Cheese and delicatessen plateau
- Preparation 20 min
- Servings 8
- Freezing I do not suggest
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Nothing beats a cheese and delicatessen plateau to get along a kick ass beer like the 17e from Unibroue. Not only the flavours will get along perfectly but you will fill your bellies the way you should during the Holidays!
Here are my cheese and delicatessen suggestions that will make your belt explode! Just do a diet in January!
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Ingredients
- 250g classic Breemster cheese
- 200g Pied-De-Vent cheese
- 400g Tomme au cidre de pommes cheese
- 100g Highland blue cheese
- 200g prosciutto in thin slices
- 200g Bündnerfleisch (viande des grisons, which is smoked beef)
- 130g Leeroy sausages from Charcutiers Pork Shop
- 130g Jack sausages from Charcutiers Pork Shop
- 250ml calabrese olives
- 200g duck liver pâté
- 150g artisan crisps, like cranberry and fennel, raisins and cassis, apricots and rosemary
- 1 or 2 regular bread baguette
- 1 or 2 black olives bread baguette
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Preparation
- Take out your most amazing presentation plates and boards then spread everything like a ninja. For the cheese, I suggest yo let them rest 10-15 minutes at room temperature before serving. Eat, drink and be merry!
Our sommeliers suggest
Les Deux Clochers 2014
We start the evening with this amazing starter and a fresh fruity red! A blend of gamay and pinot noir that will seduce your palate. Serve fresh!
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Frappabord, Microbrasserie du Lac St-Jean
Strong cheese, dried meat, sausage and olive all need to be eaten along with a strong beer. So, choose this barley wine with notes of butterscotch, maple, candied orange and ‘’vin cuit’’. If your beer is too bitter for you, eat an olive to soften it and taste the silky texture of barley wine.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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