Atif's Pick
	Prosciutto De Parma
	An Italian legacy ham, slowly cured to perfection over anywhere from 9 monthes to the more traditional 3 years. A ham that is sliced thin and guaranteed to melt in your mouth is perfect for the summer. Try it wrapped around fresh figs, honeydew melon, or cantaloupe!.

 

 

previously featured picks:

Gruyere and Emmenthaler - Fondue, a warm cheese dish originating in 18th century Switzerland, more specifically in the Canton of Neuchatel consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon".  Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.Gruyere and Emmenthaler are the traditional cheeses used in swiss style. These two cheeses are combined because either cheese alone would produce either a mixture that was too sharp or too bland. A crisp white wine goes best with this dish. Perhaps stay in the tradition and try a light swiss Fendant.

Port Salut - In the 19th century, trappist monks learned the skills of cheese making, what resulted was far tastier than anyone expected. A mature semi-soft French Cheese, Port Salut is guaranteed to please your palate. Its mild but flavorful taste makes it a perfect addition any cheese tray. Try Port Salut as an appetizer at your next gathering paired with a cabernet, or simply enjoy some with fruit!

Manchego - From the La Mancha region of Spain comes this distinctive and delicious sheep's milk cheese. Manchego's bold flavor and beautifully embossed rind make it a beautiful and delicious addition to any cheese plate. Try adding Manchego to your tapas, meals, or simply with a few crackers, or try accenting its characteristic flavors with a soft red wine