Details
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.
Red Rock
Roelli Cheese, Shullsburg, Wisconsin, Cow’s Milk
Chris Roelli’s ancestry is chock full of cheddar. His great grandfather came over from Switzerland began making cheeses in Lafayette County, northwest of Shullsburg, Wisconsin in the 1920s. Today they produce a variety of natural rinded cheddars by hand. Red Rock receives a double dose of annatto seed, the color enhancing cousin of saffron, which highlights its hand spiking with blue mold. This cheddar is striking in both appearance and flavor.
Prairie Breeze
Milton Creamery, Milton, Iowa, Cow’s Milk
This internationally award-winning cheddar is exactly what its name evokes: grassy and floral with notes of fresh milk and a pleasant crystalline crunch hidden amongst its moist and crumbly curd structure. Head cheesemaker Galen Mussner won his first award for the cheese at the age of 17, and, along with his father, credits the help of hand-milked pasture-fed cows from Amish farms within 15 miles of the creamery for most of their success.
Casalingo
Creminelli Fine Meats, Salt Lake City, Utah
Casalingo is Cristiano Creminelli’s “house” (“casa”) style. The family label in the Italian Alps is Salumifico di Vigliano, but Cristiano brought the family traditions (and recipes) to the United States in 2005. Delicately spiced with salt, pepper and garlic, this pork salame is cured to a softer texture than you may be used to, producing a chewy and flavorful bite.
Shallot Confit with Red Wine
Quince & Apple, Madison, Wisconsin
Husband and wife team Matt & Clare created their small company out of a passion for fruit-rooted seasonal preserves with a balanced and sophisticated flavor profile. Each batch is tweaked and adjusted individually by Matt and highlights the beautiful ingredients within. This rich preserve is concentrated flavor with slow cooked shallots and rich red wine. Crafted for cheese and also fantastic with breakfast, or solo on a spoon!
Red Rock
Roelli Cheese, Shullsburg, Wisconsin, Cow’s Milk
Chris Roelli’s ancestry is chock full of cheddar. His great grandfather came over from Switzerland began making cheeses in Lafayette County, northwest of Shullsburg, Wisconsin in the 1920s. Today they produce a variety of natural rinded cheddars by hand. Red Rock receives a double dose of annatto seed, the color enhancing cousin of saffron, which highlights its hand spiking with blue mold. This cheddar is striking in both appearance and flavor.
Prairie Breeze
Milton Creamery, Milton, Iowa, Cow’s Milk
This internationally award-winning cheddar is exactly what its name evokes: grassy and floral with notes of fresh milk and a pleasant crystalline crunch hidden amongst its moist and crumbly curd structure. Head cheesemaker Galen Mussner won his first award for the cheese at the age of 17, and, along with his father, credits the help of hand-milked pasture-fed cows from Amish farms within 15 miles of the creamery for most of their success.
Casalingo
Creminelli Fine Meats, Salt Lake City, Utah
Casalingo is Cristiano Creminelli’s “house” (“casa”) style. The family label in the Italian Alps is Salumifico di Vigliano, but Cristiano brought the family traditions (and recipes) to the United States in 2005. Delicately spiced with salt, pepper and garlic, this pork salame is cured to a softer texture than you may be used to, producing a chewy and flavorful bite.
Shallot Confit with Red Wine
Quince & Apple, Madison, Wisconsin
Husband and wife team Matt & Clare created their small company out of a passion for fruit-rooted seasonal preserves with a balanced and sophisticated flavor profile. Each batch is tweaked and adjusted individually by Matt and highlights the beautiful ingredients within. This rich preserve is concentrated flavor with slow cooked shallots and rich red wine. Crafted for cheese and also fantastic with breakfast, or solo on a spoon!