Wow your guests with Instagram-worthy cheeses and meats for your next charcuterie board.
But with a myriad of cheese and meat options, where does one even start?
The rosette method of presentation is perfect for prosciutto because the frail slivers can be challenging to serve.
French Boards and Bites NY
Coppa
Coppa, also knows as capicola, is another popular choice.
Thisthinly sliced porkcold cut is delicately spiced and slightly smoky.
It’s very similar to prosciutto but has a higher fat content.
Presentation usually involves folding the coppa into thirds then rolling into cone-like shapes.
Serve coppa alongside slices of pear or pickled radishes.
It comes in three different varieties: white, sweet, and spicy.
It pairs well with semi-soft cheeses like havarti or oil-packed vegetables likemushroomsand string beans.
To serve, slice thinly and remove the casing before eating.
Pair it with a smear of soft cheese on a slice of baguette.
Bresaola
Bresaola is a lean cured meat, less fatty than prosciutto, and milder in flavor.
It is salty with hints of spice like garlic and pepper, with a very meaty taste.
Bresaola’s rich flavor makes it perfect for pairing with hard cheese, olives, and nuts.
Think about layering flavors by serving the cheese with fig spread, jam, honey, or peppered jelly.
Brie
Brie is a soft, cow’s milk cheese named after the Brie region of France.
Its round shape and bloomy rind of white mold makes it one of the most recognizable soft cheeses around.
With a melting, creamy body and slightly nutty aroma, it is a very versatile cheese.
“[It’s] creamy and classic,” he states.
It comes in the familiar yellow variety as well as white.
It also gets sharper with time.
Manchego
Manchego is an earthy, semi-soft sheep cheese made in the La Mancha region of Spain.
It has a deep yellow color, and a flavor profile described as tangy and nutty with grassy aromas.
Charcuterie Board Planning Tips
Taste test when you’re selecting cheeses and meats.
Have a little fun when you’re choosing the cheeses and meats to feature.
Experiment, taste, compare, and explore before deciding on what to serve your guests.
Choose seasonal accompaniments.
Elston recommend looking for seasonal items to add a fun and festive kick to your boards.
A nice cinnamon whipped honey would be delicious around the holidays with a brie and prosciutto pairing."
Consider narrowing it down to a region.
Not sure which direction to go with your board theme?
Make it easy and choose all ingredients from a particular country.
