Charcuterie Basics: Down to the foundation
Cheese, meat, nuts, vegetables, transformed by their briny bath, along with an array of other select items make not only a feast for the eyes, but a roller coaster of flavors and textures to take you and your senses on a delectable journey. Having this experience yourself and those you choose to share it with, is easier than one might think.
What is this vast array of items called? Charcuterie (pronounced 'shar-coo-ter-ee'), a delectable way to experience a variety of preserved or fresh food from across the globe or possibly your own backyard, and without even turning on the oven in most cases.
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Simplistic showcase of various cuts. |
Education is severely lacking on this form of entertaining, which really, is just a way of eating. There are plenty of articles that make pairing suggestions, but they seldom offer up the knowledge needed to make these selections on our own.
Our modern food culture has recently taken a monumental turn back. Having our deep desires reignited, to be more knowledgeable and connected with our food and the sources of it. Whether it be vegetable, animal, or mineral.
Our hope is that by the end of this article, it will have sparked questions for you to start the dialogue with your local Butcher, Cheese Master, Salumist, or any other food Artisans who are always so eager to share their craft and enthusiasm with anyone who is willing to listen and learn.
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living."- Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Meat
The name Charcuterie came from the French phrase, chair cuit, in the Middle Ages that translated to "cooked flesh", since then the terminology has loosened a bit from the true definition of charcuterie is the art of preserving and assembling cured meats and other meat products, to now can apply to the meat, cheese, and other items.Aspic, terrine, pate', along with many other terms of which you'll learn, are all extremely old but delicious ways of preserving meat. Some documented recipes originate as far back as the 1300's. Surprisingly, these central techniques have really not changed much; but thanks to spice availability and modern refrigeration these modern incarnations and recipes now taste so much better than the originals documented in the days of old.
One doesn't need to be the next expert Salumist by any means, but with the basic understanding of the verbiage and names of what you're looking at, the butcher's case will be far less intimidating.
Here is a simplified list of some of the most common terms you will encounter while preparing your own selections. (In a later article we will be making several of these selections ourselves, so stay tuned!)
- Aging- The process of allowing cured meat to hang for a period of months or years, surrounded by dry, circulating air, in order to remove moisture and inhibit bacterial growth, encourage natural fermentation and mold, which concentrates and enhances flavors.
- Aspic- A savory gelatin made from concentrated bone stock (particularly veal, which contains large amounts of collagen) used to top or set a meat, seafood, or vegetable terrine. It was originally used as a preservation method to stop air from reaching its perishable contents, it is now a celebrated recipe component and can be infused with complementary ingredients.
- Confit- Pronounced 'kon-fee', is the process of cooking something immersed in fat. The fat can come be from the same animal such as duck or goose confit or any alternative like butter, pork fat, or olive oil typically kept over low heat.
- Foie gras- Pronounced 'fwaww-graw', is the liver of large waterfowl, normally goose or duck that has either been fed large amounts of corn in order to maintain the liver's fatty content. Many modern foie gras operations are turning to increasingly more humane methods to achieve the fattiness desired.
- Mousse- Protein, often animal liver, cooked in butter with aromatics and seasonings, then blended with cream or egg whites to form a silky spread. Fish like salmon, scallops or sole also take well to this application.
- Pate'- Can be a finely or coarsely ground blend of meat, organ meat and herbs or seasonings. Some pates' contain milk (smoother texture), egg (which helps it set in its mold), or breadcrumbs (stretches the ingredients but makes a firmer loaf).
- Rillettes- Meat, fish or poultry that's been chopped or shredded, seasoned with salt and pepper, preserved slowly- confit style, in its own fat, the fat of another animal, olive oil or butter to make a thick spread for sandwiches, crudite' or pasta stuffing.
- Salumi- Any kind of Italian preserved meat (usually pork but sometimes beef) can be confused with salami, which indicates a specific preparation of spiced, ground pork dried and fermented in a casing.
- Studding- Incorporating non-meat or fat ingredients into charcuterie, like pistachios in mortadella, or pate', fennel in finocchiona, or peppercorns in soppressata. Chili pepper, dried fruits and mushrooms can also be incorporated this way.
- Terrine- Dish of ground meat, organ meat, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a steel or ceramic loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving. Sometimes an infused gelatin/aspic is set on top for a decorative effect that also adds and additional layer of flavor. They can also be par-cooked, wrapped in puff pastry and baked for "pate' en croute."

