From Soft to Bold—Explore the Flavors
🟠 Soft Cheeses
- Mozzarella – Creamy, mild; perfect in
- Chevre – Soft goat cheese, tangy & spreadable
- Goat - Blueberry or Cranberry – (My wife's favorite) Flavorful, spreadable; great for pairing
- Brie – Creamy with an edible white rind
- Camembert – Similar to Brie, slightly more intense
🟠 Semi-Soft
- Havarti Dill – Buttery, slightly tangy
- Havarti Jalapeño– Buttery, spicy, and creamy
- Muenster (Munster) – Mild to strong, depending on age
- Fontina – Nutty, creamy, melts beautifully
🟠 Semi-Hard
- Gouda – Sweet and creamy; firms with age
- Smoked Gouda – Smooth with light smoky notes
- Manchego – Spanish sheep’s milk; fruity, nutty, tangy
- Edam – Dutch origin; mild and slightly salty
- Jarlsberg – Mild, nutty, similar to Swiss
- Cheddar – Ranges from mild to extra sharp (extra sharp most requested)
🟠 Hard Cheeses
- Gruyère - Swiss type cheese that is sweet but slightly salty
- Parmigiano-Reggiano – Sharp, nutty, grainy texture
- Pecorino Romano – Salty, sheep’s milk cheese
- Dubliner – Irish; sharp like Parmigiano with a slightly sweet note
🟠 Bold Cheeses
- Gorgonzola – Italian; creamy to crumbly
- Roquefort – French sheep’s milk; tangy and bold
- Stilton – English; strong, crumbly texture
- Danish Blue – Rich, sharp, and robust
Choose Your Protein Pleasures
Cured & Craved
- 🟤 Prosciutto (most requested)
Unsmoked, dry-cured ham. Thinly sliced, tender
• Pairs well with melon, figs, Brie
- 🟤 Salami Toscano
Cured pork sausage with a mild, savory flavor
• Marbled with fat for richness
• Pairs well with Gouda, olives
- 🟤 Sopressata
Italian fermented and dried sausage
• Bold, rustic flavor
• Great with aged Cheddar or Manchego
- 🟤 Calabrese Salami
Spicy dry-cured sausage from Calabria
• Made with pork (sometimes beef) and hot spices
• Pairs with soft cheeses and bold reds
- 🟤 Capicola / Coppa (most requested)
Dry-cured whole muscle pork
• Thinly sliced, lightly seasoned with wine, garlic, and herbs
• Delicious with Fontina or Havarti
- 🟤 Speck (most requested)
Smoked, dry-cured pork leg from northern Italy
• More robust and smoky than Prosciutto
• Excellent with nutty cheeses like Jarlsberg or Edam
- 🟤 Bresaola
Air-dried, salted beef from Lombardy
• Lean, delicate, and rich in flavor
• Best served thin with olive oil and arugula
- 🟤 Chorizo
Cured sausage with paprika & garlic
• Bold, smoky, and lightly spicy
• Spanish and Latin-inspired flair
• Great with Manchego or smoked cheeses
- 🟤 Pepperoni
Spiced, dry Italian-style salami
• Zesty with paprika, garlic, and chili
• Pairs well with sharp Cheddar or creamy Mozzarella
A Showcase of Charcuterie Elegance