I lovvee me a good cheese and charcuterie board! Whenever I’m at dinner party, it’s the first thing I gravitate towards (after I get myself a drink of course). Mastering the art of cheese boards yourself is no joke!
First things first: THERE ARE NO RULES! Well, the only rule I would make is to make sure the ingredients are top quality.
Find a style you like best, and stick with it. Like a minimal layout? Great! Want every inch of the board to covered? Even better!
I personally love a crowded cheese board! I love when there are a plethora of meats and cheeses and fruits and garnishes–the more the merrier!
Here are a few guidelines I go by:
1) Get a variety of cheeses. I make sure to have a soft cheese, a hard cheese, a semi-soft cheese, and then a couple creamy brie-like cheeses. I also like to make sure the cheeses are coming from different animals. My personal favorite is a sheep’s milk aged gouda, but I always make sure to have a goat’s milk, and cow’s milk cheese too–this way there’s a cheese for everyone!
2) Buy organic, fresh, and antibiotic-free produce. This is obviously a personal preference, but I just think that if you’re going to eat food it should be as healthy and wholesome as possible. The dried apricots I bought are even unsulfured, making them look more brown and not as bright orange as some people like, so to get that pop of color back onto my cheeseboard, I added organic tangerines instead!
3) Make sure there’s enough contrast. The cheeses have that nice light bright color, so I like to add fruit for contrast. Pictured above, you’ll see I chose purple grapes, and blackberries for this effect. And as mentioned, the orange from the tangerines also brings life onto the board as well.
4) Pair the right flavors and textures. Cheeses are high-fat savory foods, cured meats like prosciutto and sopressata are very salty, so I like the slight acidity the tangerines add, and the sweetness the dried apricots, apples, and grapes gave too–figs are also a nice touch! For textures, I added very thin and light crispy crackers all over along with a well-made baguette (crunchy outside and soft inside=well-done baguette)!
*Also not shown in picture*
I like to have small serving bowls of different types of mustards, honeys, and jams as a sauce-like ingredient to add to that perfect bite!
–Ooo and olives are a nice touch too!
Links for produce bought:
Baguette is from Maison Kayser NYC (the best French baguette in NY!)
Prosciutto is from Schaller and Weber UES, it’s the Jambone Bayonne style one (my favorite kind)
Cheeses are from Whole Foods, but Murray’s Cheese Shop is an excellent place to stop in for cheese if you’re near one!
Crackers are 34 degree Crisps from Whole Foods
I made this cheese board at Central Park, and loved using this Gypsy Roundie from my fabfitfun Spring box! (so cute!).