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A lovely dry aged salami. |
You may be asking yourself, do I really need to know these terms? It's just meats and cheeses arranged on a cutting board right? That may be true, but short of building a glorified "lunchable", there is something to be said for curating that enriching experience, not only for yourself, but for those you choose to share this with.
There is a subtle dance taking place to be aware of, not only flavors, but also textures. Soft to semi-soft items need a crispy, crunchy or firm partner as with vinegar, salty, sour, earthy, and bitter should have a sweet partner and so on.
There is a subtle dance taking place to be aware of, not only flavors, but also textures. Soft to semi-soft items need a crispy, crunchy or firm partner as with vinegar, salty, sour, earthy, and bitter should have a sweet partner and so on.
Cheese
Cheese, oh the glorious fermented, moldy cheese. The other heavy hitter on this delectable journey. The art of cheese-making was first discovered between 8-10,000 years ago around the time of the first domestication of milk producing animals.
In the world of modern cheeses, there are seven basic categories of modern cheese, every category can be expanded and more detailed, but for now let's just focus on the main parts!
Now for the accouterments, sidekicks, the peanut gallery for your selections. Ranging from whipped honey, honeycomb, toffee, chocolate, variety of crackers, nuts like cashews or walnuts, fruit, pickled items, jams either fruit or pepper based. When it comes to these, a good rule of thumb is to have a sweet, salty, and savory option to go along with the other offerings.
The list and options can go on and on, allowing everyone to create their own taste experience by combining different textures, tastes, and colors even.
The question you might now have is, how does all of this relate to cocktails? Having a harmonious balance in flavors and textures will not only enhance your cocktail but can help accentuate different profiles in your selections.
If you have a thin/watery consistency cocktail have a creamier cheese, if you are having a heavier style cocktail ie flip, pair with a dry cheese, etc.
Why is cheese such a natural pairing for spirits? The fat content in cheese naturally protects the palate from the burn of alcohol.
What is your base spirit? (The main alcohol the drink is built around.) When this decision has been made, before mixing the cocktail or eating, take a small sip of the spirit alone, smell it, let it oxidize in the glass for a bit. What flavors or scents are you noticing? That will also help guide in the way of what kind of cheeses will best pair with your beverage. Here are some suggestions, but as has been stated, feel free to experiment and push the boundaries!
In summation, this is not a complete list by any means. It is just a short field guide to open the door and introduce you to the thought behind pairing. As you may have noticed, there are a plethora of repeating styles of cheeses. There are so many regions, countries, and brands that have their own variations, and all of these have partners from elsewhere in the world.
In the world of modern cheeses, there are seven basic categories of modern cheese, every category can be expanded and more detailed, but for now let's just focus on the main parts!
- Fresh- No Rind
- Ricotta, mozzarella, cottage cheese, feta, etc.
- Typically only a few days old, easily recognizable because they are too young to have developed a rind and with their high moisture content the texture feels wet.
- Bright white, mild, lemony or lactic with just a hint of the potential flavour of milk.
- Ages Fresh Cheese- Wrinkled white to grey-blue rind.
- Ricotta, Mozzarella, Cottage Cheese, etc.
- "Fresh" cheeses, mainly goats' milk, that have been allowed to grow a thin almost transparent rind.
- If allowed to dry the interior becomes almost brittle and flavour intensifies and becomes very goaty.
- Soft White Rind- White fuzzy rind
- Camembert, Brie de Meaux, Chaource, Chevre Log
- They grow a fine white crusty rind of penicillin candidum mould, which helps ripen the cheese and prevents the soft, voluptuous interior from drying out.
- Mild, sweet and buttery with a hint of mushrooms when young but can develop a robust savoury aroma like mushroom soup made with beef consomme'.
- Semi-Soft- Fine to thick grey-brown rind or orange & sticky
- Edam, Reblochon, Port Salut, Raclette, St Nectaire
- Curd lightly pressed to remove whey and create rubbery, elastic texture. Attract a variety of grey, white and brown moulds which are regularly brushed off, gradually building a fine leathery rind.
- Can range from mild, buttery, and sweet to denser and more earthy tasting.
