Charcuterie Stone, MP-$24
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.
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
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
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.
LEMONGRASS SALAMI - Coro by Salumi in Seattle, focusing on art, attention, skill, and patience. Coro, meaning ‘chorus’ in Italian, represents the celebration of the chorus of unique and non-traditional flavors that are prevalent in their cured meats. Coro uses the finest, all-natural spices and humanely treated vegetarian- fed pork to create bold, new world salami flavors.