We’re turning up the heat on summer snacking.
At culture, we love changing our cheese boards in accordance with the season. For summer, that means snacks and beverages inspired by Euro trips, hanging shoreside, and fragrant garden herbs. Read on to get inspired, whether you’re hosting company or indulging in a happy hour for one.
Daily Crunch’s Mediterranean Medley Sprouted Nut & Seed Mix offers herbaceous flavor that holds its own against cubes or crumbles of feta. Each bag contains sprouted almonds, cashews, and pumpkin seeds coated in balsamic vinegar, sea salt, and a blend of rosemary, oregano, thyme, and basil. The satisfyingly crispy hollow-cored almonds are the best part of the mix; they’re also excellent just as a bowl of bar nuts.
Think of Little Shorty by Lady Edison Pork as an elevated everyday ham. This charcuterie—a finalist for the 2026 Good Food Awards—is unsmoked, tender, and buttery, perfectly showcasing the artistry behind the traditional Appalachian curing process. Layer room temperature slices on a baguette with Vermont Creamery’s European-style cultured butter for an American take on jambon beurre.
Crunching on Apéritif Artisanal Crackers by Flouwer Co. is like stepping into the lavender fields of France. These crackers have notes of tarragon, thyme, and lavender and each one is finished by hand with colorful edible flowers for an effortlessly elegant presentation. For a fully floral moment, pair with Rogue Creamery LaDiDa Lavender Cheese, wildflower honey, and sparkling white wine in a blooming backyard garden, if possible.
Lucky Frog Beverages’ Meyer Lemon, Strawberry & Basil Social Tonic is a zero-proof potion similar to strawberry lemonade that’s perfect for chilling on the beach—its combination of ashwagandha and magnesium has a pleasant mellowing effect. Transform the tonic into a vodka cocktail or sip while snacking on Laura Chenel Garlic & Chive Fresh Goat Cheese for a delightful taste contrast.
Kamā’s Red Shatta is a halal Middle Eastern condiment packed with earthy spice. Crafted by Jordanian women and made from native ground chile peppers, a little goes a long way on a grazing table. Red Shatta’s powerful heat lingers on the palate, so it’s best paired with a creamy cheese like Buf Creamery Dibufala Burrata or a thick, tangy yogurt. Try it in çilbir, a Turkish dish of poached eggs over garlic-infused yogurt, for an early morning kick when the sun isn’t too hot. Kamā also suggests drizzling it across a mezze platter.
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
