BOARDS

TERMINOLOGY

so we’re all on the same page, ya know?

CHARCUTERIE - prepared, often cured meats. so when everyone says charcuterie plate they’re actually talking about a plate designed around the meat, but TBH I don’t think anyone’s here for a plate of cured meat and pâté.

FROMAGE - French for cheese. We should be saying fromage plate, because that’s what we’re actually all talking about- hunks of cheese with some sides to pair

CRUDITÉS - A french appetizer consisting of thinly sliced vegetables and a dipping sauce, primarily vinaigrette

Now put all of these together. TA-DA: a grazing board.

PLAN

As the daughter of a Capricorn, i know that planning is everything. It means you know exactly what you’re getting at the store and you know exactly how you’re laying it out. And you’ll be able to give your guests an in-depth tour of your fromage plate, which it exciting for everyone involved!

There are a few categories, you don’t have to hit every category, but the more the merrier

CHEESE - soft, semi-soft, hard, funky. there’s arguably 8 types of cheeses, but that TMI for me

MEATS - bresaola, turkey summer sausage, prosciutto, salami

BREAD - sliced baguette, the cracker quartet at TJ’s is a go-to

FRUIT - grapes, cantaloupe, cucumber, cherries

APPLES & PEARS - pillars of a proper board, TJ’s bags of honey crisips and mixed pears are a must

NUTS - marcona almonds, smoked almonds, pecans, walnuts

PICKLED - olives, cornichons

DRIED - apricots, lemon slices, cherries

SPREAD - quince paste, berry preserves, sweet & spicy jelly

GARNISH - rosemary, mint, flowers (preferably edible, bc you’d be surprised at what people are comfortable shoveling in their mouth)

PAIR

Knowing what you’re serving with your board is key. Whether you’re pairing with an Alberino or looking for something to serve before an Italian dinner, there’s a cheese to pair. And Pinterest is always there to help you find it

PREP

Thin slices allow for other flavors to shine through, and also makes your cheese go twice as far. I leave half to a quarter of the hunk uncut, it’s more visually pleasing and it’s easier to wrap and store if people don’t eat it all.

PLACE

Map out the plate and place your pairing items together- hello honeycrisps and sharp cheddar. I keep my softies like brie and goat on their own dish, things tend to get messy when people are cutting in.