Charqute takes charcuterie to a higher level

As a child, Karreno Alexanyan spent many summers on his grandparents’ farm in Armenia. It was an escape from the city to spend more time with his grandparents, whom he loved dearly, he says. It was also a chance to get close to nature and a time for family lessons. Cows and chickens dotted the ranch, and there was plenty of work to be done.

Alexanyan churned butter periodically and tried to help out around the garden as much as possible. He learned to fix things, and, perhaps most importantly, he learned to make cheese under the watchful eye of his grandmother.

“That was my first cheese experience, and I was very excited,” Alexanyan says. They usually made Armenian string cheese.”

The experiences he had while working with his grandparents sparked his deep-rooted love of farmfresh food and cooking.

He carried this interest when he immigrated to Los Angeles with his parents at age 13. While in high school he started working in banking and continued for nearly 15 years.

In need of a change, he quit his job and traveled for a year, exploring the United States and countries in Africa and Western Europe and taking cooking classes along the way. When he came here he felt creatively refreshed, and he started cooking for private events.

When the COVID pandemic began, though, parties were canceled and his work dried up. A client who had seen his work asked if Alexanyan could make a charcuterie board in a box. He’d never done so before, but that didn’t stop him from trying. That first box was straightforward and pandemic- safe, full of prepackaged nuts, cold cuts and cheese so the eaters could assemble their own bites.

“It’s important that my craft is taught and expanded. I tell people, ‘Keep it simple and sophisticated, incorporate items that people already love, and don’t be scared.’” —Karreno Alexanyan

Despite its simplicity, the box earned Alexanyan so many compliments that a business was born. Officially launched in Burbank in December 2020, Charqute (a mashup of “charcuterie” and “cute”) doesn’t have a bricks-and-mortar location, but still continues to impress clients with custom charcuterie boards and boxes that incorporate sustainably sourced products and seasonal ingredients.

“For me, it was very important to design boards and boxes that can be reused and recycled by customers. Reducing waste was at the core of working on this project, considering how much one-time use was being trashed during COVID. I didn’t want that for my brand,” he says.

Alexanyan may be self-taught, but one look at his work and you can see that he’s an artist.

Salami flowers are standard details in his landscapes, softly swirling in a sea of cheese, berries, nuts, dried fruits, crackers and more. Edible flowers add additional color and softness to make you take second and third glances at what he’s done. Boards that feed eight to 10 people are a top seller, as are individual charcuterie cones. Alexanyan builds custom charcuterie tables, too, often doing industry events, weddings, office events and more.

As talented as Alexanyan is at the cutting board—he works out of a home office and second kitchen—he’s equally skilled at marketing his creations. On social media platforms like TikTok and Instagram, Alexanyan is a social media maven who regularly records and shares tutorials with viewers. It’s fascinating to see a charcuterie board business owner who practically gives away “secrets.” But generosity is not new for Alexanyan, who has always believed in helping others, and in building connections and community.

As a banker, he taught financial literacy classes at local high schools, and as the owner of Charqute, he donates 2% of net proceeds to local nonprofits—ranging from those that focus on education and arts and culture to poverty relief.

The nonprofits he supports include organizations like Hayk for Our Heroes, Glendale Youth Alliance, Colfax Charter Elementary School, Children of Armenia Fund and Bridging the Borders, etc.

“I love and my community, so for me, it’s so important to give back,” says Alexanyan, who also gives back by using reusable materials that can be recycled and working to reduce the business’s carbon footprint. The business also participates in the Shopify Planet program to use carbon-neutral shipping options when possible.

“I feel like when you give back to the community, it comes back to you in different ways. I don’t need to count on it, it just does.”

And if you’d like to learn from Alexanyan firsthand, rather than via social media, check out Charqute’s monthly classes, which take place at the Burbank Chamber of Commerce. Lessons cover staple components of a charcuterie board; how to create interest with varying textures, colors and flavors; and how to combine it all in an artful and aesthetically pleasing manner.

But if you learn nothing else, Alexanyan hopes you will leave feeling confident enough to build your own boards at home.

“It’s important that my craft is taught and expanded,” Alexanyan says. “I tell people, ‘Keep it simple and sophisticated, incorporate items that people already love, and don’t be scared.’”

• For the class schedule, check Charqute’s Instagram page (@charqute). You can also check out the cheese video series and blog at charqute.com.

DIY CHARCUTERIE BOARDS

Karreno Alexanyan, owner of Charqute, shares tips on how to build your own impressive charcuterie board. This skill will come in handy when you have family and friends over for the holidays and for occasions throughout the year.

The items listed are a general guideline of how the boards should be made, says Alexanyan.

USE STAPLE CHEESES: brie (double or triple cream, depending on your preference of thickness or creaminess), manchego (a versatile and mild Spanish cheese made with sheep milk) and cheddar, either domestic or from Ireland or England.

ADD FLAIR: Consider adding bries infused with mushrooms or hot peppers, and string cheese with caraway seeds, which Alexanyan buys at Super King in Glendale. Babybel-brand mini cheese rounds are great to work with—just peel and slice into half-moons for a fun shape. Or try Jarlsberg cheese, a smoked gouda, BellaVitano (a cheddar and Parmesan blend), or Nabulsi (a Middle Eastern cheese Alexanyan cuts and skewers with tomatoes and basil before drizzling with balsamic vinegar).

USE CURED MEATS: Prosciutto is a must. You can also use premade prosciutto-wrapped mozzarella cheese. Salami is another staple and soppressata is great, too.

INCORPORATE FRUIT: Use both fresh and dried fruits to add color and flavor. Blueberries, blackberries and strawberries when in season are bright, sweet additions; golden berries (also known as ground cherries) add a bit of tartness. Dried apricots and peaches pair nicely with cured meats. Korean barbecue almonds pair well with fresh figs and sour cherries.

REMEMBER NUTS: Bring in more texture and flavors by filling spaces on your board with various nuts, such as smoked almonds, pistachios and cashews.

COMPLETE IT WITH CRACKERS: Alexanyan’s top cracker choices include the long, organic sourdough crackers from Rustic Bakery, and some from La Panzanella, including those flavored with rosemary. Or consider including habanero pineapple chips, which add a nice crunch to cheeses.

END ON A SWEET NOTE: Add a bit of sweetness with dark chocolate and macaroons, and keep your eyes peeled for surprising seasonal treats. Small jars of honey and jam are also ideal board components.