Primrose Path Menu Descriptions

Vocabulary flashcards based on the menu descriptions from Primrose Path.

Fromage

French term for cheese.

Roquefort Blue

A sheep's milk cheese from Southern France, aged in Combalou caves, known for its distinct tang and blue veins.

Double Cream Brie

A creamy raw cow's milk cheese with an edible bloomy rind from Brazos Valley Cheese Company, topped with balsamic syrup.

Caramella

Aged for 12 months, combines Gouda and Parmesan notes with a firm texture and rich nutty flavor. a light caramel tint

Whipped Feta

Greek sheep's milk cheese whipped with Mascarpone (soft italian cream cheese) and minced rosemary, topped with lemon and orange zest.

Manchego

A Spanish sheep's milk cheese from La Mancha region of Spain, aged for a year with a mildly sharp flavor.

Accoutrements (cheese)

La Brea Rosemary Sourdough crostinis, Rosemary infused Marcina almonds, honeycomb, dried black cherries and seasonal grapes

Hot Soppressata

An Italian dry salami infused with paprika, red chile flacks, and cumin, a specialty of Southern Italy.

Italian Hard Salami

Classic hard salami made from pork and beef.

Prosciutto di Parma

Dry cured ham from Emilia-Romagna region of northeast Italy , traditionally thinly sliced and served uncooked.

Sweet Coppa

Cut from the Pork shoulder seasoned, aged in a large casing with firm texture like Prosciutto di Parma with a mild and salty taste.

Spanish Chorizo

Spanish sausage made from serrano pork and a generous amount of paprika for warmth.

Sweety Drop peppers

Slightly spicy pickled miniature peppers served as an accoutrement.

Kalamata olives

A type of olive from Greece, often served with charcuteria.

Arugula stone ground mustard

A flavored mustard that complements charcuteria.

Grilled ciabatta

Bread often served as an accompaniment to charcuteria.