All Occasions

Cheese & Charcuterie

Grazing boards. Acidic, complex, or effervescent pairings.

4 board sections, all paired

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The Menu

Fresh Cheese

Whipped ricotta with honey and walnuts

Cloud-light ricotta drizzled with dark honey and crumbled walnuts on crostini.

sparkling light floral

Bubbles and floral notes lift the rich ricotta while honey sweetness is mirrored.

Aged Cheese

Comté and parmigiano with truffle honey

Crystalline aged cheeses with an earthy, pungent truffle honey for dipping.

earthy tannic botanical

Tannins cut the fat of aged cheese while earthy notes echo the truffle honey.

Charcuterie

Prosciutto, soppressata and fig jam

Thinly sliced cured meats with sweet-jammy fig preserve and mustard fruits.

slightly sweet acidic

Acidity cuts cured-meat fat while sweetness echoes the fig and mustard fruit.

Blue Cheese

Gorgonzola with pear, candied pecans and rye

Pungent, creamy gorgonzola with poached pear and sweet-spiced candied nuts.

sweet honeyed

Sweetness tames gorgonzola's bite while pear notes in the drink echo the fresh fruit.

Host's Guide

Build your board the morning of the event and cover with a damp cloth until serving.

Move from lightest to most intense: fresh → semi-hard → aged → blue, matching beverage intensity.

Include at least one sparkling option — effervescence is universally palate-cleansing on grazing boards.

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