Brookings Rotary Club
BROOKINGS — The Brookings Rotary Club welcomed Corey Shelsta, professor of theater at South Dakota State University, for a presentation titled “Design on a Smaller Scale – The Art of Cheese and Charcuterie Boards.” Shelsta explained how his experience in scenic design carries naturally into food presentation, particularly in the creation of cheese and charcuterie boards that function as both culinary and visual art.
Shelsta emphasized the importance of beginning with a sturdy, flat foundation such as wood, marble, or granite, noting that stone boards have the added benefit of keeping food items cool. He encouraged selecting three to five cheeses that vary in texture and flavor — ranging from soft to firm — to avoid uniformity. For meats, he recommended including two or three cured varieties such as salami or prosciutto while steering clear of overly salty or heavily processed options. He also advised pairing cheeses with accompaniments like crackers, baguettes, fruits, nuts, pickles, jams, and honey, noting that thoughtful combinations — such as Manchego with honey — heighten the overall experience.
Presentation, according to Shelsta, relies heavily on balancing color, texture, and shape. Filling small gaps with fruits or vegetables can help complete a visually cohesive display. He suggested avoiding processed cheeses, excessively spicy varieties, or cheeses infused with truffle oil unless guests specifically expect bold flavors. For best taste, he recommended allowing cheeses to rest at room temperature for about an hour before serving.
Shelsta described a wide range of thematic options for boards, from seasonal arrangements featuring ingredients such as fall pears or Christmas pomegranates to regional boards featuring cheeses from areas like Wisconsin or Vermont. Event‑based boards — such as those created for Cinco de Mayo, breakfast gatherings, or dessert courses — offer even more creative possibilities. Holiday-themed boards can take on festive designs, including Christmas tree arrangements or playful Halloween displays. For grazing-style events, Shelsta recommended planning six to eight ounces of cheese and an equal amount of meat per person.
During the audience discussion, Shelsta shared practical tips, including slicing the top rind off Brie while it is still cold to make serving easier. He mentioned Aldi as a surprisingly strong source of affordable, high-quality cheeses, with additional options available at Hy-Vee and Looks Market in Sioux Falls. Members connected Shelsta’s design principles to other art forms — such as quilting and visual arts — observing that
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