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| Charcuterie & Cheese 101 |
We are very fortunate to be able to work with a lot of different people throughout the state & from time to time we get to have new adventures and experiences. This week was one of those times. We attended a Charcuterie & Cheese Tasting.
It was hosted by Edible Charlotte magazine, Studio Kitchen Charcuterie & Orrman's Cheese Shop.
It was really great for us because several of the meats used in the charcuterie were from Wild Turkey Farms. It was also a chance to educate ourselves not only in the art of charcuterie but cheese.
There were 6 different tasting pairs. In the picture above they are from left to right.
Tasting Pair 1
The Cheese- Pawlet: raw cow's milk
Consider Bardwell Farm, West Pawlet, VT
The Meat- Coppa
Tasting Pair 2
The Cheese- Tomme: cow & goat's milk
Three Graces Dairy, Marshall, NC
The Meat- Fiocco
Pork provided by Wild Turkey Farms
Tasting Pair 3
The Cheese- Bayley Hazen: raw cow's milk
Jasper Hill Farm, Greensboro, VT
The Meat- Speck
Pork provided by Wild Turkey Farms
Tasting Pair 4
The Cheese- Prairie Breeze Cheddar: cow's milk
Milton Creamery, Milton, IA
The Meat- Soppressata
Pork provided by New Town Farms, Waxhaw, NC
Tasting Pair 5
The Cheese- Pleassant Ridge Reserve: raw cow's milk
Uplands Cheese Co., Dodgeville, WI
The Meat- Culatello
Pork provided by Carolina Heritage Farms, Pamplico, SC
Tasting Pair 6
The Cheese- Chevre: goat's milk
Fishing Creek Creamery, Chester, SC
The Meat- Nduja
Pork provided by Wild Turkey Farms
*****
Everything was delicious!! The Speck was one of my favorites. I also liked the Nduja which was described as a fiery hot, spreadable salame.
As for the cheese, I love Chevre & also really liked the Pawlet.
Orrman's is located in the 7th Street Market in Charlotte so check them out.
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