Building a Cheese & Charcuterie Board

Building a Cheese & Charcuterie Board
  1.  Place all cheeses on the board first. Plan the board around the cheese options. Firm cheeses should be place to start and more moist/fresh cheeses last. Cut the firm cheeses in different styles. Place cheese options opposite each other to give a more aesthetically pleasing appeal. Spread the different cheeses around the layout of the board. You can place any empty bowls you may intend to fill.
  2. Place charcuterie on board, strategically around cheeses and accoutrement bowls but keep in mind other items to add after the meats. Cut pepperoni circles into half moons or fold salami into fourths to make rivers and delicately place sliced prosciutto into little circular roses. You can always readjust after adding the accoutrements.
  3. Be sure any sliced or fresh produce is slightly dry before placing on board. Leave any produce out on paper towel an hour in advance to building the board. After confirming it is slightly dried, place produce near cheese options and around any bowls used for jams or honey. Keep in mind of the flavor profile of the cheese you are placing it next to.
  4. Place crunchy items on your board, cracker assortments, baguette slices, breadsticks and any nut options you may have. Also add any crunchy dry produce sticks you may be using.
  5. Fill any bowls you may have placed on the board. Don't forget to leave utensils near the board for serving.
  6. Garnish your board with fresh herbs or edible flowers. And don't forget to add cheese knives or serving utensils.
  7. Serve and enjoy!
 CHEESE & CHARCUTERIE BOARD TIPS
  •  Pre-slice or cube any firm cheeses. Blue cheeses can be crumbled or placed in wedges on the board. Fresh cheeses should be placed on boards last to keep from spreading as they come to room temperature. Always choose an assortment of firmness, flavors, and ripeness when picking options.
  • Leave small cheese knives or toothpicks on or around the board as guests are not using their fingers to pick.
  • Put olives, cornichons, jams, honey and any nuts you do not want scattered across the board into small bowls.
  • Pre-slice your charcuterie. After slicing, fold the salami into quarters and preplace your meats on the board. Cut circular charcuterie into half moons.
  • Nuts and crackers need little to no preparation. Leave these for last.
  • Pre cut or slice any large size produce and leave aside on a paper towel for about half an hour. You do not want moist or freshly cut produce on the board.
  • Leave out a side place with addition crackers or baguette slices.