Charcuterie & Cheese

Question 1

Rocket’s Rabiola

Answer 1

A dynamic and changing ashed rind.
This luxurious ashed rind wheel is like full fat yogurt, butter-poached mushrooms, and almonds. It ages beautifully- changign from being firm and a bit chalky to delicious and oozing.

Question 2

D’ambert Blue Cheese

Answer 2

Fourme d’Ambert is a semi-hard French blue cheese. One of France’s oldest cheeses, it dates from as far back as Roman times.[verification needed][1] It is made from raw cow’s milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

Question 3

South Tylor Speck

Answer 3

A dry-cured, lightly smoked ham produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status

Question 4

Midnight Moon

Answer 4

Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.

Question 5

Genoa Salami

Answer 5

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor.

Question 6

Dodge City Salami

Answer 6

A bold pork salame made with fennel pollen and pink peppercorns, Dodge City is affectionally named after the neighborhood nickname of Smoking Goose’ first location in Indianapolis. This homage to their origins, in charcuterie form, is a simple but superbly flavorful salami with the decided licorice-like flavor of fennel.

Question 7

Sottocenere al tartufo cheese

Answer 7

Is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind.[1] It has a somewhat mild taste and is semi-soft in firmness.

Sottocenere al Tartufo
Sottocenere (meaning “under ash”) is originally from Venice, Italy, and is made with pasteurized cow’s milk and slices of truffles, then rubbed with various herbs and spices.[2] It is aged in an ash rind as a way to preserve it over a long period without losing flavor, a tradition in the Venetian region. The ash is also used to convey subtle flavors into the cheese, with a variety of spices (cinnamon and nutmeg, among others) mixed with the ash.[3] The al tartufo refers to the addition of slivers of black truffle into the cheese, during the cheese making.