There’s nothing I love better than cooking. Unless it’s writing about cooking. So imagine my delight, my fellow foodies, when I got a call from the awesome team over at Twin Fish Creative. They’ve got a great brochure design planned for a client around charcuterie and need some delicious copy to go with it.
Cheese and charcuterie plates are a wonderful way to eat because they are so versatile. It’s also one of my favourite ways to entertain when friends come over. If you haven’t tried it before, here’s some easy tips to help you get started.
It’s always nice to offer guests a range, from the familiar to the exotic. For cheese boards, you can’t go wrong with one soft cheese like ripe brie, a sharply flavored hard cheese like an aged cheddar, a lovely floral mild cheese like the Brie de Meaux, a simple goat cheese and some big chunks of Parmigiano-Reggiano. A beautiful blue also makes a great, if not unexpected addition.
For charcuterie boards, try contrasting meats to add variety. Spicy chorizo, rich smoked duck or elk salami, salty wild boar prosciutto, chewy air dried beef and a creamy pate make a great combination.
Artfully serve on heavy wooden platters with a variety of olives, pickles, capers and a choice of some hearty, artisan breads. Add music, a couple of bottles of rich Tuscan wine and a lot of love and laughter, and you’ll have an evening your guests won’t soon forget.
