Cheese Board Basics | Folding Charcuterie
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- Опубликовано: 2 июл 2024
- Hi there!
Welcome or welcome back to my channel.
Todays video is about showing you a few basic ways to fold different kinds of Charcuterie for your board.
For this demonstration I used Busseto products. I am just touching on the very basic details of Charcuterie as I could go on and ON!
Thanks for stopping by, and don't forget to leave a comment about what you would like to see next! 
Хобби
This is the first video where I got(understood) how to do the salami chain! U go girl!!!
I am so glad to hear!!! Thank you!
I'm gifting boards to a wedding and your videos are super helpful. I ain't a pro but with these tips I may look like one
I'm so glad!
I could honestly watch this all day. You're a great teacher. I'm so excited to try all these methods of folding. Thank you ❣️
Thanks so much 😊
I love your techniques for folding! I have a 24" board to fill for a reception I'm having for my newly married son and daughter in love - thank you!!
Good luck!!
@figbleucharcuterie9916 ohhhh it went great!!! Wish you could see the pictures!!!! Thank you!!!!
Great job Sam. You area wonderful teacher. Thanks for the great tips.
Thank you for your nice presentation. I am just learning how to present a board. I appreciate your pointers. I am learning alot from you. I like that you said don’t just take it out of the package and slap it on the board. And also shaping it at room temperature.
Glad it was helpful!
I have followed this and made beautiful Charcuterie boards twice already this holiday season :-)
That's amazing!! I am so glad you found it helpful. Thanks for watching and supporting
I came across you because I wanted to do a charcuterie board I saw some great videos you did n I loved them Thank you so much n keep doing what your doing Good luck with your business 👍
I love ALL of your presentations! I'm always interested in more Christmas and holiday boards. Thanks for your creativity 🥳
Thank you!
Thank you for this video! I especially like the top-down view, it’s really helpful to see what’s going on 🙏🏻
This is exactly what I was hoping to find. Thanks for the excellent tutorial!
Great to hear! Thanks for watching!
Thank you 🙏. I’ve learned a lot today I work for hotel and we do cheese boards this is very useful info much appreciated
Glad it was helpful!
I can only think that this should be called meat-igami (origami with meat). Love the ideas!
haha love that!
Genius! I always struggle with cold cuts. Trying to make it easy for people to serve themselves without putting their fingers all over someone else's meat. Great video!
Glad it was helpful! I would also suggest buying little bamboo tongs from amazon! Then people can use those to grab their items
This was perfect! Just what I needed. Thank you!
Omg such a life saver with this video !!! I work as a line cook at Italian restaurant and I’ve become bored of making the same style every time
How cool! Have you used some of the techniques at your job?
@@figbleucharcuterie9916 Indeed I have , my boards look a lot more creative or presentable I should say lol
I loved your video on ways to fold and display meats.
Hi Sam, I made my first charcuterie board two days ago and I have to say, humbly, it was beautiful. I made Genoa roses and I can’t wait to try your smaller roses. I did make a chain but I like your way of doing it much better. Also, the little bouquets were amazing and I can’t wait to try those.
I bought some prosciutto from Costco and it was so thin that it was almost impossible to work with.
I like the way that you say that your board is your own art. I agree. I’ve seen so many different ways of doing a charcuterie board and everyone I’ve seen really are a work of art in their own right.
Thank you for a great video and can’t wait to see many more!
Thanks Steve! I agree, if the prosciutto is too thin, it will be impossible to work with. I love that you made your first board! I hope you enjoyed the process.
Cheeses hard soft slices how do you. Know what goes together
Thank you@ wiuld luv 2 c a brd finished
Thank you sooo much for these simple tips. I usually do dessert charcuterie boards but some ask for a cheese, meats & cracker board with some sweets so kinda out of my comfort zone. This will help tremendously. Thank you, thank you, thank you
Glad it was helpful!
A desert board is not charcuterie
Charcuterie can be many things not just meat & cheese. Could be just just, fruit, etc. Could be breakfast charcuterie with meats, cheese, bagels, crepes.
This is so great! Love the variety of meats and folds.
Thanks so much! 😊
Looks fantastic👍🏻
Sam, thanks sooooo much. I recently started making boards but needed ideas for folding meats. Can't wait to try it.
Thanks! Glad it was helpful
Your videos are very helpful,thank you for sharing
Love this Sam! How about slicing techniques for different types of cheese?
Great idea! Thank you
Loved this. You explained it so well. Thank you
Glad it was helpful!
Thanks a lot, hugs from Lima, Perú 🇵🇪❤❤
Welcome!
