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Camille Styles

How to Make a Cheese and Charcuterie Board, According to an Italian Chef

March 19th, 2018

When it comes to cheese boards, I’m guilty of taking the more-is-more approach. Until now, I’ve felt that the more lush and abundant you can pile toppings onto a cutting board, the better. But since visiting with Erind Halilaj, bonafide Italiano and Executive Chef behind Austin’s new favorite sandwich shop, La Matta, I’ve been reconsidering my cheese board approach. When your ingredients are fresh, homemade, and delicious, like the straight-from-Italy artisanal cheeses and charcuterie at La Matta, well, you really don’t need much else. Proving that less is more, Erind and his team serve authentic ingredients exactly as they’d be served in Italy. We are completely obsessed, and if you’re still not convinced, we’ve got photos from our latest visit La Matta to get ya there.

photography by Wynn Myers

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4 Comments
  1. […] When it comes to cheese boards, I’m guilty of taking the more-is-more approach. Until now, I’ve felt that the more lush and abundant you can pile toppings onto a cutting board, the better. But since visiting with Erind Halilaj, bonafide Italiano and Executive Chef behind Austin’s new favorite sandwich shop, La Matta, I’ve been reconsidering my cheese board approach. When your ingredients are fresh, homemade, and delicious, like the straight-from-Italy artisanal cheeses and charcuterie at La Matta, well, you really don’t need much else. Proving that less is more, Erind and his team serve authentic ingredients exactly as they’d be served in Italy. We are completely obsessed, and if you’re still not convinced, we’ve got photos from our latest visit La Matta to get ya there. photography by Wynn Myers …see the slideshow here […]

  2. […] How To Make A Cheese & Charcuterie Board by Camille Styles […]

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