Holiday Charcuterie Made Simple: A Hands-On Experience

About this event

Holiday Charcuterie Made Simple: A Hands-On Experience

Are you hosting for the holidays—or volunteering to bring the cheese board?

If you’ve ever wondered what to buy, how much you need, or how to make it all look inviting, this evening is for you.

Join Stephanie, Central Wedge’s owner and chief cheese guide, for a relaxed demonstration of six steps to building a professional and festive cheese and charcuterie board. You’ll learn how to choose ingredients that work together, plan portions for your guests, and arrange a board you’ll feel proud to serve.

No cheese expertise or artistic talent required. Bring your questions, your curiosity, and your favorite bottle if you’d like.

What you’ll learn

• What to buy: How to choose cheeses with different flavors and textures, plus accompaniments that complement them.

• How much you need: Plan quantities for your guest count and the occasion.

• How to prepare the cheese: Learn practical tips for purchasing, cutting, and serving.

• How to put it together: Follow six steps that make an inviting board feel manageable.

• How to make it festive: Add seasonal touches you can use at home.

• Who made your cheese: Meet Pennsylvania cheeses through the stories of their makers.

You’ll receive a six-step take-home guide so you can put what you’ve learned into practice when the holiday invitations arrive.

Watch, learn, then gather around

This is a demonstration class AND a hands-on class : Stephanie builds the board while you watch, follow along with your own board, and take notes.

Afterward, everyone is invited to mingle and enjoy the finished spread together. You will be assembling an individual take-home board that serves 2-4 people. The spread will feature a selection of cheeses, charcuterie meats, fruits, vegetables, and accompaniments such as dips, preserves, nuts, or sweets.

Before you book

• Your ticket includes: The demonstration, a 2-4 serving board, a take-home guide, and shared enjoyment of the finished grazing board.

• BYOB: Bring your own wine, beer, or preferred beverage. Alcohol is not included; attendees must be 21 or older to consume alcohol.

• Ages: 16 and older.

• Class size: Limited to 16 guests, with room for questions and conversation.

• Booking: Tickets must be purchased in advance.

• Allergies: Please note allergies when purchasing. If an accommodation is essential to your attendance, contact Central Wedge before booking to confirm whether it is possible.

Reserve your seat and take the guesswork out of your next holiday cheese board. Ticket sales end Friday, November 6th at 8:00pm or before if seats are filled. This will be the only charcuterie education experience at Central Wedge for Fall 2026.