Cheese and Charcuterie Board
Salty foods tend to go best with milder flavoured cheese. If you are using Mild Gouda or a Vincent on your cheeseboard, compliment it with some salty nuts or olives. The Frans Hals would also work well.
Here are a few salty accoutrement suggestions:
- Marcona almonds
- Green and black olives
Fresh fruit, like figs, pears and apples provide a crisp and refreshing taste that works well with goat's cheese and are perfect with the Frans Hals. Dried fruit is a great accompaniment with most cheese, particularly the Vermeer.
Here are some sweet accoutrement suggestions:
- Dried fruit -figs, grapes, figs, apricots, prunes
- Fig cakes
- Fresh fruit and veg
- Black and green grapes
For full flavoured cheese like the Rembrandt, chutney is ideal. The combination of rich tasting flavours are complimented by the sourness of the chutney.
Here are a few suggestions:
- Tomato chutney
- Fruit relishes like fig or plum
- Italian moustarda (fruits in mustard syrup- 'a wasabi like jolt of mustard')
- Chili jam
There are many different types of bread that work well with cheese.
Here are just a few suggestions:
- Nut bread
- Toasted sourdough
- French baguette
- Oat cakes
Tips For A Fabulous Charcuterie Board
1. USE A VARIETY OF CURED MEATS AND SALAMI, 3 or more selections. I like to keep the cured meats sliced very thin and the sausages and salami either sliced thin or cubed.. Figure on serving 3 slices of each variety for each person.
- CURED MEATS – Try Coppa (cured pork shoulder), Jamon Serrano (Spanish ham), Prosciutto (Italian ham), Mocetta (cured beef tenderloin)
- CURED SAUSAGES/SALAMI – try Spanish Dry Chorizo, Finochietta, Rosetta de Lyon, Casalingo, Felino
2. PATÉ – A paté is a mixture of cooked ground meat with additions like vegetables, truffles, and nuts, minced into a creamy spreadable paste. It’s fabulous and I urge you to try it if you haven’t before. It’s not a must-have on a board but it brings a different flavor and texture. The great thing about patés are that they can be purchased by the slice, making it extremely affordable. Spread on water crackers or sliced bread.. Figure on one 3/4″ to 1″ slice a board.
3. SOMETHING PICKLED – Pickled vegetables are a fantastic pairing with meats and a must on a board. Have at least one selection. Try gherkins (tiny pickles), pickled red onions, pickled okra, olives, or pickled mushrooms.
4. SPREADS – Sweet and savory spreads pair great on a cracker with a slice of cured meat or sausage. Try Apricot or cherry preserves for sweet and brown mustard, maple mustard seed, or stone ground mustard for the savory. Serve by the spoonful on the board with a small spoon or knife available for serving. I like to have one selection of both sweet and savory.
5. BREAD and CRACKERS – A selection of crackers and bread such as a sliced baguette or croissants are a welcome sight to any board.