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10 Tips for Creating the Perfect Charcuterie Platter

10 Tips for Creating the Perfect Charcuterie Platter

Earlier this week I stopped by Eataly to have Cheesemonger, David Malzahn show me how to put together the perfect charcuterie platter in honor of prosciutto week. David was super knowledgeable and shared some of his top tips regarding putting a perfect cheese board together that will please everyone!

  1. Know Your Audience: You might pick different cheeses for your family than you would for a group of foodie friends.
  2. Less is More: It’s better to pick just a few cheeses and really spend time getting to know the flavors.
  3. Challenge Your Palate: Pick at least one cheese that might be out of your comfort zone, who knows it may end up being your new favorite!
  4. Start a Conversation: Instead of just wolfing down the cheese, spend time tasting and talking about the different flavor profiles.
  5. Add Accoutrements: A good bread can go a long way, but if you’re interested in adding other elements David suggests a mostarda, something pickled, assorted olives or a honey.
  6. Slice Well: Talk to your cheesemonger and butcher about how your cheese and meats should be properly sliced to show off their optimum flavors.
  7. Find a Reputable Cheesemonger and Butcher: If you’re putting together a special tasting, ask around for a good recommendation for a knowledgeable cheesemonger or butcher who can help you customize a unique plate.
  8. Sourcing Good Ingredients: Sourcing quality ingredients will result in a better tasting platter. You don’t have to necessarily buy the authentic most expensive imported items; finding a well-made local product that might be less expensive is just as good.
  9. What Grows Together Goes Together: When buying locally sourced ingredients, try and buy items from the same region. For example if you’re using a great Wisconsin sharp cheddar, see if there is a local Wisconsin summer sausage that will make a delicious pairing.
  10. Use a Variety of Meats: Using a variety of meats from different muscle groups can help diversify your charcuterie platter, like both a prosciutto and a salami.

David’s picks for a great cheese board from Eataly:

  • Sola- A semi-soft raw cow’s milk cheese from Piemonte with a mild milky flavor from Luigi Guffanti
  • Flory’s Truckle- An aged clothbound cheddar from Milton Creamery in Iowa
  • Caprotto- A hard cheese made from goat's milk by Casa Madaio dairy farm in Campania, Italy
  • Ewe Calf to be KIDding Me- A blue cheese made from the milk of cows, sheep and goats from Hook’s Cheese Company

There is still the whole weekend to enjoy prosciutto week at Eataly and if you stop in Friday August 7th, it’s even 50 percent off! Perfect for any picnic needs you might have planned this weekend! In addition, West Loop Salumi will be taking over Vino Libero, the wine bar in Eataly - Chicago, with an exclusive menu for Prosciutto Week until August 10.

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