Preparing the Perfect Cheese & Charcuterie Plate
The stars of the show - the cheese.
Three to four types of cheese is a good amount of selections for your platter. I like to pick one type of cheese from each of the "firmness" categories: fresh/soft, semi-soft, firm, and hard/blue (if you are a fan). The selection in the photo above includes Grayson from Meadow Creek Dairy in Virginia, 10 Year Cheddar from Widmer's Cheese Cellars in Wisconsin, Kunik from Nettle Meadow in New York, and Black Betty from Fromagerie L'amuse in Holland.
Cheese Dummy? Visit your nearest neighborhood cheese shop and indulge in a taste test. Alternatively, head over to Trader Joe's and ask a member of their staff to help you pick from their case - they have an impressive offering. If you are from or visiting Austin - run (don't walk) to Antonelli's Cheese Shop in Hyde Park.
Next up, the meats.
Two different meat options should do it, as you can tie in more salty compliments to accompany your cheese selections in the "accoutrements." I typically go with a traditional Prosciutto Americano, and then ask the butcher to recommend another fresh pick. Get these sliced up nice and thin, and don't be afraid to go with a fatty cut.
The Accoutrements.
Now you can get creative with the sweet and crunchy bites on the sides. This is also a good chance to add some color to the plate. Here are a few of my favorites: salted almonds, bright green olives, grapes, dried cranberries, salted pepitas, Chex mix and pistachios.
I despise pickles, but my husband loves them so I will also note that some fresh pickles are a decent common add-on. (But only if they do not touch/contaminate any other items on the platter.)
Dips, dressings and drizzles - oh my.
Want to really impress? Add on one or two of these condiments to the board to give it an extra kick: hot mustard, honey, giardiniera, fruit preserves and jams, olive tapeade or even caramel.
Pass the bread.
A freshly toasted baguette is where it's really at if you are going big. However the world is your oyster! Any of these will do the tricks: club crackers, mini toasts, wheat thins, fresh pita, Triscuits, Ritz, etc. Personally I enjoy a mix of fresh bread and a salted/flavored cracker.
Assembly!
Style your board starting with the cheese, then the meat. Next you'll want to drop your small dishes with dips/drizzles, and last tuck your accoutrements in along the side. Use a separate dish or bowl for the majority of your bread and crackers, but if you can squeeze a few in on the board itself it creates a nice visual balance. Dig in!
