Have company coming over? Charcuterie boards are your best friend, and our charcuterie board guide is your best friend. Inside you’ll find our go-to tips for shopping, building, and styling a board that looks impressive without trying too hard.
Components of a Perfect Charcuterie Board
When it comes to charcuterie, balance is everything. You’re not just tossing meat and cheese on a slab of wood, you’re building edible art. Keep a few core principles in mind and you’re already halfway there.
Texture
Gooey, crunchy, oily, creamy, chewy, crispy. A variety of textures is key to a crowd-pleasing board. Aim to hit at least four different textures so every bite feels a little different from the last.
Color
If you want your board to look as good as it tastes, color matters. One of the easiest ways to add visual pop is to cut some of your fruits and vegetables before serving. Showing off the inside of produce adds color without adding more ingredients. Apples, heirloom cherry tomatoes, oranges (extra points for blood oranges), Persian cucumbers, and rainbow carrots all work beautifully.
Flavor
Sweet, salty, savory, briny, zesty, rich. The whole point of a charcuterie board is mixing and matching flavors with every bite. A wide range of flavor profiles is what keeps people coming back for “just one more.”
Charcuterie Board Ingredients
Here’s what you’ll want to consider when building your board.
Cheese
Cheese is the main character, so variety is key. Try to include cheeses from different categories to keep things interesting.
Fresh
Unaged cheeses like ricotta, mozzarella, burrata, feta, and mascarpone. These are mild, creamy, tangy, and range from spreadable to crumbly.
Aged Fresh
Fresh cheeses that have been lightly aged, losing moisture and developing a thin rind.
Soft White Rind
Think brie and camembert. The fuzzy white rind allows the interior to become buttery and rich as it ages. These are charcuterie board all-stars.
Semi-Soft
Provolone, gouda, havarti, muenster, and pepper jack. Firmer, elastic, and easy crowd-pleasers.
Hard
Cheddar, pecorino, Parmigiano Reggiano, manchego. Pressed, aged, and packed with flavor.
Blue
Gorgonzola, stilton, roquefort. Bold, pungent, and perfect in small doses.
Flavored
Cheeses with added herbs, fruits, nuts, spices, or truffle for an extra layer of interest.
Cured Meats
If cheese is the main character, meats are the unforgettable sidekick. Go beyond salami and prosciutto and try coppa, soppressata, mortadella, Spanish chorizo, or even smoked salmon.
Starches
Starches don’t get enough love, but they matter. Skip the plain water crackers and mix it up with sliced baguette, ciabatta, focaccia, seeded crackers, or baked Parmesan crisps.
Spreads
A few spreads take a board from good to great. Honey, jams, marmalades, tapenade, pâté, hummus, or even fondue all work beautifully.
Fruits and Veg
Fresh and in-season is always best. When available, add a little wow factor with blood oranges, dragon fruit, fresh figs, heirloom tomatoes, watermelon radish, or purple cauliflower. When the produce aisle is uninspiring, lean on knife skills. Crinkle-cut apples, heart-shaped strawberries, or even a radish rose can go a long way.
Nuts, Seeds, and Something Sweet
Nuts and seeds are perfect for filling gaps and adding crunch. Pistachios, Marcona almonds, or trail mix all work. Finish things off with something sweet like chocolate pieces, dried fruit, yogurt-covered pretzels, or small candies.
Garnishes
Fresh herbs and edible flowers add polish, but even a drizzle of olive oil on hard cheeses or a sprinkle of flaky sea salt can elevate the whole board.
How Much Charcuterie Do You Need?
A simple rule of thumb is about three ounces of cheese and three ounces of meat per person. To ensure variety, follow the 3 x 3 x 3 rule: at least three cheeses, three meats, and three accompaniments.
Charcuterie Styling Tips
Don’t Limit Yourself to One Board
Your charcuterie board is not the edge of the earth. Use extra boards, bowls, or baskets for bulky items. Keeping breads and crackers separate also helps maximize space and prevent sogginess.
Cut the Cheese, Fold the Meats
Presentation matters, and it also makes things easier to eat.
Cheese Techniques
Hard cheeses work well sliced into wedges from the center outward. Very hard cheeses like Parmigiano are often better crumbled for a rustic look. Semi-hard cheeses can be sliced thin and fanned out for an elegant effect.
Meat Techniques
Prosciutto can be rolled into roses for visual impact. Salami looks great folded into ruffled stacks. Coppa rolls showcase its marbling and add height and texture.
Charcuterie Board Wine Pairings
No board is complete without something in the glass.
Pinot Noir
A natural match for cured meats. Red fruit, soft tannins, and subtle earthiness complement savory flavors without overpowering them.
Dry Rosé
Bright, crisp, and versatile. Perfect with mixed cheeses, nuts, and fruit, and especially clutch when the board is doing a little bit of everything.
Grüner Veltliner
Crisp acidity, citrus, green apple, and white pepper make it a standout with creamy cheeses like brie.
Go-To Charcuterie Board Ideas
Tuscan-Inspired Board
Pecorino Toscano, taleggio, whipped ricotta with herbs, prosciutto, finocchiona, bruschetta, grissini, olives, marinated artichokes, figs, grapes, and toasted Marcona almonds.
Baked Brie Board
A puff pastry-wrapped brie with brown sugar, maple syrup, and jam as the centerpiece, surrounded by assorted cheeses, cured meats, fresh fruit, and crackers.
A great charcuterie board turns any gathering into an event. Balance flavors, textures, and colors, don’t overthink it, and leave room for creativity. Whether it’s a casual hang or a full-blown celebration, a well-built board always steals the show.
Be sure to tag us in your charcuterie creations on Instagram at @lastbottlewines, and check out today’s offer of wine at 30-70% off retail!
