Situat in inima Muntilor Harghita, Timian creeaza branzeturi artizanale inspirate de peisajele autentice si de puritatea naturii din aceasta regiune, unde traditia si expertiza locala intalnesc inovatia. Un platou de branzeturi Timian este o calatorie gustativa in acest peisaj pitoresc, unde fiecare sortiment surprinde bogatia de arome din laptele provenit de la ferma locala. Pentru un rasfat festiv la noi acasa, am plecat de la Timian cu o mica plasuta de bunataturi. Am inceput cu branza Camembert de vaca, cu textura matasoasa si gust intens, am continuat cu branza proaspata cu arpagic si usturoi pentru o prospetime aromata si apoi cu branza maturata, din lapte de vaca si de capra, cu trufe pentru o nota intensa, in timp ce branza desert cu prune si migdale a adus o nota dulce, ideala ca final.

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INGREDIENTE (pentru 4 portii)

• Branza Camembert din lapte de vaca
• Branza proaspata din lapte de capra cu arpagic
• Branza proaspata din lapte de vaca cu arpagic
• Branza proaspata din lapte de vaca
• Branza maturata din lapte de vaca si capra cu trufe
• Branza afumata cu prune si nuci
• Nuci, migdale
• Caise uscate si mere verzi
• Mix de masline verzi si kalamata
• Pesto rosu
• Grisine si mini bruschete cu ulei de masline
• Rozmarin si cimbru
• Miere

Asezam pe un platou branza Camembert si o presaram cu nuci taiate grosier, urmand ca inainte de servire sa turnam deasupra putina miere. Taiem in felii mai groase si asezam branza proaspata cu arpagic, atat cea din lapte de capra, cat si cea din lapte de vaca. Adaugam bucati de branza maturata cu trufe si felii din branza afumata cu prune si nuci. Amplasam toate branzeturile astfel incat sa fie accesibile si estetice, creand o armonie vizuala.

Distribuim nucile si migdalele in jurul branzeturilor, adaugand cateva caise uscate si cateva felii subtiri de mar verde. Plasam mixul de masline verzi si Kalamata intr-un bol mic, langa fructe si branzeturi.

Asezam apoi grisinele si mini bruschetele pe platou pentru a completa textura cremoasa a branzeturilor, alaturi de sosul pesto usor picant.

Decoram platoul cu crengute proaspete de rozmarin si cimbru, care vor adauga o nota vizuala naturala si vor amplifica aromele.

Pentru o experienta autentica, acompaniem platoul de branzeturi Timian cu un vin alb sec sau un vin rosu lejer, care sa completeze aromele si sa amplifice gustul branzeturilor artizanale.

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English version

Timian Cheese Board

Located in the heart of the Harghita Mountains, Timian creates artisan cheeses inspired by the authentic landscapes and the purity of nature in this region, where tradition and local expertise meet innovation. The Timian Cheese Board is a gustatory journey in this picturesque landscape, where each variety captures the richness of flavors from the milk from the local farm. For a festive treat at our home, we left TImian with a small basket of goodies. We started with Camembert cow cheese, with a silky texture and intense taste, continued with fresh cheese with chives and garlic for an aromatic freshness and then with matured cheese, from cow’s and goat’s milk, with truffles for an intense note, in while the dessert cheese with plums and almonds brought a sweet note, ideal as a finale.

INGREDIENTS (for 4 servings)

• Cow’s milk Camembert cheese
• Fresh goat’s milk cheese with chives
• Fresh cow’s milk cheese with chives
• Fresh cow’s milk cheese
• Maturated goat’s milk cheese with truffles
• Smoked cheese with plums and walnuts
• Nuts, almonds
• Dried apricots and green apples
• Mix of green olives and kalamata
• Red pesto
• Breadsticks and mini bruschetta with olive oil
• Rosemary and thyme
• Honey

Place the Camembert cheese on a plate and sprinkle it with coarsely chopped walnuts, then pour a little honey on top before serving. Cut into thicker slices and place the fresh cheese with chives, both goat’s and cow’s milk. Add pieces of cheese matured with truffles and slices of smoked cheese with plums and walnuts. Place all the cheeses so that they are accessible and aesthetic, creating a visual harmony.

Distribute the walnuts and almonds around the cheeses, adding some dried apricots and thin slices of green apples. Place the mix of green olives and Kalamata in a small bowl, next to the fruits and cheeses.

Then place the breadsticks and the mini bruschetta on the plate to complete the creamy texture of the cheeses, along with the slightly spicy pesto sauce.

Decorate the plate with fresh sprigs of rosemary and thyme, which will add a natural visual touch and amplify the flavors.

For an authentic experience, we accompany the Timian Cheese Board with a dry white wine or a light red wine, which complements the flavors and enhances the taste of the artisanal cheeses.

If you liked the Timian Cheese Board recipe, I invite you to try Wine Glass Charcuterie, Gourmet Antipasto Platter or Christmas Board.

ENJOY OUR RIDE!

• Mousse de avocado cu ricotta si oua
• Tava rustica cu cartofi, carnati si ochiuri cu telemea
• Pasta de sunca
• Ciorba taraneasca de perisoare
• Pate de ciuperci