How to build the perfect charcuterie board

Cheese and charcuterie boards are literally the easiest thing to build. I love bringing them to friend gatherings, offering them as a pre-dinner snack and — not gonna lie — also just build them as dinner whenever I don’t want to cook.

So let’s get into how to nail a pretty and delicious charcuterie board every single time.

* Start with the cheeses: I like to start with one cheese from each category and add up from there.

* Spreadable cheese: such as blue cheese, goat cheese, brie, Boursin, gorgonzola, etc.

* Semi-hard cheese: cheddar, pepper jack, all the jacks, Swiss, gouda, provolone, etc.

* Hard cheese: parmesan, manchego, asiago, gruyere, pecorino, etc.

* Move on to the meats: I’m not nearly as picky with the meats because they’re not my bread and butter — I usually stroll around the store until I find something that looks fresh and good. But a good starting point could be

* Prosciutto

* Salami variations

* Chorizo variations

* Iberico or spicy mortadella

And — lastly — don’t forget the fixings! Which are mostly decorative but honestly make the biggest difference by filling the little gaps that make your board look empty.

I always serve

* Honey

* Some sort of chutney

* Mustard

* A variation of fruits

* Marcona almonds

#lemon8partner #cheeseboard #charcuterieboard #howto