Charcuterie 3 Ways!
Meet Meggie
"Queen Brie began in the Fall of 2019 as a way to find a creative outlet for myself and connect with others in Charlotte. I’ve always loved entertaining, hosting and the presentation of food. I've been making extensive cheese and charcuterie boards and displays for my own gatherings and friends for a few years and thought it might be time to help others do the same when people started asking for help. I actually have a Master’s Degree in Speech Language Pathology but took a break from full-time work after having children. I would generally say I’m not very artistic but I find that creating a cheese and charcuterie board truly feels like a unique piece of art- every board is different and unique and I’ve definitely honed my skill with lots of practice." Meggie Sullivan lives in Charlotte with her husband and two daughters. When she’s not eating or styling cheese she enjoys cooking, traveling, wine and backyard hangouts with family & friends.
The Materials
Oval Serving Tray, Individual Monogrammed Maple Board, Individual Boxes, Individual Cones, Marble Dipping Bowl, Cheese Knife, Honey Dipper, Toothpicks
1. Individual Charcuterie Cone
The cutest charcuterie we ever did see! These are perfect for hosting as guests can easily grab a cone and munch & mingle. No need for plates or napkins!
Don't underestimate the power of a mini board! Once you start layering, you'll come to realize they can hold more than you'd think.
Ready to Charcuterie?
Meggie walks us through her top shopping and assembly tips and tricks.
"When cheese shopping, be sure to think about the different textures and milk varietals. And when it comes to placement on a board, I like to start with the cheeses first to serve as anchors and then fill in with the other ingredients."
"Shop seasonal when you can - flavors, produce & garnish."
"Last but not least, remember that cheese tastes best at room temperature so make sure to allow your cheeses to sit out for at least 30 minutes to an hour before serving your guests."
One of our favorite ways to entertain is to host a dinner party at home. There's something so special about setting a table, cooking a meal and sharing it with friends and family. In our opinion, a dinner party isn't complete without a fabulous charcuterie spread. I mean, forget the actual dinner, we could live off of prosciutto! We've partnered with fellow Charlotte small business owner, Meggie Sullivan of Queen Brie to bring you 3 creative ways to individualize charcuterie!
2. Individual Charcuterie Mini Board
Great for intimate dinner parties. Bring your hosting game to the next level by creating individual charcuterie boards for each of your guests. Once they've cleared their board (we know it won't take long!), let your guests take them home as a party favor!
3. Individual Charcuterie Box
A chic alternative to an appetizer plate. No need to hover over the kitchen island! These individual charcuterie boxes allow guests to take their treats to their seat.
"Fold your salami! It makes all the difference. We cheese people love to form what we lovingly refer to as 'salami rivers' on larger boards."
"Don't be afraid to shop your pantry and cabinets. You'd be surprised what you can find in there! Tiny bowls can double as vessels for olives and jams and wooden cutting boards can quickly turn into the perfect charcuterie canvas."
"Get creative! Reuse honey or jam jars to hold taller breadsticks or crackers. Also, a basket or household wire rack can easily double as a stand to hold your charcuterie cones."
Meggie's Favorites
Cheeses: Delice de Bourgogne, Beehive Cheese Pour Me A Slice, everything from Dorothy Creamery, goat lady dairy snow camp, iberico. Charcuterie: Speck & proscuitto. Crackers: Rustic Bakery organic sourdough flatbread bites, Trader Joe's fig & olive crisps, Specially Selected raisin, rosemary, pumpkin artisan crisps. Layering ingredients: Castelvetrano olives (I literally did not like olives before these!), persimmons in the fall and fresh SC freestone peaches in the summer. Figs, ALWAYS figs! Blenheim apricots, truffle marcona almonds, bee seasonal honey & sour cherry jam.
One of our favorite ways to entertain is to host a dinner party at home. There's something so special about setting a table, cooking a meal and sharing it with friends and family. In our opinion, a dinner party isn't complete without a fabulous charcuterie spread. I mean, forget the actual dinner, we could live off of prosciutto! We've partnered with fellow Charlotte small business owner, Meggie Sullivan of Queen Brie to bring you 3 creative ways to individualize charcuterie!
Meet Meggie
"Queen Brie began in the Fall of 2019 as a way to find a creative outlet for myself and connect with others in Charlotte. I’ve always loved entertaining, hosting and the presentation of food. I've been making extensive cheese and charcuterie boards and displays for my own gatherings and friends for a few years and thought it might be time to help others do the same when people started asking for help. I actually have a Master’s Degree in Speech Language Pathology but took a break from full-time work after having children. I would generally say I’m not very artistic but I find that creating a cheese and charcuterie board truly feels like a unique piece of art- every board is different and unique and I’ve definitely honed my skill with lots of practice." Meggie Sullivan lives in Charlotte with her husband and two daughters. When she’s not eating or styling cheese she enjoys cooking, traveling, wine and backyard hangouts with family & friends.
The Materials
Oval Serving Tray, Individual Monogrammed Maple Board, Individual Boxes, Individual Cones, Marble Dipping Bowl, Cheese Knife, Honey Dipper, Toothpicks
1. Individual Charcuterie Cone
The cutest charcuterie we ever did see! These are perfect for hosting as guests can easily grab a cone and munch & mingle. No need for plates or napkins!
2. Individual Charcuterie Mini Board
Great for intimate dinner parties. Bring your hosting game to the next level by creating individual charcuterie boards for each of your guests. Once they've cleared their board (we know it won't take long!), let your guests take them home as a party favor!
Don't underestimate the power of a mini board! Once you start layering, you'll come to realize they can hold more than you'd think.
3. Individual Charcuterie Box
A chic alternative to an appetizer plate. No need to hover over the kitchen island! These individual charcuterie boxes allow guests to take their treats to their seat.
Ready to Charcuterie?
Meggie walks us through her top shopping and assembly tips and tricks.
"When cheese shopping, be sure to think about the different textures and milk varietals. And when it comes to placement on a board, I like to start with the cheeses first to serve as anchors and then fill in with the other ingredients."
"Fold your salami! It makes all the difference. We cheese people love to form what we lovingly refer to as 'salami rivers' on larger boards."
"Shop seasonal when you can - flavors, produce & garnish."
"Don't be afraid to shop your pantry and cabinets. You'd be surprised what you can find in there! Tiny bowls can double as vessels for olives and jams and wooden cutting boards can quickly turn into the perfect charcuterie canvas."
"Get creative! Reuse honey or jam jars to hold taller breadsticks or crackers. Also, a basket or household wire rack can easily double as a stand to hold your charcuterie cones."
"Last but not least, remember that cheese tastes best at room temperature so make sure to allow your cheeses to sit out for at least 30 minutes to an hour before serving your guests."
Meggie's Favorites
Cheeses: Delice de Bourgogne, Beehive Cheese Pour Me A Slice, everything from Dorothy Creamery, goat lady dairy snow camp, iberico. Charcuterie: Speck & proscuitto. Crackers: Rustic Bakery organic sourdough flatbread bites, Trader Joe's fig & olive crisps, Specially Selected raisin, rosemary, pumpkin artisan crisps. Layering ingredients: Castelvetrano olives (I literally did not like olives before these!), persimmons in the fall and fresh SC freestone peaches in the summer. Figs, ALWAYS figs! Blenheim apricots, truffle marcona almonds, bee seasonal honey & sour cherry jam.
