The cheese is a pecorino moliterno, the sausage is an oven baked deer sausage.
Recipe:
12 oz stout beer
1-1/2 c brown mustard seeds (whole)
1 c red wine vinegar
1 T kosher salt
1 t ground back pepper
1/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours. After soaking dump it all into a blender and pulse until the seeds are ground to your liking. The mixture will thicken, you may need to add a bit more vinegar and to scrape the sides down. This recipe makes about three cups.