THE
IBERIAN 1 ½ oz of Portuguese Serpa, Portuguese Serra, or Portuguese Azeitao 1 ½ oz of Spanish Tortal del Casar 1 ½ oz of Spanish Mahon 1 ½ oz of Spanish Malvarosa, Spanish Idiazabal, or Spanish Roncal Handful roasted, salted Marcona almonds Handful Fairway mixed Spanish olives 1½ oz Spanish membrillo (quince paste) 1 ½ oz of Catalan fig or date cake Crusty bread of your choice
THE
AMERICAN 1 ½ oz of Humboldt Fog 1 ½ oz of Pleasant Ridge Reserve 1 ½ oz of Grayson 1 ½ oz of Rogue River Blue 1 ½ oz portion Paley Bar 3 slices La Quercia organic Iowa prosciutto Handful smoked almonds Sliced seasonal fruit or berries Crusty bread of your choice, preferably a nut-and-dried-fruit-spiked bread
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place other items inbetween, saving the 12 o’clock position for sliced bread. SERVE WITH: Any Portugese or Spanish red or white wine, cold beer, Spanish brandy.
CREATING THE PERFECT
C HP LEAET ES E
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place other items inbetween, saving the 12 o’clock position for sliced bread. SERVE WITH: Any California red or white wine, hard or soft ciders, Bourbon on the rocks.
Perfect for guests or for your own indulgent treat! Find out more about our huge selection of cheeses at FAIRWAYMARKET.com or the Fairway Market app.
THE FRENCH
mountain
1 oz of Morbier (Franche-Comte) 1 oz of Gruyere de Comte (Franche-Comte) 1 oz of Tomme de Savoie 1 oz of Fourme d’Ambert (Auvergne) 1 oz piece of Munster d’Alsace (Alsace) Handful Fairway’s AOC Perigord walnuts One large spoonful Fairway’s Le Trinquelinette strawberry-rhubarb preserves One quartered Comice or Bosc pear Crusty bread of your choice
THE FRENCH
PYRENEES
•
1 ½ oz slice of Bethmale chevre 1 ½ oz slice of Ossau-Iraty 1 ½ oz slice of Moulis chevre or brebis 1 ½ oz slice of Chabriou One whole or two small roasted piquillo chiles Handful Fairway’s AOC Perigord walnuts Handful Fairway mixed olives One whole grilled artichoke Crusty bread of your choice
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place the walnuts, pear quarters and preserves in between, saving the 12 o’clock position for sliced bread. SERVE WITH: Any French red or white wine, cold beer, iced Pineau des Charentes or French cider.
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place the walnuts and olives in between, saving the 12 o’clock position for sliced bread. Center the chile and artichoke. SERVE WITH: Any French red or white wine, cold beer, iced Pineau des Charentes or French cider.
THE
ITALIAN 1 ½ oz of La Rocchetta or La Tur 1 ½ oz of Fontina, Raschera or Piave 1 ½ oz of Gorgonzola Dolce 1 ½ oz of Moliterno, Fiore di Sardegna, or Sicilian Pepato 1 ½ oz of any Pecorino Toscano Ramekin filled with chestnut honey, acacia honey, or suitable mostarda Handful Fairway mixed olives of all colors, sizes and shapes Four thick slices any Fra ‘Mani salami or sopressata (hot or sweet) Crusty bread of your choice Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place salami in between, saving the 12 o’clock position for sliced bread. In the center, place the ramekin surrounded by olives. SERVE WITH: Any Italian red or white wine, cold beer, dry vermouth or even grappa.
SERVING TIP: Serve room temperature, but within one hour so the cheeses don’t dry out. And don’t forget to serve with your favorite butter!
THE FRENCH
mountain
1 oz of Morbier (Franche-Comte) 1 oz of Gruyere de Comte (Franche-Comte) 1 oz of Tomme de Savoie 1 oz of Fourme d’Ambert (Auvergne) 1 oz piece of Munster d’Alsace (Alsace) Handful Fairway’s AOC Perigord walnuts One large spoonful Fairway’s Le Trinquelinette strawberry-rhubarb preserves One quartered Comice or Bosc pear Crusty bread of your choice
THE FRENCH
PYRENEES
•
1 ½ oz slice of Bethmale chevre 1 ½ oz slice of Ossau-Iraty 1 ½ oz slice of Moulis chevre or brebis 1 ½ oz slice of Chabriou One whole or two small roasted piquillo chiles Handful Fairway’s AOC Perigord walnuts Handful Fairway mixed olives One whole grilled artichoke Crusty bread of your choice
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place the walnuts, pear quarters and preserves in between, saving the 12 o’clock position for sliced bread. SERVE WITH: Any French red or white wine, cold beer, iced Pineau des Charentes or French cider.
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place the walnuts and olives in between, saving the 12 o’clock position for sliced bread. Center the chile and artichoke. SERVE WITH: Any French red or white wine, cold beer, iced Pineau des Charentes or French cider.
THE
ITALIAN 1 ½ oz of La Rocchetta or La Tur 1 ½ oz of Fontina, Raschera or Piave 1 ½ oz of Gorgonzola Dolce 1 ½ oz of Moliterno, Fiore di Sardegna, or Sicilian Pepato 1 ½ oz of any Pecorino Toscano Ramekin filled with chestnut honey, acacia honey, or suitable mostarda Handful Fairway mixed olives of all colors, sizes and shapes Four thick slices any Fra ‘Mani salami or sopressata (hot or sweet) Crusty bread of your choice Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place salami in between, saving the 12 o’clock position for sliced bread. In the center, place the ramekin surrounded by olives. SERVE WITH: Any Italian red or white wine, cold beer, dry vermouth or even grappa.
SERVING TIP: Serve room temperature, but within one hour so the cheeses don’t dry out. And don’t forget to serve with your favorite butter!
THE
IBERIAN 1 ½ oz of Portuguese Serpa, Portuguese Serra, or Portuguese Azeitao 1 ½ oz of Spanish Tortal del Casar 1 ½ oz of Spanish Mahon 1 ½ oz of Spanish Malvarosa, Spanish Idiazabal, or Spanish Roncal Handful roasted, salted Marcona almonds Handful Fairway mixed Spanish olives 1½ oz Spanish membrillo (quince paste) 1 ½ oz of Catalan fig or date cake Crusty bread of your choice
THE
AMERICAN 1 ½ oz of Humboldt Fog 1 ½ oz of Pleasant Ridge Reserve 1 ½ oz of Grayson 1 ½ oz of Rogue River Blue 1 ½ oz portion Paley Bar 3 slices La Quercia organic Iowa prosciutto Handful smoked almonds Sliced seasonal fruit or berries Crusty bread of your choice, preferably a nut-and-dried-fruit-spiked bread
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place other items inbetween, saving the 12 o’clock position for sliced bread. SERVE WITH: Any Portugese or Spanish red or white wine, cold beer, Spanish brandy.
CREATING THE PERFECT
C HP LEAET ES E
Using a large dinner plate, place cheeses at the 10, 2, 4 and 8 o’clock positions. Then, place other items inbetween, saving the 12 o’clock position for sliced bread. SERVE WITH: Any California red or white wine, hard or soft ciders, Bourbon on the rocks.
Perfect for guests or for your own indulgent treat! Find out more about our huge selection of cheeses at FAIRWAYMARKET.com or the Fairway Market app.