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Charcuterie Pronunciation

How to Pronounce Charcuterie - YouTube

5 Elements to the Perfect Charcuterie Tray


5 Elements to the Perfect Charcuterie Tray

Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.[1]


WASHED-RIND CHEESE= As they ripen, these cheeses are washed with a liquid.  The moisture encourages the growth of bacteria, giving the cheese a strong odor and flavor.This category includes Limburger, Muenster, Maroilles, Langres, Epoisses, Tallegio, Abondance, Urgelia, Epoisses, Pont l'Evêque, Mahon, Reblochon, Port Salut, and Livarot.

from Greatist

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TELEME  Pronunciation:  TELL-uh-may  Notes:  This is a California cheese with a mild, nutty flavor.  The rind is edible.  Substitutes: Camembert OR jack


GRUYERE = Gruyère   Pronunciation:  grew-YARE  Notes:   Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches.  Varieties include Swiss Gruyère, Beaufort, and Comté.  Substitutes:  Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese


TOMME CRAYEUSE CHEESE Pronunciation:  TUM cray-YOUZ  Notes:  This soft French cheese is rich and buttery.  Don't eat the rind.  Substitutes:  Tomme de Savoie OR Saint Nectaire OR Muenster