Plats de charcuterie et fromages

The flavor profile is diverse and highly dependent on the specific cheeses and cured meats selected, but generally involves a balance of savory, salty, rich, and sometimes sweet or tangy elements.

Cheeses range from mild and creamy (like Brie or Camembert) to sharp and pungent (like Roquefort or aged Comté). Cured meats offer a similar spectrum, from the delicate and buttery Prosciutto-style jambon de Bayonne to the robust and spicy saucisson sec. Textures vary widely too, adding to the complexity of the tasting experience. Common flavors include nutty, earthy, smoky, herbal, and meaty notes, often complemented by accompaniments like fruits, nuts, and crusty bread.