Patrick Oconnell
A charcuterie board is a fun DIY meat and cheese board, perfect for appetizers, holidays, or any occasion. When choosing cheeses for a charcuterie board, it is important to consider a variety of flavors and textures. It is recommended to have an odd number of cheeses (3, 5, or 7) depending on the party size. A good mix of firm or semi-firm cheeses, spreadable or soft cheeses, and something funky is ideal. Some popular options include aged white cheddar, Gouda, Edam, Gruyère, Dubliner, Manchego, Brie, Camembert, soft goat cheese, and blue cheese. In addition to cheese, a charcuterie board typically includes meats, crackers, fruits, nuts, dips, and spreads, creating a colorful and tasty display that offers something for everyone.
| Characteristics | Values |
|---|---|
| Number of Cheeses | An odd number of cheeses (3, 5, or 7) depending on the party size |
| Cheese Types | Firm or semi-firm cheeses, spreadable or soft cheeses, and funky cheeses |
| Firm or Semi-Firm Cheeses | Aged white Cheddar, Gouda, Edam, Gruyère, Dubliner, and/or Manchego |
| Spreadable or Soft Cheeses | Brie, Camembert, and/or soft goat cheese |
| Funky Cheeses | Strong blue cheese, like Gorgonzola, Stilton, or Roquefort |
| Cheese Pairings | Fruits, crackers, nuts, dips, spreads, olives, cured meats, etc. |
| Fruits | Apples, grapes, strawberries, raspberries, blueberries, blackberries, etc. |
| Crackers | Assorted crackers |
| Nuts | Almonds, cashews, pistachios, etc. |
| Dips and Spreads | Fig butter, artichoke dips, hummus, romesco, etc. |
| Cured Meats | Prosciutto, salami, sopresseta, chorizo, etc. |
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What You'll Learn
- Soft and spreadable cheeses: Brie, Camembert, goat cheese, and Chabichou du Poitou
- Firm or semi-firm cheeses: Aged white cheddar, Gouda, Edam, Gruyère, and Manchego
- Funky cheeses: Blue cheese, such as Gorgonzola, Stilton, or Roquefort
- Pairing cheeses: Cheddar with sweet and savoury; Brie and goat cheese with sweet accompaniments
- Italian cheeses: Burrata, Piave, and Parmigiano-Reggiano
Soft and spreadable cheeses: Brie, Camembert, goat cheese, and Chabichou du Poitou
Soft and spreadable cheeses are a delicious addition to a charcuterie board, offering a creamy texture and a tangy flavour. Here are some ideas for soft and spreadable cheeses to include:
Brie
Brie is a versatile cheese that pairs well with both sweet and savoury toppings. It is a popular choice for charcuterie boards due to its creamy texture and mild flavour. To elevate your brie, consider baking it and adding toppings such as fig jam, honey, blackberries, rosemary, or pecans. You can also pair it with apples or pears, providing a refreshing contrast to the richness of the cheese.
Camembert
Camembert is another excellent choice for a soft cheese on your charcuterie board. Similar to brie, it has a mild flavour and a creamy texture. To enhance the flavour of camembert, try baking it with honey and pistachios, garnished with rosemary sprigs. The warmth of the baked cheese will create a delightful contrast with the cool, crisp flavours of your charcuterie accompaniments.
Goat Cheese
Goat cheese, such as Montchevre®, offers a tangy flavour and a creamy texture that pairs beautifully with both sweet and savoury items on your charcuterie board. Choose from a variety of flavours, including Natural, Garlic and Herb, and Honey. Goat cheese is highly spreadable, making it ideal for crackers. To enhance the presentation of your board, consider adding meats, nuts, olives, grapes, and honey or fig spread to complement the goat cheese.
Chabichou du Poitou
Chabichou du Poitou is a French goat's milk cheese with a soft, creamy texture and a mild, slightly tangy flavour. It is an excellent choice for a charcuterie board, as it pairs well with a variety of accompaniments. Consider serving it with crackers, fresh or dried fruits, nuts, and meats such as prosciutto or salami. Chabichou du Poitou can also be baked, creating a warm and indulgent centrepiece for your charcuterie board.
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Firm or semi-firm cheeses: Aged white cheddar, Gouda, Edam, Gruyère, and Manchego
When selecting cheeses for a charcuterie board, it is important to consider a variety of flavours and textures. A good rule of thumb is to choose an odd number of cheeses, such as three, five, or seven, depending on the number of guests. Firm or semi-firm cheeses are an excellent option for adding texture and substance to the board. Here are some popular choices:
Aged White Cheddar
Cheddar is a classic cheese that pairs well with both sweet and savoury accompaniments. It has a sharp flavour that can add a tangy twist to your charcuterie board.
Gouda
Gouda is a semi-firm Dutch cheese with a nutty, smoky flavour. Its orange colour makes it visually appealing on a charcuterie board. Gouda pairs well with crackers, nuts, and fruits like apples and strawberries.
Edam
Edam is a mild, semi-firm cheese from the Netherlands. It has a light, buttery flavour and a distinctive red or yellow rind. Edam is a versatile cheese that can be enjoyed on its own or paired with crackers, fruits, or nuts.
Gruyère
Gruyère is a Swiss cheese with a slightly grainy texture and a complex flavour that can include notes of fruit and nut. It melts in your mouth and pairs well with crackers, bread, or fruits.
Manchego
Manchego is a Spanish sheep's milk cheese with a firm texture and a rich, tangy flavour. It pairs particularly well with spicy or smoky meats, such as chorizo, and can also be enjoyed with crackers, fruits, or nuts.
