… is maybe too much. But on special occasions, it’s hard to imagine guests not being overwhelmed with joy to see a spread like this.
Real talk? The customer who bought this paid about $180. That’s not chump change, but it’s also hardly any more than he would have paid if he had bought all of these items individually and spent hours trying to arrange it so nicely for guests. And it beats the hell out of a stack of pizzas in cardboard boxes or a table filled with chips and grocery store hummus.
It’s a joy to arrange these cheese and charcuterie plates at work. I went for a tidy, geometrical look with this one. What’s in it?
Cheeses: Pecorino Wiscono, Hook’s 4 Year Cheddar, Goat Gouda from Central Coast Creamery, Brillat Savarin, Bayley Hazen Blue from Cellars at Jasper Hill. (One goat, one sheep, three cow, covering a range of styles, textures, and flavor profiles.)
Meats: Finocchiona from Spotted Trotter, Porteroni made in house, Tennshootoe from The Hamery.
Accompaniments: Mustard made in house, local wildflower honey, Marcona almonds, dried apricots and dates, cornichons, carmona mix olives, grapes, sesame crackers from Accidental Bakery.
In another post, I’ll break down how I put it all together and how you could prepare something similar yourself at home.