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Forbes
09-07-2025
- Entertainment
- Forbes
20 Ideas For Your Summer Picnic Charcuterie Board
Summer charcuterie boards are the ideal way to entertain this season. Charcuterie boards are a mainstay of grazing tables and dinner parties, but during the summer they take a fresher, brighter, and more fun spin. Summer is more relaxed and a great time to not be too busy about entertaining, and charcuterie boards are a casual way to incorporate fresh and seasonal ingredients into any gathering. 'This summer, we're loving a fresh take on the classic charcuterie board – it's all about bright, seasonal, and effortless flavors," said Emily Murphy, Director of Specialty Merchandising at Baldor Specialty Foods, who loves sweet melons and tangy cheeses, with bright pops of color from dried fruit and fresh produce. "This isn't your heavy winter board—it's playful, light, and made for sharing," said Murphy. Charcuterie Board Ideas For Summer Seasonal cheeses and fruits are a central focus of summer charcuterie boards. For a summer charcuterie board, you'll want to prioritize flavors and wines that are light and bright. "Start with a combination of textures for cheese like an herbed chèvre, triple cream brie, an aged Comte or manchego, and a light blue cheese; my favorite is Rogue River Blue," said Chef Kristen Hall of Birmingham, Alabama's celebrated French bistro and wine bar, La Fête. For Hall, the selection of meats on the charcuterie board should include a sliced salami, a prosciutto and a bresaola for some depth. "Add some sweet pepper jelly for the herbed chèvre, sliced peaches or figs for the brie, honey for the harder aged cheeses, and a robust plum or blackberry preserve for the blue. Bring in some crunch with Marcona almonds or spiced pecans, a selection of seeded crackers and bread. Don't forget the pickles! Cornichons, pickled okra, and sweet gherkins (they're perfect with aged cheeses)," said Hall. Consider adding a little spice while you're at it. "When summer sizzles, your cheese board can too. Turn up the heat with Henning's Mango Fire Cheddar—a white cheddar fused with tropical mango and spicy habanero," said Shannon Berry, Cheese Marketing Specialist, ACS CCP at Dairy Farmers of Wisconsin, calling it a fiery flavor bomb begging for a cooling cocktail. For the more demure, go for a cheese that whispers rather than shouts. "Hoard's Dairyman Farm Creamery Belaire offers a Port Salut-style experience that's as gentle as a Sunday breeze. Made from rich Guernsey milk, it embodies soft, buttery comfort," said Berry. As far as choosing bread for your charcuterie board, you can't miss by going with a classic. 'For me, there is only one bread for a picnic. Two baguettes sticking out of a picnic basket is an image that says - this picnic is serious,' said Gadi Peleg, founder of Breads Bakery. "Baguettes are perfect because you can rip a piece with your hands, with no need for a serrated knife. If you want to make the perfect little sandwich from a beautiful charcuterie board, a butter knife is enough knife to cut a baguette lengthwise. A charcuterie board, a fresh baguette, a beautiful bottle of wine - it's a picnic.' Summer picnic with fruit, charcuterie board, baguette and rose wine. Wine That Goes Well With A Summer Charcuterie Board For wine with the charcuterie board, Hall loves a flirty Pet-Nat (Hall's pick: Kobal Bajta Pet-Nat), a Rosé with personality (Domaine du Petit Bonhomme 'Pipelettes'), a crisp Chenin Blanc (Domaine de Belliviere "Premices") and a chilled red (Kewin Descombes Cuvée Kéké Beaujolais). 'In the summer, people tend to gravitate to lighter, more refreshing white and orange wines," said Doreen Winkler, a sommelier and founder of Orange Glou, a wine store and subscription dedicated exclusively to orange (aka skin contact) wines. 'Orange wines, which are made with white grapes but in the way that red wines are made with the pressed juice staying in contact with the grape skins, are especially great with a charcuterie board in the summer (and any time of the year).' According to Winkler, the skin contact, which can range from a few hours to days, weeks or months, gives these wines a unique range of textures from light to tannic and colors from pale orange to dark amber, making the wines very versatile and food friendly. 'My ideal summer picnic charcuterie board includes nectarines with burrata and basil drizzled with olive oil and balsamic glaze, paired with a white wine like Furmint from Oliver Weingartner in Somló, Hungary. The wine has notes of honeysuckle, green apple, and the perfect light creamy consistency to stand up to the burrata while at the same time its subtle aromas work with the stone fruit,' said Winkler. Furmint also works great with blue cheese like gorgonzola dolce with honeycomb thanks to its fruit-forward aromas and refreshing acidity. 