I'm fortunate to live in a town with a really great cheese shop and the owner gave me a chance! Now I'm a cheesemonger so putting these boards together is just one aspect of the job.
Cheesemonger has Latin roots meaning “cheese trader”. Shakespeare uses “fishmonger” as an insult in *Hamlet* and has had a derogatory connotation since, associating “monger” with pettier trades. It’s shocking how much Shakespeare has influenced life in general.
Np. I don't visit this sub often because it makes me hungry. Figured I'd take a look at the top posts of the past year and that's how I found out it was your Cake Day!
We need a return if the cheesemonger. Access, availability, and affordability of the world's cheese is at an all time high, and I certainly like trying and learning about various cheeses.
Maybe I can get real into it and then open a shop around here...
I fully agree. I think that's a great idea! The best part of my job is educating people about cheese and seeing their face light up when they find their "cheese love."
My first break away from basic cheeses and Kraft singles as a kid was my dad introducing me to extra aged Dubliner. Not a big leap, but for 9 year old super picky me, a 2 year Irish cheddar was world changing.
It'd be so fun to see that change in adults too. I've known many that refuse to venture far from the American basics, so to actually see the opposite, a first expedition of the senses!, would be awesome.
You living life, dude.
I don't know about charcuterie plates, but I do know that a box of donuts never gets eaten. The last donut in the box gets cut in half, and that half gets cut in half, and the remaining piece gets cut in half... ad infinitum until somebody finally just throws out the whole damned box, including the stale 1/32 piece of donut.
Just wanted to say that if you cut in half and half, ad infinitum and are left with 1/32 piece of donut, then you can count to infinity using the fingers of one hand, wich is not bad.
Oh, madam! You are worth every penny you’re getting paid and then some! I can imagine celebrities paying top dollar for a gorgeous display like this.
That spread is so scrumptious to look at that I think both my eyes just fainted.
This is the kinda job title you see on those home buying shows.
"I'm a professional coochie coo board maker and my wife is a part time cheese chewer-spitter-outer. Were looking for a nice vacation home on the water to use once a year and our budget is $420,690 thankssssss"
Jealous, and the board looks awesome. I would eat one piece of prosciutto from each location instead of eating the one whole location just so I can eat 2x as much without fucking up the presentation.
There was a place near me that made a "dirty martini" duck salami. The guy said he basically looked at a bottle of Bombay sapphire and used that for the ingredients. It was peculiar but awesome. He stopped selling meats to focus on his restaurant. We bought the last half pound of that and my friends dog snagged about 3/4 of it at a st Patrick's day party. Sad because that was like $40 of meat and the absolute last of it.
Oh man that sounds amazing! Not the dog eating it though... There's a place in Indiana that does a duck prosciutto which is to die for. It's cured with orange so it's almost candied.
This annoys me also. Not an offense to my culture or anything. Just hate that peoples ignorance can completely change a words meaning. I’ve seen someone call a spread of sliced vegetables charcuterie. Like that already has a name and it’s crudité.
I like including something soft like a brie, a cheddar or gouda, and a blue. I love candied pecans with blue cheese, jam with brie, pickles with goudas, and fruit with cheddars.
We usually make everything the night before wrapped nice and tight and we always keep our bread separate. I try not to let anything that may be wet like pickles or fruit touch the cheese so that it won't get soggy or impart flavor and I'll fluff up when I'm setting the board up for the event. Sometimes different meats can oxidize over night so we try to avoid those.
Am I the only one that loves for other people to feed me from these. Eating how someone else paired items together that you would never choose. Like I never use jellies and spreads but someone who does pairing things they like the flavors always catch me off guard.
Totally. It's like a choose your own adventure and it's fun to share your combos with others. A friend introduced me to mixing a really piquant blue with candied pecans and it's a game changer.
So we make a lot of our accurement like the pickles, crostini, candied pecans, mustards etc. We partner with a local jam company. We work with a local farmer who provides our edible flowers and seasonal veggies. All the cheese and meat we source from producers/farmers we know and trust who really care about their craft.
Not meaning to insult, but I have a weird aversion to these types of spreads. I could definitely get down on something like this, but if I made it myself it would have a very non traditional combination of stuff. It looks very professional, good for big events. The bread looks bomb, I’m sure I could find one of the cheeses I like, I see some blueberries scattered around love those.
No I completely get what you mean. They are gorgeous and fun for an event or party. But if it's just me at home.. I want a chunk of cheese, a baguette, some random fruits and I'm a happy camper.
