Charcuterie Stone, MP $28
Cheese
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, California.
TRE LATTI LARI - Tre Latti Lari is the brand new product of the family Gli Speciali, produced with milk from three animal species, sheep, cow and goat that combine to give a particularly strong taste to cheese. After a first maturation of at least 60 days in the dairy plant, it is transferred to the cave in the locality of Lari, an ancient medieval village which gives it the name. The cheese will remain in the cave for at least 90 days, under totally natural temperature and humidity conditions. After refining, the cheese is treated in crust with an elegant garment. FORMAGGI BUSTI
BOSINA - CASEIFICIO DELL ALTA LANGA – Its creamy heart reveals nice butter and hay flavours, while its tender and slightly mouldy rind gives underbrush sensations. Made from pasteurized milk, soft ripened, from cow/sheep milk and aged for three weeks.
Charcuterie
Coppa Stagionata – Dry Cured pork collar. Beautiful marbling throughout. Aged for a minimum of 12 weeks, defined by sweet notes and a lightly spiced flavor.
Levoni, Castellucchio, Mantova, Italy
Traditional to the smoked salami from Naples, Napoli Salami is smoked over applewood giving it a complex, hearty flavor.