The cheese/charcuterie breakdown…

Good afternoon loves, well the holiday season is officially here. (Thanksgiving kicks it off for me) This year I’ve decided to let nothing stand in the way of my family and I having a fabulous season. (not even stress!) I love to cook, eat and entertain. A beautifully assembled cheese/charcuterie board is always a hit. Bon Appetit provides a nice summary of how to get it do these gorgeous snap shots. I approach cooking in a similar fashion, as I do my designs, the key is balancing opposites and mixing an array of textures and flavors. Fix, Feast and Flair also provides a wonderful visual 101 on perfecting the cheese/meat platter.
Via: Fix, Feast, Flair – a wonderful site if you are a foodie!
An olive oil and bread bar is also a great idea!

A few small plates, the items below, and a shopping list of delicious cheese options, fruit, spreads, olives and meats are all you will need to design your own beautiful cheese/charcuterie board! Bon Appetit!

1//2 – I am a big fan of these handmade boards//3//4//5//6//

3 thoughts on “The cheese/charcuterie breakdown…”

  1. I wouldn't overthink it. This is what I see at dinner parties with my friends in France: You want something for every taste, so a hard cheese or two, a soft cheese or two and a goat cheese. Three is kind of a minimum, and then the sky's the limit, depending on the number of people (you don't want too many choices for just a few people or you'll never eat it all even if you have cheese every day). Cheese is kind of expensive, so you don't want to waste it.
    When we are invited, there is almost always a comte/gruyère/emmental hard cheese; another hard cheese like tomme or something from the mountains, often a sheep's milk cheese; a brie/camembert or similar soft and creamy cheese; and a tangy goat cheese, whether a soft round covered with raisins or peppercorns or herbs or a larger, soft brie-like version or hard "croutons."
    Bread, grapes, clementines and that's it.

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