Feast on this: cheese and charcuterie

Feast on this: cheese and charcuterie

“We wanted to offer some of the best items of the American artisan food movement, some old and some new,” explain Patrick Watson and Michele Pravda, co-owners of Carroll Gardens’ Stinky Bklyn cheese shop. For their plate of nouveau-American nibbles, they selected three cheeses (“served well with the right accompaniments, that’s better than five stuck on a plate”) fashioned from raw cow’s milk, which offer “greater depth of flavor.” As for the two robustly flavored meats, “Salted pork and salted curds go together. Period.”