I live on a lake and one of my favorite past times is making charcuterie boards for holidays, events, or just the weekend (see pics for past boards). I got the idea to start making portable boards that people who live on the lake can order for weekends only and can either pick up or I can deliver straight to their dock from the boat. However, I know charcuterie boards can get pretty sweaty quickly when left out in the sun, and one of the major points of differentiation for this idea would be that it’s intended to be eaten on the boat (though it certainly doesn’t have to be)… Any ideas for ways to keep the boards fresh for longer without sinking a ton of money into each container?
by altius33
2 Comments
Does cooling it from beneath work?
Beautiful! Do I spot some red wine merlot cheese?