"As I matured, so did my taste buds. I developed a taste for cheese with character—weird, bright, tangy, earthy, rich, nutty, salty, sweet; when time, temperature, mold, and terroir come together in perfect harmony to produce each unique flavor profile. Salumi (Italian for “cured meats”) are produced in a very similar fashion, so it makes sense to match them with their dairy counterparts." Text by Erika Nakamura Photo by Madison Trapkin