alexispjordan
- Jun 3, 2019
- 2 min read

Bourgeoisie Charcuterie - Four Cheeses Paired with Wines to Set Your Life on Fire

Date Night In Wine & Cheese Tasting

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Well we had to have cheese with that wine tasting! So I stopped at my local @traderjoes and picked out some interesting choices to pair with our wine. I took a page out of @cheesebynumbers book for the inspo to share my charcuterie and the steps I took to create this.

For our cheese selections, we had:

🧀 Italian Truffle Cheese

🧀 Gorgonzola

🧀 Toscano Soaked in Syrah

🧀 Asiago with Rosemary

For our meats, we added:

🧀 Turkey Summer Sausage

🧀 Prosciutto

For our sweets, we added:

🧀 Red Grapes

🧀 Honey

🧀 Cherry Preserves

For the vehicle, we used:

🧀 Pita Bites

One tip I’ve learned is to add all of your items to the tray in a layout before opening them to see if the spread looks appealing prior to ruining the aesthetic of your cheese board.

I decided that the apples and nuts would be best saved for another day without risking the apples turning brown prior to the event (Although a hack of rinsing the sliced apples in lemon juice works to keep them lighter longer!)

I started with the cheese, since it was the center of the show. I knew I wanted to keep them separate but for the cheeses that weren’t as soft to cut, I ensured to cut them for an easier plating process.

Next came time to add the meats. I didn’t want piles of meat crowding the plate, so I opted to stretch them out in a way that would be easy to access without disrupting the rest of the cheese board. I simply sliced the sausage, and I rolled the prosciutto into small “meat balls“ so they could be retrieved one at a time.

Similarly to disbursing the meats, I placed the pita bites carefully to ensure these could easily be plated as well.

Finally the remaining sweets. I chose to put the cherry compote in a glass gar (got these out of the candle section of my fave, IKEA). The grapes on the other side created a perfect balance of color.

I finished off with the names of the cheeses on this amazing slate cutting board. I used a chalk marker from Michael’s to get the names just right. And we are done!

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

The truffle reminded me of a cross between provolone and mozzarella in texture with the signature truffle taste and smell. We paired the truffle cheese and the asiago coated in rosemary with the grapes separately, and set it off when paired all with the riesling, which really mellowed out the dryness.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

The cherry compote paired with gorg was phenomenal, but with prosciutto? Ahhh it was incredible!

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Toscano is kind of a lighter prima donna, I tasted the nuttiness but the syrah made it so that it paired perfectly with the pinot and the cab.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Interested in setting a cheese board of your own? Have any must-haves for your charcuterie? Head to my insta and leave them in the comments below!

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