Southport Magazine

It seems that charcuterie boards are all the rage these days.  Gone are the days when you could impress your guests with a plate of Ritz crackers and Cracker Barrel cheese (although I still love that!).  Websites abound with tutorials on how to create “stunning charcuterie boards for every occasion,” showing pictures of elaborately arranged trays of gourmet meats, cheeses, and accoutrements that I never even knew existed.  But it’s never quite as easy as it looks to make your own charcuterie board.  Believe me, I’ve tried, and mine always look like a Kindergarten art project.  

Fortunately, the Southport Cheese Shoppe on Howe Street has come to the rescue with a timely “Build a Board” charcuterie classes that offer expert instruction from the pros. Held at the popular wine shop across the street, Uncorked by the Sea, it’s a perfect pairing!  I attended a recent class and can tell you, it wasn’t just educational, it was also a lot of fun! 

The Southport Cheese Shoppe is owned and operated by Lisa Stettner and her husband Eric, along with help from a team of knowledgeable staff.   The charming shop with an Old World feel opened for business about eight years ago and quickly became an integral part of the downtown Southport shopping district.  A loyal customer base, consisting of locals and visitors who return every summer, pop in frequently to see what new cheeses are in stock.  Lisa says she had no prior knowledge about the cheese business before she opened her store.  A neighbor who happened to be a cheese distributor suggested the idea to her while Lisa was exploring other business opportunities.  It was a perfect fit for the woman who loved cheese so much that she already owned a mug proclaiming her to be “The Big Cheese!” A crash course in all things cheese quickly ensued, with her neighbor providing invaluable assistance, connecting Lisa to a cheese monger and a local chef who provided insight and assistance for her initial setup.  These days Lisa is the expert, although she is modest about her expertise.

“I am always still learning.  There are thousands of cheeses out there.  We always like to bring unique cheeses into the shop to give our customers new experiences,” Lisa said. 

Lisa’s favorite cheese?  Turns out she has two!  The first, which can be very hard to get but is currently available in the shop, is Beecher’s Flagship Reserve, a cloth bound cheddar rubbed with butter.  She also loves Lindale Gouda, a cow’s milk gouda made by Goat Lady Dairy in Climax, NC.  The shop carries between 25 and 30 imported and domestic cheeses, along with an assortment of cured meats, freshly baked breads, bagels shipped in from New York, and gourmet sandwiches made fresh daily.  Lisa’s husband Eric is the architect of some pretty amazing sandwich creations!  

The Stettners enjoy getting to know their customers and providing individual attention to their needs, even making custom-ordered charcuterie trays.  Customers appreciate the personal feel of the small specialty shop and return frequently for the excellent assortment of cheeses, many that can’t be found in grocery stores.

The idea for a charcuterie board class came from the popularity of the concept and the growing trend in fun, interactive classes.

“Post COVID, people were looking for things to do.  Everyone was craving social interaction, so the class seemed like a good idea,” Lisa explained.

The initial class was held at the cheese shop, but Lisa quickly realized the space was too small for the number of people signing up.   She turned to her friends Meridith and Jeff Muehleib, owners of Uncorked by the Sea, and suggested an arrangement that worked well for both businesses. Uncorked pours red and white wines during the class, chosen to compliment the cheeses and, perhaps, to compliment the participants’ creativity, while The Cheese Shoppe provides charcuterie to snack on throughout the evening.   Each class uses a unique board — the most recent class featured a turtle shaped board with a wooden inlay — and includes several hunks of specialty cheeses, meats, olives, nuts, spreads, and fruit.  Participants leave with a heaping board worthy of any gathering.  

Cheese Shoppe employee Sherri French leads the classes with humor and enthusiasm:

“This is your board, so design it for your own tastes.” Sherri instructs.  “If you don’t like olives, don’t use them!”

Sherri deftly demonstrates how to make rosettes out of salami or prosciutto, how to cut cheese into interesting shapes, how to create lettuce “bowls” in the center to keep wet foods like olives and fruit from getting the cheeses soggy, and the art of stacking foods to get some height.  She, Lisa, and Meridith offer advice about a wide array of cheeses and what wines pair well.

Attendance at the Build a Board classes has been strong since inception.  The class I attended had 16 participants and the mood was lively.  Uncorked’s long rectangular tables and smaller round tables provide ample workspace while promoting social interaction.  Friends Kathy Ferdinand and Kathy Blitz, there for a girls’ night out, shared a table with Southport residents Jacki Paster and Joanne Kimball.

“We don’t know them,” said Kathy, “but we’ll be friends by the end of the night!” she laughed as the women clinked glasses.

Local residents Brandi and Darius Bratsafolis signed up for the class as a fun way to celebrate their ninth wedding anniversary, joined by Darius’ parents Jennifer and Bob Bratsafolis and friends Steve Emmons and Deanna Harvell.

“We love Uncorked by the Sea and have done several of the events here,” said Brandi.  “This is our first time doing the charcuterie board class, but all the events are fun!”

Uncorked has formed partnerships with several Southport businesses to host other events throughout the year, such as the popular “Paint and Sip” classes with local artist Carra Merritt and themed food and wine pairings with local chefs from Live Oak Catering and Street Side Eats.  The store also hosts ticketed wine events to support local charities and organizes wine-focused travel groups. Uncorked also has the most chill house pet, a Labradoodle named Cru, who mingles calmly with customers and no doubt has a nose for fine wine and good cheese!

Jeff Muehleib and employee Holly Phillips, Uncorked’s event coordinator, are not only genuine wine enthusiasts, but also certified wine specialists, having both attained a Level II certification from the Wine & Spirit Education Trust (WSET), a global organization that provides wine education and certification.  Jeff and Holly are always happy to discuss wine varietals and vintages, and will make recommendations to suit your menu or palate.   The store carries a wide assortment of wines from all over the world, as well as craft beers, local artwork for sale, and gift items.  Its modern, hip vibe appeals to a large customer base, with about 180 club members. 

“We have such great customers who have so much fun here!” exclaimed Meridith.  “Actually, our customers become our friends, and that’s what it is all about!” 

So, if you’re looking for some expert advice on arranging your next charcuterie tray, or seeking something fun and different to do with your friends, or if you just love cheese and wine, sign up for a “Build-a-Board” class with the Southport Cheese Shoppe at Uncorked by the Sea!  It’s a delicious night out!

For a list of upcoming events at Uncorked by the Sea, located at 602-A N. Howe St. in Southport, check out their Facebook page or Instagram account, or call 910- 454-0633.

For more information on The Southport Cheese Shoppe, located at 417 N. Howe St., go to their website www.southportchesseshop.com,  or call 910-477-6387.