Let's charcuterie

 
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Because cheese pairs well with wine!

 
 

If you follow along on the Gram, you know that I’m a sucker for a good charcuterie board. Give me all the fancy meats and cheeses; no kraft singles for this gal! I’m sharing my all-time favorite cheese board contents below as well as a few tips to putting an aesthetically pleasing board together to impress your guests.

 
 

  1. Cheese favorites:

    > BellaVitano -Merlot
    > BellaVitano - Asiago & Rosemary
    > Jarlsberg cheese
    > Goat cheese - Montchevre garlic & herbs log. Drizzle honey and crushed pistachios on top. You’ll thank me later!
    > Truffle cheese
    > Gouda
    > Don Wine - Red wine Goat cheese
    > Simons - Garden fresh vegetable jack
    > Port wine cheddar
    > Tomato basil cheddar

  2. Meat Favorites:

    > Prosciutto
    > Columbus - Italian dry salami
    > Hickory Farms - dry salami
    > Summer sausage
    > Soppressata

  3. Crackers:

    > Garlic pretzel crisps (I pair these with the honey goat cheese. YUM)
    > Rosemary crackers
    > Stacy's Pita chips
    > Crunchmaster - gluten free multi-seed
    > Crunchmaster - white cheddar
    > Mini Croccantini crackers
    > Dots pretzels - If you know, you know.

    4. Extras:

    > Fruit -I like to use strawberries, grapes, kiwi, Blueberries, and Raspberries
    > Nuts
    > Dried fruits…I like dried apricots for added color
    > Fig Jam
    > Chocolate covered Pomegranate
    > Olives
    > Rosemary sprig for added greenery

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Quick tips when putting your board together: Start by placing your cheeses an inch (or so) away from each other throughout. Then, place your meat(s). I typically go for 2 of my corners with meat. Fill in spaces between cheeses with fruit while trying to keep like-colors away from each other. This will create interest and pattern throughout your board. Lastly, fill in the all your gaps with nuts, olives and dried fruit. I literally just drop nuts and let them fall into the cracks. Food for thought when making your masterpiece; start with your biggest (aka blocks of cheese) and end with your smallest.

Gouda luck!

Sarah Cutsinger