Florette Board
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 Murray's Delice, this board features savory ribbons of Prosciutto di Parma, dried apricots, 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.
Featuring
prep time
30minutes
assembly time
20minutes
Serves
6people
preparation & ingredients
1 ea. Murray's Delice 7 oz
2 lb. Tete de Moine
1 ea. Vermont Creamery Bonne Bouche, 4 oz.
1 ea. Murray’s Prosciutto di Parma, 3 oz.
1 B & R Farm Blenheim Apricots 8 oz
1 ea. Effie's Oatcakes, 6 oz.
1 ea. Divina Sour Cherries, 9 oz.
1 ea. Candied Walnuts, 8 oz.
1 Boska Girolle Machine
1 Bunch Red Grapes
prep
assembly