Virtual Pub Crawl Part II | Charcuterie & Cheese

This slideshow requires JavaScript.

MGP_Menu_Front_9.10MGP_Menu_Back_9.10It’s almost time for Royal Caribbean’s Quantum of the Seas to set sail, so before The Genuine Hospitality Group team heads to Bremerhaven, Germany to train a new crew of genuine staff, we’re inviting you into the process here as we count down the days (23!) with a virtual tour of our menu. View Part I | Snacks here and all Michael’s Genuine Pub coverage here.

Today we continue with food and the delicious middle of the front of menu, Charcuterie & Cheese. We chose to work exclusively with La Quercia for their amazing artisan cured meats using only the best ingredients, produced responsibly, and hand-crafted in Iowa.

MGP_Speck AmericanoSpeck Americano: Speck is made using a boneless rear leg of pork that is smoked with applewood for a smoky aroma and flavor, then aged 9-10 months. The breeds of hog used are Duroc or Berkshire crossed on Lancaster from Heritage Acres or Niman Ranch. Order a Brooklyn Lager from the Pub draft while you are at it.

MGP_LomoLomo Americano: Boneless pork loin aged for 3-6 months in Sea Salt, Pimenton de la Vera, and Cocoa for a rich, meaty, subtle, and light smoky flavor.  Breeds are generally Tamworth or Berkshire crossed on Lancaster / Duroc / Berkshire cross.  Pigs are raised by Heritage Acres. Aged 3-6 Months. Enjoy with Lua Rossa No. 2!

MGP_BorselinoBorsellino Salami: A salami made of pork ground with some sea salt and celery and aged for 2 months. The flavor is mild and meaty with a touch of fennel. Breeding is mixed, generally Duroc or Berkshire crossed on Lancaster from Heritage Acres or  Niman Ranch. A light, rich white wine like Au Bon Climat’s Santa Barbara Chardonnay would be great here.

MGP_LandaffLandaff: A semi-firm, pasteurized and cave-aged cow’s milk cheese that is tangy with a clean, buttery finish. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture. Really proud to have this cheese onboard, as it’s a regular at The Cypress Room making The Cypress Burger sing!

MGP_Midnight MoonMidnight Moon: A semi-soft goat’s milk cheese that is aged for six months resulting in an ivory-colored cheese is dense and smooth with a nutty and brown butter flavor up front and a long caramel finish.  Goat milk is sourced from Cypress Grove’s California farm, and the cheese is made in Holland exclusively for them. You may also recognize this creamery’s flagship cheese and one of my personal favorites, Humbolt fog!

MGP_Point ReyesPoint Reyes: A blue cheese made from raw cow’s milk from California and aged for 6 months. This cheese has a creamy texture with layers of full sweet flavor with a medium blue cheese tang. It’s kosher and gluten free!  In 1904, Great Grandfather Tobias Giacomini left Northern Italy and landed in Northern California with a dream of raising chickens and cows. The Point Reyes Farmstead Cheese Company is just one of those great American family stories, and we are proud to bring their product to our Royal Caribbean family on Quantum of the Seas.

MGP_The Pub BoardThe Pub Board: An assortment of cured meats & cheeses served with sourdough bread, cornichons & accompaniments including frisee, Dijon mustard, crostini.

2 thoughts on “Virtual Pub Crawl Part II | Charcuterie & Cheese

  1. Pingback: Virtual Pub Crawl IV | Craft Cocktails & Beer | The Genuine Kitchen

  2. Pingback: Virtual Pub Crawl Part V | Craft American Wine | The Genuine Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s