In 15th-century France, charcuterie referred to the art of preparing cured meats. Fast forward 600+ years and charcuterie has evolved into a catch-all phrase describing meats, cheeses, nuts, fruits, and spreads artfully decorated on a board. The cheese is often a favourite feature of a charcuterie board, elevating the flavour of the other ingredients. Customers are looking for a taste of luxury from their charcuterie board cheeses, but they also tend to favour the familiar. If you’re not sure which types of cheeses to include, we have you covered. Use these gourmet yet well-known luxury fromages as the foundation of your cheese board menu.
1. BURRATA
Burrata (pronounced br-aa-tuh) is a fresh cheese from Italy’s Puglia region. The traditional method of making Burrata involves stretching fresh mozzerella curds into a pouch-like shape, which is then filled with a mixture of cream and torn mozzarella pieces. The pouch is carefully sealed to create a smooth outer layer, resulting in a cheese that is both visually stunning and incredibly delicious. Burrata has a soft, silky exterior filled with a creamy and slightly stringy interior that oozes out when sliced open, adding a luxurious and indulgent element to any charcuterie board. It has a delicate and milky flavour that is complemented by a slight tanginess.
For optimal creaminess, let the burrata come to room temperature before serving. Cut into the cheese to reveal the velvety centre, and allow it to ooze onto the plate for a visually appealing presentation. Sprinkle sea salt and drizzle extra virgin olive oil over burrata to enhance its delicate flavours. It pairs beautifully with fresh fruits like figs, peaches, or cherries. Nuts such as walnuts or almonds provide a crunchy texture that complements the smoothness of burrata. For a more robust flavour profile, consider serving burrata with roasted vegetables like eggplant or zucchini. Crispy crostini is also an excellent choice. When selecting a wine to accompany burrata, opt for a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, choose a light-bodied red like Pinot Noir or Beaujolais to complement the cheese’s creamy richness.
2. PARMESAN
Originating from Italy, Parmesan is a hard, granular cheese that is typically aged for 12 to 36 months. It is made from cow’s milk and has a pale yellow colour with a sharp, nutty taste.
To serve Parmesan on your charcuterie board, it is best to cut it into small wedges or cubes to make it easy for guests to enjoy. You can also shave or grate Parmesan over other foods to add a burst of flavour. Serve Parmesan at room temperature to allow its flavours to fully develop and provide the best tasting experience for your guests. It complements cured meats like prosciutto di Parma and salami, as well as fruits such as grapes, pears, strawberries, and apples. Parmesan also pairs nicely with honey, balsamic vinegar, and olives, adding depth and complexity to your charcuterie board. For wine pairings, Parmesan cheese complements medium to full-bodied wines such as Chianti, Merlot, and Cabernet Sauvignon. These wines help balance the sharpness of the cheese and enhance its flavours, creating a harmonious tasting experience.
3. GRUYERE
Originating from the Gruyeres (groo-yehr) district in Switzerland, gruyere is an Alpine-style semi-hard cow’s milk cheese. Made from raw cow’s milk, gruyere is aged for a minimum of five months, developing its signature nutty and slightly funky flavour profile. During the aging process, the cheese is regularly turned and brushed with a saltwater brine, contributing to its unique texture, taste, and funky smell. As a type of “stinky cheese”, gruyere emits a strong, earthy scent, but don’t let its pungent aroma fool you. The flavour of gruyere combines nutty, savoury, and slightly sweet notes with a hint of earthiness. Its firm, dense, and granular consistency makes slicing and grating easy.
Gruyere is an excellent melting cheese, making it a classic choice for quiches, so consider adding mini gruyere quiches to your breakfast board. On a traditional charcuterie board, baked gruyere in puff pastry is a more complex alternative to baked Brie. The cheese’s savoury flavour contrasts well with fruits such as apples, pears, and dried apricots. Walnuts, hazelnuts, and almonds bring out the nutty notes of gruyere. Crusty bread or cured meats like bundnerfleisch (air-dried Swiss beef), speck, and salami are also excellent pairing choices. Its rich flavour profile pairs well with white wines such as Chardonnay or Sauvignon Blanc, as well as red wines like Pinot Noir or Merlot. The acidity and fruitiness of these wines enhance the flavours of the cheese, creating a delightful sensory experience for those enjoying a charcuterie board featuring gruyere.
4. BRIE
Originating from the Ile-de-France, Brie is a soft cow’s milk cheese with a bloomy rind. Brie (pronounced bree) has a smooth and creamy texture with a slightly firm outer layer that gives way to a gooey interior as it ripens. It’s known for its rich, buttery taste underscored by umami and mushroom notes. When serving Brie, a cheese knife with a thin blade and a sharp edge helps cut through the soft interior and rind without squishing the cheese. A cheese knife with a forked tip is also helpful for serving individual portions of Brie with ease. To achieve the ideal serving temperature, remove the cheese from the refrigerator at least 30 minutes before serving so it softens and reaches its peak flavour profile.