'An orange wine like Riesling Italico from Società Agricola Klanjscek in Friuli, Italy, will go well with the whole board, from cured meats to cheeses and summer vegetables: radishes, snap peas, and cherry tomatoes, and a red beet tahini dip. It has notes of red juicy apple, tropical citrus, and petrol notes, as well as wonderful texture due to 3 months of skin contact,' said Winkler. It also pairs very well with spicy sopressata, its acidity cutting through the fat and its body balancing the weight of the sopressata . 'I had this pairing recently and it's amazing!' said Winkler. A sparkling Pinot Grigio Ramato by Cantina Furlani in Trentino will go well with goat cheese with ash rind like Humboldt Fog and grilled figs. 'The wine has super soft and airy bubbles almost of the consistency of this fine cheese and its aromas include tart raspberry and orange popsicle, it works so well together. This Pinot Grigio also pairs really well with mortadella, the crisp acidity cuts right through the fattiness,' said Winkler. Foods That Pair Best With Wines On A Summer Charcuterie Board "A rillette or Finocchiona would pair beautifully with a classic cool-climate Riesling such as the Alloro 2023 Estate Riesling," said Denali Whaley, Executive Chef at Alloro Vineyard in Oregon wine country. This wine pairs beautifully with a charcuterie board because it's crisp, refreshing, and picnic-ready. For something a little unexpected, try boquerones or smoked trout with toasted corn from Albina City Nuts, cornichons, and marinated olives. "I would recommend a tangy cheese like Briar Rose Fromage Blanc or Cypress Grove's Humboldt Fog to complement the Riesling's acidity, and an aged gouda could kick things up a notch and add some variety," said Whaley. Fresh summer berries on a charcuterie board are a must this time of year! "No matter what you are drinking, locally grown berries have to be showcased for the sweet short season while they last!" said Whaley. When building a charcuterie board, Whaley typically likes to place items that complement each other next to each other. "For example, soft cheeses next to fruit or preserves, cured meats next to pickles or olives," said Whaley. Recipes To Try With A Summer Charcuterie Board One of charcuterie board maker Lauren Delp of Silverlake Socialite (whose boards have been served at the Grammys three years in a row!) favorite combos is Chevoo Urfa Chili & Lemon marinated goat cheese served on a Firehook Sea Salt Cracker. "The tangy goat cheese is infused with zesty lemon and a hint of warm spice from the Urfa chili, offering a balance of bright and savory flavors. The crisp, subtly salty cracker makes the perfect vehicle — not too bold, so it lets the cheese shine," said Delp, who believes this pairing is especially lovely with a chilled Sauvignon Blanc or even a citrus-forward rosé. Delp says this is another classic flavor combination that gets elevated with the addition of creamy burrata and seasonal cherries. "The saltiness of thinly sliced prosciutto complements the sweetness of cantaloupe or honeydew, while the cherries bring a tart, juicy pop," said Delp, who says burrata adds a luscious creaminess that ties everything together — decadent, but still unmistakably summery. "Finish with a drizzle of olive oil, balsamic glaze, and flaky sea salt for extra depth!" said Delp. For Delp, this combination is a quintessential summer bite — bright, juicy, and cooling. "I recommend using a sheep's milk feta like President Valbreso Feta. It's notably creamier and richer than standard cow's milk feta, which balances beautifully against the sweetness of ripe watermelon," said Delp, who offers a fun tip: 'A fresh basil leaf adds an herbal note that ties the flavors together, creating a Mediterranean-inspired bite that's both visually striking and refreshingly light.' How To Build Your Summer Charcuterie Board Include a variety of cheeses for an intriguing and exploratory charcuterie board. "Try to include a spectrum of textures from soft to hard, and an assortment of flavors: mild, grassy, nutty, funky. Maybe it's the teacher in me, but I like to have 1-2 specialty cheeses that my guests are probably not familiar with, to enrich their experience and expand their cheese knowledge a little. Brie, gouda, gruyere, muenster, and manchego are crowd pleasers that even the biggest cheese snob can't resist," said Ann Ziata, chef at the Institute of Culinary Education. . Consider the season. "Harder cheeses can stand warmer weather, so if you are planning on being in the sun for a while, firmer cheeses like cheddar and parmesan will keep