Enjoy a taste of iconic European cheeses curated and beautifully arranged on a ready-to-serve board exclusively made with Agnes Restaurant & Cheesery in Pasadena. Vanessa Tilaka, a certified cheese professional, selects every piece at her cheese counter, cuts it to order and lays out the whole board before it ships chilled.
This board begins with thoughtfully selected cheeses, each one cut to order at the Agnes counter. Alongside them you’ll find cured salami, dried fruit, candied pecans and olives marinated in the Agnes kitchen. Everything arrives arranged and chilled, so let the board sit out for an hour before you serve it.
To get the full flavor of the cheese, bring the board out about an hour before your guests. Leave the cheese in its wrapping as it warms, since unwrapped cheese oxidizes and the flavor dulls. Serve the charcuterie at room temperature or slightly chilled. Includes serving board, 2 bamboo tongs, 1 bamboo cheese knife and 4 bamboo forks.
Small Board (Serves 2-4) Includes:
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Beemster Gouda (3 oz)
Considered the quintessential Dutch cheese throughout Holland, this hand-stirred cow’s milk Gouda is aged eighteen months in a warehouse more than a century old. The texture is firm with some crystallization and the interior a deep ochre. Toasted walnuts, brown butter and caramel carry the flavor.
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Fontal (3 oz)
This semi-soft cow’s milk cheese from Italy is the gentler counterpart to Fontina Val d’Aosta. Supple and faintly nutty, it melts as well as anything on the board.
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Finocchiona (3 oz)
Finocchiona traces to Renaissance Tuscany, where pork was cured with the wild fennel growing on the hillsides. Seasoned with fennel pollen, it comes out tender, herbaceous and faintly mineral. Pairs with a sheep’s milk cheese and a drizzle of honey.
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Olive Oil & Sel Gris Flatbread Bites (4 oz)
Baked in Sonoma County from organic flour, water and salt, on a dough that rises slowly and ferments like bread. Light, crisp and finished with grey sea salt.
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Dried Fruit (4 oz)
Peaches, prunes, plums, apricots, pears and papaya. Serve as a sweet contrast to the salt of the cheese and charcuterie.
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Sweet & Salty Pecans (2 oz)
Handmade in small batches from USA-grown pecans, finished with cane sugar and kosher salt. Set out alongside the cheeses for a crunchy counterpoint.
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Seasonal Preserve (2 oz)
The selection rotates with the season. It may be an apple and walnut jam from Favols, who have made preserves in southwest France since 1966. It may be an elderberry preserve from Beth’s Farm Kitchen in New York’s Hudson Valley, or an apricot jam built on Riesling and vanilla. Spread it over the cheese or the flatbread.
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Grilled Marinated Olives (2 oz)
Hand-harvested on Greece’s Halkidiki Peninsula and flame-grilled, these Mt. Athos green olives are marinated in the Agnes kitchen with olive oil, orange peel and rosemary. Smoky and citrusy, and a counterweight to the cheese.
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Pickles (1 oz)
Cornichons, peppadews and piparra peppers, the slender mild Basque pepper. Sharp, sweet and bright in turn, they sit beside the charcuterie to cut the richness.
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Dark Chocolate-Covered Raisins (1.4 oz)
Set these out at the end, once the cheese is gone.
Approx. 1 lb. 9 oz. total; 6 oz. cheese. Ships chilled.
Medium Board (Serves 6-8) Includes:
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Briette (4 oz)
A double-cream, soft-ripened cow’s milk cheese from Bavaria, richer in butterfat than a standard brie. The paste under its thin bloomy rind is buttery, with a mushroomy note that deepens as it sits out.
- Beemster Gouda (4 oz)
- Fontal (4 oz)
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Chorizo by Maestri (3 oz)
A classic and authentic Spanish chorizo, made with fresh boneless pork meat raised and slaughtered in Europe. Seasoned using sea salt and paprika, air cured for approximately 45 days. Rich, zesty and delicious.
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Soppressata (3 oz)
Seasoned sweet and classic with black pepper, white wine and a hint of garlic, this mild salami takes after the soppressata hanging in the old Italian pork shops of Brooklyn and the Bronx. Generously marbled and the easiest thing on the board, it is good with an aged cheddar or provolone.
- Olive Oil & Sel Gris Flatbread Bites (8 oz)
- Dried Fruit (4 oz)
- Sweet & Salty Pecans (2 oz)
- Seasonal Preserve (6 oz)
- Grilled Marinated Olives (4 oz)
- Pickles (2 oz)
- Dark Chocolate-Covered Raisins (3 oz)
Approx. 2 lb. 15 oz. total; 12 oz. cheese. Ships chilled.
Large Board (Serves 10-12) Includes:
- Briette (4 oz)
- Beemster Gouda (4 oz)
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Garrotxa (4 oz)
Known for the soft gray mold on its rind, this semi-firm goat’s milk cheese from Catalonia had nearly vanished before young cheesemakers revived it in the 1980s; it earned protected status in 2022. The paste is dense and chalk-white, with a fresh, herbal finish.
- Fontal (4 oz)
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Rosette de Lyon (3 oz)
A coarse-ground pork salami cured with organic red wine, garlic and cracked black peppercorns. It arrives sliced thin, firm and richly marbled, with a long savory finish that goes well with cornichons and a bloomy-rind cheese.
- Soppressata (3 oz)
- Chorizo (3 oz)
- Olive Oil & Sel Gris Flatbread Bites (8 oz)
- Dried Fruit (8 oz)
- Sweet & Salty Pecans (2 oz)
- Seasonal Preserve (6 oz)
- Grilled Marinated Olives (4 oz)
- Pickles (2 oz)
- Dark Chocolate-Covered Raisins (3 oz)
Approx. 3 lb. 10 oz. total; 1 lb. cheese. Ships chilled.
We may occasionally need to make substitutions with similar items of equal quality.
Nutritional information coming soon