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June 9, 2020

Cheese & Honey SA | Father’s Day How to!

How to Make the Perfect Charcuterie Board for Dad Hi, from one cheese and charcuterie lover to another. I’m Jenness Gough, the founder of Cheese & Honey SA! I started this business in January 2020 – great timing, right? My love for cheese and charcuterie started when I was just 3 years old. I remember […]

How to Make the Perfect Charcuterie Board for Dad

Hi, from one cheese and charcuterie lover to another. I’m Jenness Gough, the founder of Cheese & Honey SA!

I started this business in January 2020 – great timing, right? My love for cheese and charcuterie started when I was just 3 years old. I remember all the afternoons my grandfather would pick me up from St. David’s Episcopal School and take me back to his house. We would eat a wedge of roquefort and share stories. These are some of my fondest memories of him. When he passed, my love for roquefort went with him. But this helped me fall in love with new cheeses. 

My love for new cheeses continued to expand in high school. For lunch, I would have my mom pack me slices of “truffle cheese” and salami with crackers. She would roll her eyes but would comply with my request. One might say I’ve always had extravagant taste when it comes to cheese. 

Fast forward to about a year ago I met someone who changed my way of seeing charcuterie board making from being a hobby to a business. After thinking about it for a while I was finally convinced by my mom and sister. Thus – Cheese & Honey SA was born! 

I have found many ways to pair cheeses with different charcuterie such as what to pair with fruits, vegetables, chocolate, wines, beers, and cocktails! I love discovering new techniques, new pairings, and most of all – learning about new cheese!

Now that you have a background on me, let me tell you why you’re really here, you want to learn how to make the PERFECT charcuterie board for Dad.

To start, I am lucky to have my Dad and my Bonus Dad, who have supported this new venture of mine and have helped me to get started along the way. I have asked for their input on this editorial so I can be sure we make the PERFECT board for any dad.

My dad, John, said “I love prosciutto and other types of Italian and Spanish hams. Paired with Machengo cheese and some Italian spice infused cheeses coupled with a great rose and you have the perfect board for me! When I was in the Air Force I learned a lot about Spain and Italy and their hams, that is where my love for these types of charcuterie started.”

Randy, my bonus dad, explained that he likes Fontina, Triple Creams, cured meats and enjoys anything with truffle. He loves discovering the perfect wine to pair with the boards I make for him. We especially like to pick cheeses based on the wines we are having for the evening. 

If you’re wondering how to get started, I have put together a grocery list for how to make the board pictured in the photo. I hope it helps you in making a superb Charcuterie Board for you and your dad to enjoy!

Here is the grocery list for how to make this board:

1 Wedge (or round depending on where you shop) St. Andre (triple cream)

1 Package of Prosciutto 

1 Wedge of Fontina 

1 Boursin Round

.5 Round of Dorthy’s Keep Dreaming Soft Ripened Cheese

1 Goat Cheese with Herbs

1 Pack of Cured Salami

1 Bag of Truffle Marcona Almonds 

1 Bag of Truffle Parmesan Crisps 

1 box strawberries

1 Jar of Olives (Marinated by Cheese & Honey but any works)

1 Jar Picked Green Beans

1 Tub of Olive Tapenade

1 Tub of Hummus

1 Cocktail Cucumber

1 Small Bell Peppers

1 Bag Dried Apricots 

1 Jar of Holdman’s Honey (We include Honey on every board!)

Decorate with herbs/plants/flowers!

I look forward to hearing from you and how your Father’s Day board went. Message me on Instagram & Facebook for more tips and tricks. And if you are looking to order a board, please reach out to me at cheeseandhoneysa@gmail.com and follow us on Instagram & Facebook @cheeseandhoneysa!

Mention this editorial and receive 10% off of a take away board for Father’s Day weekend – pick up only Friday, June 19th.