
How to craft an epic charcuterie board (according to chefs)
Tips for building a complete board
The underlying theme of these favored ingredients is variety, which is the essential foundation for creating an epic charcuterie board. Variety should exist in taste, texture, and visuals.
When conceptualizing a charcuterie board, you need to first and foremost, “Check your taste buds,” says Wallace. Ask yourself: “Do you have something that hits all the tasting notes… something sweet, salty, sour/briny, bitter and umami?”
During this planning process, remember to think about not only the flavors of the ingredients but also their textures. This can be done by adding “pâtés, terrines and not only cured meats but smoked ones as well,” says Kreuther, exemplifying the diversity of sausages served on a charcuterie board in Alsace, including, spreadable, dried, smoked, and cooked meats.
A range of cheese textures is also important for flavor and mouthfeel, says Burrell. “I love including at least one goat or sheep’s milk cheese to mix it up.”
After considering and choosing the unique flavors and textures for your charcuterie board, you don’t want to haphazardly arrange everything. “Start with your more geometric shapes like pâtés and cheeses and then work your way through your components, finishing with the more organic shapes like fruits and nuts,” suggests Valdez.
Once the build of the board is complete, Wallace advises on the finishing touches: “Pair it with beautiful crusty breads, crackers, and a great bottle of wine!”