Melanie Flint, a self-described “hospitality lifer” with over 20 years of experience in the field and owner of Cheese Meat Board, has turned her lifelong passion for food and travel into a thriving Denver business that transforms dining into an artful experience. Inspired by the communal dining styles of Italy, Spain, and other European countries, Flint saw a unique opportunity to fill a gap in the city’s catering market with vibrant, visually striking charcuterie boards and grazing tables. Since launching, her company has flourished by embracing both creativity and connection—mixing meats, cheeses, and local ingredients into displays that look as good on a plate as they do on social media. “It has been and will be a top priority of mine to always exceed my clients’ expectations and develop a relationship that they know can be counted on to deliver an extraordinary service,” Flint shares with a proud smile. We caught up with her as she created an extraordinary grazing table for an event at the 2024 Denver Life Magazine Designer Showhouse. Here’s what she had to say:
Graze away: “We do a lot of corporate catering for meetings, happy hours, and networking events. We also have a huge clientele of real estate industry professionals who send our boxes as housewarming, anniversary, or closing gifts. Ordering from Cheese Meat Board is also a nice and unique way to treat yourself.”
Local love: “I will sing the praises of Cheese Importers in Longmont to all who will listen. They are family-owned and -operated and very knowledgeable about the cheese industry. I love our account rep, who is always willing to help me bring a vision to life when I’m creating new products for our menu while understanding the value of keeping our prices economical for our customers.”
On board: “I’ve been sampling loads of jams and chutneys and putting those on everything. There’s a terrific Colorado jam brand called Primo, and I love spreading its blackberry and serrano pepper preserves on Mimolette for sweet and nutty bites with a touch of heat.”
Dinner and dessert: “I love a sweet and savory combo. There are always elements of both in almost all of our offerings. For example, we have a cheese and chocolate fondue kit where one of the items to dip into the melted chocolate is a tiny baby wheel of Brie cheese. I once had a fan describe their experience as a ‘culinary roller coaster’ after they ate one of our grazing boxes, and I love providing that kind of experience for someone to try something new.”
DIY: “When building a perfect charcuterie board, opt for three to four types of cheeses and mix different tastes and styles: think Brie (soft and creamy), Manchego (firm and nutty), aged Gouda (semi-firm and buttery), and Gorgonzola (spreadable and pungent). Add some cured meat like prosciutto and soppressata, something savory such as olives and roasted nuts, and a variety of crackers and breads with a sweet fig jam.”
Something for everyone: “We can accommodate gluten-free, vegetarian, dairy-free, vegan, no nuts, no pork, and any combination of those. We have a large following of folks who don’t eat pork (which is the majority of cured meats used on charcuterie boards) who love that we offer some terrific cured beef options for them. We also make a tinned fish board for clients who don’t eat meat but are pescatarian.”
