Three cold cuts and four cheeses, laid out across white tiered risers and sliced thin enough to eat with your fingers. Everything is kept chilled, and the tongs stay with the board so nothing is handled by hand.
Build a board at the risers, then carry it back to your table before anything warms.
Roasted through, then sliced thin across the bias
Dry-cured, shaved paper-thin
Sliced from the block, crust and all
Sliced and fanned out on the top riser
Cut into batons, rind left on
Rolled in cracked pepper, sliced to order
Broken into chunks, crumbled at the board
The board is built upward on white tiered risers, so the cheese sits above the cold cuts and everything stays within easy reach. A pair of tongs rests on every tier — one for the cheese, one for the meat.
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