Tips: Basics of Cheese and Charcuterie
Have you ever wanted to learn how to make the most beautiful cheese and charcuterie tray for your next event? Well, Chef Jill is here to help! Learn some basic tips below, and check Chef Jill’s Facebook page for upcoming and ongoing workshop dates and locations.
Basics of Cheese and Charcuterie
By Personal Chef Jill Aker-Ray
Cheese-at least 3
Soft and mild, sharp, funky
Charcuterie-at least 3
Salty, Spicy, Rich (fatty)
Savory
Cheeses and Meats
Sweet
Berries, grapes, jams and preserves, dried fruit
Sour (pickled items)
Cornichons, olives, pickled veggies
Textures-crunchy, soft
Nuts, breadsticks, soft bread, crackers
Varying Heights
Like a tablescape- tall, short and medium
Color palette
Avoid a beige palette by mixing colors of fruit and olives
Separation of dry items vs wet
Put olives, jams, pickles in containers to prevent liquid
from leaking onto crackers and bread
“Charcuterie and cheese boards are my go-to for easy, elegant, no-stress entertaining. You can load them up with all your favorite cheese, cured meats, seasonal fruit, nuts and spreads. Add some wine, baguettes and you have a party!”
~Chef Jill