Artisan Grill
Novotel London West
London W6 8DR

Tel: +44 (0)20 8237 75 22
Email: H0737-FB2@accor.com

Cheese Platter

Any three selections from the following £9

Oxford Isis
A ripening washrind cow's milk cheese washed in mead, giving a pungent sticky rind

Petit Munster
A washrind cow's milk cheese from the Alsace. Washed in brine, encouraging a strong-smelling but soft rind

Taleggio
A square of mild creamy gooey cow's milk cheese from the Val Taleggio in Northern Italy, the Taleggio ripens over time,
increasing its sweetness

Cashel Blue
A succulent cow's milk blue cheese from Cashel in Tipperary. Ripened for up to four months, making it sweeter and softer

Roquefort
A magnificent sheep's milk blue cheese from the village of Roquefort sur Soulzon. Aged for up to six months in the vast cave system under the village, becoming strong, sweet and salty

Torta di Gorgonzola
A sandwich of piquant gorgonzola and sweet mascarpone. Seriously creamy, it has become an Italian classic

Mull of Kintyre
A fine mature cheddar from the Campbeltown Creamery on the remote Kintyre peninsula in the west of Scotland

Pecorino Sardo
A firm sheep's milk cheese from Sardinia providing a sweet,
nutty flavour

Gubbeen
A semi-soft, washrind cheese from County Cork in Ireland, Gubbeen has a lovely mild, buttery taste

Brillat Savarin
A triple-cream cheese made all year round, mainly in Normandy, Brillat Savarin is a great accompaniment to Pale Ales and Champagne

Tomme de Savoie
A semi-soft cheese with a thick grey rind, it is matured for about 10 weeks to help to create a wonderful array of different flavours

Manchego
Spain's best-known ewe's milk cheese, it remains relatively sweet and mild at any age with a slightly nutty, salty taste

St Maure Touraine
This cheese is matured for two to four weeks and has a fresh, tangy and nutty flavour with a smooth texture

Wigmore
A brie-style cheese, it is made in Berkshire with ewe's milk and vegetarian rennet, and has a lovely, mild and creamy flavour

Lords of Hundreds
Made in the heart of East Sussex, this is a lovely ewe's milk cheese. It is fully matured to a dry, nutty flavour with an almost Parmesan-like hard texture

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