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The Art of Charcuterie

Plating Perfection from Cellar 313

Looking for something different at your next party, try the art and style of the charcuterie board.

The simple and elegant spread of meats, cheeses, terrine, and pate have been used for thousands of years.  In addition to a stylish and trendy look, portions are not overwhelming and allow a party host to enjoy their gathering.

Cellar 313 owner Charlie recommends considering 4 main components, “texture, flavor, color, and shape combine to create the board.  Meats usually form the core of the dish, but make sure they are all thinly sliced.”

Prosciutto, smoked ham, salamis, capicola, sausages, pates, and terrines are all excellent choices.

Once meats are selected, focus on at least 3 cheeses.  A soft cheese, hard cheese, and a bold or sharp element.

“Soft cheeses like brie and camembert are tangy and visually appealing, but your gorgonzola, roquefort, and stilton will bring bold flavor.  Hard elements like gouda, cheddar, muenster, and parmesan bring depth and sharpness,” according to Charlie. “Selecting and tasting the meats and cheeses is half the fun.”

When adding the extras, think olives, fruits, nuts, and spreads that bring a sweet to sour range to pair with the saltiness of the meats and tang of the cheeses.

Finally, a variety of grissini, crackers, and breads accompany best.

Be sure to store in separate containers until its time to board.  Pair with a lovely wine or two and enjoy your gathering in style.

Cellar 313 Charcuterie boards are available at the wine bar or to-go. or 313-458-8544.