All American
Get ready for a delicious taste of classic American snacking! This installment has flavorful cheddar cheese paired with savory cured ham for the perfect combo of good old-fashioned American flavor. Slice, stack, and snack your way through this hearty pairing.
In this installment
Downeast Cheddar Cheese
Broadbent Prosciutto
Downeast Cheddar Cheese
Sometimes you find a cheese you just want to always have around. Putting together a cheeseboard? Don’t miss the Downeast Cheddar. Looking for a cheese to crumble and cube into your salad? Downeast Cheddar is your bag. Want to capture all the complex yet approachable flavors of a great American cheddar? Friends: meet Downeast Cheddar.
Made by our friends at Pineland Farms Dairy in New Gloucester, Maine, this cheese is everything we love in a New England style cheddar. It has a wonderous aroma that gives way to deep flavors including a little vegetal, a little sweet, a little bitter, a little bright, with a smooth texture and a lingering flavor that goes on and on till you grab your next bite.
Great for picnics, backpacking, car rides, or anywhere else you like to spend some time snacking on good cheese.
Broadbent Prosciutto
Our friends at Broadbent Hams in Kentucky are doing prosciutto their own way.
Prosciutto is the cured ham that always comes to mind when you envision a speciality food store or hip delicatessen (like Zingerman’s). You see the leg pinned tightly into a stand, ready to be hand sliced into ruby red pieces riddled with opaque white fat that melts on your tongue. The famous prosciutto! And you can only find it in Italy. Well that part’s not true. Curing hams has been happening all over the world for centuries if not millenia and we’ve been doing the same in the US for a long, long time…we just called it “country ham.” Now we call it prosciutto. That’s marketing for you.
They use humanely-raised Berkshire and Red Wattle pigs from Missouri to craft their Italian-style prosciutto with a distinctly Southern, smoky twist. Rubbed with spices and salt, lightly smoked, and aged for over a year, the meat develops a bold, earthy, and salty flavor. The extended curing makes it a bit firmer than traditional prosciutto, with a deep reddish-brown color beautifully marbled with white fat. It’s a Kentucky take on prosciutto, so it still has the porky, salty flavor inherent to all good aged country hams. It’s incredible — the fat just melts on your tongue, leaving a lingering rich, salty, smokiness that you’ll crave more of.