EPIC CHEESE BOARD

SLICED MEATS

Prosciutto, Serrano, Iberico, Bresaola, Salami, Mortadella,

Chorizo…

CHEESES

SOFT: Mozzarella Balls, Brie, Gorgonzola, Triple Creme/Petit

Basque, Goat Cheese…

HARD: Manchego, Comte, Aged Sharp Cheddar, Aged Parmesan,

Gruyere, Gouda…

SOMETHING SPREADABLE

Pâté, Pesto, Spreadable Cheese, Tapenade, Flavored Butter…

BREAD AND CRACKERS

Sliced baguette, Crackers, Bread Sticks…

ACCENTS

Cornichon (pickles), Roasted or Fresh Tomatoes, olives, Grapes,

Almonds (flavored or plain), Radishes, Cucumber Slices, Roasted

Peppers, Sliced Figs, Honey…

BOARD AND EQUIPMENT

24”x 18” wood cutting board (larger or similar), marble board, slate

board…

DIRECTIONS

Photo Credit: Food & Wine

1. Two hours before serving, take out your cheeses and dips

or spreads to soften.

2. An hour before serving, remove your charcuterie from

the fridge and slice your hard cheeses if you plan on

presenting them as slices. If not, leave hard cheeses out.

3. Take slices of charcuterie and fold them individually,

place them on your board in clusters in three different

areas on your board.

4. Place your cheeses in three different areas on your

board (if whole, add cheese knives next to cheeses).

5. Place your spread or dip in the center or in an empty

area on your board.

6. Allocate your crackers or bread on your board. If using

bread sticks, maybe add a small glass and place them

inside to give your board some height.

7. Accentuate with accents