Summer Is My (Entertaining) Season
Every spring, I hold on for dear life at work as we navigate spring weddings, university graduations, proms, corporate events, you name it. Everything converges in springtime. I always know that if I can just hold on, summer is right around the corner.
Summer is my favorite season for all the reasons: sun, slower pace, beach trips, etc. But, above all else, I love summer because it’s the time of year I entertain. There’s something about this season that lends itself to casual get-togethers and a more laid-back style of hosting. And, if you’ve attended any type of summer party at my house, you know that I love a good summer charcuterie. Making cheeseboards has become an obsession of mine, and I thought I’d share how I create a cheese masterpiece with the help of some of my favorite Alexandria businesses.
Pick a platter
There are a million great options out there. I love Red Barn Mercantile for everything, but especially for platters and vessels. My latest buy is their slate platter. It’s perfect to pre-chill in my freezer so I have a nice, cool surface to arrange cheeses on for the summer months.
Break out the cookie cutters
Somewhere along the line, I did a deep dive on Pinterest and discovered a really cool trick: You can use cookie cutters on cheese. A few weeks ago, I made star-shaped cheese for a patriotic charcuterie spread on the fourth of July. And last year, I made little 7-0 cheese slices for my mom’s big birthday.
Add a spread
I love nestling into the board a couple of jars of spread or dip (or even hot honey – yum!), as a delicious addition to cheese and crackers. If you’re extra fancy, use ramekins for your spreads to keep a consistent look.
Assemble
When setting up a cheese board, I always like to place my dips and spreads first, followed by cheeses and meats. Crackers can be neatly stacked or fanned out between. Last, I love finishing with beautiful fruits – both fresh and dried – and a variety of nuts and covered pretzels.
Garnish
If you aren’t garnishing your cheeseboard, you’re missing an opportunity! I love bringing it all to life with beautiful halved figs or kiwis and fresh herb clippings from the garden.
Label your cheeses
I realized I had unlocked a new level of charcuterie-crazy when I ordered cheese labels on Etsy last year. I love being able to tag each type of cheese with a label because it saves me from answering a barrage of questions about what’s what. It also just looks plain cool. For cheeses, I always pop into Cheesetique in Del Ray, and they always are quick to point me in the direction of great cheese varieties.
Lastly, and most importantly, serve your charcuterie with a chilled glass of wine. If you haven’t checked out UnWined in Belle Haven (they have another Alexandria location, too), I cannot recommend highly enough. Cheers!
