A cutting preserve is a different category than a jam or jelly — it's concentrated to the point of being sliceable, with a dense, fruity paste that holds its shape when turned out onto a board. The Spanish tradition uses quince. Girl Meets Dirt's founder Audra Lawlor makes hers with Bartlett pears from century-old orchards on Orcas Island, Washington — orchards that have been producing fruit since the turn of the twentieth century and that bring a depth of terroir you can't replicate with commercial fruit.

The pear is cooked down until it's intensely concentrated and sets without any added pectin. Organic lemon juice brightens and preserves. Then: a pinch of pink peppercorn. Not enough to be spicy — enough to add a floral, subtly warm note that complements the pear's natural sweetness without competing with it. It's a delicate hand that makes this more than just fruit paste.

The cheese board applications are well-documented and well-earned: blue cheese, aged cheddars, and fresh or aged goat cheese are all natural companions. The subtle spice complements charcuterie — prosciutto, salami, jamon serrano — without overpowering the meat. Audra herself has a habit of dolloping it on dark chocolate, with or without cheese alongside. Both are defensible positions. Their most popular cutting preserve. 4.5 oz. Still handmade in six copper pots on Orcas Island.