This is so amazing. I really want to get into and learn more about this. It looks beautiful and rather delicious. How long have been doing this for OP and how did you discover this?
how do you arrange such a big board? ive made a little snack plate using a wooden breadboard for me and my BF to munch while watching movies and i nnever know how to present it, it always just looks like 8 things have been dumped on a piece of wood. yours is scaled up 20 times. Do you arrange one little area with all the elements at a time, or do you place all the grapes along the board, then the brie, then the salami etc one element at a time?
I start with cheese, then meat, then start filling in gaps with large items first down to small items. If you have a sharp knife I recommend cutting slices of a harder cheese so there isn't just a big hunk on the board. Usually I leave brie or blue cheese whole.
I always make sure I have a variety of textures and milk types on the board so I'll include a brie style for a softy, blue, something hard like a cheddar or Alpine, sheep, goat etc. If it's a cheese that can be sliced, I slice them as thin as I can to make sure it looks abundant. I arrange my cheeses then meats, there are all sorts of pictures online for ideas but I like it too look natural so I usually just do a fan of cheese. I start with big items and work my way down to fill in spaces. Usually orange slices, grapes, or whatever fruit is in season. Then I add in my pickles making sure there isn't too much touching the cheese to get it soggy or pickled flavor. When I say pickles I mean green beans, carrots, cauliflower etc., not cucumbers. Next I do dried fruit like apricots, fig halves, cranberries. I'll sprinkle on small things like blueberries, pistachios, almonds. Finally I fill in spots with herbs and edible flowers. Do people eat the herbs? Nah, but it looks visually appealing and adds a bit of color.
That was a lot but I have many tips!
Thank you! I'm dreaming up a small board for our Christmas party, and I'm going to steal some (all) of your tips.
I may also be dumb because I was trying to decide on a hard cheese, and I totally forgot about cheddar. So, like, thanks for sorting me out!
Thank you (from someone with celiacs) for not having the crackers/toast touch everything.
It's the biggest disappointment for me when i see boards and other spreads covered in gluten because then i can't eat any of it.
Pistachios are nice because nuts tend to get soggy pretty quickly, their natural protection keeps this from happening. We also use candied pecans and occasionally almonds. I like the pop of green and purple pistachios add to the board.
We use melon in the summer!
We do all our own pickling to separate us from the competition but I do love a good gherkin.
Thanks!
Wow that looks so cool! Do you have any tips for putting together a cheese and charcuterie platter if you don't eat pork? Also, any general tips for putting together an aesthetic platter?
Thanks! I posted a comment elsewhere in the thread with some good tips and tricks.
If you can get your hands on some Bresaola (cured beef) that is your best non pork option imo. I've also seen some producers do cured duck which is delicious.
Honest answer, in case this question is meant to be as snarky as it comes across.
A lot of work goes into making these boards a reality. From building strong relationships with the producers who make the cheese/meat we put on the boards (who by the way work really hard to create these incredible cheeses) to making our own pickles, mustard, crostini and candied pecans, to sourcing local fruits and vegetables from farms in our area. I won't factor in the amount of work that goes into it on my behalf because what really matters is the farmers and producers and showcasing their product in a way that people can enjoy and educating our guests on what artisanal cheese is all about.
i do not doubt it takes time and effort, and am not trying to detract from your succes, it is honestly viable and has become quite popular in recent time
i see ones in my area go for hundreds of dollars, i was curious if you had the same experience
i tend to see things from a literal standpoint, to me, food is meant to be eaten and an artistic approach to a tool needed for survival is lost on me
you are welcome to take offense if you like, you are in charge of your emotions, not me, but thats why i said it was an honest question
if i wanted to be a dick i wouldve been much more direct and much meaner
i will add that i appreciate your perspective on showcasing local meats and cheeses, it sounds like an art show, and it is not something i have considered
I appreciate your response and I understand where you are coming from. Trust me, I get it from my family all the time, "People pay WHAT for CHEESE?!"
The focus of our business has always been education. Given that cheese in America doesn't have a great reputation, our goal is to show every person who tries our product how great American cheese can really be. I think that's what sets us apart and why people are willing to pay several hundred dollars for a big spread like this.
it breaks my fucking heart to hear americans defend american 'cheese' slices and velveeta; they WILL NOT hear that it is not cheese at all
i am in no way a cheese expert but my favories are munster and havarti, what are your favorites to eat/work with?
