“Delizioso – Italian Delights”

 Fior di Tiglio – Caseificio Persia, Cavallermaggiore, Piedmont, Italy

Raw, cow’s milk

About: “Fior di Tiglio is a small cheese made by hand from raw cow’s milk.  The cheeses are suspended in individual linen cloths during preparation to create a concave shape on the upper surface.

It is into this concavity that, after salting and initial maturation, the line-tree flower honey is added.

During aging, the honey binds with the cheese, rewarding the palate with delicious floral notes of lime-flower and honey” www. caseificiopersia.it

Testun – Caseificio Persia, Cavallermaggiore, Piedmont, Italy

Raw, cow’s milk

About: “Testun in Piedmontese dialect means ‘big head.’ Traditionally made in the Cuneo area, this cheese has a hard texture with the presence of small, irregular holes.  The more matured variety has a tangy flavor.

During the cheese making process, the fresh cheeses are cracked open by hand, draining them of whey and ensuring a compact texture.

The pronounced flavor is obtained by adding kid-goat rennet to the milk, which provides pleasantly complex notes on the palate” www. caseificiopersia.it.

Bitto DOP – Luigi Guffanti Formaggi, Lombardia, Italy

Raw, cow’s and goat’s milk

About: Named for a stream that runs through the Valtellina, the Bitto is intense, rich and dry with hints of grass and pleasant undertones of a goat cheese tang.

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For those of you with the added Charcuterie of the Month:

Negroni Culatello di Zibello P.D.O – “The history of Culatello seems to date back as far as 1322. Tradition has it that Culatello was invented by chance – it resulted from a butcher’s error in boning a ham. He salted and tied what remained of the meat, thus creating Culatello. Culatello di Zibello, pride of the company, is produced with the most valuable part of a pork leg, coming exclusively from heavy Italian porks. Only sea salt and pepper are added, as per the P.D.O. relevant guidelines. It is cased into natural pork casing, then tied, dried and cured in the magnificent Villa Gambara cellars. The entire processing is made by hand. Every piece of Negroni Culatello di Zibello is individually monitored until the P.D.O. seal is stamped on it by the Parma Institute of Quality. Internationally recognized as one of the most prized products of Italian charcuterie, Culatello di Zibello has maintained its rigorous production routine throughout the centuries. The unique aroma resulting from this long and slow process is intense and unmatched, with a distinctive sweet and fragrant flavor” www.negroni.com.

“From the Land Down Under”

Bush Buff – Kris Lloyd Artisan Cheese, Woodside, South Australia

Pasteurized, buffalo’s milk

About: “The love of outback-indigenous ingredients brought the marriage of this buffalo fresh cheese and smoky outback bush tomato together. Indigenous to South Australian bush tomato is almost like a plump raisin when fresh. These special little fruits are dried and then gently smoked to create a unique flavor that works well with the rich, creamy rounded flavor of fresh buffalo milk cheese.

The buffalo milk is source from South Australia’s only buffalo dairy in Mypolonga. All the milk produced by the dairy is exclusive to Kris Lloyd – Artisan. The small herd of around 20 or so Riverine Buffalo means there is excellent control over animal health and the milk quality.

Curd is set overnight to make this fresh cheese in a traditional lactic set, not unlike yogurt. The curd is drained with quick precision given the milk solids in buffalo milk can be up to 18%, once drained the curd is lightly seasoned with salt and left to age for 10 or so days, after which it is carefully portioned by hand.

Bush Buff is perfect on a cheese board with a crisp white wine or smothered over hot crusty bread, or the cheesemaker’s favorite is lashings of it on top of piping hot baked potatoes!” www.krislloyd.com.au.

Old Croc Extra Sharp Cheddar – Old Croc Cheese Co., Australia

Pasteurized, cow’s milk

About: “Old Croc Extra Sharp White Cheddar is aged 18 + months for a full, rich,
robust flavor, not for the faint of heart. It’s firm and crumbly with a fine
granular texture—the true sign of an authentic, mature cheddar.

Enjoy Old Croc Extra Sharp Cheddar with tangy Granny Smith apple slices, dark, multigrain crackers, a dark, spicy Shiraz or robust Brown Ale” www.oldcroccheese.com.

