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How to Make Charcuterie Actually Look Cute on a Cheese Board
That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise in all things cheddar, Comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we’ll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is letting us in on some tricks of the trade when it comes to styling charcuterie.
Charcuterie is an essential element of any cheese board, adding robust flavors ranging from cured salt and red wine to fennel and cracked black pepper. The word “charcuterie” is derived from the French words “chair” (flesh) and “cuit” (cooked). The term was first spotted on the scene in the 15th century in signage on storefronts specializing in the preparation of cooked pig.