Cheese Please Cheeseboards & Charcuterie

Cheese Please Cheeseboards & Charcuterie A lady, her dog, & beautiful charcuterie boards made just for you. 🐶🧀🍇
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Sadly, I rarely make boards to enjoy at home anymore, but my sister was in town and she forced me to and I was glad she ...
06/06/2022

Sadly, I rarely make boards to enjoy at home anymore, but my sister was in town and she forced me to and I was glad she did. 🧀

Sweet cheezus 🧀🙏🏻
05/24/2022

Sweet cheezus 🧀🙏🏻

Does this make your mouth water? It does for me! 🫦💦🧀DM me if you need your cheeseboard fix. I still have a few available...
05/19/2022

Does this make your mouth water? It does for me! 🫦💦🧀

DM me if you need your cheeseboard fix. I still have a few available for this weekend.

Does this make your mouth water? It does for me! 🫦💦🧀DM me if you need your cheeseboard fix. I still have a few available...
05/19/2022

Does this make your mouth water? It does for me! 🫦💦🧀

DM me if you need your cheeseboard fix. I still have a few available for this weekend.

The fruits of this afternoon’s labors…In addition to this cheeseboard, I made so many things today: breakfast, a strawbe...
05/08/2022

The fruits of this afternoon’s labors…

In addition to this cheeseboard, I made so many things today: breakfast, a strawberry galette, garlic confit, garlic parmesan sourdough, a marinade for a pork loin, and sourdough discard brownies.

Anyone else inadvertently spend their whole entire weekends in the kitchen? It happens to me often. I love it, but it’s also exhausting. Time to go take a break. 😴🧀❤️

This was an amazing tagliere di culatello at Hostería del Maiale at Antica Corte Pallavicina Relais in Emilia-Romagna, I...
04/30/2022

This was an amazing tagliere di culatello at Hostería del Maiale at Antica Corte Pallavicina Relais in Emilia-Romagna, Italy and an experience I’ll always remember. They’ve been making cullatelo (aka “Little Ass”) in the region since the Middle Ages. Culatello is the finest variety of prosciutto and a product exclusive to the Emilia-Romagna region of Italy, specifically the Po Valley. It comes from…you guessed it…the pig’s hind quarters. Aged 8-48 months, it is definitely one of the most prized and cherished “slow foods” of this region.

Our jaws dropped when they brought out this much salumi for two people! Thankfully the let us take what we didn’t eat to go. Our rental car smelled like meat for the rest of the day, but it made a really great late night snack.

I learned about this place from Anthony Bourdain, RIP, who visited on his show ten years ago. Another Anthony Bourdain spot that did not disappoint. I love traveling and eating in his footsteps.

Our Parmigiano Reggiano tasting. We tried the 12, 20, 30, & 40 month aged varieties. Nothing like a big pile of Parmigia...
04/14/2022

Our Parmigiano Reggiano tasting. We tried the 12, 20, 30, & 40 month aged varieties. Nothing like a big pile of Parmigiano Reggiano, balsámico tradizionale, and a whole bottle of Lambrusco at 9 am on a Wednesday.

My first (of so many) Italian antipasto boards…IN ITALY. This was a selection of meats and cheeses from the Piemonte reg...
04/14/2022

My first (of so many) Italian antipasto boards…IN ITALY.

This was a selection of meats and cheeses from the Piemonte region, which we enjoyed at a trattoria in Torino. 🧀🇮🇹🍷🍖

Adding this one to my “Most Favorite Boards I’ve Ever Made” list because I think it’s just beautiful. I mean, look at th...
12/29/2021

Adding this one to my “Most Favorite Boards I’ve Ever Made” list because I think it’s just beautiful. I mean, look at that pansy!

I’ve had a change of plans for NYE (thank you Covid), so I’ll be accepting NYE orders! Hit me up if you’re interested in placing an order. 🧀✨

Another holiday “charcuter-wreath”.You’ll notice this one doesn’t have any dried fruits or nuts on it. This is because t...
12/19/2021

Another holiday “charcuter-wreath”.

You’ll notice this one doesn’t have any dried fruits or nuts on it. This is because the customer was planning to refrigerate this board & serve it the next day. I always tell people I DO NOT recommend refrigerating your boards for more than 2-3 hrs before serving. Things get soggy! I make the boards as close to pick-up/delivery time as possible to ensure max freshness and quality. So, if you’re planning to refrigerate it for a while, or overnight, let me know and I can provide the fruits & nuts separately so that you can put them on right before serving and everything will be fresh and tasty.

Also, charcuterie is best served at room temperature. So if your board has been refrigerated, take it out 30-60 minutes before serving to let things come to room temp to get maximum enjoyment out of your spread. 🧀❤️

Have yourself a merry little Christmas…with plenty of cheese! 🧀
12/19/2021

Have yourself a merry little Christmas…with plenty of cheese! 🧀

Throwback to when the weather was warm and there were babies & charcuterie & sunshine. 🧀🐣🍼☀️ ...
12/15/2021

Throwback to when the weather was warm and there were babies & charcuterie & sunshine. 🧀🐣🍼☀️

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411 E. Harvard Place
Ontario, CA
91764

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