030. The Charcuterie Centerpiece

Two new ways to style cheese for your spring and summer gatherings!

Happy 30th edition of EXTRA SHARP! I’ve been loving this Substack outlet and hope you enjoy reading my cheesy little emails every Saturday morning :) It’s now May, which is one of my favorite months in the northeast. The leaves are bright green, flowers are popping out left and right, and the weather is just lovely.

Last week, I talked about an amazing hanging prosciutto dish I had in Aruba. When I returned to NYC I was determined to find something similar to experiment with. Alas, I found a “bacon display holder” on Amazon, and this week a new styling technique was born: the “charcuterie centerpiece”

The Charcuterie Centerpiece

When I shared my 2024 cheese trend predictions earlier this year, I mentioned a rise in “edible centerpieces.” I follow many European catering companies and noticed a trend of decorating the table with fresh fruits and veggies instead of flowers. I wanted to come up with my own version of this, and the bacon display holder was the perfect solution.

Not only is this centerpiece edible (besides the hanging flowers), it’s a true showstopper. I also love the whimsical element it adds to a tablescape. You can even match your florals and candles to the cheese plate itself to set a cohesive color theme - one of my favorite party tips from That Cheese Plate Wants To Party!

You can find a step-by-step video on Instagram. Supplies below!

〰️ Queso Ibérico
〰️ Gouda
〰️ Salami
〰️ Strawberries
〰️ Grapes
〰️ Dried Apricots
〰️ Crackers
〰️ Mixed Nuts
〰️ Fig Jam
〰️ Thyme, Marjoram, Pansies

That “Tea Party” Edition

Now if the bacon display holder isn’t your vibe, I created another version using these stunning three-tiered up-cycled china trays from The Brooklyn Teacup. I had the opportunity to check out their showroom a few months ago to create my own custom platters. They make for such a great Mother’s Day gift and this spread is perfect for a festive brunch.

As for supplies, I used the same as the plate above! The only new addition was cheddar to round out the cheese options.

You can create your own custom platter here.

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Now that it’s May, we have a new cheese of the month!

Cheese Of The Month: Ibérico

When it comes to Spanish cheeses I’m a big manchego fan, but recently I’ve been loving its cousin, Ibérico. Although these two cheeses look very similar and come from the same region, Manchego is made from sheep's milk and Ibérico is made from a blend of sheep's, cow's, and goat's milk. This creates a unique blend of flavor with a smooth finish. I used this cheese in both of the charcuterie centerpieces above.

Pictured on the left

THE BASICS:

Milk: Goat, Sheep and Cow’s Milk

Style: Hard, Wax Rind cheese

Tasting Notes: The goat’s milk gives it a little bit of acidity, the notes of butter and richness comes from the cow’s milk, and the slight barnyard taste to add complexity comes from the sheep’s milk.

Pairings: Fig jam, cured meats, dried apricots

Drink: Rioja, Cava

Where To Buy: I recently found Ibérico at Trader Joe’s! It’s usually easy to source and will be in the cheese case near Manchego.

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FETA, SAUSAGE AND SQUASH PASTA SALAD

New week, new pasta salad! This one really embodies the essence of summer BBQ’s and outdoor gatherings. I love the blend of creamy feta with the sautéed squash and chicken sausage. As always, paid Extra Sharp subscribers get a sneak peek with a printable recipe before this drops on Instagram!