Build a Charcuterie Board with Uncle G’s
Here are some important tips from our famous Cheese Monger:
When creating the board, you want to have a variance in textures and flavors. Textures should start with soft and creamy, subtle, to very hard.
Flavors should range from mild and buttery to pronounced and crystalized.
Try to use 3 different types of milk if possible (goat, sheep and cow).
Accoutrements should always compliment the cheeses. Sweet with salty. Honeys and dried fruits go well with cheese.
INGREDIENTS:
Parmigiano Reggiano/Italy (Chunked)
Aged Manchego/Spain (Sliced Triangles)
Aged Cheddar/USA (Sliced Rectangles)
Brillat Savarin (Triple Crème)/France (Leave whole, top rind removed)
Monte Embro (Ashed Goat Cheese)/Spain (Sliced ovals, cut in half)
Culatello Prosciutto
Mortadella
Wild Boar Salami
Capicolla
Honey & Honey Comb
Cheese Crackers
Breadsticks
Dried Strawberries
Turkish Apricots
Marcona Almonds
Grapes (Black and Green)
Fresh or Dried Figs
Fresh Thyme for Garnish
Tools:
Serving Platter or Cutting Board
Serving Utensils (cheese knives, small tongs, forks, toothpicks)
Small Bowls or Ramekins
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DIRECTIONS:
1. Meats are one of largest components on the board. Start there. Take a bread stick and spread some semi soft cheese on it. Warp prosciutto around the cheese rubbed breadstick.
2. Next, start filling the board with cheeses.
3. Add accoutrements (fruits, dries fruits and honey, jams or jellies)
4. Finish with crispy elements. Crackers, breadsticks, things with a crunch!