Cheese & Charcuterie Recipe

Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature — this maximizes flavor and aroma.

Prepare Brie

If the Brie is a whole small wheel, leave it whole or cut into quarters for easier serving. Score the top lightly with a sharp knife so guests can spread it. Place on the board with space around it for spreading accompaniments like honey and jam.

Slice harder cheeses

Slice the aged cheddar and Manchego into a mix of thin slices and bite-sized chunks. Arrange some slices slightly fanned and leave some chunks for variety and easier picking.

Arrange thinly sliced prosciutto in loose folds or rolls to create volume and make it easy to pick up. Fan slices of soppressata or salami in small overlapping stacks. If using coppa, fold or roll slices and place near the similar-flavored meats.

If toasting baguette slices, brush lightly with olive oil and toast in a 200°C (400°F) oven for 6–8 minutes until just crisp and golden. Let cool. Place crackers and bread in small piles or along the edge of the board so they don’t get soggy from spreads.

Place cornichons, olives, marcona almonds, dried apricots, and walnuts into small bowls or piles to contain oils and juices. Position bowls near cheeses that pair well with them: pickles/olives near stronger cheeses, jam and honey near Brie and Manchego, mustard next to the cured meats.

Spoon fig jam into a small ramekin and place near the soft cheese. Drizzle honey into a shallow spoon or small dish for easy drizzling over cheeses like Brie or aged cheddar.

Select a serving board or platter large enough to hold all components with some spacing between piles. Start by placing the cheeses spaced apart (center, left, right) to create anchors.

Add charcuterie around the cheeses, tucking folded slices into small piles or rolls to create height. Fill gaps with crackers and toasted baguette slices for visual balance.

Arrange bowls of olives, cornichons, nuts, and jam between the cheese anchors. Scatter dried fruit and fresh fruit clusters (grapes or sliced apple/pear) near complementary cheeses.

Place small spoons or spreaders by the jam, mustard, and honey. Garnish the board with fresh herb sprigs (rosemary or thyme) tucked in for aroma and a finished look.

Label cheeses if helpful for guests (small tent cards) and provide cheese knives for the Brie (spreadable) and a harder cheese knife or slicer for the cheddar/Manchego. Serve immediately after assembly.