Roaring Forties Blue – King’s Island Dairy, Tasmania, Australia

Pasteurized, cow’s milk

About: “King Island Dairy Roaring Forties Blue is a full-flavored blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste.

This rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue’s moisture, creating a smooth and creamy texture.

This cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude” www.kingsislanddairy.com.au.

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For those of you with the added Charcuterie of the Month:

Cacciatorini Piccanti (Spicy Hunters Sausage) from Nduja Artisans – “Cacciatorini Piccanti is made with Berkshire Picnic shoulder and hand selected Calabrian Chili’s.  This sausage really brings the heat!

About Nduja Artisans: Agostino Fiasche and his son Antonio are the proud guardians of a century-old Italian legacy. As co-founders of ‘Nduja Artisans Salumeria, the Fiasche’s are the culmination of five generations of Calabrian salumi makers.

Like their namesake spreadable spicy salumi, ‘Nduja Artisans is the perfect balance of fire and flavor. A proprietary blend of Calabrian Peppers and 100% Berkshire Pork highlight their focus on simplicity and quality, while paying homage to the Fiasche’s rich heritage. The success of their ‘Nduja has now afforded Agostino and Antonio the ability to dust off the Fiasche Family recipe book to test and unveil additional hand-made salumi. You can taste their family tradition with each bite” www.ndujaartisans.com.

“Happy St. Patrick’s Day!”

 Shepherd’s Store – Tipperary, Ireland

Pasteurized, sheep’s milk

About: “Shepherd’s Store is a seasonal product, it is made only between the months of February and September and is aged for a minimum of 6 months.  It takes 30 sheep one day to produce enough milk to make a single wheel of cheese.  While maturing Shepherd’s Store is hand washed and turned once a week for 6 months, until it reaches a balance flavor and is ready for you to enjoy!”

Shepherd’s Store offers a firm yet delicately creamy texture with full, yet not strong flavor, combining a complex mix of both savory and gentle, sweet notes.  Creamier in style than Manchego or Pecorino, this is a distinctly Irish traditional farmhouse cheese” www.cashelblue.com/blue-cheese/shepherds-store.

Mossfield Organic – Offaly, Ireland

Pasteurized, cow’s milk

About: “Mossfield Organic is a mild creamy cheddar type cheese made by Ralph Haslam of Mossfield Organic Farm, Co. Offaly, Ireland. It is a cooked, pressed cow’s milk cheese sold at various stages of maturation; six, nine or twelve months. When young, the cheese is fresh, lactic and mild. But with age it becomes drier and crystalline with an intense tangy aftertaste and nutty aftertaste” www.cheese.com/mossfield-organic/.

Gleann Oir – Tipperary, Ireland

Pasteurized, goat’s milk

About: Gleann Oir is a mature goat’s milk cheese, semi-hard with a sweet and nutty flavor through the rind and earthy hints of cellar.

The makers of Gleann Oir, the Maher family, pride themselves in the quality of the milk from their pedigree herd. Mahers know that it takes the best of lush green grass to produce this milk, and in Cooleeney there is lush green grass a plenty. The Maher family produce a range of artisan cheeses from cow and goat milk” www.tipperaryfoodproducers.com.

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For those of you with the added Charcuterie of the Month:

Uncured Boneless Pit Ham from Tender Belly – 100% Berkshire Pork, naturally uncured, Applewood Smoked

“Swiss Delights”

Moser Mini Senf (Mini Mostardo) – Dotzigen, Switzerland

Pasteurized, cow’s milk

About: “A discreetly sharp surprise:  If you bite into this Buure Weichchäsli tongue unexpectedly pushes on mustard seeds. And you realize: To this cheese, the cheese has added mustard. Luckily. This Moser creation contains a fine, handmade filling of mild Dijon mustard. He fits with the picnic, belongs to the aperitif buffet, is suitable as Bettmümpfeli (bedtime snack).”  www.moser-kaese.ch

Sbrinz – Switzerland

Raw, cow’s milk

About: “Sbrinz AOP is an aromatic extra-hard cheese from Central Switzerland that has traditionally been made for centuries. 30 selected valley and mountain dairies produce this cheese each day from first-class raw milk, rennet and salt. Sbrinz is a 100% natural product made without any additives. It is even stored in its area of origin. Since 2002, Sbrinz has been awarded the “AOP”, or controlled term of origin label (Appellation d’Origine Protegé). This guarantees that all the Sbrinz cheese that goes on sale complies with the strict quality requirements set out in the specifications.

