1. Start with your favorites. Pick, “items you know that you and your loved ones will enjoy,” and consider variety. Nancy says, “we ensure we have a variety of cheeses from different sources including cow, sheep, and goat’s milk. We also love to ensure we have a variety of textures, from soft and buttery, to hard and aged cheeses.”
2. You must have cured meats to be considered a charcuterie board. Look for salami, bresaola, prosciutto, and others.
3. Add some color! “We believe that we eat with our eyes first, so color is so necessary! Lots of fresh seasonal fruits like persimmons, pomegranates, orange slices, and organic berries.”
4. A mix of flavors, textures, and colors make for a beautiful board and excellent flavor combinations. “The finishing touches on our boards always includes some dried fruit for some chewy bites and a generous amount of Theo Dark Chocolate!” says Nancy. “Our absolute favorite chocolate to use is Theo Pure 70% Dark Chocolate, we buy these by the dozen and love how it pairs so effortlessly with aged Gouda, Manchego, and Gruyere.”
5. No matter the occasion, when you’re making a charcuterie board, remember – pick what you like, have variety, add chocolate, and have fun! There are few rules to a charcuterie board, so take these tips and then make it your own.
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