Charcuterie Platter with a Pinot Side

Featured by Testarossa Winery in the Pinot Noir Wine Club.

Description

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

Ingredients

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

igourmet.com 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

Instructions

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