These firm or semi-firm cheeses provide a great base for your charcuterie board, offering a range of flavours and textures that are sure to satisfy your guests.
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Funky cheeses: Blue cheese, such as Gorgonzola, Stilton, or Roquefort
Blue cheese is a type of cheese cultured with a mold of the genus Penicillium, which gives it its signature blue-green markings. It is semi-soft, crumbly, and creamy in texture, with a pungent, distinctive salty, sharp, and sometimes sweet flavor. Blue cheese is made around the world, and the results differ based on the type of milk, the diet of the animal, and cheesemaking techniques.
Gorgonzola is an Italian blue cheese made from either goat's or unskimmed cow's milk or a combination of the two. The texture varies from soft and crumbly to firm. This cheese has been around since the Middle Ages, but it wasn't until the 11th century that it started getting infused with Penicillin glaucum to become a blue cheese. It is now also made with Penicillium roqueforti.
Stilton is a hard English blue cheese made from pasteurized cow's milk mixed with rennet and Penicillium roqueforti for the mold. The blue veins are created by piercing the cheese with stainless steel needles all the way to the core. The whole process takes approximately nine weeks. It is sometimes referred to as the "King of Cheeses."
Roquefort is one of the first blue cheeses, made from ewe's milk with a strong flavor and aroma. It is named after the French village of Roquefort-sur-Soulzon, where it is produced and has a protected designation of origin. This means only blue cheese produced in the caves of Roquefort-sur-Soulzon can be legally called Roquefort cheese. It has a distinctive bite and aroma and is considered the strongest of the blue cheeses.
When adding blue cheese to a charcuterie board, consider pairing it with fruits and nuts. You can also include other cheeses, such as brie or goat cheese, and meats like prosciutto. Add crackers to fill any gaps on the board.
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Pairing cheeses: Cheddar with sweet and savoury; Brie and goat cheese with sweet accompaniments
Cheddar is a versatile cheese that pairs well with both sweet and savoury accompaniments. For a savoury pairing, serve it with tangy mustard, pickles, and salami. To complement its sharpness, add sweet fruits like strawberries and apples. Cheddar also goes well with crackers and nuts. When it comes to wine, a bold variety like Malbec or Cabernet Sauvignon is a good match for strong cheddars.
Brie, a soft and creamy French cheese, is an easy way to elevate a charcuterie board. Its hint of nuttiness and sweetness makes it a good pairing with fruits such as apples and pears, fruit preserves, honey, and nuts. Brie also pairs well with crackers or crusty bread. For a perfect sip, choose a crisp white wine like Sauvignon Blanc, a rich oaked Chardonnay, or some bubbles.
Goat cheese, also known as chevre, is a soft and fresh cheese that can be served in a variety of ways. It pairs well with sweet and juicy fruits like grapes and apples, as well as darker chocolates. For a more savoury pairing, serve it with crackers, baguette slices, or flatbread. Goat cheese is also delicious with pepperoni and Marcona almonds. When it comes to wine, a light-bodied Pinot Grigio or Sauvignon Blanc is a good choice.
For a unique twist, try pairing goat cheese with interesting jams or honey. Chabichou du Poitou, a small, spreadable goat cheese with a tangy, wrinkled rind, is a decadent and crowd-pleasing option. Its mild flavour ranges from nutty and savoury to bright and sweet, making it a versatile addition to any charcuterie board.
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Italian cheeses: Burrata, Piave, and Parmigiano-Reggiano
When creating a charcuterie board, it is essential to select a variety of cheeses with different textures and flavours to keep things interesting. Italian cheeses, such as Burrata, Piave, and Parmigiano-Reggiano, offer distinct tastes and characteristics that can elevate your charcuterie experience.
Burrata
Burrata is a creamy and indulgent Italian cheese made from mozzarella and cream. It has a soft, stretchy texture and a rich, milky flavour. When creating a Burrata-centric charcuterie board, consider pairing it with ripe fruits such as cherries, peaches, and heirloom tomatoes. The sweetness of the fruit complements the creaminess of the cheese. You can also add meats such as prosciutto and salami, and drizzle the Burrata with olive oil, salt, and pepper to taste. Serve with crackers or toasted country bread to provide a crunchy contrast to the creamy cheese.
Piave
Piave, or Piave Vecchio, is a premium Italian mountain cheese named after the river Piave in Belluno, Italy. It is aged for 12 months, during which it develops a full nutty flavour and a hard texture similar to Parmigiano-Reggiano. Piave's distinctive flavour and texture make it an excellent choice for a charcuterie board, offering a unique taste experience to those who enjoy more mature, nutty cheeses.
Parmigiano-Reggiano
Parmigiano-Reggiano, commonly known as Parmesan, is a versatile Italian cheese with a rich history. It has a hard, dense texture and a nutty, fruity, and savoury flavour. While often used grated or shaved over dishes, it can also stand alone on a charcuterie board. Its versatility allows for various serving options, such as wedges, shavings, or grated with a splash of balsamic vinegar. Pair it with meats like prosciutto, capocollo, or salami, and crackers for added texture.
When selecting Parmigiano-Reggiano, look for the stamped pin dots on the rind to ensure authenticity. Its versatility extends beyond the charcuterie board, as it can also be used in soups, pasta, risotto, and salads. Don't forget to save the rind to flavour your broths!
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Frequently asked questions
There are many cheeses that can be used for a charcuterie board, but some popular options include brie, cheddar, gouda, parmesan, burrata, and manchego.
It is recommended to include an odd number of cheeses, such as 3, 5, or 7, depending on the party size.
In addition to cheese, charcuterie boards typically include meats, crackers, fruits, nuts, dips, and spreads.
