Mitica Speck Alto Adige looking 🔥
This northern Italian staple is cold smoked over beech wood, giving it a woodsy aroma and delicately smoky flavor that blends deliciously with the sweetness of the meat.
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Speck Alto Adige is a cured ham, lightly smoked and aged for 22 weeks. Its appearance, fragrance and flavor make it instantly recognizable as authentic Speck manufactured with a traditional processing method, passed down through generations and protected by the European Union. While only 2 producers are approved for the states, we want to make the product the best it can be. @forevercheeseco works with this producer to age the ham 6 months instead of the traditional 90 days. 🇮🇹

This 65 lb wheel of Fulvi is no match for Melissa from @pastoralchicago !
It may take 10-12 months to age, but a pro can get this Pecorino Romano open in a matter of seconds (which is good, because we want to eat it immediately)

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@pastoralchicago monger star Melissa makes cracking open a 60 lb+ wheel of Genuine Fulvi Pecorino Romano from @forevercheeseco . Produced just 20 miles north of Rome, this DOP stalwart is aged aged about one year and contains 100% sheep milk with high butterfat content which keeps it more creamy and moist than most of its peers. It is a delight as a table cheese or a cooking ingredient. Go find a nice hearty glass of Italian red, some salumi and prosciutto and FEAST! #dopcheese #genuinefulvipecorinoromano #pastoralcheesechicago #italiancheese #seasonalflavors

This pretty little wheel is Tronchón, a 3 milk classic from Murcia, Spain. Its mix of cow, goat, and sheep's milk brings buttermilk and sour cream to mind, with a smooth, dense paste that develops over 3 months of aging. People are drawn to it for its beautiful, unusual shape and pattern, and later enchanted by its approachable flavor and snackability.