Charcuterie Components

Question 1

Bresaola

Answer 1

Beef eye of round. Back hip. Cured w/ salt, sugar, black pepper, fennel, thyme, juniper. Compressed with red wine prior to drying

Question 2

Lonza

Answer 2

center cut loin chop, significant fat cap. Smoked paprika, garlic powder, oregano, cumin. Curry and cilantro slurry prior to 2 month drying. Spice on back end, savory. Cut thin and melts in your mouth thanks to fat cap.

Question 3

Country pate

Answer 3

chicken, pork, eggs, heavy cream, hazelnuts, brandy. Rich and savory.

Question 4

Prosciutto

Answer 4

2 year aged

Question 5

Basturma

Answer 5

Beef cured with brown sugar, garlic, paprika, cayenne, cumin, coriander, all spice, fenugreek. Fenugreek contributes to a unique, “tart” flavor. Of Middle Eastern origin. Traditionally loosely packed cure but ours is a more Western style of dry curing

Question 6

Cambozola

Answer 6

A triple creamed cheese mixed with Italian gorgonzola. A soft, rich cheese with a muted funkiness from the blue.

Question 7

Wexford Irish Cheddar

Answer 7

A soft, buttery white cheddar.

Question 8

Mimolette

Answer 8

a hard orange cheese, with flavors of fruity and nuttiness

Question 9

Red Dragon mustard/ale cheddar

Answer 9

Welsh cheddar made with whole grain mustard seeds and Welsh ale. Mustard gives it a sharpness of flavor while beer adds a creaminess and unique flavor

Question 10

Pickled parsnips

Answer 10

Pickled with black mustard seed, other typical pickling (probably onion, maybe peppercorn or other stuff)

Question 11

Pickled apricots

Answer 11

a soft pickle

Question 12

Pickled onions and carrots

Answer 12

quick pickle

Question 13

fig jam

Question 14

whole grain mustard

Question 15

focaccia crisps

Answer 15

thin, toasted slices of the housemade focaccia

Question 16

papadam

Answer 16

very thin, crispy gluten free cracker made with chickpea flour. Has a nice flavor!

Question 17

manchego

Answer 17

A Spanish sheepsmilk cheese, semi-hard, buttery, mild flavor.

Question 18

Pickled beech mushrooms

Question 19

Pickled carrots

Question 20

Beemster

Answer 20

hard, Dutch cow’s milk cheese. A mild, buttery flavor

Question 21

Idiazabal

Answer 21

Spanish smoked sheep’s milk cheese. Firm texture, nutty, buttery flavor. Commonly hearth smoked, but ours is not smoked.

Question 22

Taleggio

Answer 22

soft Italian cow’s milk cheese. Funky on the nose but savory and flavorful on the palate

Question 23

French triple creme cheese

Answer 23

A rich, full bodied soft cheese. Velvety texture, milk/cream flavor