How To Make The Best Meat and Cheese Tray

I know what you’re thinking: charcuterie is restaurant food, something your order with your cocktails before the main event. Generally it comes with artisanal, house-made pickles and bread made from wheat ground by tiny elves in the restaurant’s basement, or whatever.

You might ask, what does Charcuterie mean? It is the French term that is used for cold cooked meats collectively. However, a charcuterie and cheese board is much more than throwing a few cheeses and cold cuts on a board and serving it with crackers or bread. While that is certainly acceptable, look at it as a form of art and an opportunity to feed the eyes of your guests before you satisfy their palates.  So you have two options: you can dig deep into the book and make your own charcuterie to serve on a board. Or, you can buy some salamis, pâtés, and cured hams (readily available in gourmet stores, butcher shops, and even regular old grocery stores these days) and make a charcuterie board in less than ten minutes.

PICK YOUR MEAT (AKA CHARCUTERIE):   When picking meats for a charcuterie board, go with the equal number of cheeses.  Mix up the textures. A hard salami, and then something kind of soft and decadent like a pâté, something tangy like a more sour sausage, and then something like some smoked ham or a piece of smoked kielbasa. A good rule to remember with salami: slice it cold, serve it at room temp. Slice salami the thickness of a quarter on the bias, because it’s prettier. For ham and stuff like that, just slice it as thin as possible.

PICK YOUR CHEESE:  Most supermarkets today have a section for a variety of cheeses that goes beyond the usual provolone, mozzarella, and cheddar cheeses. There are also wonderful specialty cheese shops –  just bring your checkbook! When it comes to picking the cheese, think about two things – Taste and Texture:  It is no secret that cheeses come in a variety of taste and textures. Go for an odd number of cheeses and a different texture for each type of cheese. For example slices of an aged Gouda, sharp Cheddar, Gruyere. Try a soft and creamy Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella. Cut cubes of firm Parmigiano Reggiano, Manchego, Smoked Gouda.  And don’t forget a Blue: Gorgonzola, Stilton, Roquefort.

When it comes to cheeses, it is best to make sure that they are finger-food friendly. Guests to be able to easily pick it up without needing a utensil or with the help of a toothpick. For that reason, if the cheese is firm, slice it thinly or cut into smaller bite-size cubes.  If the cheese is a soft spreadable cheese, make sure to place a cheese knife alongside so guests can easily spread it on their crackers or bread.

On a final note, cheese taste best when it is served at room temperature so take it out of the fridge 10-15 minutes before serving.

CRACKERS AND BREAD

You need a vehicle to get all this goodness into your mouth. That is where crackers and bread come into play. Thankfully, grocery stores offer a variety of crackers and breads to choose from. Try some of the gourmet crackers that has sweet and nutty notes to them.  In terms of bread, A loaf of crusty French baguette is great because it offers the perfect portion size after it is sliced and can be toasted – or not.

OTHER ACCOMPANIMENTS

In addition to a variety meats and cheeses, a few other accompaniments  add-on and balance the layers of flavors in a charcuterie and cheese board.

• Sweets: To balance all the salty and umami flavors provided by cheese and meats, use sweet condiments like quince paste fig (or other seasonal) preserves, local honey (with the comb), and fresh fruit in season such as grapes, kumquats, whatever is handy. Sweets not also “sweeten” the board and mellow the flavors, but also add color making it visually impressive.
• Crunchy: A handful of nuts are good for adding crunch and making the meat and cheese tray look full and abundant.
• Olives and Pickles: Though they are savory, the tartness coming from olives and pickles are always welcome on a charcuterie and cheese board. Goo for a mixture of black and green olives and cornichon , but feel free to serve whatever olives and pickles you like.
• Condiments:  Mustards and other “spreads” like bacon jam add to the variety of tastes.  Dish your condiments into small jars or bowls with a spoon to keep things tidy.

How to serve your cheese and meat?

A wooden cutting board, rustic wood cheese plate, wooden lazy susan, or a pre-cut marble set it all up. If you are serving to a large crowd and those options are too small, you can also get a piece of wood cut to your liking at your closest hardware store and use it as your backdrop. You can cover it with parchment paper or use food-safe finish to paint the board.  Small sprigs of fresh herbs elevate the presentation with little effort.  Fresh seasonal fruit is always a plus. Think beyond apples and pears — pomegranate seeds, blood orange, Concord grapes, and kumquats are all fun additions.  Don’ shy away from dried fruits, especially i the winter – cherries, apricots, even mangoes.

What is the best portion per serving?

2 ounces of charcuterie per person. It’s pretty rich.However, if you’re doing it for a cocktail party, where the charcuterie is the majority of the food people are eating, you’re going to double the amount of meat and serve it with plenty of bread. So about 5 ounces per person.