5 Local Favorites to Add to Your Next Charcuterie Board
Vegan cheese, fluffy sourdough bread and flavorful jam make perfect additions to your platter
By Britni Rachal
Photos by Layla Mays
ITEMS: AUSTIN BAGUETTE, AUSTIN CIABATTA, AUSTIN SOURDOUGH
Hearty, rustic, whole grain breads from Easy Tiger are the perfect complement for cheeses, meats and entertaining. The “Austin” named breads are locally made using fine artisan flour. Easily accessible for pickup, Easy Tiger has locations in north, south and east Austin—along with breads also distributed and sold via H-E-B.
ITEM: ADAGIO CURE
Another subscription service, The Salumeria is locally owned and operated in Austin, raising prized heritage pork and then curing it for up to three years. A signature product, the adagio cure Cure Box allows customers to receive a sample of salami products each month. Handed down generation to generation, the salami recipe is a family tradition.
ITEM: JUNE’S JOY CHEESE
A cheese from Pure Luck Dairy in Dripping Springs, June’s Joy, is a fresh, pasteurized cheese named after the cheesemaker’s son. A delightful goat’s milk or ‘chevre’ spread, this cheese is on the sweeter side and mixed with Round Rock wildflower honey, smoked peppercorns and fresh thyme. The combination results in both a sweet and spicy flavor and is said to make some people’s taste buds “dance.” June’s Joy is also made in limited quantities, so sometimes it’s harder to find.
ITEMS: BLUEBERRY VANILLA CHEVRE, SUNDRIED TOMATO HERB FROMAGE, CAVE-AGED TRUFFLE BRIE, FIRM PEPPER JACK
Artisan, small-batch, plant-based cheese adds variety to your charcuterie board. Rebel cheese offers a monthly club where you can have seasonal flavors delivered to your door. Made with plant-based items like cashews, almonds and coconut, these vegan cheeses are rich in texture without losing a creamy taste. A healthier option, these cheeses are high in protein and zero in cholesterol.
ITEMS: MUSTARD AND SEASONAL JAM
Zesty, tangy mustard spread is uniquely and freshly made at Spread & Co. Owned by Rosemary and Austin Ewald, the couple first started making jams and pickles at home before opening their first restaurant in 2019. All spreads are made fresh with a total of four or five seasonal jams throughout the year.