Platter of cheese with various types of sauce, honey and jam
Ingredients for 4 servings
- Various types of goat, ovine and cow cheese with different maturing, according to your taste
- 1 jar of “Cugnà Inaudi”
- 1 jar of “Caviale di Belzebù Inaudi”
- 1 jar of “Miele al tartufo Inaudi” (Truffle flavoured honey)
- 150 g of “Miele di acacia Inaudi” (Acacia honey)
- 150 g of “Miele di castagno Inaudi” (Chesnut honey)
- 150 g of “Confettura di mirtilli Inaudi” (blueberry jam)
- 150 g of “Marmellata di arance amare Inaudi” (bitter orange marmelade)
Choose a selection of goat, ovine and cow cheese with different maturing. According to the type of cheese, slice them thinly or cut them into small pieces and arrange them on a platter, starting from the freshest one to the most mature. Put the various sauces into small bowls.
Hereby follow some useful tips for the correct combinations.
The “Caviale di Belzebù” and the “Cugnà” perfectly match with cheese wit medium maturing and the Piedmontese “Toma” cheese. The “Miele al tartufo” (Truffle flavoured honey” is delicious if combined to mature types of cheese, such as “Grana Padano”, “Parmigiano Reggiano”, “Pecorino” (goat cheese), “Castelmagno”, as well as with fresher types of cheese, such as goat cheese, robiole, “Tomini”.
The “Miele di acacia” (Acacia honey) tastes amazing with blue-vined types of cheese, for instance “Gorgonzola”, fresh “Pecorino” and other fresh types of cheese.
The “Miele di castagno” (Chesnut honey) should be combined with “Caciotta”, parmesan, semi-mature “Pecorino”, robiole, blue-vined cheese and cheese with medium maturing.
The “Confettura di mirtilli” (blueberry jam) matches perfectly with fresh goat cheese, while the “Marmellata di arance amare” (bitter orange marmelade) tastes delicious with mature parmesan, “Pecorino” with medium and long maturing, mature “toma” cheese and goat cheese.