Who doesn’t love a great cheeseboard? I can’t think of anyone. An interchangeable term is a charcuterie (shahr-koo-tuh-ree) board which a French term meaning “the art of preparing meat” which are either cold cooked, cured, or smoked. Modern day has disrupted the original meaning to include the addition of cheeses, dried and fresh fruit, pickles, nuts, olives, honey, jam, chutney, quince paste, tapenade, mostarda, and other gourmet accoutrements.
Creating a beautiful charcuterie board is quite simple and my goal is to share a quick guide to bring out your inner Martha Stewart or Ina Garten. Let’s start with the foundation by selecting a wood, marble, slate, or ceramic board to create your charcuterie masterpiece. To add interest to the board, use small unique bowls, little spoons, cheese knives and sprigs of fresh herbs.
I use what I call the “real estate method” to start building my charcuterie board by breaking out the location I put the cheese, meats, and accoutrements. I start with placing the cheese, then the meat and fill in with the accouterments. I suggest using a variety of cheeses like soft cheese (brie, camembert, goat, or gorgonzola), semi-soft cheese (fontina, muenster, Havarti, or Roquefort), firm cheese (cheddar, gouda, Manchego, or stilton), or hard cheese (Parmigiano-Reggiano, asiago, mimolette or Pecorino-Romano). I am obsessed with using three cheeses typically placed in the middle of board and spread apart but not too close to the edge of the board.
Once the cheeses are placed, I will add the meats to the board. My favorites include prosciutto, mortadella, dry cured pork (serrano ham, Iberico ham or sliced sausage), salami (soppressata, finocchiona, Genoa) and meat spreads like duck confit pate. I will add the variety of meats next to each of the placed cheeses. Next, I will add a type of jam, mostarda or tapenade in tiny bowls and place them visually near the cheeses. You will notice that there are spaces of real estate that need to be populated with your remaining accoutrements.
You can now add your favorite spiced nuts, a small bunch of grapes, dried apricots, olives, cornichons, sliced pears, sprig of rosemary, or other favorite items to fill in those empty spaces. The great debate is cornered around do you add crackers to the board OR place on another serving piece. I say, let your inner creative spirit flow and do what makes you happy. If you have room, add your favorite crackers, handmade crostini, parmesan crisps, or grissini. I highly recommend crackers from Rustic Bakery which you can find at Whole Foods, Safeway and online at www.rusticbakery.com
For optimal flavor, let the cheese come to room temperature before serving so that the full flavor can be experienced. A hidden gem I recently discovered is at Whole Foods in the cheese section. If you time it right, you can find a selection of small packages of various cheeses in a basket, that were the ends from a large block of cheese. They are typically priced under $2.00, which gives you the opportunity to taste different varieties.
The key to a great charcuterie board is variety and balance. Try to include a mix of flavors, textures, and colors to create a visually appealing and delicious board. I hope you have been inspired to let your creative juices flow. Cheers to the charcuterie board!
By Lisa Crossett, Resident since 2001