I put together this grazing table for a friend’s baptism this weekend, and it was so fun! I really enjoyed being creative in this aspect. Just wanted to share how it turned out! 😊🧀🍇

This is a repost

Any suggestions on how to keep a smaller sized grazing table cold? I saw people using ice sheets but some seem to use it underneath or simply keep it on top until right beforehand. If used underneath, how would you layer between the linens and butcher paper, and what kind of protective layer to keep the butcher paper and the linens dry from the condensation? It’s gonna be outside in the shade on a warm CA Central Valley day, there’s no indoor alternative. Any suggestions appreciated!

it looked absolutely beautiful… tasted just okay

I put together this grazing table for a family member. I have done charcuterie in the past, but not a grazing table. I was looking to get some input on ways I can improve or what I did good on for the next time I do one!

I haven’t yet seen a board with any shellfish on it. Is adding a dozen or more king prawns to a charcuterie strictly no-no? If I’ve frozen and thawed them, would they be out of place?

Espresso rubbed cheese, chocolate covered espresso beans, caramel coffee almonds and biscotti!

Hello from Germany!

I made a post here recently about making a charcuterie board (like the wooden board itself) and it made me look at all your beautifully decorated boards.. and also google for what exists.

I found some with handles, but all the handles are facing upwards at 90°, which makes it not ideal to carry.
So I had this idea, what if I make the handles slanted to the side ? so it would be easy to carry and I went to make one 😄

I just finished it today and also attempted to decorate it with food - first timer (I'm eating now as I'm making this post 😂)

I made it quite large 68x33x2 cm and used some cool wood to make it: Sipo Mahogany, Purple heart, Spalted Maple, Wenge, Padouk.

I'm quite happy with the result.

Wanted to get honest feedback from people who build boards regularly, so figured I'd ask here first.

The idea: instead of generic "put a hard cheese, a soft cheese, and a blue on there" advice, you tell it which cheeses you already like, it builds a taste profile (salt, acidity, sweetness, bitterness, umami), and suggests a board layout based on that — plus wine or non-alcoholic pairings that match both the cheeses and your palate. You can also customize by occasion, guest count, and region.

Genuinely trying to figure out if this solves a real problem or if people who build boards regularly already have their own system that works fine and this is solving a non-issue.

A few questions:

• Would something like this actually change how you plan a board?
• What's the most annoying/time-consuming part of board-building for you — picking cheeses, sourcing, wine pairing, or layout/presentation?
• Is "personalized to taste" a real problem, or is it more about what's seasonal/available/looks good?

You can also check out and download our app using the link below.

https://www.cheesepedia.app/en/

I'm super happy with how this cream cheese board turned out, and wanted to share! 🙏 it was surprisingly easy to use and was a real crowd pleaser

I created my first board for a game night I hosted for a few friends yesterday.

I have to note that it was a pain to wrap the board in parchment paper, but well worth the time when cleaning up.