My mother in law asked me to bring a charcuterie for Christmas Eve this year (12 people attending) and these videos are so helpful! I make a decent board, but I was just slicing meat and cheese and placing it on there. Now I feel like I can level up with salami roses and pretty cheese arrangements. 🙂
I love that! I am so glad that it helped inspire you. I can so that! Rosemary and sugared cranberries are a super simple and affordable way to make boards more festive.
Thank you Sam, this was so helpful! Definitely going to use these tips for the holidays. I would love a video on pairing. Never quite sure which jam for which cheese, which fruit/nut, etc.
Thank you I must have watched your video several times to learn the “ river “ .. very helpful and easy.. thank you for slowing down lol, I said wait you’re going fast for me, then you slowed down and I kept up .. board will look beautiful 😍
I really enjoyed this video, it’s great to be shown how to slice all the cheeses and to style them 🧀. Love doing all kinds of charcuterie boards, so I will enjoy seeing anything you want to show us. Great tips for anyone just learning how to style 🤍🧀🤍.
@@figbleucharcuterie9916 omg you have no idea. i have made picnics for my love and when we were simply picnicking people asked me so many questions about where i got my basket, or how i arrange them etc. and telling me i should offer them as a business. i'm not into social media like that, but i love making people happy! you showed me some new ways to fold meat i'm so shy about everything i make that people say i can profit off of. i need to learn how to turn my passion into profit. i'm just so shy. but i LOVE your channel. thank you so much.
Great video. I love cheese, but know nothing about them. This was very enlightening. Answered quite a few questions I had but with no one to ask. Thank you!!
Love your video. I'm going to make a charcuterie board for my mother's 70th birthday. I ordered one from a caterers but I'm afraid it will look like something that came from walmart. I would love to see lots more videos!!!
Awe! Best of luck to you. I am sure it will turn out great! I recommend searching for a LEGAL charcuterie business next time you don't want to make your own.
Thanks for a very informative video! I luv your styling ideas! And I always wondered why the tips of the cheese knife were that way! I have never made a charcuterie board but thanks to you I think I will try making one!
This video was so helpful! Now, I’m addicted to blueberry vanilla goat cheese. I was super excited to find the cranberry chipotle in Arkansas. It is amazing, as well.
You did a wonderful job, thank you so much really great display of cheeses and the cut are perfect. My only lil correction is the "Comte" cheese (so good) it's not "Comote" but I loved every thing you included here, I'll have to try that goat cheese, like you, I don't like goat cheese too much, it's kind of harsh.
I enjoyed watching this video and learning something new! “Thank you” for sharing this information, Sam. You are quite “the master”. I, also, enjoyed you showing how to cut and style these cheeses in various ways. I like your personality (telling it like it really is) AND, after watching a few videos . . . . I am subscribing. Blessings! Doris @ San Diego, California
Beautifully done! Thank you also for a shot of the finished cheese board at the end. How about how to present fruits with cheeses? Jamie Oliver did something where he cut a fig, pushed down the cut side, and it looked like an open flower.
Did you eat all of those cheeses after the video!!?? 😆 tell the truth…. I’ve been making grazing boxes for a few years now professionally and I love it. Particularly because I get to eat everything that didn’t go into the boxes 🤤 🤩🤩🤩 So yum
Great video! Would love to see a final product at the end of the video. (also the Comte cheese is actually pronounced "koh(n)-tay" with the m being an n sound and the "n" barely being pronounced - not "comotay").
And the correct pronunciation of Gouda, named after the Dutch city, is ‘rhow-dah.’ [basically ‘how-dah’ with a slight throat-clearing sound to the ‘h’ at the beginning]
Maravilloso tutorial... Agradecida por los buenos tips y consejos...Me preparo para obsequiarle a mi hija una tabla para su cumpleaños número 14, y quisiera que me aconsejaras cómo calcular la ración de quesos y carnes por cada comensal, para saber las cantidades aproximadas se debe comprar de cada ingrediente? Gracias por tu aporte...Éxitos y Bendiciones...
Just found your site which is great! How would you suggest displaying a blue cheese as my husband loves any blue cheese and I prepare a charcuterie every year for his birthday along with a 5 course dinner and wine pairing. I assume the blue will crumble. This year, I'm using a paper mache 60 as my board. I also bought a small brie, manchego and some other cheddars, colby jack. I only have about 2.5 inches across in the 60. Thanks!
Hi Stacy! how fun! I have only done a set of numbers one time, but I would suggest crumbling it up in larger chunks if possible. I think if you fine a creamy-er blue (not too creamy like cambozola ) you'll have a better chance of being able to keep it in larger chunks! You'll do great! tag me on social media so I can see it!
@@figbleucharcuterie9916 Hi Sam! Would love to see a pic of your charcuterie number board! Thanks for the blue cheese suggestion. I bought a buttermilk blue cheese and will see how crumbly it is once I open it. Your site is so helpful and you do beautiful work! I’ll be using a lot of your meat folding and cutting cheese techniques today. Many thanks!
Thank you so much this is so informative. Now I go to Amazon and get a cheese wire but I do have one question, do you recommend a ceramic knife or will it work with a metal knife?
Hi Debbie! Good luck, but I am sure you'll do great! I would give yourself a few hours before. Once you are done, stick it in the fridge until you are ready to eat! Prep is key! maybe slice your cheese and wash your fruit before you start assembling.
Hello and thank you for these wonderful videos. I would like to know how you price out your boards for customers. So many ppl ask me to make them for them but I have no idea how I would “charge” them? Any pointers on that would be helpful. Thank you.
I think it might! Wood is so porous that it'll soak up the juice of the blueberries. To keep your boards looking new, I would always recommend using parchment paper.
@@figbleucharcuterie9916 Thank you. I just bought a ver large walnut board with a resin "river" through the middle so I won't take any chances with the berries and I'll use parchment
Hi there! I need help! I have red leceister cheese and I need to slice it into 3d triangle that looks like carrots. Not sure how to dm you to show you a picture
Is it a brick? If so, I would cut slices, and then cut those slices in half from corner to corner. It will make small triangles. Otherwise I recommend mini cookie cutters. So helpful!
I just Subscribe to your channel which Is excellent Thank you. Can you do a video showing how or what utensils to use in order to avoid people touching with their hands at a gathering for Sanitation reasons
I don't think that I need to make a whole video about it. But I would recommend maybe not partaking in these boards if people don't have individual forks, knives, or tongs for each person. Just purchase bamboo. That way you can get a good amount and not break the bank.