How to elevate your cheese and charcuterie board

How to create a fabulous cheese and charcuterie board - Image and inspiration, Molly Pollet

Cheese and charcuterie boards have risen to gastronomic fame over the past few years. There are cheese board influencers and hashtags, and recently we’re seeing this phenomenon extend well beyond meat and cheese. You’ll see boards for vegans and vegetarians, boards for breakfast, brunch and dinner. Sushi boards, burger boards and everything in between.

In their simpler forms they’re a means of offering a variety of cheeses and cured meats as a simple, quick and easy hors d’oeuvre. As they’ve risen in the ranks and stature, they’ve become much more. Today they’re very much an artform - there’s a methodology involved with the placement of said food on boards, whether round, squared off or rectangular.

Below I offer some simple tips and guidelines to help you create the most spectacular, yet quite simple cheese and charcuterie boards.

How to create a fabulous cheese and charcuterie board

Creating a fabulous charcuterie board, via Fox & Briar

Begin with your cheese selection.

I’d suggest a mix of soft, semi soft and hard varieties and a varieties of tastes and textures.

Some ideas to start with include:

Aged: Gouda, Sharp Cheddar, Gruyere
Soft and creamy: Brie, Saint Andre, Camembert, Boursin
Crumbly: Goat and Feta Cheese
Firm: Parmesan, Manchego, Sharp Cheddar or Smoked: Smoked Gouda, Provolone, and Blues: Gorgonzola, Stilton, Roquefort

One of the things I love about cheese boards, other than the obvious beauty of them all is the ease for serving. Do you have a cheese shop near you? If so your local cheesemonger is a great source of information and will have some great suggestions for you.

Start with the cheese

With cheese pre cut and or crumbled, as well as bite sized fruit, crackers, and breads, and assorted accoutrements, guests can easily nibble as they sip and mingle.

Add the meat (optional)

The following options are always crowd pleasers: Dry Cured Salami, Prosciutto, Sopressata and Mortadella. You could even add some smoked fish like trout or salmon.

Now add some color

When working with cheeseboards the more the merrier! One you’ve placed your cheese you can start to enhance it. Colorful vegetables like heirloom carrots in shades of orange, yellow and purple, heirloom cherry tomatoes and olives. Then move on to add some fruit - fresh berries, grapes, apple and pear slices. Clementines and pomegranates when the season allows. Or add some fried figs and apricots. There’s no right or wrong here!

Fill in empty spaces with nuts, crackers and breads

Spiced nuts, salted nuts and marcona almonds are always crowd pleasers. Add a variety of crackers, toasts and breads. If your board or platter is on the smaller side, leave the breads and crackers on the side.