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Cheese and Charcuterie Board

with Poplar Grove Extra Brut

Prep time: 20 mins                   Serves: 4-6 people


The Fundamentals of a great Cheese & Charcuterie Board
  • 1 soft – A brie, camembert, soft goat (Salt spring island, Happy days, etc.) 
  • 1 semi soft  (and a little stankier):  Tallegio, Oka 
  • 1 semi hard (with a little age on it):  Cave aged Gouda, Manchego, Comte, Cheddar 
  • 1 Blue – Roquefort, Cabrales, Cambozola, Stilton 
  • 1 type of pate, terrine or rilette:  pork liver, chicken or duck 
  • 1 dried salami:  Finnocchia, sopressata, genoa 
  • 1 ‘flabbier’ salumi:  Proscuitto, Jambon Imberico, Mortadella, Speck 

Chef Stacy likes to budget about 30 grams of each cheese per person. 

Accompaniments (to cleanse the palate and to find unique flavour inspirations)
  • Baguette 
  • Olive oil crackers 
  • Olives (A+ for Castelvetrano) 
  • Jam or fruit butter (I love a brighter apricot jam and a plum butter) 
  • In season fruit OR dried fruit
  • Candied nuts

The best part of a good charcuterie boards is comparing the best bites! Enjoy!