You don’t have to be taking a break from plowing the fields to enjoy these selections for a hearty farmer’s lunch. Brilliant blue-spiked cheddar from Roelli Cheese Haus in Wisconsin is piquant and creamy with a crumbly texture and natural rind. Milton Creamery in Iowa makes this award-winning cheddar, aged for at least six months and producing a moist and chewy cheese with pleasant crystalization and loaded with notes of grass and hay. We love both with delicately spiced Casalingo salame of Utah’s Creminelli Fine Meats and the savory bite of shallots confit in red wine from Quince & Apple small batch preserves. Learn More