Charcuterie Stone, MP-$24
Seahive - Hand-rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bees visit wildflowers and fruit orchards. The salt is from an ancient seabed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. BEEHIVE CHEESE COMPANY — UINTAH, UT
Seascape - Made from a mix of cow and goat milk, this extra-creamy cheese is well-rounded and enjoyable as a table cheese or a melter. Somewhere between a cheddar and a gouda, Seascape is slightly tangy and extremely buttery, Seascape is a total crowd pleaser and consistent ACS winner. Cow and Goat’s Milk Waxed Rind Pasteurized Milk, CENTRAL COAST CREAMERY — PASO ROBLES, CA
MT. Tam - Bloomy rind ranging from pillowy to birch bark in appearance; Delightful contrast in textures: At room temperature, features a dense fudgy core enveloped in an evolving pudgy creamline. When young, notes of creme fraiche & cultured butter. At all ages, luscious, salted butter, cream, fresh pasture, & white mushrooms. Cowgirl creamery, Point reyes, California
SALAMI NOSTRANO - Nostrano, meaning “our own”. This is the Fra’Mani signature salame, coarsely ground with a mild and “sweet” flavor. A natural with melon or figs.
BEER GARDEN SALAMI - Made with Belgian Ale and lemon zest, this salame begs for a warm summer day and a cold one. Brooklyn Cured is the love child of native Scott Bridi and his passion for making charcuterie in New York. Each product is a reflection of cultural diversity and the culinary history of Brooklyn neighborhoods, and Scott strictly sources the best pasture-raised, antibiotic- and hormone-free raw materials directly from trusted farmers.