Ask Cagney Meads What do us normies need to know about the charcuterie business?

[Cagney]

Holy shit this is art not food!

We call that edible art. One of the things customers would always say, "It's too pretty to it."

 

[Al "Shifty" Schultz]

We call that edible art. One of the things customers would always say, "It's too pretty to it."

For the record, I've never said that!

 

[Cagney]

One other nugget of info... a charcuterie spread should be eaten at room temp for optimal taste experience. At room temp, the true flavors of the cheese and meats are enhanced, as well as the texture.