In 2010, Brooklyn Cured was born. Its founder Scott is a charcuterie master trained at Gramercy Tavern and Marlow & Daughters, and for the last 3 years, has been producing an array of sausages and bacon, among other tasty, meaty snacks. We’re proud to have hosted his products since the beginning, and we’re excited that his growth has brought some positive change. He now cooks off his Chicken Sausages, but they can still be tossed on the grill, just like the garlicky and smoky Andouille for an extra flavor.
Behind the cheese counter, we’ve brought in a new raw milk Gouda that we think will excite your tastebuds. It’s called Melkbus 237, Dutch for the “milk can” used to bring fresh milk from farm to co-op cheesemaker. Aged about 1 year, this cheese melts in your mouth, firm but yielding, with a smattering of protein crystals. As all Goudas are made from caramelized milk, this one tastes of butterscotch, dried apricots and brazil nuts.