This picnic celebrates the bounty of Midwestern artisans! Duck Pear Port salame from Smoking Goose in Indiana is studded with dried pears and smoked to perfection. This pairs beautifully with Prairie Breeze Cheddar (cow) from Milton Creamery in Iowa. The residual moisture in these curds creates a crumbly, crunchy texture with aromas of clover and fresh milk. Wisconsin brings locally produced Quark, a super fresh cow's milk cheese. It's heavenly when topped with Quince & Apple small batch preserves from nearby Madison, Wisconsin. Roellil Cheese Haus offers Red Rock (cow): a blue cheddar with a natural rind. We complement these with dried cherries from Michigan, house-roasted spiced almonds, and baguette.