Make your own CHARC ART
Creating your own charcuterie board is not as easy or as cheap as you might think, but it certainly can be done!
If you’re looking to make one for your next gathering, here are some tips from Gem City Grazing Owner Katelyn
Ledford Young for the perfect board that is sure to impress.
• Get the good stuff, trust me. Quality
ingredients always make your
charcuterie more enjoyable.
• I like to start with at least two
cheeses and two meats. Try to
balance variety and style. For
example, I like to use salami and
prosciutto - you have two different
flavor profiles, and textures, but they
pair well with many cheeses.
• When it comes to cheeses, try a nice
cheddar, like Kerrygold, and then
pair with a soft cheese like brie or
• I start all of my boards and boxes by
putting the meat and cheese on first.
Aesthetically, you want them to be
balanced, not clumped together.
• Cut the hard cheese into bite size
pieces or, if letting your guests cut
the cheese themselves (there’s a
joke in there somewhere), provide a
good cheese knife for the cheese.
• Pick a couple of fruits and
vegetables for your board, a couple
of dips, nuts, and any other snack
you think your guests would like to
compliment the meats and cheeses.
And don’t forget the crackers! It’s a
good idea to include celery sticks or
gluten-free crackers as well.
• I like to keep colors opposite of
each other, or at least spread out a
good bit. For instance, I like to put
orange items on opposite sides of
the board, so carrots and pimiento
cheese aren’t next to each other.
• Dijon mustard makes a great dip
for any cured meat, and is an
inexpensive way to jazz up any bite
from the board.
• I’ve found olives and pickles are
either loved or hated, so make
sure to put them on the side or in a
• Cut your prosciutto into thirds, pinch
one end and wrap around your
fingers to be in rose-like formation.
For salami, create a little area that
it can fit in between a couple of
items on your board, fold in half, and
half again and stack them together.
Squeeze them into that spot, and
you’ve just fancied up your meats!
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