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Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...
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FreshSplash/Getty Images. On a charcuterie board, their purpose is to be a vehicle for cheese and meat. Variety is the name of the game, both in terms of texture and appearance.
Founding and collectivization. The Cheese Board was founded in 1967 as a European-inspired cheese shop by the married couple of Elizabeth Magarian Valoma and Sahag Avedisian in a small storefront at 2114 Vine Street in Berkeley. In 1971, the owners converted their business from a conventional privately owned firm to an egalitarian worker-owned ...
There are infinite ways to transform milk into cheese. But at the most basic level, you can organize all cheeses into five primary categories: fresh, soft, semi-soft, semi-firm, and hard.
List of hors d'oeuvre. Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a ...
Molly Browne, an experienced cheese educator for Wisconsin Cheese says "the caramel notes of the [Payday] are a perfect counterpoint to the savory notes in the cheese." "And," Brown adds, "the ...
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