The casalingo salami has a robust traditional flavor and the perfect texture (casalingo means "down-home," domestic, or homemade), and rightly so, as the Creminelli website says it's their family specialty. The gruyere, our cheese of the indeterminate time period, is an outstanding compliment. This particular edition was aged over 150 days and was sweet and buttery. The more aged versions are less sweet, which I often prefer, but here it was the perfect snack.
If you're looking for big name cheeses, like this gruyere, or brie, parmaggiano, pecorino, etc, then Costco is a good place to look as they often have quality imports. Also, it's been quite sometime since I had proper salami (excluding the one we had in Paris, six years or so) and I forgot that it's much easier to peel it before you slice it than afterwards. So score the section you are going to slice up (we usually do 1/3 at a time), peel it, then slice it. You'll enjoy your delicious meatiness much more.
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