We are so excited to have our friend, Nicole A. Taylor share her secrets to the perfect charcuterie board. Athens, Georgia native, and author of The UpSouth Cookbook, Nicole now lives in Brooklyn, New York. The inspiring UpSouth Cookbook has been described as "Southern cooking meets Brooklyn foodie scene, keeping charm (and grits) intact"...which we can certainly appreciate! Enjoy these tips from Nicole for your next get together to create the perfect cheese board!
I was in charge of snacks for an adult slumber party in Beacon, NY. Afterwards, my friend Leslie sent a text, asking for creamy deets. Luckily, I took a photo and was able to recall the various blocks of goodness. I call this the UpSouth Cheese Board.
A handful of Georgia based makers are readily available in NYC Sweet Grass Dairy and Many Fold Farms. I keep Thomasville Tomme and Condors Ruin on hand. Beyond that, I explore small northeastern producers like Consider Bardwell.
Bread: Mini Biscuits (from UpSouth)
Nuts: Bourbon Peanuts (from UpSouth), Spiked Nuts (from UpSouth), *waiting to hear from Beautiful Briny Salt
Sweet/Fruit: Local Honey, Pear, Apples, Dried Peaches or Cherries, Concord Grape Jam (from UpSouth), Holmstead Fines
Acid: Chow Chow or Pickled Hot Peppers (both from UpSouth), Brooklyn Delhi
Something Green: Collard Green Pesto (from UpSouth)
Cheeses: (I go with 3–5 selections and ALWAYS pick a cow milk because it’s a familiar taste to most people.)
-Blue: Jasper Hill Farms Hazen Blue
-Semisoft: Sweet Grass Dairy Thomasville Tomme
-Fresh: Vermont Creamery Chevre