Choose a growler from the Tap Wine offerings (red, white, rosé, or sparkling depending on preference). If the growler is sealed, open carefully using the appropriate opener. Allow the wine to breathe briefly (5–10 minutes) if red or full-bodied white. Decant into wine glasses or provide the sealed growler for table-side pours so guests can self-serve.

Cheese & Charcuterie Board - Preparation

Temper Cheeses

Remove all cheeses from refrigeration 20–30 minutes before serving so they come to room temperature — this brings out the flavors and improves texture. Keep the rind on soft cheeses intact until serving and loosen any wedge from its paper or plastic wrapping.

Slice Meats & Cheeses

Arrange the prosciutto in loose folds, slice soppressata or salami into 1/8" thick rounds, and cut smoked sausage into 1/4" slices on a cutting board. Cut the cheddar and semi-firm cheeses into slices or small cubes. Leave the soft cheese whole or cut a small wedge so guests can easily spread it.

Cheese & Charcuterie Board - Assembly

Arrange Board

Place the largest items (small bowls for olives, jam, and mustard) on the board first, spaced apart. Add cheeses in separate zones around the board, leaving space to cut or spread. Fan or fold cured meats into small piles near cheeses that pair well. Fill gaps with crackers, baguette slices, dried fruit, and clusters of fresh grapes.

Add Accoutrements

Spoon marinated olives into a small bowl, place cornichons in another, and add fig jam or preserves into the last bowl. Place mustard and honey in small spoons or ramekins. Scatter toasted nuts and dried fruit in open spaces. Garnish with rosemary or thyme sprigs for aroma and visual appeal.

Label & Serve

If desired, label the cheeses and meats with small cards (e.g., 'Aged Cheddar', 'Brie', 'Manchego', 'Prosciutto'). Provide cheese knives for each cheese type and small spoons for spreads. Serve with the selected growler of tap wine and recommended glassware. Encourage guests to start with milder cheeses and move to stronger flavors; pair lighter wines with mild cheeses and fuller-bodied wines with aged or stronger cheeses.

Tools & Cleanup

Provide napkins and a trash bowl for discarded rinds or toothpicks. After serving, refrigerate any leftover perishable items promptly: wrap cheeses tightly or place in airtight containers and store cured meats on a tray covered with plastic wrap. Clean the board with warm soapy water and dry thoroughly before storing.