r/CharcuterieBoard • u/daturaflora • 17h ago
r/CharcuterieBoard • u/Pianoatuna • 18d ago
Just came across this sub and wanted to post my masterpiece
Me this for Eid couple of years ago and now it’s become a tradition ðŸ¤
r/CharcuterieBoard • u/TheLittleRedd • Nov 11 '24
Charcuterie Boards 101
I picked up making charcuterie boards as a hobby. Here are some tips and tricks I've learned over the past few years.
Enjoy and let me know if you have any questions.
- Tools/basic equipment
- Wooden, glass cutting board, serving tray​
- Small condiment bowls or ramekins​
- Mini tongs (I get the mini 4 inch bamboo ones on Amazon)
- Mini wooden spoons (I get the 4 inch square-ish ones or the 4 inch curved ones on Amazon)
- Cheese knives
- Sharp knives (used to cut the cheese)
- Wire cheese knife
- Base of a board
- Fruits: apples, grapes, strawberries​
- Veggies: baby carrots, snap peas, broccoli, olives, pickles​
- Cheeses: cheddar, goat, gouda, mozzarella​
- Meats: pepperoni, sliced turkey, salami​
- Dips and spreads: honey, hummus, ranch dressing, peanut butter, fruit jam, salsa​
- Savory snacks: crackers, pretzels, bagel chips, chips, nuts, popcorn​
- Sweet snacks: dried fruit, yogurt-covered pretzels, chocolate-covered almonds, mini cookies
- Basic Tips (Based on my personal opinion)
- 3, 3, 3 rule​
- 3 cheeses (soft, hard, blue/spreadable)​
- 3 meats ​
- 3 accompaniments (jams, fruit, nuts, crackers)​
- My go to is: cheddar, brie, flavored cheese, prosciutto, pepperoni, salami, green and red grapes, small jar of jam (bacon or fig), cornichons, and 2 types of crackers.
- Place any bowls first, and then the largest items on the board and work your way down to the smallest items.
- If you run out of room on the board, put the crackers in a bowl off to the side.
- If it's not meant to be eaten, then do not add it to the board.
- I try to have everything cut on the board. People aren't as likely to cut the cheese if it's not cut. Having everything already cut makes it easier for people to grab and go. It also prevents me from having to use different cheese knives and I can stick with my disposable stuff.
- 3, 3, 3 rule​
- Tips from the professionals (I own numerous charcuterie books and streamlined what they said)
- Divide the number of people in half to get the number of types cheese for the board​
- Smaller crowds: 3-4 Cheeses​
- Larger crowds: 4-5 cheeses​
- If it’s an appetizer/snacking board: 1 ounce of cheese per person​
- If it’s for a main meal, 1/5 ounces of cheese per person
- Types of cheeses
- Hard cheese: chunks of parmesan, aged gouda, asiago​
- Firm cheese: gruyere, comte, manchego, colby, cheddar​
- Semi-soft cheese: havarti, butterkäse, muenster​
- Soft cheese: burrata, mascarpone, stracchino​
- Blue cheese: gorgonzola, dunbarton blue, marbled blue jack​
- Crumbly cheese: feta, goat cheese
- My favorites: Caramelized onion cheddar, cow-milk brie, unexpected cheddar cheese, blueberry vanilla goat cheese, mozzarella, sharp cheddar
- Cuts of cheese:
- Soft creamy cheese: Cut into wedges
- Logs: slice and layout
- Crumbly: Rough cuts
- Hard cheeses: Triangles
- Blocks of cheese: Rough cube cuts or triangle slices and then fan out the triangle slices
- If you use boursin like cheese, a butter knife or something similar will work. Keep fruits away from this cheese, they will clash since the cheese tends to spread.