best," said Ziata. Don't just cut all the cheese into cubes. "Remember that different cheeses have different ways that they need to be cut. Soft to medium cheeses can be kept as whole and guests can serve themselves from the log or wedge. Firm cheeses should be cut before serving. If the firm cheese has a rind, start by cutting it first into wedges. Then cut off and discard the bottom and top of the rind, and finally slice the cheese so that the slices all have rind on only one edge, like the crust of a slice of pizza," said Ziata. Don't just throw a bunch of raw vegetables on the board and expect it to be appetizing. "Grilled then pickled mushrooms, summer squash, peppers, and eggplant all add a light, refreshing contrast to meats and cheeses, but with enough smokiness and acidity to make them hold their own," said Ziata. Make some sweet and spicy bar nuts. "Roast almonds or pecans with oil, maple syrup, salt, and cayenne for a flavorful, crunchy bite," said Ziata. Stone fruits like nectarines, peaches, and apricots can be sliced and fanned out. "Try to find fruits that are ripe but not overripe; they should be sweet but still solid enough to sit on the board without making a juicy mess," said Ziata. If you are looking for some spreadable preserves to include, fig or blueberry jam is always a hit. "I'm a big fan of mostarda, an Italian condiment made from candied fruit and mustard that is the perfect sweet-and-spicy accompaniment to cured meats," said Ziata. Charcuterie boards are all about being informal, not fussy or taking yourself too seriously. So choose a great wine and interesting cheeses, and have some fun with it!
Business Standard
01-07-2025
- Business
- Business Standard
European Union Cheese Campaign Enters Third Year with an Indian Flair
NewsVoir New Delhi [India], July 1: The French Dairy Board (CNIEL), supported by the European Union, brings back its 'Full of Character' campaign for its third chapter in India. Continuing its mission to showcase the rich heritage, high quality, and irresistible flavour of authentic French cheese, the campaign is set to capture the hearts of Indian cheese enthusiasts through immersive events and experiences. The theme for the 2025 edition is: French cheese meets Indian street food. Over the past two years, the 'Full of Character' campaign has delighted cheese lovers across India through in-store promotions, culinary workshops, tastings, and expert-led masterclasses--successfully positioning authentic French cheese such as Brie, Camembert, Comte, Emmental, etc. as a premium ingredient. Reflecting on the campaign's success, Emilie Martin, Managing Director APAC at CNIEL, says, "'Full of Character' has played a significant role in introducing the Indian market to the depth, diversity, and adaptability of authentic French cheese. This year, we aim to create a lasting impact by fusing the rich heritage of French cheese with the bold flavours of Indian street food. It's a celebration of the art of cheesemaking, cross-cultural exchange, and innovation." 2025: The third chapter As this year marks the third year of the triennial campaign, the Board aims to amplify its efforts with a renewed focus on the fusion of French cheese and Indian street food. The 2025 edition will spotlight the pairing of French cheese with Indian flavours and local ingredients, showcasing its versatility beyond continental cuisine. The focus will be on the fusion of French cheese like Brie, Comte, Emmental with lip-smacking Indian street food, reinforcing its adaptability to local palates. This year's campaign will include: - Retail activations to enhance visibility and accessibility for consumers. - Collaborations with leading food content creators to develop innovative, fusion-style recipes. - Networking events with food bloggers, industry leaders, and culinary experts to discuss emerging trends. - An experiential workshop for the food content creators led by award-winning cheesemonger Francois Robin to showcase the versatility of French cheese. - Culinary workshops by Francois Robin, aimed at equipping budding chefs with skills to integrate French cheese into Indian cuisine Commitment to sustainability Beyond celebrating flavour and innovation, sustainability remains central to the 'Full of Character' campaign. The French Dairy Board continues to advocate for responsible dairy farming and conscious cheese making, working with farmers and producers who uphold high standards of animal welfare and environmental stewardship. From championing authentic taste to promoting sustainable practices, the campaign ensures that European cheese remains both a culinary delight and an environmentally conscious choice--not just in Europe, but across Indian and international markets.
