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Charcuterie + Cheese Board!

Salami, bresaola, and pâté, peeps, it’s a party! For cheeses this week we’re featuring Four Fat Fowl St. Stephen cheese (a triple creme cheese from Stephentown, NY) and 5-Spoke Creamery Redmond Cheddar (from Goshen, NY). Let us know what you think, and tell us your favorite charcuterie combination from this spread 🙂

Total prep time: 5 minutes


What’s in your bag:

  • A tray of your meats & cheeses (Walden Local Genoa salami, beef bresaola, Jacques DuFour Pâté de Campagne, Four Fat Fowl St. Stephen cheese + 5-Spoke Creamery Redmond Cheddar)
  • A box with your blueberry + balsamic compote, honey, Castelvetrano olives, and rosemary 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 honey and compote. 
  2. Try ALL the combinations. Bresaola and compote on focaccia? Pâté, cheddar, and honey on your favorite cracker from home? Mix it up! 

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

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