Seven Cheeses, Three Cured Meats and One Board

When there’s a crowd around the table, a board can’t just be big: it has to surprise with every bite. That’s what we set out to do with the Large Grazing Board, our grazing board for 15 to 20 people, with around 1 kg of gourmet cheese and layer upon layer of ingredients from local and artisan producers.

It weighs between 2.3 and 2.4 kg and comes on a reusable mango wood board measuring 53×32 cm, which is yours to keep. Let’s see what’s on it.

You can choose between the Original version (cheese and cured meats) or the Vegetarian one.

The seven cheeses

Fermió La Balda (raw milk). An organic soft cheese with an edible bloomy rind, made from raw cow’s milk. Mild and easy to love.

Garrotxa Bauma (pasteurised). An aged goat’s cheese with notes of nuts, creamy yet firm. It won a Gold Medal at the World Cheese Awards 2009.

Mimolette (pasteurised). A hard cow’s milk cheese of French origin, with an intense flavour and a firm texture. It is one of the most decorated cheeses on the board, with a Super Gold, two Golds and three Silvers at the World Cheese Awards 2023, as well as awards at the Alimentos de España Awards.

Comté 18M (raw milk). A classic from the Jura, matured for 18 months, with notes of nuts and butter and a refined finish.

Tacat de Tòfona (raw milk). A sheep’s milk cheese with truffle, made in La Cleda, which won a Bronze Medal at the World Cheese Awards 2018. It is the most aromatic cheese on the board.

Mas Farro (raw milk). A traditional Catalan cheese from the Vall de Bianya, revived in the late twentieth century.

Blau Ceretà (raw milk). A blue cheese from Molí de Ger, made in the Cerdanya, in the Catalan Pyrenees. It is creamy, with a delicate spicy note and a balanced finish full of flavour. You can read more about it in our post on Blau Ceretà cheese.

The three cured meats

The Original version adds a selection of European cured meats, chosen for their tradition and craftsmanship:

Hand-sliced Ibérico de campo ham. It comes from free-range Iberian pigs raised in the Extremaduran countryside and is cured in the traditional way for more than 24 months. Each slice is cut by hand to preserve its silky texture and its rich, savoury depth.
Carrasco Ibérico salchichón. From the Carrasco family, slowly air-cured in the mountain climate of Salamanca and simply seasoned with black pepper.
Italian coppa. A speciality from northern Italy, made from carefully selected pork, seasoned and slowly air-cured using artisan techniques.

And around the cheeses and cured meats

A generous selection of fresh grapes, Sicilian olives, seasonal fruit, almonds, walnuts and seasonal edible flowers, which bring freshness, texture and colour to the whole board.

Details that make your event easier

Everything comes sliced and ready to enjoy.
Reusable bamboo serving tongs and an allergen card to leave on display are included.
If there’s a creamy cheese or dips, we add wooden knives or spoons.
It arrives in a premium box, with a care card for your board.
Short on fridge space? We can split the Large Grazing Board into two Standard Boards so it fits more easily. Just select the option when you place your order.

A note on seasonality

We buy our produce every week from local markets, so some ingredients may vary depending on the season, especially the fruit and the edible flowers. The same goes for the cheeses: the variety may change, but we always guarantee the right quantity and quality.

How to serve it

Our advice is to take the cheeses out of the fridge a few minutes before serving and to work through the board from the mildest to the most intense: start with the Fermió La Balda and the Garrotxa Bauma, continue with the Mimolette and the Comté, and finish with the Tacat de Tòfona and the Blau Ceretà. Add a white wine such as Entre Amics Blanc, a craft beer or a box of gourmet crackers, and your table is complete.