C is for Cheese
Cheese is an ancient food whose origins predate recorded history. A dairy product, derived from milk, it is made in a wide range of flavors and textures. Over a thousand types of cheese exist, produced in various countries around the world, made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels, and yaks. Cheese is more compact and has a longer shelf life than milk and is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. A specialist seller of cheeses is called a cheesemonger.
Top 3 cheese consuming nations and their per person annual consumption:
France – 57.9 pounds per year
Germany – 53.2 pounds per year
Luxembourg – 53.2 pounds per year
Top 10 Global list of most popular cheeses:
Parmigiano Reggiano (Parmesan)
How to cut cheese via Cheese.com
The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside.
- Keep in mind not to saw the cheese, but cut it in one fluid motion.
- Use wired cheese cutters to cut soft cheese.
- Allow the cheese to attain room temperature before cutting, as it will be softer and easier to cut.
- While handling soft cheese, it is better to keep in a jar and take some out with the help of a spoon.
- Use specialized knives while cutting different types of cheeses, so as not to contaminate them.
Prep time: 30 mins Total Time: 30 mins Servings: 25
Board approx 24”x24”
Sprigs of fresh Rosemary and Thyme
1 round Brie Cheese
1 round Smoked Gouda
1 wedge of Blue Cheese
8 oz block of Cream Cheese
slices of good quality pepperoni
slices of Salami
summer Sausage, partially sliced
1 pint fresh raspberries
1 pint fresh blueberries
1 bunch firm red grapes
1 cup marinated olives, available from the olive bar at Newport Ave. Market
1 cup marinated artichoke hearts
1 cup sweet peppers also available from the olive bar at Newport Ave. Marke
Dried Pineapple Chunks
1 Pomegranate, halved
Sweet and Spicy deli style pickles, sliced
Mini dill pickles
Honey with honey dipper
Variety of crackers – different shapes, sizes and flavors.
- To start, select your board size. This will give you a better idea of how much to purchase for your charcuterie board. Once you’ve decided on your board, place your cheeses around the board with a couple cheese knives.
- Garnish edges with fresh rosemary and thyme, if desired. Place some little plates and bowls around the board that you’ll use as a guide to help arrange your board. Once your cheeses and dishes are set on board, start arranging your meats. Fold some of the meat for variety and fan out others flat on the board.
- Add some of your fresh berries to the bowls and plates on your board. Add marinated olives, artichoke hearts, and sweet peppers next. Start filling in spaces with dried fruit and nuts. If you’ve still got room, add sliced pickles, dill pickles, and cucumbers. Fill in more spaces with nuts. Add mustard and honey, and then fill in with crackers, arranging around the board.
The ingredients above are just suggestions, enjoy all of your favorites!