I loved this! Thank you so much!
I really enjoyed this! Thank you so much for sharing!
Glad you enjoyed it!
VERY helpful! Thank you.❤️
Great video and tutorial, much appreciated, I am learning a great deal
Thank you for this. New subscriber! Im so excited to create more cheese boards.
Hi Sam! This video came up on my feed and I'm so glad I watched it! I think I'm going to make a Charcuterie board to take to my daughter's for Christmas, and it will be my first one. I love the ideas of folding the meats and making them pretty. I subscribed and rang the bell. Now on to watching more of your videos! Thank you so much for sharing!
Glad it was helpful! If you are on social media, you should share your board with me! I would love to see it.
Your emerald ring is GORGEOUS!!!! ❤️
Thank you! It's actually a green sapphire
Hey thanks for this! It was a pretty complete quick training for just meat displays! I really enjoyed it. I'd love to see ham (black forrest) or turkey as it naturally isn't as pretty in displays but easily accessible. Thank you!
Thank you for the idea!
Yes!!
Thanks for the video, super helpful, I have to make 100 charcuterie boxes this weekend! Subscribed!!❤
Good luck!
Thank you so much! Great video!
Thank you for the great advice ❤
Love this video! Thanks!
Love this thank you! Super helpful!
Glad it was helpful!
Thank you for sharing your talents!
Thank you for watching!
You are SO GOOD! Thank you!😍
Thank you for the helpful hints
Great job. Easy to follow. Thanks
I am glad to hear. Thank you!
Thank you so much!
Thank u so much!!! 💖💖
To help unstick your meats: while they are in the package, roll the package tightly. It helps separate the fat on each piece from the one next to it. Works great with bacon too.
Thanks for showing... I'm new subscriber... I gana make a board for Christmas day and evening... Good technique 👌😋 Happy Holidays... From New Mexico ✨
Happy holidays! Thanks for watching
Love your videos, I watch them all the time :)
Awesome! Thank you 💛💛
My pleasure :) you do lovely work !
Hello, I just now found your channel. I found your demonstration on folding your meat extremely helpful. Do you have a video for the next step on determining what size board to use and how to plan your layout? Also what are the list of items that you put on a board? If you have your meats room temperature to make them easier to fold and to pinch, but once your board is completed if you put it in the refrigerator will the meats come apart? What is the next video that you have that I should watch to learn step two? Thank you.❤️
You are amazing!! Thank you.
Thank you for sharing!
This may be a weird question but I have to ask: How do you tactfully remove 1 piece of salami from a salami rose when taking food from a charcuterie board?
That is a great question! Honestly, there is no tactful way. The only time I put salami roses on a board is when it is a 2 person board. I feel like it's more intimate and more acceptable to share food like that. where as, if it were on a large board for 10+ people everyone would be touching your salami. Another option would to be to do both salami roses and chains to give people the option to pick from the chain first. But in reality people will grab from what they want regardless of others. Trust me! lol
@@figbleucharcuterie9916 Thanks for the response. Yes, if it were just me and my husband we wouldn't care but not with a crowd.
Excellent questions that was my dilemma how do you eat the meats from a charcuterie board if it is in a nice flower,hence me laying them in a row or individual clusters. I provide several minis tongs and forks. Basically I make everything bite size. I love your channel.
Thank you..
You're hired!! Publix supper markets has all that gourmet stuff in lakeland, Florida!!
oh i love this.. thanks for the tips
Glad it was helpful! Thanks for watching!
Just in time for the holiday
Thank you for watching
Thank you, this was so helpful! I'm just learning how to do this. It would be great if next you put a whole board together so we get a good idea of placement of the ingredients!
Glad it was helpful! Check out my other videos! I do have some board assembly
Love your videos!
Thank you!
If fresh figs aren’t available they make “fig-its” and they are beautiful on my boards. Love ❤️ your videos
I'll have to check them out. Thanks!
Da best!!!!!! Thank you!
Love your videos! Would love to see a 4th of July board please!
Thank you so much! I will try to get one done
Hello Beautiful from Chicago
This is great ideas Thanks I will be using this
So glad! Thanks for watching!
This is the first time I've run across your videos and I love them! First and foremost, I appreciate that you mention hand hygiene. Learning the different methods of styling meats was very helpful. I've just started creating boards and your video was timely. Looking forward to seeing more of your videos.
Glad you like them!
How do you make cheese look like a braid? Or other cheese styling? And what are your go-to board fillers? How do you style jam or mustard accompaniments?
