Recipe: Charcuterie & Cheese Board

A large and luxurious charcuterie and cheese spread is sure to impress any guest at your cider brunch. Additions like pickled eggs, and an emphasis on many different jams, pushes the spread towards a more brunchy feel. The variety of flavors and textures with cheese and charcuterie marry well with many different ciders, so feel free to mix and match. For our board, we paired the following items with Michigan Brut, Michigan Harvest, and The Mitten.

From top (pointy end):

Capriole, Sophia, paired with Rare Bird Preserves, Passion Fruit Curd and house made crab apple jelly.

Petite Basque, paired with house-made cider jelly

Evergreen Lane Feta, paired with Fermin Salchichon, young basil shoots and marinated artichoke hearts.

La Quercia Pancetta, La Quercia Speck, both paired with pickled white asparagus, pickled farm eggs and Holy Cow Swiss.

Sequatchie Cove, Bellamy Blue, paired with house made apricot mostarda.

Olympia Provisions, pork pate, paired with Gjetost and pressed Hawaiian died fruit cake.

Red Table Meats, Pork Queen, paired with Capriole, O’banon, Marcona almonds and house-made blueberry jam.