Types of Cheese & Charcuterie

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Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten.

Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.

Iberico is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture.

Gouda cheese is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide.

Blue cheese is pungent with a distinctive salty and sharp flavor, though it can sometimes be sweet. It is semi-soft, crumbly, and creamy in texture. It pairs well with fruits and nuts.

Goat cheese is commonly described as having a mild, earthy, buttery but tart flavor. The flavors will deepen as the cheese ripens making the tartness sharper and earthiness more pronounced. Goat cheese is often sold covered in herbs or peppers for an added layer of flavors.

Asiago cheese is an Italian cow's milk cheese that has a flavor reminiscent to Parmesan but is a bit nuttier and creamier. Fresh Asiago is actually semi-soft and mild flavored. When it is aged, for upwards of 9 months, it develops a sharper flavor.

Aged cheddars become more nutty, crumbly, and sharp. During the aging process the cheese develops a slightly tangier finish, some earthy notes, and some hard salt-like crystals that add a slight crunch to each bite. There are Smoked and aged cheddar varieties.

Fresh mozzarella is a fresh cheese made by stretching its cheese curds before rolling them into balls. To keep them fresh, they’re packed in water. Mozzarella is a versatile and delicious cheese with its milky flavor and gooey texture.

Prosciutto is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto is usually served thinly sliced. It is a flavorful, delicately sweet and salty product. It typically has a salmon pink to brownish-red color and each slice is streaked with fat.

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.

Capocollo, coppa, capicola - are all names for this prized style of salumi made from smoked and spiced pork shoulder. Capicola tastes like salty concentrated pork, with a little bit of heat. The spiciness of the meat depends upon the spice mixture used during production, as some folks like to coat the meat with various peppers.

It's important to note that soppressata is a type of salami. Compared to most salami, soppressata is different because it's made with leaner cuts that are coarsely ground. Plus, it's typically pressed after it is stuffed into the casing and starts to dry.

Spanish chorizo is made from coarsely chopped fatty pork and usually seasoned with chili, paprika and garlic.

Pepperoni is an American variety of spicy salamimade from cured pork and beef seasoned with paprika or other chili pepper.

Oven roasted turkey breast deli meat style

Chicken deli meat slices