- Hard- Crusty, grey often polished, oiled, waxed
- Cheddar, Pecorino, Beaufort, Manchego, Gruyere, Parmesan
- Hard cheeses are pressed for hours or even weeks to remove the whey and compact the curd. Attract a masterful array of blue, white, grey, yellow, and even pink moulds. Most are brushed off during ripening resulting in a thick, smooth and polished rind like parmesan to barely formed like cheddar.
- Due to low moisture content, take longer to mature and are typically more complex and stronger in flavour.
- Blue- Gritty, rough, sometimes sticky rind
- Stilton, Gorgonzola, Roquefort, Picos de Europa
- Blue penicillium mould is sprinkled into the vat before the milk has curdled then the curd is cut, piled into moulds and drained. The blue needs air to develop so the cheese is pierced allowing air to penetrate the curd along the tunnels.
- More mature blues are spicier, blue brie style cheeses with soft white rind are much milder and creamier.
- Flavour Added- Various
- Gouda with Cumin, Lancashire with Chives, Pecorino with Truffles
- Hard cheeses like Gouda, White Stilton, Wensleydale or Cheddar to which a variety of flavours like nuts, fruit or herbs are added.



A Little Something Extra:
The list and options can go on and on, allowing everyone to create their own taste experience by combining different textures, tastes, and colors even.
The question you might now have is, how does all of this relate to cocktails? Having a harmonious balance in flavors and textures will not only enhance your cocktail but can help accentuate different profiles in your selections.
If you have a thin/watery consistency cocktail have a creamier cheese, if you are having a heavier style cocktail ie flip, pair with a dry cheese, etc.
Why is cheese such a natural pairing for spirits? The fat content in cheese naturally protects the palate from the burn of alcohol.
What is your base spirit? (The main alcohol the drink is built around.) When this decision has been made, before mixing the cocktail or eating, take a small sip of the spirit alone, smell it, let it oxidize in the glass for a bit. What flavors or scents are you noticing? That will also help guide in the way of what kind of cheeses will best pair with your beverage. Here are some suggestions, but as has been stated, feel free to experiment and push the boundaries!
- Gin- Very complex spirit, made from neutral grain spirits, either steeped or steam infused while distilling with botanicals. Most commonly accepted are four main styles of gin. Due to its complex nature from the herbs and berries used in the distillation process that makes it such an easy spirit to pair to. The floral notes go so incredibly well with cheese ranging from white mold cheese to stronger cheese, like a lightly smoked cheese, an aged gouda or even a blue cheese, and also earthier goats milk cheese pairs well.
- London Dry- JUNIPER FORWARD, and is classified dry due to no additional sweetener and no artificial flavoring, all flavors are naturally extracted from the botanicals.
- Plymouth- More citrus forward, less juniper and drier than London Dry with a spicier finish along with earthy, oily texture. Pairs well with bitter flavors. Is technically a style of gin, but only one distillery produces it and is the oldest recorded distillery in the U.K.
- Old Tom- Once a street name for awful homemade bathtub gin sweetened with botanicals such as licorice, originally coined mid 18th-century. Since then Old Tom has taken full turn and is distilled properly, still containing licorice but that doesn't impart a heavy licorice flavor. Has a wide range of styles- aged, clear, sweetened, unsweetened. Best paired in mixed drinks and pre-prohibition cocktails and anything that has bitter flavors.
- Genever- The original style of gin, dating back to 16th-century Holland. Base grains are malted (grain starts germinating, then suddenly stopped) similar to whiskey, giving it a robust flavor. Has some juniper and botanicals, but much less than all the other styles of gin. Main flavor is malty and more earthy. Richer than Old Tom, which means it is better suited for rich cocktails.
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Classic Gin & Tonic |
- Rum-is distilled from sugar or sugarcane and has many regional expressions, depending on the country of origin. Be wary, however, as although there are amazing spirits to be had, rum is a nebulous category of lawlessness and deceptive advertising. When choosing a rum, be sure to choose spirits whose country of origin has laws relating to how the spirit can be made and bottled. Sadly, the United States is not one of those countries. Here, almost anything goes, and rum can be artificially colored and sweetened with added sugar. Another label to avoid is the proverbial "spiced rum". Read the word spiced as sub-par spirits and you'll have a good approximation.
- Silver or White- due to their bright, bold, fruity flavors go well with goat and sheep milk's cheese, typically the saltier the better.