Matured for at least 18 months

It takes a long time, an extremely long time, before this aromatic cheese from central Switzerland is ready to be eaten. The maturing process lasts for at least 18 months – the longer the cheese is kept, the more aromatic and full-flavored it becomes.
Sbrinz AOP is the only Swiss cheese that can be eaten in three different ways; at the age of 18 months, it can be sliced or shaved into extremely thin rolls. From the age of 24 months, it is ideal served as an aperitif or on a cheeseboard broken up into pieces (“Möckli”). Last but not least, grated Sbrinz gives many dishes that extra special touch. Sbrinz AOP is tremendously adaptable and tasty, perfect for every occasion!” www.cheesefromswitzerland.com

Kuntener – Switzerland

Raw, cow’s milk

About: A Swiss take on the famed Reblochon.  “Cheese maker Sepp Bruelisauer calls his Kuntener “little stinker” which certainly tells you that this is an aged reblochon-style cheese. Washed rind at its best, the Kuntener definitively wakes up your nose, but on the palate, you have intense flavors of grass, hay and a bit barnyard. It’s best enjoyed by taking it out of the fridge at least 20 minutes before eating. When the paste starts running the flavors really will explode” www.qualitycheese.net.
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For those of you with the added Charcuterie of the Month:

Guanciale – Alle-Pia in Atascadero, CA – “Traditional cured pork jowl.  An absolute must for creating authentic dishes like carbonara or Amatriciana.  It has more fat than pancetta.  The higher fat content melts wonderfully over pastas and sautés beautifully.  Slice thin or dice and add to any dish.  Eat it plain, put thin slices over warm bread as an appetizer, sauté in a pan with onions, add to spinach or any other dish for amazing flavor” www.allepiasalumi.com/products/guanciale.

“Beautiful Vermont”

 Mt. Alice – Waitsfield, VT

Pasteurized, cow’s milk

About: “Since 2009, the von Trapps have been making organic artisan cheeses at their family’s dairy farm in Waitsfield, Vermont. They keep an organic herd of about 50 Jersey, Ayrshire, Normande and Montbeliarde cows, and strive to be an example of how a small family farm can be economically viable by producing small-batch cheeses.

Showcasing the farm’s organic milk with its richness and creamy texture, Mt Alice wears a thin bloomy rind and has a supple paste that becomes gooey with age. Younger wheels are bright and milky with flavors of crème fraiche, white button mushroom, dough and floral lemon. The cheese becomes earthier as it ages, offering flavors of cultured butter, cooked brassica and shiitake mushroom, with a woodsy rind” www.cowgirlcreamery.com.

Twig Farm Goat Tomme – West Cornwall, VT

Raw, goat’s milk

About: “Michael Lee and Emily Sunderman are partners in life and in cheesemaking. They have been making cheese at Twig Farm, their idyllic 20-acre property just outside of Middlebury, Vermont, since 2005. A small herd of pastured does produces most of the milk for their aged raw milk cheeses, and the farm also sources additional milk from neighboring dairies. Lee, a former cheesemonger who honed his craft at Vermont’s Peaked Mountain Farm, uses traditional cheesemaking methods along with careful affinage techniques to create award-winning cheeses with stunningly beautiful rinds.

An earthy, soft gray-brown rind covers this dainty drum of firm, aged goat cheese. Underneath, the paste offers bright flavors of herbs and grass, a perfect reflection of the clean, delicious milk that Twig Farm’s goats produce” www.cowgirlcreamery.com.

Tarentaise – Spring Brook Farm, Reading, VT

Raw, cow’s milk

About: “On a trip to England, Karli and Jim Hagedorn were inspired by a program that taught city children about farming. Once home, they created the Farms for City Kids Foundation, a program that brings students from nearby cities, most of whom have never had the chance to travel, up to the farm in southwestern Vermont to spend time learning while helping out. The farm has a small herd of Jersey cows, vegetables, orchards and a maple sugar house that gathers from over 3,000 taps. Cheesemaking has recently been introduced as a means of financially supporting the foundation, and the Spring Brook Farm cheese house is designed with a glassed-in viewing area, so the students can watch the cheesemakers while they work.

