Beecher’s Flagship Cheddar
Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. Pairs well with Cabernet Sauvignon and Nutty Brown Ales. We also have Beecher’s Marco Polo made with both green and black cracked peppercorns. Marco Polo Reserve is traditionally cloth-bound and open-air aged, allowing for slightly lower moisture, higher salt content and thus a richer taste and texture while maintaining a clean, creamy finish. This unique cheese is a perfect addition to a cheese plate, or thinly shaved on top of a pasta dish to add an additional layer of flavor. And then there’s Beecher’s New Woman, their Flagship Cheddar with added Jamaican Jerk spices. Yumm!
Wick Farms Ivy’s Vintage Reserve Cheddar (Somerset, England). 100 year-old recipe, aged over 15 months. Rich, sharp taste with a lasting mellowness. Pastured cows. 100% self-sufficient green energy farm. Very traditional English cheddar, sharp with those little crunchy crystals.
Gran Mugello (Tuscany) Made from fresh raw cow’s milk at the historic farm, Il Palagiaccio. Compact texture, explosive flavor, initially sweet and delicate, then intense buttery, nut flavor, followed by distinct taste of extra virgin olive oil.
$27.99 lb. and worth it!
Pastrami Sandwich on Rye
This one is really stacked with Boar’s Head Pastrami! I get it with Gulden’s mustard.