INTERACTIVE CHEESE & CHARCUTERIE BOARD
The Sid Wainer & Son Interactive Cheese & Charcuterie Board is a fun and easy way to browse our many styles of fine artisanal cheese and charcuterie while learning about each.
As you hover over items on the board – informative descriptions will display.
Bloomy rind cheeses, including brie and camembert, are coated with penicillium candidum, resulting in the development of an edible, fluffy white rind. Also called soft-ripened, bloomy rind cheeses will soften at room temperature, as they ripen from the outside in.
Pate is a dish of ground meat, organ meat, or vegetables that are packed or layered in a loaf-shaped mold and cooked and sliced for serving. An infused gelatin is sometimes set on top for a decorative appearance.
A geotrichum rind forms when a fungus called geotrichum candidum is introduced to a cheese. This creates a wavy exterior often described as “brainy.” French goat cheeses were the first geo rind cheeses to gain popular appeal; their success has led to domestic production by Vermont Creamery and Capriole.
A blue cheese is inoculated with a culture of penicillium roqueforti or penicillium glaucum to produce veins of mold throughout the wheel. The mold can vary in color from green, to blue, or even gray depending on the culture used. Flavor profiles can differ depending on the origin and style; Danish blues tend to be mild and creamy, while a French Roquefort will be strong and pungent.
Salami is a preparation of ground meat, commonly pork, that is seasoned, dried, and fermented in a casing.
The washed rind category refers to cheeses that are surface-ripened through a washing process while aging. The most common washing solutions are brine, beer, wine, or spirits. This process creates a rind that varies in color from light orange to brown, and imparts a pungent aroma to the cheese.
This cheese making process ensures a firm, dense texture. The goal is to remove as much moisture as possible from the curds before pressing into a mold and starting the aging process. Many cooked pressed cheeses such as Parmigiano Reggiano and Gruyere can be aged for significant period of time.
Fresh cheeses are often mild and creamy with a soft and smooth texture. Made to showcase the freshness of their milk, these cheeses are not aged.
Whole muscle charcuterie is cured meats that are made out of an entire muscle from the animal. Whole muscle cures can be made with any muscle, from many animals. Prosciutto, Bresaola, and Lomo are popular examples.