In This Installment
Pineland Farms Downeast Cheddar
I rarely include a product in the Food Explorer’s Club that we’re currently selling, but this cheese is an exception on many levels. Plus I really enjoy it and I know you will, too. If you’re hosting a holiday feast this year, be sure to include this cheese. But first, here’s the story:
Nearly a year ago, the folks that made our private label cheddar that we called “Nor’easter” informed us they’d no long be making the cheese for us. They were a large New England dairy company (called Cabot…no need to be so clandestine) and even though we were going through thousands of pounds of Nor’eater a year, the volume wasn’t enough for them. And just like that, we needed to find a new signature cheddar to share with our friends, customers, and ourselves.
After tasting dozens of cheddar from nearly as many makers, we focused in on Pineland Farms Dairy in New Gloucester, Maine. You see, the cheddars they make are quintessentially New England to our tastes (especially my tastes). It has a wonderous aroma that gives way to deep flavors including a little vegetal, a little sweet, a little bitter, a little bright, with a smooth texture and a lingering flavor that goes on and on till you grab your next bite.
Great for picnics, backpacking, car rides, or anywhere else you like to spend some time snacking on good cheese. If you’re looking to turn a few friends onto the beauty of a good American cheddar, this is the one to share.
Texas Iberico Mesa Salami
In the hill country of Texas (outside Austin), there’s a ranch raising a very special pig in a very special way. Pehaps you’ve heard of “Iberico de Bellota” salume? It’s the famous Spanish cured meats that can cost as much as $250 a pound from very special speciality food stores and restaurants. The Spanish version is made from a specific pig, the “black footed” pig that lives in the dry plains and forages for acorns while it lives a happy life outside.
Turns out the hill country of Texas is a lot like the “dehesa” of Spain where the pigs come from. By bringing over the black footed Iberian pig to Texas and letting them do what they do (just in Texas), you can create charcuterie and meats that are just as delicious as the famous Spanish versions. I mean, it’ll take you a number of years to get everything up and running (and lots of taste tests along the way), but it’s more than possible and it really pays off in flavor!
And that’s the path this salami took to end up in front of you! For a number of years I’ve been taste testing different salume from Texas Iberico and—frankly—they hadn’t cut the muster. Until this summer. You see, the fat of the Iberico pig is what makes it so special…and tricky to cure. Turns out, the fat of Iberico takes on salt much more than other pigs. The result is the salami was tasting very salty compared to normal varieties. After a number of trials and tests and recipe changes, they finally hit upon a salami that allows for the rich, nutty, luxurious flavor of the Iberico pig to come through—and most importantly it doesn’t taste salty!
Well, a little salty, sure. I mean, they do use salt to cure the meat so it’s an important part of the process, but it doesn’t dominate the flavor. Instead, what we have here is a salami you’ll want to feature and share with some cheese and crusty bread. Heck, paired with the cheddar in this installment, you’ve got yourself one heck of a spread to share over beer, wine, or any beverage you’d like this time of year. Snack and nibble or plate and share with those you love. Either is acceptable.