A Cut Above the Rind Charcuterie & Cheese

A Cut Above the Rind Charcuterie & Cheese Artisan Charcuterie, Cheese, and Grazing platters made for any occasion. Message for more info!

Hello everyone and welcome to the passion project of A Cut Above the Rind Charcuterie and Cheese! My name is Jason and I've been a Cheesemonger and Charcuterie specialist since 2015 and counting. As of 2020 I received my American Cheese Society Certified Cheese Professional (ACS CCP) certification as well. Each board is meticulously made by hand with love, passion, and dedication so you can enjoy

till your heart's content! Please send me a message if you have any questions and I'll be happy to help make your vision a reality.

Something simple and something nice. Haven't been active in a while but I'm still busy as ever. If you're looking for so...
12/17/2024

Something simple and something nice. Haven't been active in a while but I'm still busy as ever. If you're looking for something delicious and refreshing these boards with fresh fruits are sure to satisfy!

If you're looking for something to satisfy and delight charcuterie & cheese is always a winner!Every board is handcrafte...
06/06/2024

If you're looking for something to satisfy and delight charcuterie & cheese is always a winner!
Every board is handcrafted with TLC and features an artisan display of unique cheeses, beautiful charcuterie, fresh fruits, and host of accoutrements. Depending on your preferences each one is customizable and is guaranteed to be a showstopper at your next gathering.
If you have any questions send over a message and I'll be happy to help!
As always have a wonderful day and thank you for stopping by!

When you follow your passion and you do what you love work just isn't work anymore. It becomes an art form and a form of...
04/14/2024

When you follow your passion and you do what you love work just isn't work anymore. It becomes an art form and a form of expression that you share with the world. Every day I have the joy of crafting these boards I also craft smiles and happiness for my clients and their guests. And for that I give my thanks and my eternal gratitude. Thank you to all who have helped me come this far and for allowing me to share my passion with you.
As always keep it cheesy folks and share the cheddar! Til next time!

Today I bring you yet another beautiful board I created for one of my favorite cheese loving clients. I had to craft thi...
03/26/2024

Today I bring you yet another beautiful board I created for one of my favorite cheese loving clients. I had to craft this one on a light time crunch. Nonetheless they were quite pleased with the results and even sent me a photo later for the clean plate club!
This time I wanted to introduce a couple of goat cheeses and "different" English cheeses for their palate. For that I brought in aged Bijou from Vermont, Smokin' Goat from Spain, a Double Gloucester with Chives and Onions from England, Red Dragon Cheddar with Mustard Seeds from England, and their favorite 3-year aged Gouda from the Netherlands. As for olives and sweets I introduced Blue Cheese Stuffed Olives, Sour Cherry Spread, and a Milk Chocolate with Bacon. For the fruits we chose Opal Apples, Bosc Pears, Fresh Grapes, Raspberries, Pineberries, and Dried Mission Figs.
Thank you once more for allowing me to introduce so many fun new cheeses to your life. It's always a pleasure to share the gift of cheese with you. Till next time!

This past Christmas I was given a wonderful opportunity to create a charcuterie board for a family of twelve. I was quit...
03/26/2024

This past Christmas I was given a wonderful opportunity to create a charcuterie board for a family of twelve. I was quite pleased with the presentation on this board and the family shared the same reaction and left nothing behind!
Our centerpiece for cheese was a triple cream Brillat Savarin with Papaya, followed by an excellent grass-fed Barber's Cheddar, and finished with a spiral of Pyrenees de Brebis. As for charcuterie I crafted a rose of Soppressata, rivers of spicy Calabrese, and hand-rolled stack of Prosciutto di Parma. Accoutrements shown include a mixture of Greek Olives, Red Pepper Jelly, and a Milk Chocolate with Bacon to treat. In the way of fruits there's sliced Opal Apples, dried Mission Figs, fresh Raspberries, and juicy clusters of Grapes.
I'm always so excited to create an experience for my clients so I thank you again for this chance. Till next time!

We finished off 2023 with a blast so let's hit the ground running with the new year! I wanted to post a throwback to 202...
01/01/2024

We finished off 2023 with a blast so let's hit the ground running with the new year! I wanted to post a throwback to 2021 with this beautiful platter.
For this selection we brought in a 12 month aged Mimolette, 6 month aged Ossau-Iraty, Belletoile triple cream brie, and classic triple cream Cambozola to finish. Shown as well is sliced Speck Prosciutto, Genoa Salami, Marcona almonds, and a plethora of fresh fruits.
You guys are the ones who make the cheese wheels go round so as always thank you for appreciating this post! Let's start the year off right and cheesy!
😋❤️

I was given an incredible opportunity recently to create a dessert style cheese board for a party of eleven. I had an ab...
12/27/2023

I was given an incredible opportunity recently to create a dessert style cheese board for a party of eleven. I had an absolute blast getting to craft this one and I hope y'all had an even better time getting to enjoy it!
Featured on our plate is a Cranberry Wensleydale from England, Strawberry Goat Cheese from Vermont, P'tit Basque from France, and Bijou from Vermont. As for sweet accoutrements I selected Cocoa Dusted Cashews, Manchego & Cherry Chocolates, and a Blackberry Blueberry Conserve. In addition to the bright fruits I also included dried Mission Figs and fresh Bosc Pears.
As always thank you for stopping by and checking out my latest creation and thank you for this wonderful opportunity. Till next time!

Hello and happy Friday cheese folk! Today is another day I'll be showcasing a special and delicious cheese.This is Whitn...
12/27/2023

Hello and happy Friday cheese folk! Today is another day I'll be showcasing a special and delicious cheese.
This is Whitney made by Jasper Hill Farm in Vermont and is a beautiful take on an Alpine Mountain style cheese. It's aged between 3 to 6 months and uses raw grass-fed cow's milk from their Andersonville Herd. Whitney goes to show the highest quality standards used in making real artisan cheese and invokes a true taste of their terroir.
Flavor profile includes a mellow and gooey texture, notes of fruitiness and earthy funk, hints of toasted nuts, and sweet cream. Treat this like Raclette cheese and melt it over roasted potatoes or as is with fresh cornichons and Bresaola.
If you'd like to read more about how Whitney is made check out their website at https://www.jasperhillfarm.com/whitney
As always thank you for tuning in and have a great weekend out there!

I created this small board to appetize a few guests at a recent venue. Our host wanted something small but full to serve...
12/27/2023

I created this small board to appetize a few guests at a recent venue. Our host wanted something small but full to serve for the evening. So with his wishes in mind we went to work on this little guy!
We introduced Genoa Salami, Soppressata, and Prosciuto San Danielle as our charcuterie. As for cheese I provided Edam, Smoked Seaside Cheddar, and Pecorino Toscano. To fill in the rest we used Grilled Olives, a Spanish Cocktail Mix, and fresh fruits.
Once more we got to experience a lot of bright and smiling faces as they embarked on a journey for their senses. I was happy to make your night and I hope to continue to do so for you and your guests. Till next time!

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Naples, FL

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