Note: I was sent some Philly Pretzel Factory coupons in order to write this post. Opinions are mine alone.
It is no secret that I am a proud Philadelphian. It’s also no secret that I love me a good charcuterie board / cheese plate. So it’s about time I make a Philadelphia themed charcuterie board!
What could possibly make a charcuterie board Philadelphia themed, you ask? The inspiration of this board came from Philly Pretzel Company, and their pretzel rivets and mini cheesesteaks. Instead of using crackers, I substituted in their yummy pretzel rivets and added in some mini cheesesteaks for good measure.
I then added in ingredients from some of my other Philadelphia favorites: DiBruno Brothers, Dietz and Watson, and Third Wheel Cheese Co.
The result is a wonderfully Philly-centric charcuterie board that is guaranteed to be a hit!
So, let’s break down what exactly else is on this board, starting with the ingredients from Philly Pretzel Factory:
- The pretzel rivets are the perfect addition to a charcuterie board
- Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
- The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
- The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Next, Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
- Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
- Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
- Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
- Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
I couldn’t leave out Dietz and Watson!
- Truffle Salami Medallions – Salami made with truffle
- Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
And last but not least, I used a bunch of ingredients from DiBruno Bros.
- Manchego – Buttery and springy, tinged with fresh Spanish grasses.
- Beef Salami – Brooklyn Cured Smoked Beef Salami
- Auricchio Straveccio Provolone – A sharp yet creamy provolone
- Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
- Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
- Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
- Spicy Soppressata – Rustic, savory, and spicy.
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
We snacked on this ALL day. It was awesome! I even made myself a cheesesteak-themed bite – beef salami, onion jam, and provolone!
Naturally, I also had a side of pretzel rivets dipped in spicy mustard!
This Charcuterie Board would be a great add to a small get together, although my husband and I enjoyed it as a grazing station of sorts for us all day.
Philadelphia Themed Charcuterie Board
Ingredients
Philly Pretzel Factory:
- Pretzel Rivets
- Mini cheesesteaks
- Spicy brown mustard
- Melted cheddar cheese
Third Wheel Cheese:
- Noblette Brie
- Abruzze Jawn
- Goat Rodeo Bamboozle
- Birchrun Hills Blue
Dietz and Watson:
- Truffle Salami Medallions
- Dietz Nuts Original
DiBruno Bros.:
- Manchego
- Beef Salami
- Auricchio Straveccio Provolone
- Onion Jam
- Mild Abbruzze Sausage
- Green Cerignola Olives
- Spicy Soppressata
Other Ingredients:
- Dried cherries
- Local Honey
Instructions
Philly Pretzel Factory:
- The pretzel rivets are the perfect addition to a charcuterie board
- Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
- The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
- The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
- Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
- Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
- Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
- Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Dietz and Watson
- Truffle Salami Medallions – Salami made with truffle
- Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
DiBruno Bros.
- Manchego – Buttery and springy, tinged with fresh Spanish grasses.
- Beef Salami – Brooklyn Cured Smoked Beef Salami
- Auricchio Straveccio Provolone – A sharp yet creamy provolone
- Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
- Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
- Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
- Spicy Soppressata – Rustic, savory, and spicy.
Other Ingredients
- I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
