S U M M E R 2 0 21 | E N T E R TA I N I N G AT H O M E
Say Cheese Meet Michelle Nix, charcuterie queen
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By Jamie Fabbri | Photos by Kat Stevenson
heese and charcuterie are sure to please just about any palate, especially when handcrafted and paired beautifully with fruits, nuts, and sweets. The premise is simple, but the endless combinations and presentation truly make it an art form. Michelle Nix of Grosse Pointe Farms has turned the art of charcuterie-crafting into a profitable side hustle since starting cheese + honey at the end of 2019. What began as putting together a cheese board for a girlfriend who needed help with an event has evolved into a business offering various sizes of boards as well as picnic boxes, mini personal boxes, and brie kits equipped with everything you need to make a seasonal baked brie dish. Nix says making her first boards “lit a fire in me.” As the wife of her lifelong friend, John, mom of two children (Henry, 6, and Penelope, 1), and a working dental hygienist, Nix’s days are full — but she’s always strived to find time for herself and her passions. She credits cheese + honey as being the missing piece to a puzzle she had been trying to complete for years. “Prior to my current career in dental hygiene, I went to both Michigan State University and a private design school in Chicago for interior design. I’ve always had a passion for design, and these cheese boards were the
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perfect way to combine my love for design and food,” Nix says. Nix comes from an Italian family and loves the emotions attached to certain smells and dishes, and how they bring people together. She credits her nona for her entrepreneurial spirit: “She was a hardworking businesswoman who came to the United States from Italy. She and my grandpa had a produce stand at the Eastern Market, among many other business ventures. She was feisty and fierce, but smart and hardworking. I try to channel her business sense and spirit.” Nix also notes her mother’s hosting and planning skills, which have been an inspiration to her in life and in business. “Everything in my life leading up to this business was the perfect road map to cheese + honey,” she says. “There are so many beautiful and creative charcuterie boards on the market,” Nix continues, “and they’re all unique. My boards feature carefully placed floral designs and a variety of seasonal garnishes and produce. I try to use Michigan cheeses like Idyll Farms (Northport) goat cheeses or Farm Country Cheese House (Lakeview) cheddars. I also work closely with Carmela Foods (Fraser) for products. My boards also feature a Michigan small-business owner’s allergy-friendly crackers (from The Real Renee). During some holidays I collaborate with Grosse Pointe Park’s Cute Sugar to give customers the perfect balance of sweet and savory.”
MICHIGAN BLUE
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5/17/21 2:31 PM
