Blog
« Previous Article Next Article »

A Prelude to Big Cheese & Charcuterie

Oct 21, 2016

T minus only one week until our 3rd Annual Big Cheese & Charcuterie Party – tickets are officially sold out! We’ll have a full house, so make sure to bring your ticket along with a healthy appetite.

To tempt your senses, we wanted to give you a sneak preview of what to expect:

Cheese:


Ameribella (Jacobs & Brichford Farmstead, Connersville, IN) - A semi-soft, washed rind cheese with a salty, savory and mildly lactic flavor and a distinctly earthy aroma. 

Ascutney Mountain (Cobb Hill Cheese, Hartland, VT) - An alpine-style natural rind cheese that has a sweet, nutty flavor. Aged for 7-8 months.

Bay Blue (Point Reyes Farmstead, Point Reyes Station, CA) - A rustic-style blue cheese known for its mellow flavor and sweet, salted-caramel finish. Made of pasteurized milk and aged for 90 days.

Capri Goat Cheese (Westfield Farm, Westfield, MA) - Made of pasteurized goat's milk, the lactic, milky paste has a delicate character with citrus flavors.

Harbison (Jasper Hill Farm, Greensboro Bend, VT) - Bark-wrapped (Spruce), bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. Aged 3-6 weeks.

Maggies Round (Cricket Creek Farm, Williamstown, MA) - A semi-firm, raw milk cheese with a sharp, bright flavor and citrus notes. The rustic rind adds earthy tones.

Prairie Breeze Cheddar (Milton Creamery, Milton, IA) Dry, crumbly, yet creamy, with a little crunch from the calcium crystals that develop during an aging process of at least 9 months.

Charcuterie:


Finocchiona (Olympia Provisions, Portland, OR) – A traditional Italian salami with garlic, black pepper & fennel.

Mousse de Foie de Canard au Porto (Trois Petits Cochones, Brooklyn, NY) - A creamy duck liver mousse with pork and Port wine.

Mousse Truffee (Trois Petits Cochones, Brooklyn, NY) - A delectable combination of chicken liver, truffles, sherry, and Pineau des Charentes.

Presunto Americano (Fall River, MA) - The best damn ham you’ve ever had. Sliced by us for you off the bone, from our Portuguese neighbors south of the city.

Prosciutto (Creminelli, Salt Lake City, UT) - Uses heritage Duroc pork legs and sea salt. It’s salty & sweet prosciutto, aged for a minimum of 10 months.

Salame Piemontese (Fra’mani, Berkeley, CA) – A dry salami characterized by the warm, aromatic spices of cardamom, ginger, and clove.

Salametto (Fra’Mani, Berkeley, CA) - A full-flavored, rich colored salami accented with garlic.

At this point you probably have a sense of the amazing food we’re going to have, but let’s face it, food without equally good drink, is only food. So not only will we have eight of our own ciders on draft, but we will be featuring the elegant ciders of our friends at Bear Swamp Cidery, Carr’s Ciderhouse, and Headwater Cider. As a part of Bantam’s lineup, we will be releasing one of our most popular limited edition ciders at the party – Smoked Saison! Our guests will be the first to try this year’s batch. Don’t worry if you can’t attend the party, it will be on draft in the taproom starting the following day for everyone else to enjoy.

It’s an honor for us to be a part of the cider-making community in New England, and what better way to kick off the celebration of the 22nd Annual Franklin County CiderDays than with our Big Cheese & Charcuterie Party? We can’t wait to see you all next week!

 

Team Bantam