Charcuterie & Artisanal Cheeses Recipe

Prepare and arrange cured meats

Remove meats from refrigeration 15–30 minutes before serving so they come closer to room temperature and their flavors bloom. For prosciutto and ham: fan or loosely fold thin slices into ribbons and arrange in small piles across the board. For saucisson: slice into 1/8–1/4-inch rounds and create a fanned stack. For pâté de campagne: either slice into 1/4-inch slices or scoop two small quenelles using a tablespoon and place on the board near toasts.

Bring cheeses to serving temperature

Take all cheeses out of the refrigerator 30–45 minutes before serving. Leave them in their boxes or lightly wrapped to prevent drying while they warm. Soft-ripened cheese should be creamy at the edges; semi-soft should yield slightly to gentle pressure; hard cheese will become more aromatic.

Cut and present cheeses

For the soft-ripened cheese: place whole on the board and provide a spreading knife; optionally cut a small wedge to encourage tasting. For the semi-soft: cut into wedges or small slices about 1/2-inch thick. For the aged hard cheese: cut into shards or 1/4-inch slices to show the texture. For blue cheese: crumble a few pieces and leave the rest intact. Arrange cheeses with space between them so flavors don’t mix.

Optional finishing touches

Drizzle a teaspoon of extra-virgin olive oil over the semi-soft or hard cheese if desired, and sprinkle a few flakes of sea salt and a grind of black pepper over the blue or semi-soft for contrast. Place fresh herb sprigs nearby for aroma.

Prepare pickles, mustards and preserves

Place cornichons in a small bowl or scatter them near the pâté. Spoon Dijon and whole-grain mustards into small ramekins. Spoon fig jam or onion confit into a separate ramekin. Place a small spoon in each ramekin for guests to serve themselves.

Prepare bread, fruit and nuts

If using fresh baguette, slice on a slight diagonal into 1/4-inch slices and toast under a broiler or in a 375°F (190°C) oven until just golden, about 5–7 minutes, turning once. Arrange toasted baguette slices and crackers near cheeses they pair with. Rinse grapes and leave whole on stems; slice apples or pears thinly and toss immediately with a tiny squeeze of lemon if you want to prevent browning, then fan near the cheeses. Scatter toasted walnuts or Marcona almonds into a small bowl or on the board.

Olives and garnish

Place assorted olives in a small bowl with a small spoon. Tuck fresh herb sprigs around the board to add color and fragrance.

Choose a large wooden board or slate. Start by placing the cheeses roughly evenly spaced. Position the charcuterie in groups around the cheeses, alternating colors and textures. Place the pâté near toasts and mustards. Fill in gaps with ramekins of mustard, jam, cornichons, and olives. Scatter fruit and nuts into remaining spaces and place crackers and toasts along the edges. Garnish with herb sprigs. Provide separate knives for each cheese and small spoons for preserves and mustards to avoid flavor crossover.

Label each cheese/meat if desired so guests know selections. Recommend simple pairings: Brie with fig jam and baguette, blue cheese with honey and walnuts, aged hard cheese with grapes and crackers, pâté with cornichons and whole-grain mustard.

Serve immediately after assembly. Refresh any empty ramekins and keep cheeses at room temperature; if the event will last longer than 2 hours in warm conditions, refrigerate and bring back to room temperature in 15–30 minutes before re-serving.