THE STINKY CHEESE, CURED MEAT & SOUR BEER BOX
For some people, the stinkier and funkier the cheese the better. So we've put together two deliciously creamy & sweet stinkers (save any leftover cheese for the perfect grilled cheese!). If you are easing into the sour beer category, we recommend this gueze as a gateway because its low on the sour scale and multi-facted. Existing sour beer lovers, get ready for a taste explosion. Smoked prosciutto...enough said! This box comes packed with individual items for the recipient to assemble the perfect board.
2 cheeses (.75lbs) - Tallegio / Langres
1- 3oz La Querica Proscuitto
1- 5.3oz Raincoat Crisps Fig & Olive
1- 375ml Lindeman's Gueuze Lambic Bottle
Taleggio - is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang.
Langres - (Lon-gruh) is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne, France. Since 1919, the cheese has been granted AOC designation. Surrounded by a white penicillium candidum rind, the central pate is a bit soft and crumbly, and appears creamy in color.
La Quercia Speck - is smoked prosciutto. The taste is deep and sweet, with light applewood smoke aroma and flavor. Breeding is mixed, generally Duroc or Berkshire crossed on Lancaster. Antibiotic Free, family farm raised, vegetarian fed.
Lindeman Gueuze Lambic
An ancient beer style, Gueuze, or Geuze, (pronounced "GOO-za") is wild-fermented wheat beer that is made with only aged hops, and those in small quantities. Because gueuze is fermented by multiple strains of yeast, acting over an extended period, it is a testimony & tribute to the yeast strains of the Senne River Valley.
Glowing golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth but with a more complex and natural flavor. It's very dry, appetizing and energizing