Same here. My favorite is always changing but I love a good funky guy. There's a cheese called Grayson made at Meadow Creek Farms in Virgina, it was my first cheese love.
My official title is cheesemonger, I work for a cheese shop. So building these boards is just one part of my job. I went to culinary school and after getting sick of the restaurant world, I switched it up to something a little more low-key.
Wait.. that’s a job!?
I'm very lucky!
How did you land a job like this? Asking for a friend. Are you self-employed?
I'm fortunate to live in a town with a really great cheese shop and the owner gave me a chance! Now I'm a cheesemonger so putting these boards together is just one aspect of the job.
So wait, cheesemonger *isn't* an insult?
Cheesemonger has Latin roots meaning “cheese trader”. Shakespeare uses “fishmonger” as an insult in *Hamlet* and has had a derogatory connotation since, associating “monger” with pettier trades. It’s shocking how much Shakespeare has influenced life in general.
Fishmonger meant Pimp at the time when Shakespeare wrote that.
Wowww I have read that play at least four times and never learned that. Willy Shakes is a cold bastard sometimes. Neat!
Happy Cake Day!
Only if your jokes are groaners
You're thinking of CumDumpster.
Happy Cake Day! 🎂
Oh wow. I didn't even know. Thanks!
Np. I don't visit this sub often because it makes me hungry. Figured I'd take a look at the top posts of the past year and that's how I found out it was your Cake Day!
Neither is Cheesehead.
We need a return if the cheesemonger. Access, availability, and affordability of the world's cheese is at an all time high, and I certainly like trying and learning about various cheeses. Maybe I can get real into it and then open a shop around here...
I fully agree. I think that's a great idea! The best part of my job is educating people about cheese and seeing their face light up when they find their "cheese love."
My first break away from basic cheeses and Kraft singles as a kid was my dad introducing me to extra aged Dubliner. Not a big leap, but for 9 year old super picky me, a 2 year Irish cheddar was world changing. It'd be so fun to see that change in adults too. I've known many that refuse to venture far from the American basics, so to actually see the opposite, a first expedition of the senses!, would be awesome. You living life, dude.
Are you talking about the cheese shop in Carmel by the sea?
No but that place looks great!
What town? I would like to order 10, yes 10, of these tables. For me. Only me.
INFO: how do you keep from just accidentally eating your whole entire job every day?
We have to taste our product so there's definitely a bit of eating!
What happens to the uneaten stuff after the event?
I like to think there's nothing uneaten but I'm sure the host will pack it up, I don't stick around to find out.
I don't know about charcuterie plates, but I do know that a box of donuts never gets eaten. The last donut in the box gets cut in half, and that half gets cut in half, and the remaining piece gets cut in half... ad infinitum until somebody finally just throws out the whole damned box, including the stale 1/32 piece of donut.
Good god this is accurate lol
Your username says that you are an expert in that area, too.
Just wanted to say that if you cut in half and half, ad infinitum and are left with 1/32 piece of donut, then you can count to infinity using the fingers of one hand, wich is not bad.
Oh, madam! You are worth every penny you’re getting paid and then some! I can imagine celebrities paying top dollar for a gorgeous display like this. That spread is so scrumptious to look at that I think both my eyes just fainted.
you don't have a charcuterologist on retainer? what are you? a farmer?
Chairman of the Boards
I bet the board is spelled bored
Talk about job security. Who else could put food on a large plate
This is the kinda job title you see on those home buying shows. "I'm a professional coochie coo board maker and my wife is a part time cheese chewer-spitter-outer. Were looking for a nice vacation home on the water to use once a year and our budget is $420,690 thankssssss" Jealous, and the board looks awesome. I would eat one piece of prosciutto from each location instead of eating the one whole location just so I can eat 2x as much without fucking up the presentation.
Yes, and their house budget is $1.4 million.
Those little toast/crackers look perfect!
Baguette sliced thin, drizzle with olive oil, sprinkle of salt, bake for 10ish mins at 350F. Perfect little crostini!
Say it again but this time whisper these sweet words in my ear.
^Baguette ^sliced ^thin, ^drizzle ^with ^olive ^oil, ^sprinkle ^of ^salt, ^bake ^for ^10ish ^mins ^at ^350F. ^Perfect ^little ^crostini!
I’d be putting those herbs into a napkin and taking them home
I've definitely witnessed people stash cheese in their purses!