Inspired by the French cheese Abondance, Tarentaise is made from a recipe created by John Putnam at Thistle Hill Farm. Made in copper vats from traditional methods, Tarentaise is a firm cheese with robust nutty flavors, and a hint of spiciness on the finish. It is wonderful alongside a few slices of speck and a rich brown ale” www.cowirlcreamery.com.

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Bonus Vermont item: Big Picture Farm Goats Milk Caramels!  These caramels are absolutely delicious, a true treat! ….and the goats are adorable!  Check them out at: https://bigpicturefarm.com/

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For those of you with the added Charcuterie of the Month:

Red Wine & Garlic Salami – Vermont Salumi, Plainfield, VT – “A combination of fresh ground pork and spices in all-natural casings. Each link is hand tied, fermented, and aged for three weeks to develop superb taste and texture”www.vermontsalumi.com/salami.

“Holiday in Italy”

Crü di Capra – Lombardy, Italy

Pasteurized, goat’s milk

About: “This rustic wheel is an uncooked curd goat’s milk cheese from an epicenter of traditional mountain cheesemaking: Lombardia. It is aged five months in historic natural caves dating from the 9th century. It has a rough natural mold rind with a slight bloom of microflora. The ivory paste is smooth and soft close to the rind, and gets drier and more crumbly in the center. Milky and dense, it retains a pleasant tartness through its aging with an intense aroma that speaks to its mountain origins” www.forevercheese.com/products/cru-di-capra/.

Moliterno L’Original – Central Formaggi in Serrenti, Sardinia

Pasteurized, Sheep’s milk

About: An aged sheep’s milk cheese reminiscent of a younger Manchego.  Subtle sharpness makes this a great table cheese or grated on your favorite pasta dish. Solid, balanced and pleasantly strong.

Tosi Gorgonzola Dolce Cremosa – Caseificio Tosi, Piedmont, Italy

Pasteurized, cow’s milk

About: A sweet and creamy blue cheese.  Best enjoyed with a spoon. Tosi Gorgonzola Dolce has a soft and spreadable paste offering fresh, buttery and sweet flavors with strong hints of milk and herbs.  Pairs well with Cabernet Sauvignon and sweet dessert wines.

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For those of you with the added Charcuterie of the Month:

‘Nduja – ‘Nduja Artisans, Chicago, IL – “‘Nduja is a cured spicy spreadable salumi originally from Calabria. [‘Nduja Artisans] continue to produce [their] ‘Nduja, as [their] family has done for five generations, with the best quality pork and a nice balance of sweet and spicy Calabrian peppers. The most famous and versatile Calabrian salami.
Nduja Serving Suggestions

On bread or toast ~ Grill or toast slices of bread and spread ’Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata

• With grilled, roasted or seared meat or fish ~ Warm and brush on right before serving
• Pasta sauce ~ add as a base for great umami taste
• With fried or scrambled eggs ~ Sauté some prosciutto cotto and add a little ’nduja to the pan. Crack in two eggs and fry until the whites are firm. Serve on hot toast for a filling, warming breakfast
• Vinaigrette ~ render 3 Tbsp. ‘Nduja with 3 Tbsp. olive oil. Let cool or use warm. Whisk into vinegar to create a spicy vinaigrette” www.ndujaartisans.com

“St. Kilian’s selections of European Classics”
Gruyere 1655 – Canton Fribourg, Switzerland
Unpasteurized cow’s milk from red & black Holstein, aged 14 months
About: “Gruyere is like the Swiss army knife of cheeses, not necessarily because it comes from Switzerland,
but because of its amazing versatility. Perfect for anything that requires melting and a welcome addition to
every cheese plate, gruyere cheese is a staple in fine restaurants and home kitchens across Europe. With a
strict PDO, you can count on consistent quality when buying Gruyere, but we still find the the 1655 Gruyere,
which we happened upon a few years ago, has more to offer than the ubiquitous Gruyere available from most
purveyors that is made by Emmi, the largest cheese company in Switzerland.

