Boards Around the World Swiss Alpine Charcuterie Board
Around the World
Swiss Alpine Charcuterie Board
Four Swiss mountain cheeses side by side, with air-dried beef, rye bread and a few sweet things to balance the salt.
- Serves
- 8–10
- Board
- 16–18 inch
- Prep
- 35–40 min
- Cost
- $65–$105
- Level
- Beginner
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Cheese
- Gruyère AOP
- Emmental
- Appenzeller
- Raclette
Meat
- Bündnerfleisch (air-dried beef)
- Landjäger
- Swiss air-dried ham
Condiments
Bread & crackers
- Rye bread
- Biberli (Appenzell gingerbread)
- Butter crackers
Extras
- Cornichons
- Pickled onions
- Radishes
- Apple
- Dried apricots
- Hazelnuts
- Walnuts
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
This board is a tasting of Swiss mountain cheese. Gruyère is dense, nutty and savory, Emmental is mild and sweet, Appenzeller is spicy and herbal from the brine it is washed in, and Raclette is soft and creamy. Serving them side by side lets guests taste how different they are.
Everything else plays to that nuttiness. Lean Bündnerfleisch and smoky Landjäger add salt and chew, apricot preserve and apple bring sweetness and acid, and mustard, cornichons and pickled onions cut the richness. Hazelnuts, walnuts and spiced Biberli round it out.
Timeline
- 20 min beforeTake out the cheeses; slice the Gruyère and Emmental.
- 12 min beforeSet out condiment bowls and place the four cheeses.
- 8 min beforeFold the meats and fan the rye bread and crackers.
- 4 min beforeAdd pickles, radishes, apple, apricots and nuts.
- Serving timeTuck in fresh herbs and set out the honey.
The seven-step placement plan (what goes where, and why) is in the book.
New book
Build it exactly, with the new book
This board's exact shopping list with amounts and prices, the prep countdown, all seven placement steps, five swaps and five upgrades are in Charcuterie Lab: Around the World in 16 Boards, with 15 more international boards.
Questions
Where do I find Bündnerfleisch and Appenzeller?
Appenzeller is sold at many cheese counters and specialty grocers. Bündnerfleisch is harder to find in the US; look at specialty delis or online, or use Italian bresaola, its close cousin.
What is the difference between Gruyère and Emmental?
Emmental is the mild, sweet cheese with big holes. Gruyère is denser, with few or no holes, and has a stronger nutty, savory flavor.
What wine goes with a Swiss cheese board?
Chasselas, Switzerland's classic white, is the natural pick. Any crisp, dry white or a light lager also works with nutty Alpine cheese.
Can I turn this into a fondue night?
Yes. Melt Gruyère and Emmental with dry white wine, garlic and a little cornstarch, and serve the bread, apple and meats for dipping.
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