I.J Mellis Antipasto Platter
by The Strong Water Co.
Our new Antipasto boards use meats and cheeses freshly cut from I.J Mellis to bring the best of the best when it comes to antipasto boards.
Our boards come complete with 4 kinds of cheese, 4 types of meat, Perello Gordal Olives, Silverskin Pickled Onions, Cornichons, Membrillo (A quince jelly from Spain ), grapes, and Duncan's of Deeside Oatcakes.
Baron - A soft and buttery raw milk brie style cheese from Fen Farm Dairy in Sussex, England. Mild and creamy this is perfect with a sweet chutney or fruity condiment.
Alp Blossom - It has a beautifully creamy and nutty flavour with a spicy and floral finish. The flowers add a great texture and a better taste. Made with pasteurised cow’s milk and traditional rennet.
Stilton - Stilton is known as the King of Cheeses and when you taste Colston Bassett’s version you understand why. Creamy in texture, the blue is strong and salty while the cheese has a mellow and aromatic finish.
Comté Aged 22 Months- Comté has a creamy texture with occasional crystals, sweet and nutty to savoury and vegetal flavours.
Parma Ham - A cured and salted classic prosciutto made in the hills of Langarhino, Italy.
Capacollo - A cured and salted pork prosciutto/salami from Felino, Italy. Cut from the neck/shoulder of the pig so it has a bit more fat than usual which creates a nice sweet flavour.
Bresaola - Salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. Strong venison, meaty taste with a soft and supple texture.
Piccante - A pork salami made near Parma in Italy. A nice balanced flavour with a little kick from the chilies
- Duncan's of Deeside Oatcakes
- Perello Gordal Olives
- Silverskin Pickled Onions
- Perello Cornichons
- Membrillo ( Quince Jelly)
Allergies - Milk, Lactose, Egg, Oatmeal, Wheat, Barley, Soya, Nuts