Casella’s Prosciutto & Zingerman’s Mini Brie Cheese

In this installment

Casella’s Prosciutto

Zingerman’s Mini Brie Cheese

Sliced prosciutto fanned out on a wooden cutting board.

Casella’s Prosciutto

Casella’s relies on traditional Italian methods to craft their artisan prosciutto. They source heritage breed pigs, including Duroc, Old Spot, Tamworth, Berkshire, Large Black. The pigs are all raised on small
family farms, on pasture and without antibiotics. The meat is cured for over a year with only salt, no added spices or preservatives. The resulting flavor is pure pork. It’s nutty and salty and a little sweet,
with a luscious texture from the fat marbling on each thin slice.

Zingerman’s Mini Brie Cheese

After years of folks asking for a small, bloomy-rind cheese, Zingerman’s Creamery released their answer: oozy, woozy, Brie- style cheese. Right from the start, it been tasted impressively good— buttery, mushroomy, almost meaty in the finish. Great with a good crusty loaf of bread. Nice with fresh apples or pears, and a good match with walnuts, hazelnuts, or almonds.

Back to Meat and Cheese Club Back to Top