Country Pate and Stichelton from Brooklyn Larder

This week’s grub that beat out six day's worth of meals, was a big hunk of homemade country pate and a chunk of Stichelton, a type of blue cheese. 

The pate, made out of the jowl, shoulder and liver of a Berkshire pig, was simply delicious. The meat, which is organically raised in a natural and humane environment, was finely chopped and had an easy, smooth texture.

Larder makes the pate, which is $17 per pound, in house and only uses a few ingredients. For this one, all they combine to make the loaf-like meat is pork, eggs, bread, cream and herbs. 

Ethan Robinson, the store’s cheese monger, said he eats the country pate all the time and just had it for breakfast.

He said he dusted it with flour and threw it in a pan with scrambled eggs and added lemon to make a “fancy scrapple.” 

This week, we did not get crafty with our pate, we just paired it with a wonderfully strong Stilton-like blue cheese, named Stichelton, and chowed down.

Stichelton is made exactly like Stilton, but instead of using pasteurized cheese, it is made from raw cow’s milk. It was aged for six to eight months in Nottinghamshire, England and costs $34 per pound.

The cheese is creamy and surprisingly sweet, but still has that big blue taste going on and a fudgy texture.

The combination, although a lighter cheese may have given the pate's flavor some more room on our palate, was both intense and delightful.