- Dark Rum- is aged for longer periods of time, often taking on flavors such as vanilla, leather, nuts, and much more. Creamy bloomy rinds offer a delightful companion to those comforting flavors and also act as a buffer from the bite of alcohol. Or if you are wanting to amp up the burnt sugar flavor profile pair with a strong aged cheese such as an aged gouda.
- Black Rum- different than dark rum due to molasses being added back into the spirit after distillation. This molasses then gives it that deep dark hue and extremely bold flavor- balsamic reduction, treacle, coffee, and dried fruit. Having such an intense and strong influence you need a cheese that can stand on its own such as fudgy, crumbly, natural-rind blues, flaky aged wedges with tropical fruit notes.
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Cocktails featuring a dark rum. |
- Tequila- Distilled from solely from blue agave has three main varieties, Blanco, Reposado, and Anejo. Due to their different aging techniques means that they will pair with different cheeses.
- Blanco- will typically pair well with a smooth goat cheese to a soft pepper jack, that helps offset the lightly sweet profile of the blanco.
- Reposado- have more of a oaky and citrus flavor and pair well with "stinky" cheeses such as blue cheese, gorgonzola, epoisse de bourgogne.
- Anejo- usually have more of a honey and vanilla profile to them. That will go amazing with creamy Brie or a soft cows milk cheese, something that will just melt in your mouth.
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Refreshing, frozen margarita |
- Scotch- this is a very complex spirit. It has five (arguably six). regions from which this whisky hails.
- Speyside- very low peat profile typically, lush with nutty and fruit flavors. Pairing well with soft and creamy cheeses such as mild cheddar, Brie, Camembert, and Stilton.
- Highlands- Ranging from fruitcake and oak along with heather and smoke allow for this style of Scotch to have such a wide variety of pairings. A sharp aged cheddar, blue cheese, and gouda can stand up well against the flavors of the highlands.
- Islands- Polarizing expressionism of flavors due to natural salt uptake accommodate both feathery citrus and smoking peaty noses. These are strong flavors and should be paired with light cheeses such as butterkaise, mascarpone, goat cheese, Doux de Montagne, and havarti.
- Lowlands- Soft and smooth malts offer a gentle, elegant palate, engaging memories of honeysuckle, ginger, cream, toffee, and even grass. Pair with medium bodied cheeses such as Emmental, Gruyere, Jarlsberg, and young cheddars will go well with the lighter profile.
- Islay- Rugged, smoky, salty, peated beasts emerge from the Islay region, with an ever evolving flavor palate. Ranging from moss, linseed, pepper, carbolic to floral. Pair these with some sharper cheeses that can stand their ground such as extra aged gouda, Roquefort, pecorino romano, and a sharp white cheddar.
- Campbeltown- Wet wool, smoke, fruit, salt, vanilla, and toffee come from this region causing a wide variety of flavors. Brie, extra sharp cheddar, parmesan, swiss, and gouda would all compliment the contrasting flavors of this last region.
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Talisker, Isle of Skye |
- Bourbon- made from at least 51% corn and must be aged in virgin white oak barrels for a minimum of two years, but no restriction for length of time after the initial aging, no sweeteners or color may be added.
- If you choose a bourbon with a proof above 90, a double or triple creme cheese will help soften the sharpness.
- 80-90 proof are the easiest to pair with, they will happily accompany any cheese really.
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Coffee infused Old Fashioned |
- Cognac- due to this being one of the older style spirits (dating to the 1500's), it pairs exceptionally well with artisanal cheeses and the two of them can even be considered an hors d'oeuvre. There are three categories according to age we will go over how to pair to.
- VS- (minimum of two years) this is the most popular type, due to their young age they pair well with fresh and young cheeses. Choose ones that are rich and creamy like Roquefort, young goudas, mild cheddars, lighter blues such as Gorgonzola or Brie. Even double or triple cream cheeses such as Boursault and mascarpone.
- VSOP- (minimum of four years) is a richer, spicier style of cognac. This extra aging gives it a more tannic structure that needs a bolder stronger cheese to temper it, ie cheeses that go with red wine. Mature cheddars, mature Goudas, washed rind cheeses like Pont l'Eveque or Epoisses, along with mellow blues such as Stilton.
