Since 2021, Mallory Files has transformed Ozark Charcuterie into a thriving business, catering charcuterie boards and graze tables for events ranging from intimate date nights to gatherings of hundreds.
“We turn cheese, crackers, and meat into something more luxurious,” says Mallory. “Like every artist, there’s a method in the craft. It’s little details that bring it to the next level. You take something tried and true, and you make it that much better.”
You can order one of Mallory’s boards online or on-site. “I have what I call Chef’s Choice,” she says. “Depending on stock, I stick to my basics. [The customer] can customize it by whether they like something or not. I do cheese lettering customizations and can add cute little toppers.”
Mallory shared her tips for your basic DIY charcuterie project. “Use 2 oz. of cheese and 1 ½ oz. of meat per person, then 1 oz. of each filler item beyond that.” Place your flat hand down on your board. One hand equals one person’s food. This way, you can easily estimate the board size you need and how much food can fit onto it.
“Choose your cheeses first,” says Mallory. “I recommend a brie, Manchego, and cheddar.” This gives you a soft cheese, a higher quality cheese, and a basic staple. For meats, Italian dry salami is a perfect standard. “Then, you’ll hop into fruits. Get your favorites,” says Mallory. “I always stick with grapes, blueberries, and strawberries.” Lastly, add dry goods like dried cranberries, nuts, crackers, and chocolate-covered pretzels. Any fresh herbs to garnish will do wonderfully.
“You find the medium of things that taste good and things that look good, but with practice, you can make just about anything look really good. My favorite thing about making charcuterie is that every board is going to look different. I like the pressure that I feel, and I love being my own boss. That’s something I’ve worked hard to do.”
Check out Ozark Charcuterie’s new wine bar and charcuterie studio grand opening this month in the heart of downtown Fayetteville!