The creamy texture and mild flavour of Brie make it a crowd-pleaser that complements both savoury and sweet components on a charcuterie board. Try drizzling hot honey over the Brie for a swicy complement to its creamy, mild flavour. Fruit preserves such as fig jam or apple butter are also excellent Brie enhancers, especially when scooped on a baguette slice or crunchy crackers. You can also serve it alongside fresh fruits like apples, grapes, pears, and berries. For savoury accompaniments, classic cured meats like prosciutto or salami work wonderfully, as do briny olive varieties such as kalamata, Castelvetrano, or picholine.
5. MANCHEGO
Originating from the La Mancha region of Spain, mancheg is made from sheep’s milk and has a distinct flavour and texture. To make Manchego, the milk is curdled using animal rennet and then pressed into moulds to form its characteristic cylindrical shape. The cheese is then aged for a minimum of 60 days, with some varieties aging for up to two years, resulting in different flavour profiles. In general, manchego is known for its nutty and slightly tangy flavour, with hints of grassiness from the sheep’s milk. Its high butterfat content (nearly double that of cow’s milk cheese) creates a creaminess that balances its bold flavour. Its texture is firm and slightly crumbly, making it easy to slice and serve on a charcuterie board.
Manchego (pronounced man-chay-gow) requires a cheese knife with a sharp blade to cut through its firm texture. It should be served at room temperature to allow its flavours to develop. Manchego’s robust taste can stand up to other bold flavours, making it a versatile cheese for pairing. Spicy meats and cured ham varieties such as jamon Iberico, chorizo, sopressata, and Serrano ham are all excellent meat pairing choices on a charcuterie board. Other Spanish tapas favourites like marcona almonds, olives, croquettes, patatas bravas, and pan con tomatoes create an authentic Spanish charcuterie board. For wine pairings, manchego complements Spanish wines such as Tempranillo or Rioja, as well as white wines like Albarino or Verdejo.
6. CHEVRE
Chevre (pronounced SHEV-ruh)) is a type of goat cheese that adds a unique touch to any charcuterie board. Originating from France, chevre has gained worldwide recognition for its unique flavour profile and creamy texture. Containing less lactose than cow’s milk cheese, chevre can be a good option for those with lactose sensitivities, but not for those with a dairy allergy. To make chevre, fresh goat’s milk is curdled and drained, resulting in a soft and spreadable cheese. It’s then aged for a short period, typically a few days to a few weeks, to develop its distinct, tangy flavour. Chevre can also be flavoured with herbs, spices, or fruits for additional depth.
For serving chevre, a cheese knife with a narrow blade and a sharp point allows for precise slicing, maintaining the integrity of the cheese’s texture. Chevre has a tangy and slightly acidic flavour with earthy undertones, offering a refreshing addition to a charcuterie board. Its creamy, smooth texture is easy to spread on crackers or bread. Chevre pairs well with a variety of foods, including honey, figs, olives, and various nuts, adding a burst of flavour to each bite. When it comes to wine pairings, chevre complements crisp white wines such as Sauvignon Blanc or Pinot Grigio. The acidity of these wines balances the tanginess of the cheese, creating a harmonious combination for your palate.
7. HAVARTI
Havarti is a semi-soft cow’s milk cheese that originated in Denmark. This creamy cheese (pronounced huh-vaar-tee) is named after the Havarthigaard farm, where it was first crafted in the mid-19th century. It’s known for its smooth, buttery texture and mild, slightly tangy flavour. To make Havarti, fresh cow’s milk is pasteurized and then mixed with a starter culture and rennet to begin the cheese-making process. The cheese curds are cut, drained, and pressed into moulds before being aged for several months.
Havarti’s mild and slightly tangy flavour makes it a popular choice for charcuterie boards, where it can complement a variety of meats, fruits, and nuts. The buttery texture of Havarti also makes it easy to spread on crackers or bread; consider adding some honey or fruit preserves to complement its mild flavour profile. Havarti pairs nicely with crisp, acidic, and light-bodied white wines such as Chardonnay or Sauvignon Blanc. Its mild, buttery flavor complements dessert wines such as Moscato, late-harvest Riesling, or a fortified wine like port. To serve Havarti, it is best to use a cheese knife with a thin blade and a sharp edge. This type of knife creates clean cuts through the cheese without causing it to crumble or stick to the blade.
