Charcuterie Stone, MP-$24
Whatcom White with Peppercorn - Second place winner in its category at the 2018 American Cheese Society conference, this version of Whatcom White is made by adding whole black peppercorns to the creamy, buttery base of Whatcom White. If you love peppercorns, you’ll love this cheese! Cow's Milk Flavored Cheese Raw Milk Aged a Minimum of 60 Days
Barely Buzzed - This is a full-bodied cheddar with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company’s “Beehive Blend. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but also find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in humidity-controlled caves and moved to different temperatures during the aging process to develop texture and flavor.
Cow’s Milk, BEEHIVE CHEESE COMPANY — UINTAH, UT
Cottonbell - is a Robiola-style softie with a pure white paste and edible ivory rind. Made entirely from cow’s milk, earthy notes of mushrooms come through on this cheese’s luscious paste to balance the rich cultured butter notes.
Cow’s Milk Soft Ripened, Boxcar handmade cheese, Cedar Grove, NC
Mezcal and lime salmi - The classic Mexican flavors of mezcal and lime are blended together in this one-of-a-kind salame. Brooklyn Cured is the love child of native Scott Bridi and his passion for making charcuterie in New York. Scott strictly sources the best pasture-raised, antibiotic- and hormone-free raw materials directly from trusted farmers.
Olli’s Salame Toscano - Flavored with aromatic fennel pollen. Olli’s Salame are made in Virginia and rooted in more than 160 years of family tradition. The salumiere sources pasture raised Berkshire and Mangalitsa pigs from three small producers and selects pigs that are grown to mature weight. These heritage breed hogs are hormone/antibiotic free, fed an all-vegetarian diet, and never confined to pens or crates.