Artisan Cheese & Charcuterie Recipe

Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature and develop full flavor and texture. Keep soft cheeses whole and leave rind intact on brie.

For goat cheese, run a knife under warm water and dry it to make clean slices or spread into a small bowl for easy serving.

Cut the aged cheddar into 1–1.5 cm slices or bite-size cubes. Arrange cheeses on the board with space between each to make room for accompaniments.

Fold or fan-slice the prosciutto and arrange in small loose piles. Fold or roll slices of soppressata and coppa into bite-sized shapes for easy picking.

Place cured meats near cheeses that pair well (e.g., prosciutto by brie, soppressata by cheddar) but leave visual separation so flavors remain distinct.

Slice the sourdough into 1–1.5 cm thick slices (about 10–12 slices from a medium loaf).

Preheat a grill pan or skillet over medium-high heat. Brush one side of each slice lightly with olive oil (and a thin smear of butter if using) to aid browning.

Grill the bread, oiled side down first, until golden brown and crisp, about 1–2 minutes per side. Watch carefully to avoid charring. Transfer to a rack to cool slightly.

Optional: Rub warm toasted slices with a halved garlic clove for extra flavor before serving.

Prepare seasonal fruit

Wash and dry fruit. Halve grapes and figs; core and thinly slice apples or pears and toss with a squeeze of lemon juice to prevent browning. Arrange fruit in small clusters or bowls on the board.

Warm the jam (optional)

Spoon jam into a small serving bowl. Warm gently in the microwave for 10–15 seconds or place the bowl in warm water to loosen it for easier spreading.

Prepare quick pickles

Thinly slice cucumber or shallot. In a small saucepan combine apple cider vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring the brine to a simmer, stirring to dissolve sugar and salt. Pour the hot brine over the sliced vegetables in a jar or bowl to cover. Let sit at least 15 minutes (longer for more flavor). Drain before serving if you prefer less liquid on the board.

Place cornichons, drained quick pickles, whole grain mustard, honey, and roasted nuts each in small bowls or piles on the board.

Tuck fresh herbs and microgreens in gaps for color and aroma.

Choose a large wooden board or slate. Start by placing bowls (jam, mustard, pickles) first to anchor the composition.

Arrange cheeses in separate zones, leaving space to cut or spread. Place meats nearby in small stacks or rosettes.

Fan or cluster fruit around cheeses and meats. Add toasted sourdough slices along one edge or in small stacks for easy reach.

Scatter roasted nuts and a few extra herbs across the board. Drizzle a little honey over the goat cheese or serve honey in a spoon for guests.

Provide cheese knives, small spoons for condiments, and cocktail picks. Label cheeses if desired. Serve immediately once everything is arranged.