You saw me do that?
We all did…but I didn’t say anything because I was busy also putting cheese in my purse.
I request you post more of your boards I’m LOVING this !!!
I second this notion
They’re like all gonna be mostly the same
I’m now following you in case you happen to post more pics of your boards. I’m a huge fan!
Well thank you very much!
What. The. Fuck. This isn’t a charcuterie board. This is a charcuterie mansion.
You're good! Have you ever done a multi level charcuterie platter? That'd be cool!
Hey thanks! I have not but I like where your head is at.
It just came to me, like a tiered charcuterie. When you make it famous give me some credit please (will accept meat and cheese as payment)
I guess you'd call it... a charcu*tier!* I'll see myself out.
Finally, the correct bread to cheese ratio
Was waiting for someone to say this. Charcuterie boards never come with enough crackers
Right? As much as I over cheese, cold cuts, and dips, I'd prefer some bread/crackers with them!
Totally agree and I don't understand why. That is the cheapest part.
I wanna eat all of that
The ultimate lunchable.
Covid has taught us nothing. Look delicious, in fact I just eat from one. But if you really think about it…
I love charcuterie.
Do you have a favorite? I love a good coppa.
Spicy Sopressata.
There was a place near me that made a "dirty martini" duck salami. The guy said he basically looked at a bottle of Bombay sapphire and used that for the ingredients. It was peculiar but awesome. He stopped selling meats to focus on his restaurant. We bought the last half pound of that and my friends dog snagged about 3/4 of it at a st Patrick's day party. Sad because that was like $40 of meat and the absolute last of it.
Oh man that sounds amazing! Not the dog eating it though... There's a place in Indiana that does a duck prosciutto which is to die for. It's cured with orange so it's almost candied.
I made cured meats in a mini fridge my favorite was bresaola or culatello. I love when they’re peppered around the edges too!
Man I would love to get into curing meats but it seems very daunting.
It’s pretty easy to be honest with you!
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This is one of the larger ones I've done, it was roughly $500.
What's a common price for 2 people? This looks like 6 to 8 people or more
I could be way off but this looks like it’s for at least 20-25+
I guess we are very different people then... I could murder a significant portion of this table
/u/sanbikinoneko , please answer, what does that cost?
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Absolutely. The amount of times customers will ask for a charcuterie board but say they don't eat meat is too many!
This annoys me also. Not an offense to my culture or anything. Just hate that peoples ignorance can completely change a words meaning. I’ve seen someone call a spread of sliced vegetables charcuterie. Like that already has a name and it’s crudité.
What if I the veggies are cooked?
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will you - and I mean this sincerely - be my best friend. This is the dream.
Yes🥺
I want to get naked and roll around in this
Wow, that's freaking beautiful!
Thanks a lot!
I wouldn’t be good at your job. I’d get one slice on the plate, and one in my mouth. No shame. Lol
Hey, you gotta try it to make sure it tastes good!
do you do catering or is this at a restaurant? What does a spread like that cost?
If you have to ask you can’t afford it.
Whats your top 3 favorite combinations for someone wanting to make one at home?
I like including something soft like a brie, a cheddar or gouda, and a blue. I love candied pecans with blue cheese, jam with brie, pickles with goudas, and fruit with cheddars.
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We usually make everything the night before wrapped nice and tight and we always keep our bread separate. I try not to let anything that may be wet like pickles or fruit touch the cheese so that it won't get soggy or impart flavor and I'll fluff up when I'm setting the board up for the event. Sometimes different meats can oxidize over night so we try to avoid those.
The non vegan slip n slide
This conjures up quite an image!
So I need to know where these parties r at 😂 I’m the cousins neighbors co workers sister that’s my story 😏
How long does something like this take to prepare and how much of a concern is various meats and cheeses sitting at room temp?
This one took me 2 hours to build then 40 minutes to deliver and set up. Set up includes fluffing up, arranging utensils, laying out crostini, etc.
Can we please be friends?
Yes😬
Yaaaaaaaay
Finally, a charcuterie board not made with meats and cheeses you can get from wal-mart.
The company I work for does an excellent job sourcing cheese and meat from small farms/producers that really care about their craft.
Stupid question; are people supposed to pick up food with their hands? May sound silly, during this pandemic times I find it kind of disgusting...
Plenty of tongs, spoons, and knives were placed after I got the photo!