Fashion Value Chain
01-07-2025
- Business
- Fashion Value Chain
European Union Cheese Campaign Enters Third Year with an Indian Flair
The French Dairy Board (CNIEL), supported by the European Union, brings back its 'Full of Character' campaign for its third chapter in India. Continuing its mission to showcase the rich heritage, high quality, and irresistible flavour of authentic French cheese, the campaign is set to capture the hearts of Indian cheese enthusiasts through immersive events and experiences. The theme for the 2025 edition is: French cheese meets Indian street food. Over the past two years, the 'Full of Character' campaign has delighted cheese lovers across India through in-store promotions, culinary workshops, tastings, and expert-led masterclasses-successfully positioning authentic French cheese such as Brie, Camembert, Comte, Emmental, etc. as a premium ingredient. Best Awarded Cheesemonger Francois Robin addressing F&B professionals at the 2024 networking dinner Reflecting on the campaign's success, Emilie Martin, Managing Director APAC at CNIEL, says, ''Full of Character' has played a significant role in introducing the Indian market to the depth, diversity, and adaptability of authentic French cheese. This year, we aim to create a lasting impact by fusing the rich heritage of French cheese with the bold flavours of Indian street food. It's a celebration of the art of cheesemaking, cross-cultural exchange, and innovation.' 2025: The third chapter As this year marks the third year of the triennial campaign, the Board aims to amplify its efforts with a renewed focus on the fusion of French cheese and Indian street food. The 2025 edition will spotlight the pairing of French cheese with Indian flavours and local ingredients, showcasing its versatility beyond continental cuisine. The focus will be on the fusion of French cheese like Brie, Comte, Emmental with lip-smacking Indian street food, reinforcing its adaptability to local palates. Cheesemonger Francois Robin with participants at the 2024 workshop This year's campaign will include: Retail activations to enhance visibility and accessibility for consumers. Collaborations with leading food content creators to develop innovative, fusion-style recipes. Networking events with food bloggers, industry leaders, and culinary experts to discuss emerging trends. An experiential workshop for the food content creators led by award-winning cheesemonger Franois Robin to showcase the versatility of French cheese. Culinary workshops by Francois Robin, aimed at equipping budding chefs with skills to integrate French cheese into Indian cuisine Students of APCA at the culinary training with Francois Robin in 2024 Commitment to sustainability Beyond celebrating flavour and innovation, sustainability remains central to the 'Full of Character' campaign. The French Dairy Board continues to advocate for responsible dairy farming and conscious cheese making, working with farmers and producers who uphold high standards of animal welfare and environmental stewardship. From championing authentic taste to promoting sustainable practices, the campaign ensures that European cheese remains both a culinary delight and an environmentally conscious choice-not just in Europe, but across Indian and international markets.
Daily Mirror
05-05-2025
- Health
- Daily Mirror
Pete Doherty reveals type 2 diabetes 'wake-up call' that turned his world upside down
The Libertines guitarist shared a harrowing insight into his diagnosis, even admitting that he was told to stay off his feet or risk having his toes amputated Rock icon Pete Doherty has shared a shocking update on his health challenges, opening up about his battle with type 2 diabetes, after admitting he was diagnosed with the chronic ailment in 2024. In a startling revelation earlier this year, The Libertines guitarist was cautioned to "stay off his feet" or face the grim prospect of toe amputation. Currently, the 46-year-old is unable to slip into regular footwear and has instead turned to clunky orthopaedic sandals for relief. In a candid chat with The Sunday Times Magazine, Pete admitted that despite his recent diagnosis, the disease likely took hold years earlier as a result of prolonged substance misuse. He disclosed how he confronted a harrowing scenario in January when he lost sensation in his extremities, leading two toes to turn ominously black. Pete shared: "I can't wear normal shoes at the moment. It was a real wake-up call." The star elaborated on the precariousness of possibly losing his toes – calling it a "touch and go" moment – highlighting a dire need for a radical transformation in both his personal habits and diet. Having been clean from drugs since late 2019, Pete acknowledged that excessive drinking exacerbated his condition, adding: "Now I allow myself a gin and tonic once a week, but I've basically not been drinking and have got my blood sugar to a good level, so my toes are healing. But smoking doesn't help... "If the inflammation gets too bad, you can lose your foot." Away from cigarettes and alcohol, Pete shared his other guilty pleasureS: "I like Comté [a type of French cheese], Comté on toast. My guilty pleasure is sleeping." What exactly is type 2 diabetes? The NHS describes type 2 diabetes as arising when a patient's insulin, a hormone, either isn't effective, or isn't produced in sufficient quantities. This malfunction leads to elevated glucose (sugar) levels in the bloodstream. It commonly affects adults but can occur in children as well. What are the symptoms of type 2 diabetes? Symptoms associated with type 2 diabetes may result in serious health issues including vision loss, failure of organs, cardiac conditions and sometimes even necessitating amputation, as Pete highlighted. Generally, those with type 2 diabetes exhibit several noticeable symptoms: Feeling very tired Peeing more than usual Feeling thirsty all the time Losing weight without trying to How is type 2 diabetes treated? While diabetes remains incurable, it's manageable through lifestyle alterations. The NHS recommends adopting a nutritious diet replete with fruits, vegetables, whole grains such as wholemeal bread and oats, plus legumes, including chickpeas and lentils. Other professional tips include shedding excess weight, quitting smoking, moderating alcohol consumption and enhancing physical activity levels. For comprehensive details on type 2 diabetes management and treatment, click here to visit the NHS website.