Thank you!! I love these ideas
What meticulousness and skill!
I love all the instructional advice you give on your channel. How about advice on using pomegranates? They are so pretty.
Thank you, I will! I actually have been using them on my boards for the Holidays
Great tips 🥰
Thanks! I appreciate you watching.
Great video thank you
Glad you enjoyed it
Thank you for your videos! I’m going to be catering a 120 person wedding. They will be getting a grazing table (appetizer before the bbq dinner). This will be my first grading table, unless I get another job sooner that requests it. Do you have any helpful tips? Also do you happen to know how long deli meats can stay at room temperature for? I’m nervous about making anyone sick.
Thank you! Very creative. Can I fold the meats the day before serving ? Suggestions of which meats go with which cheese?
Yes you can! just save in an air tight container so they don't oxidize. This saves a bunch of time the day of.
What a great channel.
Thank you!
love trying new cheese 🧀, my daughters favorite thing is charcuterie boards , having one for new year’s eve of course, I really don’t like goats cheese but i think there’s at least one i can deal with . my daughter loves a very strong cheese with fig jam , what is the best cheese to accompany the sweet jam?
Happy new year!! I would recommend a really funky brie to go with your jam. Or the rogue river blue cheese!
Antipasta-means
"before the meal"
In english!! 😊
Love your videos. Will be making board for birthday party. I cannot find anywhere online, amount of oz of other stuff ( not cheese and meat) but everything else. Will you please tell me how many oz ( or any measurements) I need per person? This will be their meal. Weird how no one tells this. It will be 22 people there, mostly adults ( big men lol) You are only one I found that even shows individual servings ( your box placed in 2 plates) love it ❣
I have another video all on portions per person! It gives a guidline
Love this … Do you need to put down parchment paper on top of the wood? How do you clean the board ? Ty
I always recommend giving it a good clean with soap and water and then drying it right away so it doesn't soak up any water. Otherwise there are always board cleaners you can buy. As far as the parchment paper, do what you feel is right. I like it personally because it is another way to protect your board. depending on the wood, some will soak up strawberry juices for instance, and stain. Parchment will help protect and make for an easy clean up! I always use it on my disposable boards as well.
@@figbleucharcuterie9916 More content please .. I was so happy to stumble upon your video this morning.
@@aimeek11 Thank you!
how soon do you take the meats out before folding/rolling the meats? Do they stay together after being put back in the refrigerator?
As soon as I take them out of the fridge I style. Yes they do!
I loved this tutorial. Question: Do you set all your meats at room temperature for better folding?
I do not. This was just a suggestion to make it a bit easier for your first time.
Enjoy watching your videos. I am going do my first board and add salami roses. Are they just for decoration, and if not, should I supply a serving fork next to them.
I would. Or do little tongs. You can always do them "as decor" and do a salami chain as well.
Great video 😍🧀 What do you use to wrap your boards with when sending orders to customers?
Depends. I use cellophane or I’ll use a Kraft box. And a few of my box options have lids
Learned so much from this. What do you use as a board when you are using a lot of food like for 30 people or so.I’ve seen some pictures where it looks like butcher paper?
Yes! When it comes to the amount of people, I always suggest a grazing table!
Can you give tips for a grazing table for appetizer at a wedding. Also, can you put trays in frig of extra to restock table, will the folds stay? Thank you for your videos, very helpful.
prep is key! yes, you can always keep extras in a fridge to restock everything.
Thank you. Was looking for a video about specifically folding meats fancy. Building one for my wife for her birthday. All i could find at the store was the wood for the board. Where do you get the meat? The 7 eleven by my house doesn’t have those packs but they have the meat on sandwiches? Do you just buy the sandwiches and take the meat and cheese off of them if you’re 7/11 doesn’t have the packs of meat?
That loaf of meat looked really nice. You must live near a fancy 7/11 like in New York City.
This is such a good idea for a video! Because you can totally build a cheeseboard from a convivence store. Thank you!
@@figbleucharcuterie9916
I was making a joke but your ability to spin it into positivity is cool too. I was just typing that for the lolz. I start writing a comment sometimes, then my imagination kicks in, and it’s off to the races.
@@figbleucharcuterie9916
You should make the video!!! I’ll make another dumb yet positive comment in the form of a joke.
how do you recommend doing a blu cheese? As a whole wedge or partly crumbled? Also do you leave all your cheeses in the block or slice or both>
I have a video on slicing or styling! But for blue cheese, I always leave it whole. I might crumble the bottom part to show people where to start eating from. aside from Blue cheese, I always slice or style. People are usually intimidated by big chunks and will grab for something else.