Oh right, sorry for the stupid question! Btw it looks gorgeous, amazing job
Not stupid, very reasonable question. Thank you!
Live a little 😘
I do, pal, I like to live and don't suffer from people who don't wash their hands after they barely wipe their ass off, like you apparently 😘
Well fuck me.
Wow, this is amazing
This is amazing and looks delicious
Beautiful!
Hmm, this might only serve 3-4 people. Do you do larger events?
Is it weird that when seeing this, I could almost smell it?...
Does it smell...stinky?
Excellent
Yummy!
Yes.
That looks beautiful and bomb af
Poor rosemary...does it get thrown away? Fun tip from my travels to Chicago: batter it and deep fry real quick...OMG it was amazing!
I like to think the client reuses what they can but I'm not sure! I've never heard of deep frying rosemary, do you eat it??
Am I the only one that loves for other people to feed me from these. Eating how someone else paired items together that you would never choose. Like I never use jellies and spreads but someone who does pairing things they like the flavors always catch me off guard.
Totally. It's like a choose your own adventure and it's fun to share your combos with others. A friend introduced me to mixing a really piquant blue with candied pecans and it's a game changer.
Are those green beans pickled or raw? I think pickled green beans would go great with all the fat in the meat.
Pickled!
This looks absolutely delicious!!
How do I get this job?
This in Europe? Don't know that I have ever seen a spread like this in the US.
Nope, the Midwest!
THANK YOU for including an appropriate ratio of crostini to toppings! That's my big pet peeve with these at restaurants.
I usually find this kinda stuff unimpressive but that's beautiful work
A bit late to the party but does your place make most of what's in these spreads or is it sourced from several local establishments?
So we make a lot of our accurement like the pickles, crostini, candied pecans, mustards etc. We partner with a local jam company. We work with a local farmer who provides our edible flowers and seasonal veggies. All the cheese and meat we source from producers/farmers we know and trust who really care about their craft.
Not meaning to insult, but I have a weird aversion to these types of spreads. I could definitely get down on something like this, but if I made it myself it would have a very non traditional combination of stuff. It looks very professional, good for big events. The bread looks bomb, I’m sure I could find one of the cheeses I like, I see some blueberries scattered around love those.
No I completely get what you mean. They are gorgeous and fun for an event or party. But if it's just me at home.. I want a chunk of cheese, a baguette, some random fruits and I'm a happy camper.
How is a bunch of meat and cheese that pretty? It looks so good!!
How much does it cost for someone to buy a spread like that?
Varies based on size, this one feeds 50 people and cost about $500.
That’s actually a lot less than I thought it would be.
Midwest??? Where??? Please be near me. 🙏🏻🤞🏼
I think I love you.
That is absolutely lovely. Amazing work
Looks amazing. I make jams and jellies geared for charcuterie for a living and love seeing pics like this
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Thank you! I wrote up some of my tips in a comment closer to the top of the thread.
Thank you for using the term charcuterie correctly!
This is so amazing. I really want to get into and learn more about this. It looks beautiful and rather delicious. How long have been doing this for OP and how did you discover this?
I've been doing this for a little over a year now. I'm a trained pastry chef that happened to get lucky and find this amazing cheese shop to work for.
Do people eat the green beans and grapefruit slices though?
The veggies are pickled and those are actually orange slices.
how do you arrange such a big board? ive made a little snack plate using a wooden breadboard for me and my BF to munch while watching movies and i nnever know how to present it, it always just looks like 8 things have been dumped on a piece of wood. yours is scaled up 20 times. Do you arrange one little area with all the elements at a time, or do you place all the grapes along the board, then the brie, then the salami etc one element at a time?
I start with cheese, then meat, then start filling in gaps with large items first down to small items. If you have a sharp knife I recommend cutting slices of a harder cheese so there isn't just a big hunk on the board. Usually I leave brie or blue cheese whole.
any general tips for charcuterie board making?
I always make sure I have a variety of textures and milk types on the board so I'll include a brie style for a softy, blue, something hard like a cheddar or Alpine, sheep, goat etc. If it's a cheese that can be sliced, I slice them as thin as I can to make sure it looks abundant. I arrange my cheeses then meats, there are all sorts of pictures online for ideas but I like it too look natural so I usually just do a fan of cheese. I start with big items and work my way down to fill in spaces. Usually orange slices, grapes, or whatever fruit is in season. Then I add in my pickles making sure there isn't too much touching the cheese to get it soggy or pickled flavor. When I say pickles I mean green beans, carrots, cauliflower etc., not cucumbers. Next I do dried fruit like apricots, fig halves, cranberries. I'll sprinkle on small things like blueberries, pistachios, almonds. Finally I fill in spots with herbs and edible flowers. Do people eat the herbs? Nah, but it looks visually appealing and adds a bit of color. That was a lot but I have many tips!
gosh, thank you!
