The Worst Charcuterie Ingredients (And What To Replace Them With)
NEWS
By SARA DONNELLAN
Smoked Gouda
Gouda is a cheese with pros and cons. HappyBoards co-founder and chef Nelson Cienfuegos has "never been a fan" of Gouda cheese that is manufactured in America.
“The smoky flavor and smell of American-made Gouda are produced artificially with chemicals.” Instead, Cienfuegos suggested trying “a good smoked Danish cheese.”
Infused Goat Cheese
Cienfuegos avoids grocery chains. "A lot of these places, they're using syrups and then they throw in dehydrated fruit and call it infused goat cheese.”
According to Cienfuegos, it's better to buy your goat cheese and fresh jam separately and then mash and whip together to make your own infused cheese.
Crumbly Crackers
While it's hard to envision a charcuterie board without crackers, vegetables add more texture and flavor as the vehicle you use for your meats and cheeses.
Our expert, Cienfuegos, said, "Well, knock all that out of the way and use vegetables that have that beautiful crispness to them, and they're healthy and good for you."
Radishes
Radishes add a stunning pop of color but aren't everyone's cup of tea. Cienfuegos appreciates their crispiness and “that little sharp kind of spiciness.”
Even people who don't like radishes will want to try the watermelon variety of the vegetable. It is milder in taste and, with its "gorgeous pink interior," so pleasing to the eye.
Meat
The French word "charcuterie" actually refers to prepared meats, so it stands to reason that you should take special care when selecting the meat for your platter.
Meat from a local butcher is going to be better than a grocery store. While you may pay a little bit more for the increase in quality, Cienfuegos thinks it's worth it.
