Luxury Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Five cheeses, five styles: a hard grana, a washed rind, an ash-lined goat, a blue and an aged Gouda. Each one shows a different thing aging can do, so the board works as a tasting from mild to strong.

The accompaniments are matched, not scattered. Truffle honey goes on the Parmigiano, quince paste beside the aged Gouda, honeycomb next to the Stilton. Jamón ibérico needs nothing at all: serve it at room temperature so its fat turns glossy.

Timeline

1. T–60 minTake every cheese out. Room temperature is not optional here.
2. T–30 minSet out the marble, slate or wooden board.
3. T–20 minPlace the cheeses, then lay the jamón on its own.
4. T–10 minAdd the accompaniments; truffle honey goes on last.
5. T–0A drop of aged balsamic on the Parmigiano; guests arrive.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Classic, Budget & Luxury Classic American Charcuterie Board Serves 8–12 · $40–$65 Beginner
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• Seasonal & Holiday Holiday Charcuterie Board Serves 12–16 · $85–$140 Intermediate

Want more ideas? Read The Myth of the Expensive Charcuterie Board.

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