Do you serve the ‘rose’ in the container or do you put in fridge till it holds shape? Love your videos!
I use the container, but you could do either
Tips for arranging board would be good
New to this word charcuterie lol. Came here to learn more by chance and it’s very neat and helpful even if I don’t entertain..I may do so near future. Can you tell me what “folding “ means. Again this is new to me. Thx
Just referring to folding salami. Or folding prosciutto into ribbons
What about little things you can do to pull a board together like I feel as if I'm going to have gaps or no color
Love this idea!! I am going to make another video this week and this is a good topic
How do guests get the pieces of salami out of the rose? Middle first? Outside layer first? Thanks for the tutorial. Making my first board. 😁
Its honestly pretty hard to do it and keep it looking nice. I always recommend only serving it that way when it's for two people. That way you don't have lots of people touching the same thing
I was wondering about this also, because I have seen where one person took the whole thing and I’ve seen where someone picked it apart and just left the other pieces scattered limply over the other stuff on the board…I’ve also seen the meat roses folded over the edge of a glass to get the form and they are pretty too.
Hello and thank you for the video. My biggest question when I see the roses is, since (when using a cup) or rolling, how is one supposed to know how to select a slice? Do they take the entire rose or destroy it by only grabbing a slice or two? LOL
Good question! I typically only do the roses for small boards that maybe two people are sharing. because yes, otherwise it becomes a hot mess!
Wow! That looks so appetizing 😊
Do you recommend wine or beer to pair with this?
Both!
What’s the best way to store these if you do them the night before?
In an air tight container
I'm about to try my first board for a friend. I just have to decide what boards are used or what I can use, nothing to big. And is prosciutto one that has to be used? Or do you have a way to use some deli meats?
That’s the fun thing is you can use whatever you would like! I just like to make sure I have good variety
Sorry, just a newbie question. Do I need to cook it first? If yes, how? I mean do i need to fry it or just steam it?
Nope! These meats are cured! So they are preserved.
Hi so when people are helping themselves so do they take a hole salami rose or when taking the other meat will it stay connected and they’re gonna have a hard time getting the amount they need?
When having a party for 20 people how do you plan the amount you need on a charcuterie?
They shouldn't! But typically if I am making a board for that many people I choose salami links/chains just because it looks nicer when people do grab for it! I typically only do roses for small orders. I measure out in OZ. if people want an app size portion I would do 1 oz of meat per person. so I would need 20 oz of meat for that order.
Don’t use slices of hard salami for this. That’s just gross. Use sliced dried sausage like a soppressata. The fat in salami will just melt and everything gets oily. Plus it’s a lot easier to put it on a cracker than a piece of lunch meat is.
@@johnnyeyez78 as I have stated many times, your board is your art. DON'T let people tell you what to do. DO what you like and what YOU will eat. Please don't come on my channel, and my video and tell people what and what not to do.
Hi Joanna! I had a smaller party of just 6 people for NYE. People didn't have any trouble getting just one salami from the rose. Eventually when it had a lot of pieces taken out it couldn't support itself and just fell over, but I thought it was so cute when I put it out that I didn't mind! At that point the board was already nearly gone haha, it went fast. It was my first time assembling a charcuterie board and I had a lot of fun.
Oh, I actually used a different method of making the salami rose. I used the rim of a small wine glass. I think that method was less intertwined.
Will these hold their shape if you put in the fridge after folding?
Yes, I would just maybe set something against it to help hold it. For example, when I am prepping, I will set a small stack of unfolded salami next to it.
the meat needs to be at room temperature, can I make them and then put them in the fridge, or will they fall apart. Trying to get prep done the day before.
Prep is key! They’ll be fine in the fridge
Can I make these the day before and will they keep their shape?
You can do a day before!
How wonderful of you to take the time to reply, thank you ❤️🌹
I've seen some charcuterie boards with apple roses. I just can't seem to get it right. Can you show us an easy way? The apple slices usually break on me.
I think you have to microwave them to make them pliable
Great suggestion! I would recommend a mandolin for slicing.
SAFETY: Be super careful when using a mandolin, super sharp and easy to cut yourself! Thank you for the tip on apple roses!
@@tinaknutsen so true!!! Be super super careful
Hi! What type of prosciutto is best for a board?
I personally love Parma Prosciutto. That's all I use
Do people pick up a whole rose to eat, or peel off petals?
You can do both! But I recommend using the roses for 1-2 person boards. But I have seen people make a rose for each person.
Ok. Now I'm hungry.
😋