This August 7-9, prepare yourself for a cheesy musical odyssey the likes of which you’ll be jazzed to hear about—culture: the word on cheese is partnering with Napa Valley winery Long Meadow Ranch to bring you Cheese Lands, your one-stop shop for cheesy treats at this year’s Outside Lands Music Festival in San Francisco’s Golden Gate Park! Each week until the event itself, we’ll dive deep into the six cheese and charcuterie plates we’ll have for sale; take a look at our main page for the full menu.
Culture is beyond excited to be partnering with Long Meadow Ranch to bring you Cheese Lands, where you can buy and consume cheese to your heart’s content. And aside from some amazing music, what could possibly go better with cheese than charcuterie?
For $14, the Charcuterie Plate offers the best in both fresh and cured charcuterie. Brooklyn’s Les Trois Petits Cochons Pâte de Campagne is a coarse pâté made with ground pork, onions, garlic, and spices with a layer of aspic to top it off. If you’ve never tried it before, this a great gateway pâte—meaty and savory without being overwhelming.
We used Les Trois Petits Cochons Pâte de Campagne to make bahn mi at a recent culture event.
Olli Salumeria’s Norcino Salami is simply seasoned with salt and white pepper, because premium pastured-raised pork doesn’t need a lot of dressing up. The salami is named for Norcia, which, as the pork product of capital of Italy, is renowned for its extraordinary butchers. Charcuterie is in the blood of the Virginia salumeria’s cofounder, Olli Colmignoli: he comes from four generations of Roman salami-makers.
Next up is the decadent Duck Liver Mousse with Cognac from Alexian Pâté & Terrines, based in Neptune, N.J. This mousse, a 2011 Good Food Award winner, blends duck liver with pork, mushrooms, spices, and (yes!) a bit of fine Cognac.
To round out this charcuterie trio, of course you must have both bread and cornichons. Les Trois Petits Cocohons French-style spiced sour gherkins are at your service. You’ll also get some of Petaluma’s own Rustic Bakery Flatbread and a sliced baguette to boot.
Feature Photo Credit: Olli Salumeria
Johnisha Levi
Johnisha Levi is a Boston-area pastry cook and one of those very rare (think Pegasus) D.C. natives. If ithere's a documentary on food or true crime, chances are that she's seen it (or it's waiting in her Netflix queue). She's a culinary history nerd who is eager to spend her summer at culture learning more about cheese.