- XO, (minimum of six years) considered the best among cognac connoisseurs. It's a more complex style with notes of grilled nuts and dried fruit. They are smoother and have a less obvious, more integrated wood influence than the typical VSOP. They are typically drier too, with a possible touch of oxidation. Due to them being more mature and stable they do not need as bold of cheese as the VSOP's. Camemberts or Emmental can help bring out extra flavor. Mature cheddars, Brillat-Savarin, Roquefort, Mimolette, Gruyere, Comte, Parmesans, Beaufort, and also mature sheep's milk cheeses like Manchego.
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Sidecar |
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Pomegranate Vodka Martini |
- Vodka- this spirit can be easily taken over by too strong of a pairing. First off you need to start with a high quality vodka, it shouldn't taste like chemicals or like you want to hide it underneath a bunch of other flavors. Light, fresh, and new cheeses are best such as creamy goat cheeses, mascarpone, Camembert, Morbier, Amish butter cheese, and any cheese with dill added goes well also.
In summation, this is not a complete list by any means. It is just a short field guide to open the door and introduce you to the thought behind pairing. As you may have noticed, there are a plethora of repeating styles of cheeses. There are so many regions, countries, and brands that have their own variations, and all of these have partners from elsewhere in the world.
Now, a (hopefully) likely scenario, now that you've finished reading this: You suddenly feel the urge to head to the store, confident that your charcuterie success is all but guaranteed. Approaching the cheese and meat counter, you are suddenly overwhelmed by the selections and have a total brain freeze.
Regret washes over you making you want to turn tail and run... Stop! Everyone, yes everyone has been there! This is the perfect moment for you to begin a dialogue with the Butcher, the Cheese Master, and even social media. There is an entire community that is eager to educate and help expand your palate! Ask questions, let them know you're new to this whole meat and cheese pairing thing. It can become a very rewarding relationship and knowing a little history on your food, in our opinion, only serves to make it that more interesting.
The only way to begin this delectable odyssey is to just jump, don't hesitate, don't think, dive head first into the delectable world of charcuterie.
Needing some help knowing where to start? Listed below are just a few of our favorite spots to gather quality ingredients and components for winning combinations:
Regret washes over you making you want to turn tail and run... Stop! Everyone, yes everyone has been there! This is the perfect moment for you to begin a dialogue with the Butcher, the Cheese Master, and even social media. There is an entire community that is eager to educate and help expand your palate! Ask questions, let them know you're new to this whole meat and cheese pairing thing. It can become a very rewarding relationship and knowing a little history on your food, in our opinion, only serves to make it that more interesting.
The only way to begin this delectable odyssey is to just jump, don't hesitate, don't think, dive head first into the delectable world of charcuterie.

Beltex Meats-
511 East 900 South, Salt Lake City
801-532-2641
Local butcher shop featuring a good variety of items. Super friendly, small family owned, and proud of what they do. Using meats sourced from only three farms here in Utah, and producing some of the finest in house cured meats available anywhere.
801-532-2641
Local butcher shop featuring a good variety of items. Super friendly, small family owned, and proud of what they do. Using meats sourced from only three farms here in Utah, and producing some of the finest in house cured meats available anywhere.
Harmons-
Multiple locations.
Feature huge selections of anything and everything you need, including brands Creminelli, Olympia Provisions, Boars Head, and many others.
Multiple locations.
Feature huge selections of anything and everything you need, including brands Creminelli, Olympia Provisions, Boars Head, and many others.
Caputo's Market-
Multiple Locations
If you have questions and want to become a food nerd or nurture your already developed nerdiness, this is your shop. They feature a huge selection of items from small businesses and actually know about the products.
Multiple Locations
If you have questions and want to become a food nerd or nurture your already developed nerdiness, this is your shop. They feature a huge selection of items from small businesses and actually know about the products.
Mediterranean Market and Deli-
3942 South State Street, Salt Lake City
801-266-2011
Family owned Italian and Greek style market. They have delicious imported and domestic options for both meat and cheese.
3942 South State Street, Salt Lake City
801-266-2011
Family owned Italian and Greek style market. They have delicious imported and domestic options for both meat and cheese.
Enjoy and as always, keep the spirit.
Sabra E.
Spirit Guides Executive Chef and Chief Charcuterie Curator
**This is not a paid post, all our opinions are our own. All products were purchased by Spirit Guides**
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