A Rosé and Cheese Party

I love a good wine and cheese party. Ever since college, my girlfriends and I have been gathering for nights filled with cold rosé and all the cheeses you can imagine. It's been such a fun tradition that has evolved quite a bit over the years since our mere college days.

What I love about this type of gathering is that there is really no going wrong in terms of pairings. It’s a great group party because everyone can bring something different - fruits, veggies, meats, cheese and breads. And if you are hosting - and planning on doing all of the prep yourself, it's fairly easy planning and serving as everyone serves themselves!

My favorite part is doing the menu planning and grocery shopping, then rushing home to plate and style everything. Again, there is no way to go wrong when laying out a charcuterie or cheese board. Some foodies may say to pair like flavors together, but I’m more of a Jackson Pollock in this sense, and prefer things more organically spread out. I have a slightly “undone” approach to my food styling. I believe that food (shockingly enough) should look like food, no fuss or frills in this department. I want my guests to feel welcome - and this even comes down to the presentation of food and drinks. Anything too perfect may seem unapproachable - nobody wants to be the first to dive into a meticulously crafted, no-piece-out-of-place anything.

When I menu prep I like to think of my guests. What are their favorite things and how can I give a little something through the food, to everyone? Usually this is done through flavor. What are all the different flavors I can go after without making a hodgepodge? Lucky for me - my friends are literal vacuums when it comes to food and they love everything. But generally, these are the menu items that I am gathering.

Charcuterie
You can never really have too much of these - but I usually stick with three different types of meats to accompany all the different flavors from the cheeses and fruits.

Prosciutto: Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
Genoa salami: Traditionally made with pork and veal, and seasoned with garlic, red wine, and pepper.
Soppressata: Usually made with pork, soppressata has a higher fat content and a more rustic appearance than most salami. Soppressata is typically pressed with a heavy weight while curing and cured until it loses 30 percent of its weight, intensifying its flavor.
Pepperoni: Not a traditional Italian salami, pepperoni is an Italian-American invention. It's finely ground, lightly smoked, and spicy.
Herbed or peppered salami: Traditional salami that has — surprise! — been rolled in cracked peppercorns or dried herbs.
Nduja: A deliciously spreadable salami made of pork meat, pork fat, and spicy red peppers.
Cotto salami: Salami that has been partially cooked or smoked before or after curing.

Cheese
I love Trader Joe’s for their selection of diverse (and affordable) cheeses. I generally go for any that they have, but here are a few of my must haves from any grocery store:

sharp cheddar
goats milk cheddar (slightly easier to digest than cows milk, goats milk has a higher breakdown of probiotic proteins)
port Salut
brie
toscano soaked in Syrah

Finishing Touches
Next, I’m all about filling in the holes with breads, fruits, nuts and anything else I can fit. Here’s a general list of the odds and ends.

french baguette
crostini
green olives
apple slices
pear slices
melon wrapped prosciutto
honey
grapes
mini pickles

Next, its on to (arguably) everyone’s favorite part: the vino. I’m a huge fan of pairing rosé with these types of menus because it really goes with anything. Its a no fuss wine that you can drink at any time of day. Preferably served cold, rosé is also a great wine for pre-dinner. So if you’re planning a little mini cheese and wine party before dinner, this is a great way to go. One of my favorites is from Scribe. They make some of the best wines in the Sonoma region, and are known for their Pinot. However my personal favorite goes to their rosé. Its light and airy yet not too sweet. We stock up during the summer so that I can drink it all year around (don’t judge).

Finally, when it comes to styling and arranging my plates - I’m somewhat organic about the whole thing. I like things to come together almost effortlessly (although any stylist knows this isn’t a real thing). But for food, its fairly simple. Everything should be clean, neat and easily in reach of your guests. So the same rule of thumb applies here as does with the food itself - no fuss or frills. Do what feels natural to you. I like to have a variety of sized platters and boards so I can easily fit things nestled within one another. Varying your heights of platters will also help you get more on your tablescape. If space is tight for you like it is for me (small coffee table problems) then try to stick to just the basics and move flowers and other decor items to other surfaces around the room, making the coffee table the focal point.

Now its time for sips and bites! Enjoy!