The Iowa Cheese and Charcuterie Assortment Includes:

• Flory's Cheddar Truckle: Milton Creamery worked hand-in-hand with the Flory Family of Jamesport, Missouri to develop this aged clothbound cheddar. Instead of aging it in plastic, this cheese ages with the cheesecloth left on the outside, allowed to dry for ten days, then coated with lard to minimize mold penetration, and aged twelve months. The cloth allows the cheese to breathe resulting in a dry, crumbly texture. 8 ounces
• Maytag Blue: Iowa's famous Blue. 8 ounces
• Lomo Curado by La Quercia - Sliced: From one of our favorite curemasters comes this delectable sliced lomoby La Quercia. Lomo is the loin of the pig, salted and cured just like the leg would be for prosciutto or Serrano. 2 ounces
• Prairie Breeze Cheddar: Family farms in Iowa provide the exceptionally fresh milk that forms the backbone of Prairie Breeze's smooth, grassy flavor. Prairie Breeze is characterized as a hybrid between cheddar and the Alpine-style of Emmental cheeses. Yet it has nutty tones and a savory finish that distinguish it from all other cheddars. It's this interplay on the palate that keeps you reaching for "just one more" taste of this unique cheese. 8 ounces
• Nduja - Spicy Prosciutto Spread by La Quercia: Nduja Americana is La Quercia's version of a classic spicy Calabrian spreadable salami. Made from fully cured prosciutto and speck, sea salt and red chili pepper, this southern Italian favorite packs a punch. 5 ounces
• Borsellino Salami: La Quercia has replicated the Italian traditions of crafting fine salumi – cured meat (primarily pork) products – at home, here in the USA. Already famous for their prosciutto, La Quercia is introducing their new Borsellino salami. 6 ounces
• Allergen Warning: Milk

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