Few things say celebration like a beautifully arranged charcuterie board. Good ones are colourful, abundant and designed to be shared. For Amanda Martin, founder of Sweet Cheesus Charcuterie, boards have become more than just edible art. They are an expression of creativity, resilience and Nova Scotian pride.
Martin launched Sweet Cheesus in 2021, a time when she was searching for a way to reconnect with the food and beverage industry while balancing life as a single mother. “After the pandemic, I needed to find a way to do this without leaving my home. Enter Sweet Cheesus,” she says with a smile. “What began as a side hustle quickly turned into a full-blown business.”
That business, which is rooted in the joy of entertaining and the beauty of local ingredients, has grown into a sweet success story. Martin’s boards and graze tables, brimming with fine cheeses, cured meats, seasonal fruit and local condiments, become fixtures at weddings, holiday parties and gatherings across the province. I was introduced to her creations at a recent event sponsored by Nova Scotia Loyal, which featured her charcuterie and the best of local spirits and cocktails.
“When I took the leap to turn my passion for food and food presentation into a small business, I want to root it in a sense of community and creativity,” she says. “What began as a love for crafting beautiful, delicious experiences has grown into a mission to elevate events through thoughtfully curated offerings made with locally sourced ingredients.”
Supporting local producers isn’t just good business for Martin. It is at the heart of her work. “I rely on social media to connect with others, and I attend as many markets as I can to scout out new producers and introduce myself,” she explains. “Most of my suppliers are small businesses just like me. Keeping it local helps our economy and supports the very thing I’m doing, which is running a small business.”
Some of those regular collaborators include Halifax Honey Company, Tyler’s Hot Stuff, No Bananas Yet Farmstead, Annapolis Fine Cheese, and Henny’s Preserves. “Working with other small producers means I get to showcase amazing products that people might not otherwise try,” she says.
Ask Martin what makes a charcuterie board memorable, and she doesn’t hesitate. “We eat with our eyes, but balance of flavour is key,” she says. “Each ingredient should complement the others, both visually and in taste.” She describes her boards as “paintings made of food,” built from bits of colour, layers of texture and little touches that draw the eye. “Different heights, textures and pops of colour elevate a board. And a touch of green herbs always brings it to life.”
Her advice for hosts this holiday season is simple: keep it balanced, local and visually inviting. “A good jelly, something not too sweet or too spicy, goes a long way,” she says. “It ties the savoury and sweet elements together.” For a festive holiday touch, she suggests “sugar-dusted cranberries or candied orange. They add sparkle to any board.”
For those wanting to add a distinctly Nova Scotian note, Martin has a few suggestions: “Try Annapolis Fine Cheese’s fresh cheese with No Bananas Yet Farmstead’s Cranberry Orange Pear jelly, and a few Rousseau chocolates for sweetness. It’s a lovely way to celebrate the season and the flavours of this province.”
As she reflects on her journey, Martin returns to the values that inspired her to start Sweet Cheesus. “Every event I cater is a tribute to the spirit of Nova Scotia, warm, welcoming and full of heart,” she says. “By supporting local farmers and small businesses, I’m not just offering beautiful, flavourful boards; I’m investing in the community that inspires me.”
This holiday season, when Nova Scotians gather around tables dressed in Martin’s creations, they’re sharing more than cheese and charcuterie. They are sharing a piece of what makes this province special: its people, its products and its deep sense of togetherness.
Follow Sweet Cheesus Charcuterie on Instagram at @sweetcheesuscharcuterie or visit sweetcheesuscharcuterie.ca to bring a taste of Nova Scotia’s bounty to your own holiday table.
Add a Little Local Sparkle to Holiday Charcuterie
The best charcuterie pairings aren’t just about what’s on the board. They are also about what’s in your glass. Nova Scotia’s cool climate wines, with their bright acidity and coastal freshness, are perfectly suited to the balance of salty, savoury and creamy textures that make up a great grazing spread.
Local sparkling wines such as Benjamin Bridge NV Brut or Lightfoot & Wolfville Blanc de Blancs are pure and focused. Their effervescence cuts through the richness of cured meats and soft cheeses while adding a celebratory note to the evening.
For those leaning toward some fuller flavoured charcuterie via the introduction of age and smoked local cheeses, I recommend L’Acadie Vineyards Vintage Cuvée or Blomidon Blanc de Blancs. Both bring some richer flavour nuances, structure and mineral energy that echo the maritime air and can stand up beautifully to fuller flavours.