8. SMOKED GOUDA
Originating from the Netherlands, Gouda Cheese (pronounced goo-duh) is typically made from cow’s milk and comes in various forms, including the smoked variety. To create smoked Gouda, the cheese is first aged to develop its characteristic flavour and texture. It is then cold-smoked and exposed to vapor from wood chips or other sources. This smoking process imparts a rich flavour to the cheese, enhancing its overall taste. Smoked Gouda is semi-soft and smooth, making it easy to slice or cube for serving on a charcuterie board.
Smoked Gouda is prized for its creamy, slightly sweet taste with a subtle smokiness that sets it apart from traditional Gouda cheese. Its flavour profile makes it a versatile option for pairing with cured meats such as prosciutto or salami, as well as fruits like apples or pears for a well-rounded charcuterie board experience. For wine pairings, consider serving smoked Gouda with a medium-bodied red wine such as Merlot or a crisp white wine like Chardonnay; because their fruity and acidic notes enhance the rich, smoky flavours of the cheese. To serve smoked Gouda on your charcuterie board, consider using a cheese fork. This specialized utensil is designed with sharp prongs to easily pick up and serve cheese without altering its shape or texture.
9. COMTE
Comte (pronounced kaam-tee) is a French cheese from the Franche-Comte region in eastern France. This semi-hard cheese is made from unpasteurized cow’s milk and boasts a rich history dating back to the 12th century. It’s produced in cooperatives known as fruitieres where local dairy farmers bring their milk to be transformed into this delectable cheese. To craft Comte, the milk is heated and curdled before being pressed into large wheels and aged for a minimum of four months to several years. The extended aging process contributes to Comte’s complex taste and distinctive texture. Comte is firm yet supple with a smooth, creamy mouthfeel. Its flavour profile ranges from savoury to slightly sweet, with a lingering nuttiness that adds depth to any dish.
Thanks to its nutty flavour, Comte pairs well with almonds, pistachios, and cashews. It complements salty cured meats like pancetta, soppressata, and salami. Take a sweet turn and try pairing Comte with dark chocolate, candied nuts, or chutneys. To properly serve and enjoy Comte, it is recommended to use a hard cheese knife with a sharp blade and a sturdy handle. This type of knife allows for clean cuts through the firm texture of the cheese, ensuring a perfect presentation on your charcuterie board. When selecting a type of wine to pair with Comte, opt for a medium to full-bodied wine such as Chardonnay, Pinot Noir, or Beaujolais to complement the cheese’s flavours without overpowering them.
10. MIMOLETTE
Originating from France, specifically the northern regions of Normandy and Picardy, Mimolette is known for its distinctive orange hue and complex flavour profile. This cheese (pronounced mee-moh-lett) is made from cow’s milk and undergoes a meticulous aging process that can last up to 24 months. During this time, the cheese develops a hard, crumbly texture with small crystals that add a delightful crunch to each bite. Mimolete’s rich and nutty taste with hints of caramel and butterscotch make it a versatile option for charcuterie boards.
For its flavours to fully bloom, Mimolette is best served at room temperature. Use a sturdy cheese knife with a sharp edge to cut through its firm texture. It pairs well with dried fruits, nuts, and crusty bread. For a truly decadent appetizer pairing, slather a crostini with Pistacchiosa and a slice of Mimolette. Pistacchiosa is a sweet spread made with Sicilian pistachios, sugar, and extra virgin olive oil. For wine pairings, Mimolette complements both red and white wines. Choose a bold red wine like Cabernet Sauvignon or Bordeaux. Sparkling white wines like champagne can also enhance Mimolette’s flavour.
CHEESE BOARD TIPS
When preparing a charcuterie board, it is essential to pay attention to the cheese selection and presentation. Follow these cheese board tips to ensure you have the ideal serving sizes, preparations, and presentations for your guests.
- Serve Cheeses at Room Temperature: To fully appreciate the flavours and textures of the cheeses, it is recommended to serve them at room temperature. Take the cheeses out of the refrigerator about 30 minutes to an hour before serving to allow them to soften and develop their full flavour profiles.
- Standard Serving of Cheese per Person: When planning the quantities of cheese for your charcuterie board, a standard serving size is approximately 2 to 3 ounces of cheese per person. This amount allows guests to sample a variety of cheeses without overwhelming their palates. Consider offering a selection of cheeses with different flavours and textures to cater to various preferences.
- Presentation: Arrange the cheeses on the board in an aesthetically pleasing way. Consider different shapes and sizes for visual appeal. Labelling the cheeses can also be helpful for guests who may not be familiar with the varieties.
- 3-3-3-3 Rule: The 3-3-3-3 Rule is a formula for making the perfect charcuterie board. To achieve a 3-3-3-3 board, include 3 cheeses, 3 meats, 3 starches (crackers, breads, pretzels), and 3 accompaniments (fruit, dips, nuts).
