East Bay experts dish on assembling the perfect

By Abbie Lahmers

Graze for Days

East Bay charcuterie artists share their secrets for creating the perfect meat and cheese board

Summer beckons the return of social dining – whether indoors or out – and there’s perhaps no better way to graze than with a perfectly curated board of meats and cheeses. Though traditional French charcuterie refers exclusively to prepared meats, a charcuterie board has evolved to encompass the cheeses and complementary accoutrements often served with cured cold cuts.

You don’t need to be savvy in the kitchen to tap into the art of charcuterie, and thankfully the East Bay has plenty of specialty shops to help you get started or to assemble the perfect board for you, like Milk & Honey (a former Rhody Gem) in Portsmouth.

“To us, cheese and meats are the featured products, and all other items served should pair with and enhance those products,” shares Milk & Honey co-owner Nina Pease. “We typically suggest three to four cheeses and two to three meats and to adjust amounts of each depending on the size of the party and what course the board will be served with.” A trip to Milk & Honey encourages guests to discover a new favorite in a block of funky gorgonzola or roll of Italian salami, plus custom and cut-to-order charcuterie platters are tailored to any party or budget.

For Jackie Connor of Bellevue Boards, charcuterie is more than an assemblage of snacks. “It’s a delicious masterpiece of perfectly styled cheese and meats with bursts of colorful fruits, intricate designs, and messages of love, celebration, and togetherness,” she says. “They are the life of the party!” At her Newport storefront, find everything from picnic boxes and charcuterie cups to catered boards.

“Shopping at local farmers markets and keeping your eye out for fresh produce will do your charcuterie board wonders,” advises Connor. “Add in some crunch with salted almonds, along with local honey and fresh herbs, and you’re golden! For the finishing touch, include a little something sweet – it may just be my personal preference, but no board is complete without a little chocolate.” Bellevue Boards crafts charcuterie spreads for parties of all sizes

A custom board by Milk & Honey highlights a customer’s homemade hot pepper jelly SOURCE LOCAL

Barrington Butchery

Bella’s Italian Gourmet Deli, Riverside

Bellevue Boards, Newport

The Cheese Wheel Village Market, Tiverton

Clement’s Marketplace, Portsmouth

FoodLove Market, Middletown

Grapes & Gourmet, Jamestown

Milk & Honey, Portsmouth

Newport Wine Cellar & Gourmet

TASTING NOTES

Not sure where to begin when constructing your own charcuterie spread? Jackie Connor of Bellevue Boards shares the flavor profiles of three go-to cheeses that work for any board.

BRIE “Encased in a chewy, edible rind, Brie carries notes of woodsy mushrooms and caramelized butter. Of French origin, Brie will always have a home on the charcuterie board, thanks to its mild flavor and easy spread-ability.”

GOAT CHEESE “Also called chèvre, goat cheese ranges from crumbly to creamy in texture with intense earthy and tangy flavors. But don’t let the creaminess fool you – goat cheese is a delicious low-fat alternative to some denser cheeses. Drizzle some honey on fresh goat cheese and you’ll be in heaven.”

GOUDA “Made from cow or goat’s milk, gouda is one of the oldest cheeses in the world and one of the most popular. Rich and pungent, it runs the spectrum from creamy to compact, nutty to sweet.”

Grapes & Gourmet in Jamestown goes for a maximalist approach in boards of all sizes, along with grazing tables for weddings and events. “I like to naturally let it build and by the end you have this platter piled high with delicious goodies that makes your eye wander around the plate,” says food director Amelia Wilson. “The colors, the textures, the variety – to me it looks like well-orchestrated and beautiful chaos.” WATERFRONT DINING FARM FRESH MENU PRIVATE EVENTS

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