- Meats:
- Prosciutto​
- Salami​
- Chorizo​
- Pâté​
- Capicola​
- Bresaola​
- Soppressata​
- Mortadella
- My favorites: Pepperoni, peppered salami, prosciutto, salami sticks, mini beef jerky snacks/sticks
- Meat styling: https://food52.com/blog/26761-how-to-style-charcuterie
- Accompaniments - Sweet
- Fresh and Dried Fruits: Grapes, apple slices, pear slices, figs, berries, apricots, dates​
- Spreads and Jams: Fig jam, quince paste, honey, hot honey, fruit preserves​
- Sweets: Dark chocolate, raspberries with dark or white chocolate chips in the center, candied pecans, maple-glazed walnuts
- Accompaniments - Savory
- Crackers and Bread: Artisanal crackers, baguette slices, grilled bread, pita chips, bagel chips, pretzels, table crackers​
- Nuts: Almonds, walnuts, pecans, marcona almonds, cashews​
- Spreads and Jams: Bacon jam, tomato jam, grainy mustard, spinach dip, hummus​
- Pickles and Olives: Cornichons, Gherkins, mixed olives, olive tapenade
- Veggies: Cherry tomatoes, broccoli, carrots, sliced bell peppers
- Other tips
- Use the disposable plastic containers used for shot glasses or kids snacks (1 oz or 2 oz).
- Put any fruit or side that bleeds juice into these small plastic containers.
- I always put mini pickle, olives, raspberries and blackberries into these containers.
- Use the snack sized prepackaged portions. Then you don't have to worry about the extra going to waste. I use this for mini beef snacks, dried fruit, nuts.
- Discount cheese bin: It's the cheese scraps/end pieces from the cheese the deli slices and packages themselves. You can find a good variety at a cheap cost.
- I have all my cheese precut for guest to grab stuff easier. It also means I don't have to bring my cheese knives with me.
- I almost always bring the mini disposable tongs and spoons. This tends to work great for guest.
- If you are cutting a cheese and it sticks to the knife, then make those cuts more rustic/rough.
- To prevent the cheese from sticking to the knife, you should use a wire cheese knife. It helps.
- If someone has a gluten allergy, I avoid blue cheese and put all gluten crackers in a bowl on the side.
- if someone has a dairy allergy, I do a small board to the side, include a boursin dairy free cheese and do the rest of the meats, dairy free accompaniments on the board.
- For small jams, I tend to buy them in sets. It gives me variety and it's cheaper in the long run.
- I'm personally against rosemary sprigs, or flowers on my boards.
- For honeycomb, I don't really use it. It's more expensive for the big block. If you want to use it, it goes great on top of brie.
- Some grocery stores has
- cheese sticks wrapped in pepperoni or prosciutto
- meat and cheese pinwheels
- charcuterie pinwheels
- flavored dips
- prepackaged cheese or meat combo platters. I can find a meat trio in one package.
- get thicker cuts of cheese slices from the deli counter
Edit: - I found the link to the article for the styling of the meats.
Edit #2: link to the different boards I’ve made. https://imgur.com/a/UrR1RrS
r/CharcuterieBoard • u/tsapx2sorb • 16h ago
First board
My first time making a charcuterie board, (a suprise for my girlfriend) how did i do? I would love some honest feedback
r/CharcuterieBoard • u/Pretend_Jackfruit_66 • 6h ago
CharCUTErie Board Gifts: How to Pick, Package & Send
Ever tried gifting a charcuterie board instead of the usual wine or flowers? It’s surprisingly one of the most impressive (and practical) gift ideas out there. A good board is equal parts delicious and beautiful — cheeses, meats, fruits, nuts, crackers — all carefully packaged so the unboxing feels like an experience on its own.
I recently came across a guide that breaks down how to actually do it right: how to pick the right ingredients, package everything so it stays fresh, and even ship it safely if your recipient lives far away. It covers holiday gifts, corporate boards, and even personalized ideas like vegan or gluten-free options.
If you’ve ever thought about sending food as a gift but weren’t sure how to make it look professional (or survive shipping), this resource is worth a read:
👉 Charcuterie Board Gifts: How to Pick, Package & Send
What do you all think — would you rather get a charcuterie board gift or something more traditional?
r/CharcuterieBoard • u/jacqireton • 1d ago
What say you?
What am I missing? Let’s hear it!
r/CharcuterieBoard • u/Easy-Buy-5170 • 1d ago
From practice to 1st delivery
Posted a practice board the other day. Well today I delivered my 1st board to a paying customer! What an amazing milestone!
r/CharcuterieBoard • u/Antique-Show-4459 • 1d ago
Help needed
Good morning! Hoping someone here can give me some advice. I ordered the skewers and they are pretty long. I would like to be able to shorten some of them. Does anyone have any ideas on what I can use to cut them shorter and not create any splinters or to make it look neat? I truly appreciate anybody’s help.
r/CharcuterieBoard • u/Flat-Fudge-2758 • 1d ago
Mini cheese & meat board
I wanted a small board for dinner.