New European
05-02-2025
- Business
- New European
Josh Barrie on food: All praise the heavenly hams of Saint-Flour
In rural south-central France, an agricultural cooperative in the town of Saint-Flour is helping fund its cathedral by curing hams beneath the ceiling. Since 2022, premium hams have been suspended for a year apiece within one of the Cathédrale Saint-Pierre's two 135-metre-high towers, something that its rector, Philippe Boyer, described as 'getting back to the fundamentals of the great abbeys that have always worked with the agricultural world'. It followed Boyer's beehives, which he installed on the roof soon after assuming his role in 2011. The charcuterie project began after money to restore the organ fell through. 'I said to myself: 'why not make a product in the spirit of the great medieval abbeys, who made their own food, which they sold to survive, to live?'' Boyer told the local press at the time. 'In this case, it's not for us to live, but to give new life to heritage.' At their installation, the initial 50 hams were even blessed by Bishop Didier Noblot, top man in the diocese. The bishop asked for the hams to be granted the protection of St Antoine, patron saint of charcutiers. Last year, the profits made from sales – about €150 per ham, retailed in the church cathedral shop – proved to be enough to fund repairs. It was something of a victory in a town of less than 7,000 people. Churchgoing numbers in Saint-Flour, a hilltop town in the rural Auvergne region somewhere between Lyon and Bordeaux, have been declining in recent decades, much as they have across Europe. But the cathedral is an impressive Gothic building built in the early 1400s and is championed by all. The Association of Friends of the Cathedral said the hams are 'used in the renovation of the works and buildings of the parish of Saint-Flour en Planèze'. And the cathedral happens to be the perfect place to cure fine pork. It is one of the highest places of worship in Europe at almost 3,000ft above sea level. At a confluence of dry winds which bluster through the town's surrounding plateaus, meat ages supremely, much as herring does by the coast in northern Scotland. The dark and hallowed space is also a safeguarding against damaging heat and light. Today, it is a butcher named Patrice Boulard who ascends the bell tower's 145 steps to hang hams, each in a swaddle. They age quietly among the Godly tolling. As the congregation gives thanks, their song carries high into the clouds, up to the lord, but not before it strokes the fatty skin of pork. If you would like a Hemingway joke here, I filed this article with 'For ham the bell tolls' as its title, in faint hope. Boulard works for the farming cooperative Altitude, which manages the meat. Thirty farms in Auvergne provide hams, all of excellent quality and, in terms of supply, process and production, produced in a similar way to Comte in the Jura region. What's more, the ham, Jambon d'Auvergne, has long been granted the same protected status as Champagne or Roquefort. Naturally, as with any radical new idea involving the church, the hanging hams of Saint-Flour have proven to be controversial. Recently, a representative of the Architects of the Buildings of France – I am getting some National Trust vibes, are you? – called for their removal on safety grounds. In the French newspaper Le Monde , a spokesperson from the organisation said the curing pork threatens the cathedral's ancient structure, as 'the grease released from the ham would deteriorate the edifice and pose safety problems in the event of fire'. The paper reported that French culture minister Rachida Dati must soon decide whether hams will still be allowed to hang and called the debacle a 'bizarre story that questions the relationship between the church, the rural world and the government.' Which it is. A fight is on, one in which locals are railing against Paris, against central governance as they so often do in France's rural enclaves. I pray to God their hams are allowed to remain. You should not have to be in Nice to have your trotters up.
