The Best Charcuterie in St. Pete: Cheesy Like a Sunday Morning

Jim Gaffigan said, “The real question is do we trust people who don’t like cheese.” My lactose intolerant peeps notwithstanding; I believe the answer is a resounding no. This month I decided to switch things up. First, I’ll take you on my favorite charcuterie journey through the Burg and then give you the tools for an epic “make your own”. Because let’s be honest, there is just something so comforting about the forecast reading: cloudy with a chance of gouda!

My first ventures into the charcuterie world started years ago with the introduction of Annata to Beach Drive. To this day, this spot holds a special place in my heart. The best time to visit is Sunday for ½ off bottles under $100. If I’m in a sharing mood, I’ll opt for the “Pick 7” which comes out on the cutest pig shaped board. It’s always fun to switch it up and if you’re feeling adventurous let the waiter choose for you. My go to picks always include the St. Andre Triple Cream, Sausage of the Day (love the cheddar jalapeño), and ever-changing Pâté (the duck port mousse is amazing). The JCB No 69 sparkling rosé makes for the perfect pairing.

Next, head down Central for a board with some elevated Southern flare. Brick and Mortar is known for its creative combinations and their charcuterie is no different. The B&M Farmers Board is chef ’s choice, so you never know what you’re going to get, which is half the fun! Some of my past favs have included homemade drop biscuits, trout roe, chicken liver pâté, Roquefort, and apricot coriander preserves. It’s best to get here early for a table, as it is a small space that fills up quick. Try to nab a table outside and enjoy the sunset!

Pocketed on the cutest little side street, our third spot is adorned in twinkle lights and fronted by white rocking chairs for sipping wine while you await your table. Lolita’s Wine Market allows for a wonderful level of personalization when it comes to their boards. Everything is a la carte, so cheese, meat, and accoutrements are up to you. My absolute go-tos are the ricotta jar with lavender honey, drunken goat, speck, and bourbon bacon tomato jam. This is also THE spot for expanding your wine palate, although ya girl finds it really hard to branch out from my love, Huber Sparkling Rosé (if you’re sensing a theme… I’m a sucker for all things pink with bubbles!)

Last, but not least I’m going to give you the tools to rock the socks off your next party or impress that special someone with a DIY charcuterie board. It’s very important to start with the right base or board. I love to peruse ZaZoo’d because they always have awesome seasonal options (like this tree), as well as different shapes and sizes. Once you know how much room you have to work with, it’s time to get yourself over to Trader Joe’s with a game plan because let’s be honest, it’s very hard not to purchase the whole store! I always try to pick my cheeses in an array of textures and flavors for variety. Accoutrements and décor for the board I add in based on a theme or season. For this board, my theme was woodsy holiday. I wanted pops of red and green that would speak to that. For cheese, I went with Le Délice de Bourgogne Triple Cream, Toscano with Black Pepper, Royaal Grand Cru, and Amsterdam Aged Gouda. The meats I chose were Chianti Salami, Sopressata Salame, and Sliced Prosciutto. However, if you don’t feel comfortable cutting the meat yourself, they have great mixed packs. For accoutrements, I chose Fig Butter, Horseradish Aioli, and Honey Comb (which I love to top with Mike’s Hot Honey I keep on hand). I garnished with Dark Chocolate Covered Almonds, Italian Green Olives, Peppermint Bark Popcorn, Raspberries, and pieces of wreath. With Valentine’s Day quickly approaching, I think red would be a great theme, and I might switch the greenery for flowers and the more holiday flavors for something a little sweeter.

If you can’t wait until March to see what I’m eating, then check more content out on Instagram or Facebook @baybeswhobrunch or contact me at [email protected]. In the meantime, if you need me you can find me standing on a barstool or holding my food up to a pretty wall with a camera in my hand around the Bay and beyond!