The cheese platter is so yesterday. It’s been enhanced, even replaced, by charcut erie — the dried, cured, fermented and otherwise processed meats of yesteryear. Dried and cured doesn’t mean a plastic-wrapped Hickory Farms summer sausage from Christmas last year or fabricated luncheon meats from the deli counter, but hand-crafted fennel salami, dried lamb chorizo, kabanosy meat sticks, kielbasa and other forgotten fare You’ll find options at restaurants from downtown Cleveland’s Butcher and Brewer to Madison’s Laurentia Winery. From M Cellars in Harpersfield Township to Hansa Brewery in Cleveland’s Ohio City. “People will stay interested in charcuterie as long as the rustic vibe is trendy,” says Chef Mia Humphrey of Laurentia Winery.  She lists canning, pickling, and fermentation as part of that vibe. The…