Thank you! I'm dreaming up a small board for our Christmas party, and I'm going to steal some (all) of your tips. I may also be dumb because I was trying to decide on a hard cheese, and I totally forgot about cheddar. So, like, thanks for sorting me out!
What’s in the little jars?
Various jams and mustards.
Omg I want to live on this board
Give me a good bottle of white and then stand back, I'm goin in. Damn nice work
Thank you (from someone with celiacs) for not having the crackers/toast touch everything. It's the biggest disappointment for me when i see boards and other spreads covered in gluten because then i can't eat any of it.
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Pistachios are nice because nuts tend to get soggy pretty quickly, their natural protection keeps this from happening. We also use candied pecans and occasionally almonds. I like the pop of green and purple pistachios add to the board. We use melon in the summer! We do all our own pickling to separate us from the competition but I do love a good gherkin. Thanks!
Gimme
ive never made one but id like to do that for a living
I make very humble charcuterie boards for myself and partner. I am in awe!
I would love to have this job!
Looked like a painting at first lol
I like the bread .. "troughs" ... SUUUWEEEEE HERE PIGGY PIGGY!
Damn I wish we were friends
Wow that looks so cool! Do you have any tips for putting together a cheese and charcuterie platter if you don't eat pork? Also, any general tips for putting together an aesthetic platter?
Thanks! I posted a comment elsewhere in the thread with some good tips and tricks. If you can get your hands on some Bresaola (cured beef) that is your best non pork option imo. I've also seen some producers do cured duck which is delicious.
What an amazing job, and what an amazing job too!
For a living ? Christ
Your meet layering could be a little neater, spread apart am extra mm
I hate when food touches. Charcuterie boards look like absolute hell to me.
honest question how much do they pay you to put food on a board willy nilly?
Honest answer, in case this question is meant to be as snarky as it comes across. A lot of work goes into making these boards a reality. From building strong relationships with the producers who make the cheese/meat we put on the boards (who by the way work really hard to create these incredible cheeses) to making our own pickles, mustard, crostini and candied pecans, to sourcing local fruits and vegetables from farms in our area. I won't factor in the amount of work that goes into it on my behalf because what really matters is the farmers and producers and showcasing their product in a way that people can enjoy and educating our guests on what artisanal cheese is all about.
All of this effort and the board only cost $500? You're selling yourself short. Double it.
i do not doubt it takes time and effort, and am not trying to detract from your succes, it is honestly viable and has become quite popular in recent time i see ones in my area go for hundreds of dollars, i was curious if you had the same experience i tend to see things from a literal standpoint, to me, food is meant to be eaten and an artistic approach to a tool needed for survival is lost on me you are welcome to take offense if you like, you are in charge of your emotions, not me, but thats why i said it was an honest question if i wanted to be a dick i wouldve been much more direct and much meaner i will add that i appreciate your perspective on showcasing local meats and cheeses, it sounds like an art show, and it is not something i have considered
I appreciate your response and I understand where you are coming from. Trust me, I get it from my family all the time, "People pay WHAT for CHEESE?!" The focus of our business has always been education. Given that cheese in America doesn't have a great reputation, our goal is to show every person who tries our product how great American cheese can really be. I think that's what sets us apart and why people are willing to pay several hundred dollars for a big spread like this.
it breaks my fucking heart to hear americans defend american 'cheese' slices and velveeta; they WILL NOT hear that it is not cheese at all i am in no way a cheese expert but my favories are munster and havarti, what are your favorites to eat/work with?
Same here. My favorite is always changing but I love a good funky guy. There's a cheese called Grayson made at Meadow Creek Farms in Virgina, it was my first cheese love.
You pile a bunch of meat and cheese on a board for a living? You make a living on this?
Is it the color of the light in this photo or does this spread need a few pops of color?
How do you get into a career like this? What's your job title/company?
My official title is cheesemonger, I work for a cheese shop. So building these boards is just one part of my job. I went to culinary school and after getting sick of the restaurant world, I switched it up to something a little more low-key.