Charcuterie Stone, MP-$24
Pérail de Brebis - This little soft ripened sheep’s milk cheese hails from the Village of Roquefort in Aveyron, and the same milk used for the legendary blue is used to produce it. It has a thin, delicate rind that shelters a fresh, buttery paste with aromas of meadow and fresh hay. Made by Papillon Aged about 1 Week from Aveyron Soft Ripened
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
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
SALAMI SOPPRESSATA - Pepper and garlic salami. 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.
WILD BOAR SALAMI - Wild boar enriched with creamy Berkshire fat and lightly cold smoked.