Fromage d'Affinois
Rhone-Alpes, France
Cow’s milk, soft-ripened, and covered with a soft,
bloomy rind. Buttery and rich with a sweet mild flavor
Served with sour cherry compote

Cabot Clothbound Cheddar
Greensboro Vermont
Dry, slightly crunchy texture
Highlights of toasted nuts and toffee
Served with pear mostarda

Ossau Iraty
Pyrenees France
Sheep’s milk, semi firm robust nutty flavor.
Served with Marcona almonds

Assorted

Peppadew Peppers
Sweet, tangy, slightly spicy pickled peppers

Marinated Olives

Marinated Artichokes
Marinated in herbs & olive oil

Salumeria Biellese Pepperoni
New York
Perfect blend of Spice and pork
Served with tomato jam

Niman Ranch Pastrami
California
FIRST CUT has extra marbling! Cured for several days and
rubbed twice with spices, it gets a final rub of black pepper,
coriander and garlic. Then slow cooked.
Served with whole grain mustard

Sopressata Columbus
Brooklyn
Black peppercorns are combined with dry-cured pork to
make this sweet slice-able. Ground more coarsely than
Genoa, rustic and spicy without being hot.
Served with whole grain mustard