semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory and buttery with notes of fresh grass, and citrus.
Georgia Gouda
Raw cows milk, aged for 60 days, Tangy with a sweet and buttery finish.
Shakerage Blue Cheese
Pasteurized cows milk, aged 4 months. Crumbly and dense, spotted with fig leaves that have been soaked in whisky.
Walden
Walden is an approachable and pasteurized alternative to a soft-ripened Reblochon style cheese. Buttered mushrooms and walnuts on the palette with a velvety texture.
Artigiano Vino Rossa
Eat the rind – it's divine! Made from raw Cows milk. Semi firm with granular bits. Sweet, nutty with a hint of red wine. Aged for 6 months.
SPICY N'DUJA {HOUSE MADE}
"en-DOO-ya" A spreadable Calabrian inspired pork salami. Hot & peppery, laced with garlic and citrus, it's an incredibly bold, dynamic way to eat meat, from Cattle Shed, Halcyon
Prosciutto Di Parma 16 Month
Cured pork for a year or longer, concentrated flavor and tender texture, from Parma, Italy
Lamb Pastrami
The leg of lamb is first cured,, covered in coriander and black pepper, and smoked
Bresaola
Air dried & salted, cured beef. Lean & tender, with lines of marbled fat scattered throughout.
Capricola
Cured pork with crushed red pepper.
Duck Prosciutto
Cured duck breast. Marinated in Star Anise, Nutmeg, Garlic and Black Pepper this is a delicate and rich meat
Red Wine Fennel Salami
a traditional Italian recipe crafted from top-quality cuts of pork specially seasoned with robust garlic, savory hand-selected spices and a kiss of red wine. This specialty sausage is air-cured to bring out its rich, meaty texture and zesty, robust flavor