Manchego Curado – Daimiel, Castilla La Mancha, Spain,
Raw sheep’s milk, aged 1 year
About: Manchego is synonymous with Spanish cuisine, and as is the case with many Spanish traditions,
versions of it can be found around the world, but real Manchego comes only from La Mancha, Spain and is
made exclusively with milk from the Manchega breed of sheep. Manchego has one of the broadest PDO
statuses is the EU, so there are many forms of Manchego on the market, it’s one of the only PDO’s that does not
designate whether the milk for production is pasteurized or not. As a result most of the Manchego in the US
comes from Pasteurized milk and lacks the complexity in flavor of the more traditional, smaller production
varietals. Our Manchego of choice is raw milk and aged for a minimum of 1 year, creating complex savory
flavors and a smattering of tyrosine crystals throughout.
For a classic pairing serve with a dash of sweet, such as membrillo or dried figs, Jamon Serrano and a rustic
spanish wine, such as Ribero del Duero.

Parmigiano Reggiano – Parma/Reggio Emilia, Piedmont, Italy
Raw whole and skimmed cow’s milk
About: Referred to by many (at least Italian’s) as the King of cheeses, Parmigiano Reggiano is probably the
best known PDO in all of Europe. In fact the PDO for Reggiano has caused a bit of a trade war over the years,
as US companies refuse to honor the protected status and label many simulations of the cheese “Parmesan”,
this practice is illegal within EU countries. With all of the strict regulations you can count on anything labeled
as Parmigiano Reggiano to be of exceptional quality, but there are still a lot of differences in individual cheeses
from Parma Reggia. We’ve tried a lot of different Parm’s and have settled on the 2 year aged variety, as we
think it offers the best balance of developed flavor and consistency. The other factor to consider when buying

Parmigiano is to always look for someone who will cut your cheese fresh, since it is produced in 80 pound
wheels, Parmigiano is often pre-cut and packaged in cryovac. Since we move through about 50 pounds of
Parmigiano a month, you can always count on fresh 2 year old cheese 🙂
My favorite way to enjoy Parmigiano is to grate a healthy amount over warm noodles with butter, but this
wonderful cheese is often under appreciated as a snacking cheese, it’s great on its own or drizzled with a little
aged balsamic vinegar.

St. Agur Bleu – Beauzac Monts du Velay, Auvergne, France
Pasteurized cow’s milk, aged 60 days
About: We may have stretched the rules a little to fit St. Agur Bleu into “classics,” unlike the other cheeses on
our list this month, St. Agur has only been around for a few decades, but we love to share this wonderful double
cream blue with our customers. St. Agur has converted many a “I don’t like Blue Cheese” folks into believers
over the years. St. Agur also has classic roots, as it is a double cream version of the PDO Bleu d’Auvergne.
Enjoy St. Agur spread on walnut bread or Date and Almond crackers, with a sweet dessert wine or drizzled with
honey.
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For those of you with the added Charcuterie of the Month:
Bavarian Meats, German Style Salami

“Spotlight on Sardinia”

Ricotta Finissima – Central Formaggi in Serrenti, Sardinia

Pasteurized, sheep and goat’s milk

About: “Finissima is freshly made with sheep’s whey coming straight from the uncontaminated island of Sardinia, where sheep graze and roam in the mountains under their natural habitats, essential to guarantee the highest quality milk.  Goat’s milk is added to the sheep’s whey, making this cheese tangier than a typical ricotta.

This Ricotta, is rich in whey protein naturally light and great for the lactose intolerant.

Irresistibly creamy, velvety smooth with a delicate taste. Its versatility transforms everyday recipes into delicious delicacies“ www.ricottacheeses.com.

Cafone – Central Formaggi in Serrenti, Sardinia

Pasteurized, Sheep’s milk

About: “Cafone is a young sheep’s milk cheese aged for 15-20 days. Soft, milky and creamy this cheese in an excellent choice for sandwiches and baked pastas.

Chardonnay and Zinfandel are the perfect wine match for this cheese” www.ricottacheeses.com/product/cafone.

