This award-winning, interesting and creamy washed rind is the perfect introduction to stinky cheese. It is clean and savory with a smooth and pliable texture- not too pungent but still earthy and interesting. It is hand flipped and washed every other day using a liquid of water, salt, and the cultures geotrichum and brevibacterium linens
Incredibly delicious Maryland made salami from
Meat Crafters in Landover, Maryland
Fuet Salami - These balanced and uncomplicated salami follow a recipe from Northern Spain. Made only with Duroc pork, salt, and pepper it showcases the transformative power of the fermentation and aging process.
Dillio Salami - These delicious Italian inspired salami are made with Duroc pork, dill pollen, garlic, and red wine. The subtle dill flavor is wonderfully aromatic.
Porcini Salami- Made with Duroc pork, salt, pepper, and porcini mushrooms, this salami is delicious, balanced, and appropriately mushroomy.
Chorizo- This Spanish-style sausage is made with the perfect balance of pork, paprika, garlic, cayenne, salt, and pepper. The right balance of spicy and savory.
This strapping gentleman is best when you take his top off. No- seriously- just cut off the top before it warms up and spoon it out. It has a very loose and spoonable paste that is woodsy, lactic, and vegetal with a coating palate and a very long finish.
Head to the top of the mountain with this six-ounce pyramid of bloomy, ashed, slightly blue deliciousness!. The patchy blue, grey, and white mold rind gives way to a creamline soul and a flyffy interior that tastes like minerals and hay.