<p>Savor the world's finest cheese and charcuterie with six months of deliveries from artisanal purveyors across the globe. Great for everything from antipasto platters and appetizers to picnic-style dinners, each collection of meat, cheese and accompaniments is carefully hand selected to create a delicious combination of flavors.</p> <h3>6 Months of Cheese & Charcuterie includes (see More Info tab for details):</h3> <h3>Month 1, Picnic in the Park Cheese & Charcuterie Collection</h3> <ul> <li>This gift crate features a trio of small-maker cheeses from upstate New York, savory salami, wildflower honey made by Pennsylvania bees and crunchy Australian water crackers.</li> </ul> <h3>Month 2, Beehive Coffee-Rubbed Cheese & Salami Collection</h3> <ul> <li>Taste what all the buzz is about. This collection includes the famous Barely Buzzed cheese from Utah's Beehive Cheese Company, plus salami from Utah's Cristiano Creminelli, organic olive oil & sel gris flatbread crackers and Slide Ridge raw honey.</li> </ul> <h3>Month 3, European Cheese & Charcuterie Collection</h3> <ul> <li>Discover Europe's finest edible offerings, with three kinds of meat prepared from sustainably raised, nitrate-free pork according to centuries-old traditions, and two types of cheese – Swiss-style Diablo and soft Caprino Piemontese from Italy.</li> </ul> <h3>Month 4, Fresca Spanish Tapas Collection</h3> <ul> <li>Our tapas-inspired collection includes the best of Spain. Enjoy two types of cheese (mahón and Manchego), two kinds of cured meat (jamón serrano and chorizo Ibérico) and two accompaniments (membrillo and Marcona almonds).</li> </ul> <h3>Month 5, Antipasti Collection</h3> <ul> <li>Create a perfectly balanced ­and absolutely delicious antipasto platter with this assortment of Italian and California cheeses, savory smoked prosciutto, crispy Sardinian flatbread and olive pâté.</li> </ul> <h3>Month 6, Ultimate Cured Meat Sampler</h3> <ul> <li>This collection brings together award-winning farmstead cheese from the Nicasio Valley Cheese Co. – an organic dairy ranch in Northern California – and extraordinary salumi and prosciutto from Virginia-based Olli. The nitrate-free meat is slow-cured by a fourth-generation <i>salumiere</i> who relies on classic Italian techniques and heirloom recipes made with pasture-raised Berkshire pork.</li> </ul>