Quick Answer: Buy meat and cheese each at 2 oz per guest before a meal, 3 oz when the board is the party food and 4 oz when it is dinner, plus 10% from 20 guests. Take hard cheese out 45 to 60 minutes early and soft cheese 20 to 30 minutes. Keep the board out no more than 2 hours.
This is the one page to screenshot, pin or print before any party. Everything on it matches the numbers we use across the site, the Party Planner and the free cheat sheet.
1. How much per guest
| The board is... | Meat per guest | Cheese per guest | Crackers per guest |
|---|---|---|---|
| An appetizer (a meal follows) | 2 oz | 2 oz | 6 to 8 |
| The party food (no meal) | 3 oz | 3 oz | 10 to 12 |
| Dinner | 4 oz | 4 oz | 12 to 15 |
From 20 guests up, add 10% to cover second helpings and late arrivals.
2. Quick totals for small groups
Meat and cheese each, before any buffer:
| Guests | Appetizer | Party food | Dinner |
|---|---|---|---|
| 4 | 8 oz | 12 oz | 16 oz (1 lb) |
| 8 | 16 oz (1 lb) | 24 oz (1.5 lb) | 32 oz (2 lb) |
| 12 | 24 oz (1.5 lb) | 36 oz (2.25 lb) | 48 oz (3 lb) |
For 20, 50 or 100 guests, the Party Planner builds the list with the buffer included and rounds cheese up to the half pound.
3. When to take things out of the fridge
| Food | Time before serving |
|---|---|
| Aged hard cheese (Parmigiano, aged cheddar) | 45 to 60 min |
| Semi-firm cheese (Manchego, Gouda) | 30 to 45 min |
| Soft cheese (brie, camembert, triple-crème, Taleggio) | 20 to 30 min |
| Fresh cheese (mozzarella, goat cheese) | 15 to 20 min |
| Cured meats | About 20 min |
4. Pairings that always work
| Cheese | Meat | Sweet | Drink |
|---|---|---|---|
| Brie | Prosciutto | Fig jam | Sparkling wine |
| Aged cheddar | Genoa salami | Apple | Pinot Noir or amber ale |
| Manchego | Chorizo | Quince paste | Tempranillo |
| Blue cheese | Soppressata | Honey or pear | Port |
| Goat cheese | Bresaola | Apricot | Sauvignon Blanc |
The reason behind each pairing is in the Pairings Hub, and the wine and cheese chart goes deeper on drinks.
5. The build order
- Place the cheeses first, spread apart.
- Add small bowls for anything wet.
- Fold or roll the meats into a river between the cheeses.
- Add the crackers and bread.
- Fill the gaps with fruit, nuts and pickles.
- Finish with herbs or honeycomb.
6. Food safety
Keep perishable food out no more than 2 hours, or 1 hour above 90°F, per USDA guidance. For pregnant guests, the CDC advises reheating deli meats and dry sausages until steaming hot and choosing pasteurized cheeses.
Save the chart
Pin the chart image, screenshot it, or send it to the friend who always asks "how much should I buy?" For a printable version, get the free charcuterie cheat sheet.
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