Charcuterie Stone, MP-$24
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
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
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
Cow's Milk, Aged a Minimum of 60 Days, Twin Sisters Creamery, Ferndale, WA
Saucisson Sec - This rich and flavorful French Saucisson Sec has an excellent balance of seasoning and flavor. The pork meat is blended with fresh garlic, sea salt and black peppercorns in an all-natural beef casing, cured 30 days and then hand tied. Fabrique Délices, CA
Molinari Sopressata - Molinari is a family-owned business that has been making salumi in San Francisco for four generations. Founded in 1986, the Molinari family adapted their recipes to the cool Bay Area climate and began producing Italian-style cured meats in the new world. Building on their family tradition, they continue to produce their uniquely old-school charcuterie with the same pride and passion that the company was built on.