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!