer Friendly Board Instructions (PDF)SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep

Remove cheeses from fridge one hour before serving.
Triangle cut the Gorgonzola, Capra Sarda, Weinkase Lagrein, and Pecorino.
Chunk the Parmigiano Reggiano.
Slice the Sottocenere© into long rectangular sticks or cubes.

Start by placing the cheese wedge on its side which is large and flat.

Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

A soft wedge with a washed or bloomy rind just needs to be sliced from the side.

Portion the slice into smaller pieces with an equal rind-to- paste ratio.

Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.

Make perpendicular cuts moving closer to the rind, creating rectangular slices of cheese. As the slices get larger, they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.

Assembly

On a rectangular board, place an empty jar in the top right region of the board.
In the top left corner, place the triangles of Gorgonzola Mountain. Below, in the bottom left corner, place the triangles of Capra Sarda. In the bottom right corner, place the slices of Sottocenere©.
To the right of the Gorgonzola, place the slices of Weinkase Lagrein. Beneath, to the right of the Capra Sarda, place the chunks of Parmigiano. To the right of the Parmigiano, place the triangles of Pecorino.
In the top right corner, above and behind the jar, pile the Ines Rosales Rosemary & Thyme Crackers.
Fill the jar with Pistachio Cream.
Garnish the empty spaces on the board with fresh greens and produce.