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  • Writer's pictureTerri Windover

Cheese and Charcuterie Boards

There’s not much I like better than a well laid out Cheese and Charcuterie Board. I’m a lover of all things cheese and olive as well as variety so it’s a no brainer. I’m pretty picky though as I find there is usually “something” missing. Here’s how I go about creating the perfect board that’s both delicious and eye catching.  

Start with everything ready and in front of you before you start putting it on the board. I can’t tell you enough how much this will make a difference. Having everything in front of you allows you to move from one item to the next when creating the board. The most time-consuming part of assembling a cheese board is the preparation all of the components. Unwrap the cheeses and meats, cut them if necessary, place your accompaniments in a dish, rinse your fruit, open your crackers, pour a glass of wine and then get started. Start with your ‘anchors’ – your cheeses and accompaniments (jams, mustards, olives) in bowls/ramekins Place the anchors evenly around the board with room to add the rest of the items as your ‘filling’ Distribute meats – depending on the type of meat you may want to form the slices into peaks, rolls, or simply let them fall into a natural line on the board Add grapes and crackers symmetrically – work from the outside in Add nuts into empty spaces or corners that need ‘filling’ – let them fall naturally and don’t be afraid of empty space. 

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