Meet Cask & Cheese: The New Charcuterie Cart Rolling Through Cairo

A good charcuterie board is key to any successful dinner party, and in Egypt’s dynamic and ever-expanding culinary landscape, it takes a truly unique concept to turn heads. Cask & Cheese, a new bespoke charcuterie cart founded by former architect Aleveara Osama, puts together gourmet indulgence and high-concept design, offering a mobile, interactive and intricately styled centrepiece.

Launched in late July 2025, Cask & Cheese was born from a desire to elevate the simple act of sharing food. “The idea came from a deep love for gatherings that feel both luxurious and personal," Osama tells SceneEats. "Charcuterie has always been a symbol of indulgence, creativity, and good company and I wanted to bring that to life in a more interactive, mobile way.” For her, the timing couldn’t be better, as the Egyptian market grows more sophisticated and adventurous in its tastes. “Cask & Cheese is here to offer something different. Not just a board, but a full experience that rolls into your event and elevates it instantly.”Before venturing into the world of artisanal cheeses and cured meats, Osama was an architect, a background that she says is fundamental to her business philosophy. “Creating thoughtful, well-designed experiences has always been at the core of what I do,” Osama says. “Cask & Cheese may look different from buildings, but the process is the same concept, structure, aesthetics, and a seamless user experience. Architecture taught me how to shape spaces. Now, I shape experiences with cheese.”

Each setup is treated as a unique project, tailored to the event's specific theme and the client's preferences. The process begins with a signature menu of globally sourced products, from which clients can choose their favourites. From there, Osama and her team build a balanced and beautiful spread, pairing the core selections with seasonal fruits, roasted nuts and artisanal breads. The sourcing philosophy is rigorous, prioritising quality and narrative. The team seeks out products that "tell a story," whether it's a truffle-aged gouda from the Netherlands or a creamy French brie.While the visual artistry is important, Osama finds the most fulfilment in the human element of the experience. It’s in the live interaction where the concept truly comes alive, transforming passive consumption into active discovery.

“Seeing people light up as they choose their cheeses, ask questions, or discover something new - that’s what stays with me,” she shares. “But I also pour myself into the styling. Every board is a reflection of someone’s taste, mood, and moment. It’s storytelling through texture, colour, and placement.”

As a new and unconventional concept in the market, Cask & Cheese has naturally been met with curiosity. Osama notes that a key part of the initial launch has been educating clients on what a charcuterie cart experience entails. It’s a challenge she embraces, believing that the initial questions give way to genuine excitement once the vision is understood. “It’s so much more than putting cheese on a board,” Osama reflects. “Every detail is designed from the layout and branding to the flavour pairings to create an experience. It’s part storytelling, part styling, part connection. People might see something pretty, but behind it is strategy, emotion and intention.”As with any quality catering business, the goal for Cask & Cheese is to leave a lasting impression that transcends the flavours on the board. When the night is over and the guests have gone home, Osama hopes they remember not just what they ate, but how it made them feel.

“I’d love to hear, ‘That was more than food that was an experience,’” she says. “That the cart brought people together, sparked conversation and felt like a highlight of the night.”