Cheese & Charcuterie Recipe

Bring to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature. This opens the flavors and aromas for tasting.

Just before arranging, cut the aged cheddar and Manchego into a mix of bite-sized cubes and thin slices. Leave the brie whole (or cut a wedge if preferred) so guests can spread the soft cheese. Crumble or portion the blue cheese into a small pile or place in a small bowl if very soft.

If whole logs, slice soppressata and coppa thinly on a bias. Fold or fan prosciutto slices into loose rosettes or drape them in gentle folds for easy picking. Arrange paté or rillette in a small ramekin; top with a drizzle of honey or a sprig of thyme if desired.

Slice the baguette thinly and toast lightly until just golden. Arrange crackers in stacks or fanned patterns. Wash grapes and pat dry. Drain olives and cornichons. If using larger dried fruits, quarter them for easier eating. Toast nuts lightly in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.

Choose a large wooden or slate board as the base. Place small bowls for olives, paté, and condiments in different areas of the board to anchor the composition.

Position the cheeses first: space them around the board so guests at all sides can access them. Keep brie intact with a cheese knife beside it, and place crumbled blue cheese in a bowl or small pile with its own knife.

Add the meats next: tuck folded slices of prosciutto, fans of salami, and rolled coppa around cheeses and bowls, creating little islands of meat. Overlap slices slightly to create texture and visual interest.

Scatter crackers and baguette slices in groups near cheeses that pair well with them. Place grapes, dried fruit, and nuts in small clusters to add color and to break up the board visually.

Fill condiment bowls with whole-grain mustard, fig jam, and honey. Place the bowls near suitable cheeses and meats (e.g., mustard near pâté, honey near blue cheese or brie). Garnish with sprigs of rosemary or thyme for aroma and presentation.

Leave small cheese knives or spreaders next to each cheese and a small spoon in each condiment bowl so guests can serve themselves without cross-contaminating flavors.

Serve immediately once assembled; estimated hold time at room temperature is up to 2 hours for best texture and flavor. After service, refrigerate leftover meats and cheeses separately in airtight containers. Brie and other soft cheeses should be used within 3–4 days; hard cheeses within 1–2 weeks; charcuterie within 3–5 days depending on type.