Afrim Pristine holding a wedge of cheese with multiple cheese cuts and wedges sitting on a wooden table in front of him.

Boards: One of the best ways to savour Ontario

Charcuterie boards have graced fine tables for centuries. Quite literally, the French word ‘charcuterie’ was originally ascribed to shops that sold cured pork products. The modern board is evolved from a plank heaped high with fine cheeses and meats to an artistic exercise in pairing and curation, limited only by imagination. There are no rules.

Boards can be crafted for any meal occasion, from breakfast to dessert.The objective is to create new taste experiences, contrasting unique flavours, textures and tones to draw guests into an experience. No longer merely an appetizer or party food, boards are being used as a deconstructed way of serving a main course reminiscent of family-style dinners, as experiential dessert tasting buffets and as gorgeous, regionalized works of art delivering a true taste of place and season.

A lot of people don’t realize the exceptional quality and variety of the cheese produced right here in Ontario. It’s not just Cheddar anymore. We have Brie, Gouda, blue and endless well-made and farmstead cheeses that are winning global awards and recognition.

These boards were created by Afrim Pristine, Maître Fromager and Ontario Cheese Ambassador. “I’m really proud of these boards. They showcase the extraordinary moment we’re enjoying in Ontario cheese and agri-food.The cheeses on these boards are world class. They’re sourced from artisanal cheesemakers across the province and are perfectly paired with the beautiful products and produce that we’re so fortunate to have in our own backyard. A lot of people don’t realize the exceptional quality and variety of the cheese produced right here in Ontario. It’s not just Cheddar anymore. We have Brie, Gouda, blue and endless well-made and farmstead cheeses that are winning global awards and recognition.”

“What I love most,” says Pristine, “is the integration of small tasting dishesonto boards. These sides, sauces, dips and fermented elements bring a new level of culinary creativity to the experience. The contrasting tastes and textures bring out the best in the board feature elements –the cheeses, the meats. These small touches bring the personality of the board artist to the forefront and truly personalize the board. It’s like a biography –who you are, where you’ve been and what you love, all in a single frame. In my opinion, boards are the new love letter.”

Dark background. Beautiful wood charcuterie brunch board with a selection of waffles, sauce, fresh sliced peaches and cinnimon, poached eggs, asparagus, white cheddar cheese, bacon, and sausage. In individual bowls on the side - granola, honeycomb and yogurt with sunflower seeds. Fresh basil to garnish with a linen napkin off to the right side.

Deconstructed Brunch Board

Serving brunch on a board allows each ingredient to shine and guests to interact with each element for a self-guided tasting experience. Big plus? Fewer dishes.

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Beautiful wood charcuterie board on a dark wood table with dark linen napkin, cutlery and bowl of bruleed sweet potato and bread on the side. Harvest board features garlic scapes, crackers, selection of cheeses, sliced apples, cinnamon sticks and honey, cured meats, brie and nuts

Ontario Harvest Board

This classic cheese and charcuterie board is a beautiful way to contrast some of Ontario’s finest local cheeses with flavourful ingredients and micro dishes that bring out the best of Ontario’s harvest.

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Dark Table with a beautiful wooden charcuterie board sitting atop of it with a dark linen napkin. On top of the board, features blue cheese, chocolate, jam, gouda, cheddar and havarti cheeses, grapes, brie, honeycomb and a chocolate cookie. Off to the side, a serving dish of cheese, ice cream and peach sauce.

Paired Dessert Board

Impress your guests with Ontario Cheese Ambassador and Maître Fromager Afrim Pristine’s unique dessert pairings featuring some of Ontario’s most exquisite cheeses.

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