Charcuterie Platter with a Pinot Side

A featured Wine Club recipe for Testarossa Winery .
Charcuterie Platter with a Pinot Side


Certified Sommelier DeAnna Perry and cheese expert Courtney Coppinger have worked together to pair selections of cheese and cured meats with Testarossa's Artisan Wines.

Yield: 4 - 6
Prep Time: 25 Minutes


Artisan Cheese to choose from:
Pennyroyal Creamery Plate. Boonville, CA selections:
• Velvet Sister, soft ripened, creamy
• Bollies Mollies, soft-ripened, dense
• Boont Corners Reserve, aged, firm
• Boonters Blue, goat and sheep, Cabrales-style selections:
• Bent River Camembert - (Cow) soft-ripened, Alemar Cheese Co. Mankato, MN
• Casatica - (Water Buffalo), semi-soft, Lombardy, IT
• Evalon - (Cow/Goat), firm, LaClare Farms Malone, WI
• Cabrillo - (Cow/Goat), firm, Manchego-style, Stepladder Creamery, Cambria, CA
• Coppinger - (Cow), semi-soft, Morbier-style, Sequatchie Cove, Sequatchie, TN
• Gorgonzola - (Cow), buttery, mild-sweet, Twin Sisters, Fern-dale, WA

Charcuterie Cured and Smoked Meats:
• Soppressata (Italian dry salami)
• Prosciutto (Italian cured ham)
• Finocchiona (Fennel-infused salami)
• Smoked Salmon (Norwegian)
• Smoked Duck or & Foie Gras


Choose your favorite combination of cheeses and meats and arrange on a platter. Serve with a bottle of Testarossa Pinot Noir.