Local chef Brent Mero led a group in our first Charcuterie Class at Lake & Local. This was a highly requested class, and we were glad to make it happen!
Participants were given a cutting board and knife set, as well as their charcuterie board, which they got to take home after the class, and a printed guide sharing basic tips for building a charcuterie board.
The class began with Chef Brent giving an overview of various types of cheeses. He discussed how to work with cheeses based on firmness, preparing hard cheeses like gouda and parmesan differently than softer cheeses like brie and boursin.
CHARCUTERIE BOARD: THE BASICS
- Everything should be cut into pieces that can be consumed in one or two bites.
- One or two pieces of each item per person is enough for an appetizer board.
- Meats should be set out right before serving.
- Cheese reaches full flavor if set out 30 minutes to one hour before serving.
Common Meat Choices:
- Prosciutto
- Coppa
- Soppresata
- Cooked Lunch Meats
- Pates
- Sausages
Types of Cheeses:
- Hard - Parmesan, Gouda
- Firm - Cheddar, Colby
- Semi-soft - Havarti, Munster
- Soft - Brie, Boursin
- Blue-veined - Roquefert, Gorganzola
Other items you can include are breads, crackers, pickles, dips and spreads, and fruits.
CLICK HERE to check out all of our upcoming classes. Our next Charcuterie Class will be posted soon!
Visit Lake & Local at 104 S. Main Street in downtown Greensboro, Georga.
