Cheese. It's a staple in many households
and many dishes and parties. Of course,
we don't know when making cheese all
started with the earliest
record dates back to 5500 BCE.
Well, today is national cheese lovers day.
So we thought what better way to celebrate
than to build our own cheese board?
So I'm joined by Julia Wilbert,
founder of Shard Juddery.
Good to have you.
Good to be here.
These boards have just like both,
like blossomed.
I feel like blown up and
they've become so popular.
Good.
Well, I think
my favorite part of.
Recruiter is that and like the reason
it's blowing up is that there's
no right or wrong way of doing it.
It's kind of really up to one's creativity.
So anyway that I build my board is going to
be different than how you build your board.
And that's kind of the whole concept
of my business too is that everything
I do is completely personalized,
obviously with the way I artistically
created, but like with my clients needs
and wants and if we're celebrating,
you know, wedding,
I want to include their favorite meals.
If we're celebrating a birthday party,
I want to include the theme.
So that's
the fun of it.
It's such a cool way.
I mean look at these tables.
You've done this is so incredible.
And I, I, I've, I've tried to
create a charcuterie board before,
but I always had straight lines
like all the cheese was in a line,
which I mean it was still delicious.
But like you said,
everybody can kind of do it their own way.
I need to learn from you.
So I think one of the mistakes
that people make when they're making a
charcuterie board is that they think it has
to be perfect and they think it has to follow
this like straight line, straight path.
And that's kind of what makes it not like
it takes the creative and fun out of it.
So I always say like start.
Off with three to five
of your favorite cheeses.
Get a good mix of like soft and hard,
also like that sharp and
also like sweeter side.
So you just have something that everyone
enjoys and then build off around that.
So what do we have?
That's kind of what we're starting here.
We have my three favorite cheeses,
Brie, manchego and sharp white cheddar.
So again, like you have your creamy,
you have your harder and then you
also have your sharp and then this
is also sweet as well and we're
just going to build off of it.
OK. So in addition to cheese as
I always like to recommend.
Like 2 meats.
My two favorites are salami and prosciutto.
So I'm actually gonna have you.
We're gonna do a little demo.
This is kind of how I treat my workshops.
I always, like,
throw my guests to the fringe,
but it's very easy.
So we're going to start off
with the prosciutto, OK,
and I'll let you grab one.
Grab one.
All right, you're going to grab one,
then I'm going to grab one as well.
And then it's very simple.
You're quite literally just going to
take this bottom almost broken half
ohh and you're going to fold it up.
So like, fold it in half this way,
yes,
OK.
It's fine because
mine is going to be different than yours.
And then you already took
your white piece off.
I'm going to take mine off now, OK?
And then you're going to grab the end of 1.
Oops. You mind coming apart as well
and we're just gonna create a fold?
Ohh OK. Like I kind of
accordion fold type thing.
OK, see, yours came out different
than mine, but they still look beautiful.
And then we're just gonna place
it on the board alongside.
And then we can do it again.
And like I said,
we're not going in any straight lines.
We're not following any certain pattern.
We're just kind of like
building off of our base. So it
helps to keep the paper on,
which it does a little bit and
then take that off. All right.
But truthfully, prosciutto
is such a hard meat to deal with.
Like, it can get a little
messy and difficult.
But again, that's the beauty
and the creativity of it.
You don't want something
that's completely perfect.
Perfect. Well, fold. OK and then what's
next? Now we have another meat to feature.
I have salami roses.
Pre made so in my upcoming workshop,
it's going to be a Valentine's Day theme.
We're going to be focused on
all Valentine's Day boards.
Just go ahead and place them anywhere.
I'm going to place mine over there,
over here. Let's do it over here.
I also like to try and get if you have two
meats like don't let them touch each other.
If you have cheeses,
don't let them touch each other either.
And then last but not least,
you want to add in like all of your fixings.
So like whatever you
personally love to snack on.
Like for example my boards.
I despise olives so I'm never
going to put.
You probably will always be there,
always on yours. So I always.
These werewolves,
they're chocolate,
they're chocolate covered pecans,
OK. But always get
a mix of like sweet and salty.
So that's why I have our nuts,
our chocolate covered nuts.
And then fruit is always a great
addition as well. Truthfully,
anything that you like to snack
on you can put on a board.
And while you're doing that
you have a workshop coming up
in February, right?
I have a workshop coming up on
February 11th at Canopy in Bethesda
north at Pike and Rose. It's from.
12 to one it's bottomless mimosas.
And basically we're going to be doing
the same thing that we did here today.
I'll walk you guys through on a guided
build your own charcuterie box.
And it's going to be Valentine's Day theme.
So come out with your girlfriends,
drink some mimosas,
have a good time,
and then you get to take
the box home as well.
I'm still building this. Julia,
thank you so much for helping us today,
having me national cheese Lovers day
national cheese lovers on February 11th
at the Canopy by Hilton at Pike and Rose.
And it's going to be a fun day for sure.
Bring your girlfriends, everything.