Cheese The Day

09/03/2026

Cheese The Day + New Jersey Content Creators Association = the pairing you didn't know you needed. See you there! 🍇🧀

🍂 TICKETS ARE OFFICIALLY ON SALE! 🍂

Join us for the NJCCA x Cheese The Day Charcuterie Day Fall Social: Sip • Graze • Connect — an evening created for content creators, small businesses, and anyone looking to make new connections while enjoying all the cozy things we love about fall.

📅 September 23 | 6–9 PM
📍 Kallos Event Space | Randolph, NJ

Come ready to sip, graze, shop, connect & create!

🧀 Enjoy endless charcuterie brought to you by Cheese The Day Charcuterie

🛍️ Shop and discover local small businesses, including returning NJCCA favorite

🍂 And I’m SO excited to welcome back Party Perfection NJ, who will be transforming the space with beautiful fall décor and creating the perfect backdrop for all that fall content!

And we’re just getting started...

More vendors, partners and special touches will be announced as we get closer to the event.

🎟️ Tickets are available now!
Space is limited for this more intimate NJCCA experience.

Purchase through the link in our bio or find us on Townsof.com.

✨ WANT YOUR BUSINESS INVOLVED?

We are still looking for a few amazing Event Partners to help us bring the experience to life, including:

🍷 Wine + beverage partners
☕️ Coffee + seasonal drink partners
🎃 Fall-themed vendors + businesses
🎁 Swag bag contributors
🎟️ Raffle prize partners
✨ Event sponsors + creative collaborations

If your business has something that feels like fall, we want to hear from you!

📧 [email protected]
DM New Jersey Content Creators Association, LLC or Beralis Kelly

Fall content starts here. 🍂

Come meet someone new. Discover a local business. Create something beautiful. And experience fall with the NJCCA community.

Community • Connection • Collaboration

09/02/2026

💭🧀Have you ever seen my charcuterie cart and wondered how it actually works at an event?

Check out my newest blog post on Cheese The Day's website. It explains everything. https://cheesethedaynj.com/blog/f/how-a-mobile-charcuterie-cart-works-north-jersey-edition

08/16/2026

📆 Happy 8 year anniversary to my first charcuterie board! 🧀🍇🥖🍾

In August 2018, I thought it was a good time to try making a board while on a girls trip. I kept seeing them all over my feed and I was in love. So I threw my first one together, and I enjoyed it so much that I couldn’t wait to do another…and another…and another…

It took 7 more years to get the confidence to actually make it a business, but here we are.

08/09/2026

A year ago I debuted my charcuterie bar with Cheese The Day. I made so many mistakes that day (buying 10 lbs of cheese, not bringing enough ice) and I still do, but I learn from them for sure and get better every time.

I thought I was anti-social, socially awkward, and shy. Turns out I just needed a push out of my comfort zone, and now I’ve built a network of new friends, acquaintances, contacts, customers, and supporters. And a year ago I had no idea that creating a charcuterie business would be the most rewarding thing I’ve ever done.

Hope to meet lots more in the next year 💛

07/18/2026

I’m not a photographer, but I hope to be one someday 📸🎥

07/10/2026

I had a chance to sample some hand crafted salamis from so I included the Greek-inspired Loukanika salami and the Orange Fennel salami in today’s lunch board. You can taste the difference when high quality ingredients are used and all the junk is left out. Both flavors are an 8.5 out of 10.

I highly recommend them if you like clean, fresh, nitrate and nitrite-free, antibiotic-free, growth hormone-free, and pork raised crate-free meats.

07/06/2026

🍇 I always give my produce a thorough cleaning. It’s so satisfying to see all the who-knows-what come off your food.

04/16/2026

Are you a turophile? “Are you stuck on Stilton or gaga for Gouda? Do you crave Camembert? If so, you just might be a turophile, the ultimate cheese lover. From an irregular formation of the Greek word for cheese, tyros, plus the English -phile, meaning “lover” (itself a descendant of the Greek -philos, meaning “loving”), turophile first named cheese aficionados as early as 1938. It was in the 1950s, however, that the term really caught the attention of the American public, when Clifton Fadiman (writer, editor, and radio host) introduced turophile to readers of his eloquent musings on the subject of cheese.”-- Merriam-Webster

04/06/2026

To commemorate reaching our first 100 followers, would you kindly share our page with your favorite charcuterie lovers? And if you've had the pleasure of experiencing our charcuterie boards, boxes, cups, or charcuterie bar, please leave us a review. Every interaction helps more people see our posts. Thank you!