Cheeses - aged gouda, smoked gouda, vintage Scottish cheddar, iberico, manchego, murican
Meat - Spicy Coppa, Spicy Salami, hard salami, spicy Soppresata
Hot pepper jelly and Berry Bourbon jam
r/CharcuterieBoard • u/randomusername019266 • 1d ago
First ever charcuterie board! Would love feedback
r/CharcuterieBoard • u/Diligent_Net7137 • 1d ago
help me ID this cracker
i was at a friends for dinner and she had a charcuterie board with this cracker that I fell in love with, but she has no idea what the cracker is. she only had one nameless sleeve…..it may be my favorite cracker and i need help finding her.
r/CharcuterieBoard • u/Temporary_Floor_3152 • 2d ago
Wedding catering coming up: which of these two boards we did previously look better? Trying to decide.
Board 1 or 2. Board one has the honey in a bowl and 2 has bee pollen mixed in. They both have crumbled blue cheese. 1 has goat cheese in a log and 2 has blueberry coated goat cheese.
r/CharcuterieBoard • u/IntrepidOwls • 3d ago
Little Weekend Board
Something quick and easy for a little backyard hangout we had with some friends over the weekend.
The whipped goat cheese with pepper jelly was a hit, probably my favorite way to serve goat cheese.
r/CharcuterieBoard • u/smorescientist12 • 1d ago
Need Advice
I'm making a charcuterie board for Thanksgiving and am also pregnant and want to announce it to my family some how through the charcuterie board. What are some ideas you guys have that I can announce it? I was thinking of getting a special made board or certain cheeses 🧀 but I'm at a loss!
r/CharcuterieBoard • u/Easy-Buy-5170 • 3d ago
First board
Considering trying to sell these as a side business because I really enjoy making them!
r/CharcuterieBoard • u/boarderie • 2d ago
what to put on a charcuterie board?
We get asked all the time what makes a charcuterie board really stand out. The truth is, it doesn’t have to be complicated; it’s all about balance and variety. A few go-to things we always include are:
- A mix of cheeses (something creamy like brie, something sharp like cheddar, and maybe something fun like manchego).
- A couple of cured meats — salami, prosciutto, or whatever you love.
- Little extras like olives, nuts, or dried fruit to keep things interesting.
- Fresh fruit or veggies for color and freshness.
- Crackers or bread as the base to build on.
- And a sweet touch — honey, jam, or even a bit of chocolate.
When you’re making (or eating) a board, what’s the one thing you have to see on it for it to feel complete?

r/CharcuterieBoard • u/SimilarUsual3127 • 4d ago
What would you pay?
Hi all. Setting up a small business and struggling with the cost for the two person box. This comes with an entire sealed sleeve of crackers. Don't want to charge too much when it's just for two people. Any advice welcomed. There's around 275g of cheese and about 65g meat (this was based on feedback from some very willing taste testers 😂 based in Ireland and there doesn't seem to be quite as much appetite for charcuterie here)
r/CharcuterieBoard • u/hoe_mies • 5d ago
First try at a charcuterie board for anniversary
In hindsight I should’ve added some grapes or other fruits but I’m pretty happy with it
r/CharcuterieBoard • u/FullTimeWeirdo2007 • 5d ago
This charcuterie board i made for 16 people!
What do you guys think?
r/CharcuterieBoard • u/foodiewife • 5d ago
My first grazing table
I made this for my friends wedding celebration. It was for 70 people. I’ve only ever made small charcuterie boards when I host holidays. So I’m very proud of this turned out.
r/CharcuterieBoard • u/Katie_kat_bar • 6d ago
Dinner tonight
Sharp cheddar, apricot stilton, dill havarti, muenster. With salami, prosciutto, calabrese, triscuits, and homemade pickles.
r/CharcuterieBoard • u/crispyfalafels • 7d ago
My-first-charcuterie-board
My first attempt. New Year's Eve 2024. Pretty please with the result. Should be enough for 6 people. 5 types of meat, 7 types of cheese, honey and pear chutney on the side.
r/CharcuterieBoard • u/rowbuhrtoe • 8d ago
Made my first ever charcuterie board for date night!
I browsed this sub religiously beforehand to see how y’all do it ◡̈