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Charcuterie + Cheese Board!

Of course, your meats and cheeses are the STARS of this “board-way” production. (Teehee.) But can we just take a moment to give some love and attention to that hunk in your bag? Hunk of homemade focaccia that is 😉 Studded with sundried tomatoes and fragrant basil, it’s divine on its own, but even better as a vehicle for your smoky, sharp Grafton cheddar and creamy bijou. Or, maybe you prefer to go sando-style with a meat-cheese-grainy mustard combo? Your call, Fam! This is your show to run, and there are no wrong plot lines.

Total prep time: 5 minutes

What’s in your bag:

  • A tray of your meats & cheeses (Walden Local Meat Co. juniper soppressata, Molinari mortadella with pistachios, bresaola, Grafton Village Cheese smoked cheddar, Vermont Creamery Bijou)
  • Olives, grainy mustard, +sundried tomato + basil focaccia

What you’ll need from home:

  • A cutting board or plate, plus a couple ramekins and cheese knife or two if you want!

How to prep:

  1. Assemble your meats and cheeses on your favorite cutting board or plate. 
  2. Find the perfect spot to nestle in your olives, mustard, and focaccia. Set some serving knives on the side.
  3. Try alllll the combinations– mix, match, NOM. 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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