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Storytelling: Share entertaining anecdotes, historical tidbits, or fun facts related to charcuterie, adding depth and personality to your workshops. Social Media Integration: Encourage attendees to share their workshop experiences on social media, using branded hashtags or geotags to boost engagement and visibility.
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CHEESE | Cheese is always a crowd pleaser. Add a mix of soft and hard cheese options, like brie, aged cheddar, goat cheese, and pecorino romano. BREAD + CRACKERS | A mix of fresh bread (think a crusty baguette) and a variety of organic-looking crackers are perfect for pairing with cheese or dips.
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Here, we outline our approach to creating a charcuterie board that will start the evening off on a delicious note or serve as a light summer supper. Aim for abundance. There's a time for editing, and there's a time for adding. We tend to take a more is more approach to the charcuterie board, filling every available inch with as many.
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According to Garde Manger: The Art and Craft of the Cold Kitchen, charcuterie is a French term, stemming from chair (meat) and cuit (cooked). Makes sense, given how much classic charcuterie boards focus on preserved meat products like bacons, sausages, and pâtés. Don't let that definition hold you back, though, as modern charcuterie draws on a wide palette of food, including cheeses, fresh.
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Material: Charcuterie boards can be made from a variety of materials, including wood, marble, slate, and even glass. Wooden boards are the most popular choice because they are durable and provide a natural look that complements the food. Shape: Charcuterie boards come in a variety of shapes, including round, rectangular, and square. Choose a.
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Slice 1/3 of the baguette and lightly brush with olive oil. Toast the pieces for a few minutes. Arrange the toasted pieces and whole baguette in the center of the board as the centerpiece. Place olives, jams, pickles, and honey into small bowls or dishes so that they don't leak onto the ingredients and board.
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You can leave cheeses whole, cut into individual pieces, or cut up only half of each piece and leave the other half whole (very soft cheeses should be left whole). Place on the board, again spacing them out. Add cheese knives if needed. Fill in some of the gaps with fresh fruit and veggies, sweets, and briny foods.
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Aim for 2-3 oz. of meat per person and 2-3 oz. cheese per person for an appetizer. For a 2-3 person board, that would be 4-6 oz. meat and 4-6 oz. cheese. Double the portion of meat and cheese if it will be served as a main course. For a 2-3 person board, that would be 8-12 oz. meat and 8-12 oz. cheese.
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Place these items first, spreading them out so they aren't too close together, and then build related items around them. For example, place meats and bread near a cheese spread, or brie around jelly and jams. Crackers and Bread: Place in between big sections, around spreads, or near the edges.
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Downloadable Charcuterie Board Maps. Once you've decided what to put on your Perfect Charcuterie Board, it's time to arrange everything! Download the templates below to guide you along the way. There's options for square, rectangular, and circular boards.
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Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out. Step 3: Add spreads and pickled items that require a dish. Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey next to brie).
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Instructions. In small separate bowls or ramekins add goat cheese, olives, and jam or mustard. Using the COOKtheSTORY Charcuterie Maps as a general guide, place bowls on serving platter according to the shape board you're using. Arrange gouda and cheddar on platter by fanning around bowls.
