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  1. Classic Epicurean Charcuterie and Cheese Collection
Classic Epicurean Charcuterie and Cheese Collection
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Contents

  • Creminelli Fine Meats™ Casalingo salami (5.5 oz)
  • Olli Salumeria® Tartufo salami (5 oz)
  • Fermin Serrano Paleta (2 oz)
  • California Crafted Dry Jack cheese (6 oz)
  • Sartori® BellaVitano Tennessee Whiskey cheese (5.3 oz)
  • Fiscalini Farms Lionza cheese (5 oz)
  • Dried Turkish apricots (10 oz)
  • Roasted almonds (4 oz)
  • Artichoke lemon pesto (10.25 oz)
  • Fig spread (9 oz)
  • Roasted red and yellow peppers with garlic (12.9 oz)
  • Pitted grilled green olives (5.3 oz)
  • Dolmas (7 oz)
  • Traditional mini toast, 2 boxes (2.8 oz each)
  • Apricot, pistachio, and brandy artisan crisps (5 oz)
  • Acacia wood tray with handles, 17 in L x 11 in W x 1.25 in H (43.1 cm x 27.9 cm x 3.1 cm)
  • Net Weight: 6 lb 2 oz

This sensational charcuterie and cheese collection features flavorful delicacies from around the world. Enjoy Casalingo's mild, hard Italian salami that uses a Creminelli family recipe from 1901, a sweet, earthy Tartufo salami made with black truffles, and a Spanish Serrano Paleta from Fermin. From Wisconsin, there is smooth, sweet Sartori® BellaVitano® Tennessee Whiskey cheese. Dry Jack is an award-winning hard cheese with nutty flavor made by the Rumiano Cheese Company. Fiscalini Farms Lionza is a Swiss Alpine-style cheese. There are a variety of spreads, including artichoke lemon pesto, roasted peppers and garlic, and one crafted with Aegean figs, as well as two varieties of premium crisps to spread them on. Pitted green olives, dried Turkish apricots, roasted almonds, and dolmas complete this incredible assortment. Everything arrives with a handsome wooden serving tray that makes it easy to create an impressive spread.
"The bounty of the Epicurean Charcuterie and Cheese collection is ideal for entertaining unexpected guests. This culinary box takes a traditional cheese and salami selection and amps it up with olives, fig spread, dolmas, dried fruit, and baguette crisps." Geoffrey Zakarian