The Big board club
Go big or go home. The Big Boards Club is built for the kind of spread that stops a party in its tracks — a full Italian market board with aged cheese, spreadable salumi, condiments, and enough crunch to keep things interesting from first bite to last.
This month
Ewephoria Sheep's Milk Gouda — 8-Ounce Wedge
Sweet, nutty, and deeply caramelized. A Dutch sheep's milk Gouda with a texture that's almost toffee-like at the finish. The crowd-pleaser anchor of this board.
Parmigiano Reggiano — 7-Ounce Wedge
Crack into irregular chunks. Nutty, crystalline, and endlessly snackable. The aged counterpoint to the sweeter Ewephoria.
Cheese Spreads Abruzze
Creamy and savory — the soft element that balances all the firm aged cheese. Spread on a crostini or use as a dip for the breadsticks.
Tempesta Nduja
Spicy, spreadable Calabrian salumi. Use it as a condiment — a thin smear on a crostini under a chunk of Ewephoria is one of the great board bites.
Italian Market-Style Pepperoni — 8-Ounce Pack
Sliced and ready. Slightly sweet, gently spiced, and the most approachable meat on this board. The one that disappears first.
Intergalactic — 3.5-Ounce Container
Perrystead Dairy's funky washed-rind. The wildcard — set it to one side and let the adventurous guests find it.
Pesto alla Genovese DOP
Bright and herby — use it as a board condiment, not just a pasta sauce. A small spoonful alongside the Parmigiano is a revelation.
Bruschetta Classica
Tomato-forward and acidic. The palate reset between bites of rich aged cheese and cured meat.
Pepper Patè (Sweet)
Floral and bright. Pairs beautifully with the Ewephoria — the sweetness echoes the cheese's caramel notes.
Black Olive Patè
Briny and intense. Use sparingly alongside the Parmigiano for a salty, savory contrast.
Olive Oil Crostini
The workhorse of the board. Crisp, neutral, and sturdy enough to hold any combination of toppings.
Classic Taralli
Dry, crunchy ring crackers. The snacking cracker — great on their own between bites.
Mini Chunky Breadsticks with E.V.O.O.
Clean olive oil flavor and satisfying crunch. The vehicle for the spreads and patès.
How It Eats
Bold, abundant, and built for a crowd. This is the board you set out and walk away from — it takes care of itself.
Two Ways to Build This Board
The Full Italian Market Spread Anchor the board with the two cheeses at opposite ends. Fan the pepperoni in the center. Fill small bowls with Nduja, Pesto, Bruschetta, and both patès. Scatter Taralli and breadsticks around the edges. Crostini stacked on the side. Done.
The Curated Bite Build the perfect single bite: Olive Oil Crostini → smear of Cheese Abruzze → thin layer of Nduja → chunk of Ewephoria → drop of Pesto. Five components, one extraordinary mouthful.
Monger Notes
- Crack Parmigiano, don't slice it
- Nduja spreads best at room temperature — take it out 30 minutes early
- Intergalactic is the conversation piece — position it where guests will notice it
- Pesto as a board condiment is underrated — put it out in a small bowl with a spoon
- This board serves 6–8 as an appetizer spread
Last month
Alp Blossom
Stunning alpine cheese coated in marigold and rose petals. Bold umami flavor and subtle nuttiness each bite is more irresistible than the next.
Smoked Gouda
This is what real smoked Gouda is supposed to taste like. Made from raw milk and aged on pine wood, it is smoked over hickory (instead of infused with liquid smoke) for a persistent but subtle presence of smoke.
Di Bruno Bros. Finocchiona Salami Chub
Crafted traditionally, just like Danny & Joe used to! Our recipes and process stay true to classic Italian salami, and are produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days.
Fermin Iberico Dry Cured Chorizo Chub
Made from native Iberico pigs, Fermin's Chorizo is marinated, garlic, sea salt and mild pimentón, then hung to dry in the crisp air of the mountain village La Alberca. This Iberico Dry-Cured Chorizo is sliced up salami style, for wide, thin slices you'll pop like candy. Rich in both color and flavor, with delicate, delectable Iberico fat throughout each slice.
Sliced Prosciutto Italiano
This tender and savory Prosciutto is slow-cured in Parma for a minimum of 400 days, otherwise referred to as "four seasons." There's nothing in there other than all-natural pork ham and Mediterranean salt - and that's why we like it. It's as authentic as it gets.
Girl Meets Dirt Rhubarb Lavender Spoon Preserves
This exotic fruit spread is made from the deep red Valentine variety of rhubarb. Each handcrafted batch is lightly infused with garden grown English culinary lavender buds. This rhubarb jam is the perfect balance of tart and sweet with just a touch of floral.
Mitica Marcona Almonds
Softer and sweeter than other almonds, Marcona almonds are peeled, fried in sunflower oil, and salted to highlight the natural plump and meaty flavor of the almond.
Di Bruno Bros. Sea Salt Crostini
Light, crisp, and sprinkled with just the right touch of sea salt — your go‑to crostini for pairing, snacking, dipping, and spreading.
Mitica Toketti Di Pane Carasau With Rosemary, 7-Ounce Package
Toketti crackers are a taste of Sardinia's ancient culinary traditions. Made from semolina flatbread and infused with rosemary, these hearty, bite-sized crackers are perfect for snacking or pairing with cheese.