Charcuterie Board made with local Columbus ingredients
Tis the season for family gatherings, tailgating and celebrations. Why not enjoy these moments with a locally made charcuterie board? For this article, we dove into the heart of the Columbus food scene and made a charcuterie board with all local ingredients. When making a charcuterie board, it is important to have a balance of sweet, salty and acidic. A go-to ingredient list is cheeses, meats, something with acidity, some bread or crackers and some form of fruit spread.
We had the pleasure of working with North Country Charcuterie, who provided all of the meat and helped assemble the board. We enjoyed watching their team delicately place each piece and form it to perfection. We also had the pleasure of working with Black Radish Creamery, The Crazy Cucumber LLC, Impossible Jams, Flowers & Bread and Old Brooklyn Cheese Company, who supplied the rest of the ingredients for the board.
CHEESES: Black Radish Creamery
1. Shenanigans, Farmhouse Tomme-Style Cheese. Raw cows’ milk. Cave-aged 8-12 months. Signature black charcoal rubbed rind (they use food-grade charcoal). Firm with semi-dry texture that develops tiny crystals as it ages. Strong, rich flavor with piquant finish that is reminiscent of a Pecorino only it’s made with cow's milk instead of sheep’s milk, as in traditional Pecorino.
2. Charlie’s Legend Clothbound Cheddar Cheese: Raw cow’s milk. Cave aged 6-10 months. Smeared with thyme—infused organic butter before being placed in cave for enhanced flavor. Mildly sharp, semi-dry texture. Notes of butter, lightly floral and a hint of grass. Bankston, Mini Brie/Camembert-Style Cheese. Pasteurized cow’s milk.
3. Aged 30+ days. Bright white edible bloomy rind. When young, it is firmer in texture and features notes of fresh cream with a tang. As it ages, it will develop a soft cream line just under the rind which will soften its overall texture and turn the flavor more buttery and savory.
CHARCUTERIE: North Country Charcuterie
4. Hoguera Spreadable Chorizo: Best enjoyed on a baguette or added to a favorite Spanish recipe, the sobrassada hits your tongue with a sultry surprise and fiery finish.
5. Lupo Salami: Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-spanning flavor in this collaboration with Wolf’s Ridge Brewing of Columbus.
6. Herbed Wagyu Bresaola: Ohio—raised Wagyu beef eye of round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper.
7. No 1 Salami: Richest and creamiest salami, boldly flavored with cheese from Blue Jacket Dairy (Bellefontaine, OH), Chardonnay from Debonne Vineyards (Madison, OH), chopped garlic and fresh sage.
ACID: The Crazy Cucumber, LLC
8. Horseradish: Just the right amount of spice; so tasty you won’t be able to stop.
9. Garlic: Garlic crisps in every bite.
SAVORY: Old Brooklyn Cheese Company
10. Original IPA Mustard: #clevelandcaviar is the tag line of this unique mustard. It has a blend of jalapeno, kaffir lime and beer.
SWEET: Impossible Jams
11. Rhuberry Bluebarb: Move over strawberries, there’s a new berry here to mingle with the tart bite of fresh rhubarb. It’s so good it makes us a little tongue-tied.
BREAD: Flowers & Bread
12. Sourdough: The crispy crust and chewy, moist interior make this one of the most popular breads at the Clintonville bakery and cafe, which also offers classes in how to make it at home.
13. Baguette: With a crust that crackles when you bite into it, this traditional French bread is a natural pairing with cheeses.