Ca’Briolu – Central Formaggi in Serrenti, Sardinia

Pasteurized, sheep and goat’s milk

About: “Cabriolu is a washed-ring sheep’s and goat’s milk cheese.  This cheese’s distinguishing trait lies, above all, in its special aging process.  It is reminiscent of Taleggio on the palate, though this cheese is made using technology “borrowed” off the French that brings out its aromas and is made from sheep’s and goat’s milk, hence much stronger in flavor than cow’s milk.  Special washing operations give the rind its classic pink color.  Cabriolu has a fine, pink, ridged and more-or-less sticky rind.  In the area near the rind, the paste is a pale yellow and has a melting texture, while it is firmer, crumblier and white in the center.  It has a delicate and tasty flavor with aromatic overtones, while after lengthy aging the flavor turns decidedly spicy” www.central.it

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For those of you with the added Charcuterie of the Month:

Mussels in Pickled Sauce – La Brújula Conservas Artesanas in Spain – La Brújula is one of Spain’s oldest and most respected tinned fish companies.  The quality ingredients they use and time honored traditional skills they bring to bear on them result in some of the finest tinned fish on the market.  All of their seafood is processed and packed by hand.  Enjoy these delicious mussels straight out of the tin with some crusty bread or as part of a more elaborate Spanish tapas.

“Bon Appétit”

French delights from Peterson Cheese Company

Brie du Pommier – Peterson Cheese Co., Cheesemaker: Graindorge, Livarot, Normandy, France

Pasteurized, cow’s milk

About: “The Peterson team has worked closely with respected French affineur Hervé Mons to develop the Le Pommier cheeses, including this Brie. The milk is sourced from herds of the classic Normande cow, a traditional breed that produces rich, grassy milk high in the proteins needed for cheesemaking.

With a classic bloomy rind and soft paste, this two-pound wheel offers earthy and vegetal aromas that intensify as the cheese ripens. It is full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower” www.cowgirlcreamery.com.

Tomme de Savoie – Peterson Cheese Co., Cheesemaker: Fromagerie d’Annecy, Savoie, France

Raw, cow’s milk

About: “Tomme de Savoie is a classic cow’s milk cheese from the mountains of southeastern France. This artisan version is made with whole raw cow’s milk and aged a minimum of 60 days. The natural rind is brushed during maturation, and can sport black, brown, gray and white molds. Underneath, the semi-soft paste offers a sweet lactic tanginess, tempered by the rind’s mellow earthiness” www.cowgirlcreamery.com.

Fourme D’Ampert Terre des Volcans – Peterson Cheese Co., Cheesemaker: Laqueuille, Auvergne, France

Pasteurized, cow’s milk

About: “Named for its shape, Fourme d’Ambert is said to be one of France’s oldest cheeses, dating back to Roman times. Made from pasteurized cows’ milk, its paste is cream-colored and flecked with blue mold. One of the richer, creamier blues available, Fourme d’Ambert offers balanced flavors of nuts, chocolate and damp earth” www.cowgirlcreamery.com.

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For those of you with the added Charcuterie of the Month:

Andouillette Sausage – Fabrique Delices – “A traditional French sausage made with a blend of pork, mustard and spices.  Andouillettes can be served either cold or hot: fried, boiled, barbecued or grilled” www.fabriquedelices.com.

“Colorado Love”

 Cabra Blanca – Avalanche Cheese Co., Basalt, CO

Pasteurized, goat’s milk

About: A gentle and charming goat cheese.  Bright and lactic with a delicate tartness.

Sunlight – Haystack Mountain Cheese, Longmont, CO

Raw, goat’s milk

About: “These six-pound wheels are the same recipe as Red Cloud, but due to their size, they present with less intensity and a creamier mouth feel.  The sticky, pale orange rind makes for an eye-catching addition to a cheese plate, but it’s also great on burgers or in grilled cheese.  Irresistible with a Belgian ale, hard cider or a fruit-driven white, such as Gewurztraminer or Riesling” www.hastackgoatcheese.com.

The Higby – Moon Hill Dairy, Steamboat, CO

Raw, cow’s milk

About: A new, Tomme-style cheese washed with beer from Storm Peak Brewing Co.

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For those of you with the added Charcuterie of the Month:

Avalanche Cheese Co. Pork Salami – Avalanche Cheese Company has started producing all pork salami with exciting new flavors.  You will have your choice between the Whiskey Tango Foxtrot – a Woody Creek Distillers Rye Whiskey infused salami or the Uncle Fez – a Moroccan Spiced Salami.