Having been at the cottage this past weekend, the Everyman and I made a pit stop at Cheese Boutique before we headed up, as is customary for the two of us.
Shopping at Cheese Boutique is often fraught with stresses for me, because there is always so much I want to see, but only a limited time allotted to me while the Everyman procures the meaty end of our selections. I am usually tasked with the cheese shopping, and our combined input determines the fruit, veg and bread. We tend to go away with much more food than we’ll ever need, but miraculously, it still manages to get eaten (snerk!)
One of the things I look forward to after a Cheese Boutique run is the leftovers that accumulate in our fridge. The fior di latte and tomatoes never last long in our house unfortunately, which in both cases is entirely my fault, what with them being two of my most dreaded forms of culinary Kryptonite. Most times I am able to scrounge together enough remnants to assemble a tasty lunch, which I did for work yesterday.
Combined with a soft, fragrant hunk of my herb twisted bread, it made for deliciously laid back noshing while I worked. A quartet of last year’s oven-roasted tomatoes provided both savour and succulence, while the various chunks of cheese (mimolette, mexicana cheddar, parmagiano, claret cheddar, goaty murcia al vino) all had their moment as the star in the show. The only thing missing from a lunch like this was a glass of red wine (and perhaps some fresh figs).
Being that we visit Cheese Boutique an average of once a month, my coworkers have witnessed me enjoying this sort of lunch at least a dozen times by now, yet every time seem flummoxed by it. Which leads me to believe that either they have never been introduced to a decent antipasti platter, or I am working in culinary Siberia (I tend to believe both, unfortunately, which makes me come off as a bit of a snob).
In the context of a cottage platter, we would also include cherry tomatoes, fresh figs, grapes, prosciutto, chobai, honey for dipping, crusty bread, and another meat of the Everyman’s choosing; this past weekend was a gypsy salami. When lovingly assembled, it creates a plethora of textures, flavours and colours that is extremely nibble-worthy. Add a bottle of red and get ready to sit back and enjoy the sun, a good book and the company of a loved one.
Until next time…
Tags: antipasti, cheese, cottage, Purveyors, The Cheese Boutique
I went to a cheese shop last week, myself. I often find myself trying to buy difficult to locate cheeses. Like Fiore Sardo or Pecorino Sardo, Montasio(to make frico) or some stinky Tallegio. I only came home with Fiore Sardo, Montasio, and some Piave. I included these with a plate of my own salumi, along with some crusty bread. Dinner not necessary!
Yum!
I love stinky tallegio, specifically on a crusty ciabatta, prosciutto and tomato sandwich.