Do-It-Yourself Charcuterie Board
A Symphony of Flavors!
The goal is to have a variety of tastes and textures on the plate. Select your cheeses – 3 to 5 cheeses work for a traditional tray. Complete your board with prepared meats and a variety of finger foods to complement the meats and cheese. The more the better – get creative!
1. Select 3-5 Cheeses
Chèvre – Made from goat’s milk. Soft and bright; Triple Crème Brie – Creamy, buttery cow’s milk cheeses with an earthy finish; Manchego – A Spanish sheep’s milk cheese. Nutty and caramelly; Piave or Parmigiano – Dense, sweet and nutty cow’s milk cheeses; Blue cheese – Tangy and creamy cow’s milk cheese; Cheddar – This classic cow’s milk cheese is sharp and smooth. Gouda – Dutch cow or goat milk cheese with a sweet, creamery flavor when young and a tangy, crystalline bite when aged.
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Goat & Brie-Style Cheeses
Gouda, Manchego & Parmesan-Style Cheeses
Blue & Cheddar-Style Cheeses
2. Select Prepared Meats
Like the cheeses, aim for a variety of tastes and textures that appeal to everyone.
Charcuterie & Cured Meats
3. Select Complementary Finger Foods
Like the meats and cheeses, aim for a variety of tastes and textures that appeal to everyone.
Olives & Pickled Vegetables
Fresh & Dried Fruit
Sweet or Savory Nuts & Snack Mixes
Bread & Crackers
Condiments & Garnish
4. Assemble Charcuterie Board
Use small plates and/or bowls for some items, if desired, or place all charcuterie items directly onto a large board or serving platter.
Let your meat and cheeses come to room temperature for at least an hour before serving. Serve the meat and cheeses whole, slice or cube them. Begin by placing the cheeses around the tray like the spokes of a wheel with the rind pointing to the inner part of the plate. In the center, build a small pile of grapes or other fruit. Ribbon meats in between cheeses, folding and fanning them to create a nice display. Add pickled vegetables and/or olives towards the edges of the tray.
Next, arrange a few slices of fruit or groupings of nuts or dried fruit between the cheese, then scatter a few nuts or pieces of dried fruit over the top. Garnish the center by standing up branches of fresh herbs in with the pile of grapes. Place a separate knife on the edge for each cheese and place any condiments (fruit pastes or compotes, honey, or chutneys) on a separate plate with small spoons to serve. Use the above image as a guide.