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Charcuterie + Cheese Board!

Cheese. We love it. Everything else too, but nothing beats cheeeeese. We’re always looking for new cheeses to taste, devour and add to our menu every week. That’s why when we tried Arethusa Farm’s (Litchfield, CT) awesome assortment, our hearts were full. Tonight you’ve got their “Crybaby”, named after the tiny “eyes” aka Swiss-cheese style holes. The Tapping Reeve is similar to a cheddar, with a sharp taste and slightly crumbly consistency. Slice up your focaccia and get to tasting!

Total prep time: 5 minutes

What’s in your bag:

  • A tray of your meats & cheeses (Brooklyn Cured chorizo, Walden Local Meat Co. Genoa salami, bresaola, Arethusa Farm Crybaby, Arethusa Farm Tapping Reeve)
  • A box with your blueberry-balsamic compote, honey, Castelvetrano olives and homemade focaccia

What you’ll need from home:

  • A cutting board or plate, and a cheese knife or two.

How to prep:

  1. Assemble on your favorite cutting board or plate. Grab a butter/cheese knife or two to portion the cheese and serve the compote. 
  2. Try ALL the combinations. Genoa salami and compote on focaccia? Bresaola and some Arethusa cheese on your favorite cracker from home? Mix it up! 

And that’s it! Dinner solved, dinner served. #weareWECO

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