THE ANTIPASTO BOARD
Half cheese, half cured meat, this board easily does double duty as a light dinner. Choose bold cheeses that stand up to the salty charcuterie.
Edible vegetable ash adds a smoky, herbal flavor to this goat’s milk cheese with a dual texture of smooth, soft-ripened edges with a fresher, slightly chalkier core. Try Cypress Grove’s Humboldt Fog.
An English-style cow’s milk blue with a semisoft texture and a strong, almost spiced flavor. Try Jasper Hill Farm’s Bayley Hazen Blue.
A Spanish sheep’s milk cheese with a grassy, nutty flavor and a firm, buttery texture. Try El Cortijo.
4 WHITE CHEDDAR
An aged cow’s milk cheese. We like the subtle sweetness of Milton Creamery’s Prairie Breeze.
CURED MEATS, such as prosciutto, soppressata, Calabrese, and capocollo
WHOLE GRAIN MUSTARD
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