Chef Veera

Build a Cheese & Charcuterie Board

Pick a board and then add items in the following order:

Cheese: Add a variety of cheese (3-4 types at the most) trying to pick some soft, others hard; some mild, others strong.

Meats: Typically, one less meat than the number of cheeses on your board – so 2-3 is a good complement. Arrange the meats in aesthetically pleasing curves around the bowls or cheeses.

Other Salty Stuff: nuts, olives, and other salty items including pâtés to fill in parts of the board

Crackers: Round or long, salty or buttery. Add sliced baguette of bread to dip in oil, or grilled ciabatta slices to eat with the meats.  Long chips or truffle chips make a great addition too.

Condiments: Lots of small bowls with chutneys, honeys, mustards, preserves, jams.

Fill in with sweet or savory things: dried fruit, sliced apples or pears, grapes, cherry tomatoes, mini peppers or sliced peppers.

Garnish: Sprigs of rosemary or oregano, or sprinkle some micro-greens. Add spoons, cheese slicers and spreaders

Cheese and cheese pairings

Pick a cheese from each category and try smoked or herb-flavored version of these too

Tangy: Cotija, Feta, Goat Cheese

Creamy/Soft/Young: Brie, Mozzarella, Havarti, Ricotta, Munster, Fontina

Hard/Aged: Cheddar, Gouda, Manchego, Parmigiano Reggiano, Gruyere

Funky: Gorgonzola, Stilton, Taleggio

Pairing condiments

Aged Balsamic or Sweet vinegars: — Hard, aged cheese like Parmesan or aged goudas

Extra Virgin Olive oils – Fresh cheeses like mozzarella, ricotta and goat cheeses

Chutneys – Creamy young cheeses like Swiss, or feta. Sharp cheddars pair well with a tomato chutney

Honey/Maple Syrup – Both strong or mild cheese including Gorgonzola, Stilton, or goat cheese

Mustards – Strong cheddars or other aged or smoked cheeses

Sweet or Savory Jellies – Brie, Camembert, young Jarlsberg or Goudas, Triple Crème cheeses or stronger blue cheese

Meats and meat condiments

Pick a meat from each category and try a smoked, peppercorn encrusted or olive laced version of any of these too

Flavorful: Honey Ham, Pastrami, Mortadella, Turkey breast, Chipotle chicken

Spicy: Calabrese, Chorizo, sliced spicy sausage, peppercorn encrusted meats

Cured Italian: Salami, Pepperoni, Soppressata, Capicola, Prosciutto

Smooth Spread: Paté, Fois Grois

Pairing condiments

Mustards – grainy, spicy, mild or sweet.

Dips – a balsamic dip, tzatziki dip, salsa or any savory and sweet dipping sauce

Pickles – something to balance the higher fat content in meats such as gherkins, cornichons, or any pickled vegetable

Chef Tip

* Typically, 2 oz. of cheese total and 2 oz. of meat total per person is a good starting point for your shopping and party planning.

Categories: Appetizers, Snacks & Sides, Vegetarian Option, Vegan Option, Gluten-Free Option, Poultry, Pork, Beef, Olives, Condiments, Cheese, Italian Cured Meats, Charcuterie, Holiday Entertaining, Mediterranean Diet, Snacking, Cheese Board,