THE ART OF GRAZING
Where meats, cheeses, fruits, and beautiful accompaniments come together to create edible art.
🧀 The Secret to a Great Board? The Spaces In Between
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When I create a board, I don’t just think about the ingredients — I think about the spaces.
The little moments between the brie and the fig jam, the way a fold of prosciutto falls just right beside a cluster of grapes. Those spaces are what make a board feel alive.
Because charcuterie isn’t about filling every inch. It’s about flow.
The movement, the texture, the quiet pause where your eyes rest before your next bite.
That’s where the art lives — in the in-between.
Every time I build a board, I’m telling a story of balance: sweet and salty, bold and soft, full and open. It’s a reminder that beauty doesn’t come from perfection — it comes from rhythm, from care, from the love tucked between the bites.
✨ Small bites. Big flavor. Always made with love.
—Tiff
A Sweet Surprise: Gorgonzola Meets Honey
I recently tried Gorgonzola drizzled with honey, and wow— it was a flavor moment worth sharing. Sweet, salty, creamt perfection in one bite.
I tried Gorgonzola the other day with a drizzle of honey —- and honestly, it stopped me in my tracks. The creamy, bold bite of cheese crumbles mixed with that smooth sweetness was phenomenal.
It’s one of those unexpected pairings that works. The honey softens Gorgonzola’s tang while bringing out this subtle richness that feels elegant and comforting all at once.
If you’ve never paired the two, try it on a toasted crostini or tucked beside fresh figs. It’s simple, beautiful, and guaranteed to impress any grazing guest.
Small bite, big flavor — just the way I like it.
—Tiff