How to Make a Cheese and Charcuterie Board
For an impromptu aperitif, a family brunch or a party, the cheese and charcuterie platter is always a winner. Here are a few tips for creating a balanced board both in terms of flavours and in the presentation of the different elements.
The Choice of Cheeses
Vary the flavours of cheeses on the platter so that all guests can find one they like. Choose a few milder cheeses such as mozzarella or gouda and others with a stronger taste, such as an aged cheddar or blue cheese. For some interesting variety, opt for both soft and firm cheeses on the platter, ranging from Brie to Parmesan chunks. Of course, you can also bet on local cheeses that offer a wide range of possibilities.
Accompaniments
To enhance cheeses and deli meats, the rest of the platter can be filled with a mixture of dried fruit, fresh fruit, spreads, patés, nuts, seeds, etc. Here are some perfect recipes for your platter:
The supports on which to place the cheeses can also vary, from a simple baguette to nut bread, flavoured crackers, rusks or breadsticks.
Flavour Game
To create a platter with personality, give it a profile to create interesting flavour harmonies.
A Sweet and Savoury Platter: Alongside cheeses and cold cuts, place dried fruit, jams or marmalades, or caramelized nuts.
A Tangy Platter: Pair the main elements with sour pickles, pickled onions and chutney.
A Spicy Platter: Choose spicy charcuterie such as calabrese sausage or chorizo, as well as olives and spicy nuts.
The Presentation
For your platter to impress, it must be generous and well stocked. But you don’t have to put a bunch of cheese on it to make it seem overflowing with good things. Here are some rules to follow when setting up your board:
Leave Space: Choose a tray that is large enough to allow you to space out the cheeses without them touching so guests can cut pieces easily.
Use Bowls: Place olives, nuts and dried fruit in small bowls that will make them stand out and not touch the different elements of the tray.
Name the Cheeses: Place small signs near the cheeses or certain elements of the platter and write their names on them so that guests know what they are eating.
Vary the Presentation of the Deli Meats: To create different shapes and volumes on the tray, present each of the deli meats differently, either by folding them or by creating rosettes or rollers.
Fill in the Gaps: After placing cheeses, deli meats and the main elements of the tray, fill in the empty spaces with fresh fruits and vegetables like grapes, apricots, apple or pear slices, or fennel slivers, etc.
Take the Cheeses out in Advance
It is recommended to take cheese out of the refrigerator 30 minutes before serving. This is called “tempering the cheese.” When it comes straight out of the fridge, the flavours of cold cheese are not fully revealed. They will develop their aromas as they warm up slightly.