Cheese and Charcuterie
If you thought the cheese world was extensive just wait until you enter charcuterie land! Charcuterie, pronounced shar-ku-tuh-ree, is a French word referring to cooked, cured, or smoked meats such as bacon, ham, sausage, terrines, rillettes, galantines, pâtés, and dry-cured sausage. As you can see your pairing options are endless and honestly… creamy and salty were meant to be eaten together.
Melkbus Original’s smooth,creamy, slightly salty and nutty flavor will pair very nicely with 90% of meats you choose. And don’t be afraid of flavored meats, they add a whole other depth to your pairing board.
Below are our top charcuterie choices to pair with Melkbus Original.
Bresaola is air-dried, salt-cured beef that has been aged two or three months. Best served sliced very thin.
Prosciutto is traditionally made from the hind leg of a pig and while frequently confused with pancetta or even bacon, is distinguished by its dry-aging process and thin, salty texture.
Speck is a thinly sliced ham product, very similar to prosciutto. Unlike prosciutto, which is sliced fresh from the bone, speck has been deboned, flattened and spiced with black pepper, juniper, and thyme.
Salami is cured sausage made of fermented and air-dried meat from one of several animals but typically beef or pork. We recommend pairing a thinly sliced truffle, fennel, or wine flavored salami with Melkbus Original.
BONUS TIP: Sweet and salty are a huge hit. Set out a sweet fig jam, fresh grapes, or a jar of honey to pair your cheese and meats with. Trust us, you will not be disappointed.
Remember… there is no special scientific way to put together your Cheese and Charcuterie platter… trust your palate, try new things, and you will be an expert in no time!