Tasting Notes - Burke and Black

Inside the box

What you are tasting

Contents vary by size, season, and dietary needs. Reach out anytime with allergen or ingredient questions.

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01

Artisanal selections from California makers and beyond.

Fromager D'Affinois

A generous, melt-in-the-mouth cheese. Its rich and creamy soft texture releases a fresh and fine taste with a delicate flavor.
Cowgirl Creamery Mt. Tam

An organic American Original with the lusciousness of a triple cream and a unique heart that upholds its texture. Named after Mount Tamalpais overlooking the San Francisco Bay. Flavors span bright crème fraîche to complex and mushroomy.
Jasper Hill Harbison

A soft-ripened cheese with a rustic, bloomy rind, wrapped in spruce cambium from the woodlands of Jasper Hill. Woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.
Central Coast Creamery Goat Gouda

Made from 100% whole goat milk and goat cream, aged on pine wood for at least 5 months. Ivory-colored with a smooth mouthfeel, caramel scent, and a slightly nutty, sweet flavor.
Beecher's Flagship

A semi-hard cow’s milk cheese with a robust, nutty flavor, aged for 15 months.
Beehive Cheese Company Barely Buzzed

Espresso and lavender rub imparts notes of butterscotch and caramel near the rind. Full-bodied with a nutty flavor and smooth texture.
Point Reyes Farmstead Cheese Co. TomaRashi

Point Reyes Toma with Shichimi Togarashi — chili, sesame, orange peel, ginger, and nori. Buttery with gentle heat and umami.
Ponce de Leon 6-month Manchego

Sweet, candied undertones that contribute to its popularity.

02

All of our jams and spreads are house made.

Bacon Jam

The first spread we ever made for our boxes, and still the one people ask for by name. Sweet, smoky, a little heat. The rest stays in the kitchen. Gluten and dairy free.
Seasonal Jam

Changes with the season: strawberry, blueberry, fig, apple, and whatever is ripe. Always fruit, lemon, and sugar.

03

Salumi, bresaola, and specialty cured meats.

Olli Genoa salami

Seasoned with salt and white pepper. On our boards you’ll often see it as salami roses.
Olli Toscana salami

Fennel pollen with aromatic, licorice-like intensity.
Brooklyn Cured Bresaola

Beef prosciutto; dry-cured top round with porcini and black pepper. One of the meats guests ask about most.
Angel's Black truffle salami

100% Berkshire pork with Perigord black truffles, French brandy, and spices; aged three months.
Angel's Duck Breast Prosciutto

French-style dry-cured duck breast, air-dried 35 days. Cage-free, antibiotic-free, hormone-free.
Salumi Italiano Prosciutto

All-natural dry-cured ham.

04

Cookies, truffles, nuts, and macarons for the finish. Flavors vary by season.