Introduction to Charcuterie Picks
When it comes to building a cheese board that will impress your friends, Chicago cheesemonger Alisha Norris Jones says that restraint is key. Jones, who is featured in the new documentary “Shelf Life,” advises only putting out a maximum of five cheeses at a time.
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Building a Charcuterie Board
“Try to get a wide variety of styles, so: something that you know that you’re going to like, something that is going to be soft, something that maybe is flavored and then something that’s going to freak you out,” Jones says.
Here’s what Jones selected when we recently met up at the Logan Square cheese shop, Beautiful Rind.
Brillat Savarian is a French triple cream made from cow’s milk.
Brillat Savarian with Strawberry Jam
Brillat Savarian with strawberry jam
A French triple cream made from cow’s milk. “It eats like a stick of butter,” she says. “This is something I would serve to someone that’s like, ‘I love cheese, but I don’t like anything too funky.’”
Prairie Breeze Cheddar from Milton Creamery in Iowa.
Prairie Breeze Cheddar with Piloncillo Syrup
Prairie Breeze Cheddar with Piloncillo syrup
A white cheddar from Milton Creamery in Iowa. “It’s served relatively young,” she says. “It’s not overwhelming. It’s not taking on, like, big earthy notes, as cheddars tend to do as they get a little bit older.”
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