That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise in all things cheddar, Comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is letting us in on some tricks of the trade when it comes to styling charcuterie.
Charcuterie is an essential element of any cheese board, adding robust flavors ranging from cured salt and red wine to fennel and cracked black pepper. The word “charcuterie” is derived from the French words “chair” (flesh) and “cuit” (cooked). The term was first spotted on the scene in the 15th century in signage on storefronts specializing in the preparation of cooked pig.
Today, the term charcuterie has evolved and shifted, covering a wide range of cured and aged meats from many regions in and outside of France. Elias Cairo, founder and charcutier of Oregon's Olympia Provisions, says, "Charcuterie is value-added meat—where something is added, be it salt or heat, to enhance flavor and prolong shelf life." Some examples include saucisson sec, salami, mortadella, prosciutto, coppa, and soppressata. Cheesemongers, chefs, and butchers alike will argue that the term charcuterie should only be used when referring to these types of meats, yet with the aesthetic cheese board trend booming, “charcuterie” has become synonymous with “food on a board.”
I’m a bit of a cheese board traditionalist, and although the boards with candy corn and chocolate-covered cherries are fun, they should not be considered charcuterie. It just doesn’t make sense: It’s like calling a hot dog a hamburger.
All that being said, charcuterie boards should be flowing with meats galore—but how does one go about styling a slice of salami? Although these meats are delicious, they can look a bit lackluster just plopped on a board directly out of the package. I’m here to help with a comprehensive guide to charcuterie styling.
Shape &Size
The first thing to consider is the texture and size of the meat; diameter, thickness, and shape determine how you should fold or style each piece. For example, some slices of salami would be too small to fold into quarters, and slices of prosciutto might be too delicate to fold into a flower. Take note of the physical attributes before committing to a style.
TheQuarter-Fold
One of my favorite styling techniques is the quarter-fold. This works for many different types of meats of various sizes. Take a slice, fold it directly in half, then in half again to make a rough equilateral triangle with one rounded edge. With these quarters you can create a variety of textures on the cheese board.
I coined the term “salami river,” which refers to a layer of salami snaking down the center of a cheese board. To do this, create multiple quarter folds and stack them in your hand. Add some pressure so they stick together, then lay them on the board in a line, stretching from one end to the other. Once the line is complete, gently create an S-curve in the line to make the river shape. You can create rivers with all types of charcuterie, but 3-inch-wide, ⅛-inch-thick sliced Genoa salami tends to work best for this. With larger slices of charcuterie, you can layer each quarter on the board, creating a river, or spread the slices throughout.
The Half-Fold (&Ribbon)
The half-fold works great for smaller slices of meat that can’t fully be folded into quarters. I like to fold these directly in half and layer them into a fan shape. Ribbons are great for longer slices of meat, like prosciutto. To make a ribbon, fold the prosciutto directly in half lengthwise, then gently layer it back and forth on the board with the fat side facing up.
The MeatRose
Charcuterie roses are a great way to add a captivating detail to your board. To do this, layer 3 or 4 slices of a thinly sliced meat in a row, overlapping halfway across. Fold the row in half lengthwise. Starting on the right side, roll the fold to the left until completely wrapped.
Other StylingTips
Don’t put your guests to work! I always like to slice hard salami before serving. Slicing the stick into ¼-inch rounds makes for easy grazing. You can arrange this on the board in a river down the center, layered on the outer edges, or in sections throughout the board.
Another way to style meat is to wrap it. Below we have a roll-up with pepperoni-wrapped mozzarella. You can also wrap melon with prosciutto for a sweet-and-salty pairing. Knowing how to style charcuterie will help you step up your cheese board designs, and provide your guests with an easy way to mingle and graze.
Do you have other techniques for arranging charcuterie that you love? Sound off in the comments!
Begin styling by arranging your bowls or round shapes, like soft cheeses or big bowls/dips, on your board. Don't put them next to each other, though. You'll want them spread out. Also keep in mind, work in odd numbers!
Fresh berries such as strawberries, raspberries, and blackberries are great on a board. Fresh figs, grapes, and slices of apples and pears are terrific additions as well. Mullen also suggests incorporating dried fruits, which pair very well with nutty and grassy cheeses such as aged cheddar, Gruyère, and Gouda.
Slice or dice your cheese. Lay the crackers and bread slightly on its' side so you can fit more on the board. Use small side dishes to elevate some foods and keep the board neater. Then, use fruit, nuts, and chocolate to fill in the extra spaces.
An amazing charcuterie board offers guests a wide range of tastes and texture combinations. For cheese, that means choosing 4 to 6 varieties that offer a nice variety for the palate.
You do not want to let a charcuterie board sit out for longer than 2 hours. If it's a particularly warm day, don't let it set out longer than 60-90 minutes. If the meat and cheese sit out longer than 2 hours, you run the risk of spoilage and making your guests sick.
When you do pre-cut cheeses, be sure to plan your prep for no more than one day in advance of serving. Store your pre-cut cheeses on the shelves of your Cheese Grotto and keep them in the fridge for up to 12 hours, then take it out and bring everything to room temperature a couple of hours before you plan to serve.
To pronounce charcuterie, say "shar-koo-tuh-ree." Charcuterie is a type of cured meat that dates back to the 15th century. The word comes from the French word for "pork butcher." To make a charcuterie board, cured meats are typically combined with cheeses, breads, and other accompaniments.
Your charcuterie board should include a variety of jams, preserves, mustards, or dips. This could be some of my favorites like fig spread, marionberry habanero pepper jelly, pesto, coarse ground mustard, apricot jam and the list goes on. Give your guests some variety.
Three cheeses is usually enough, and the most we've ever done is five cheeses (that's a BIG cheese board). Charcuterie. Cured meats like prosciutto or salami—whatever kind you love.
While charcuterie boards and cheese boards are very similar (sometimes the same!) it's just what they are referencing. What is this? Charcuterie references the types of meats served together and a cheese board references the types of cheeses served together.
Always use a separate knife for each cheese (if they have been supplied) to avoid mixing flavours. When cutting a cheese wedge, try to cut a slice along the length of the cheese, from the centre to the rind. Try not to cut the point or the 'nose' off the cheese, which is often the ripest bit and worth sharing around!
The most important elements of a charcuterie board are meats, cheeses, savory accompaniments, sweet accompaniments, and crackers. Cheeses: choose a variety of hard and soft cheese, and cheese made from different animals (cow, sheep, goat).
Meats– Like cheese, you want a variety. I like to add 2-3 different meats and cheeses. Fruits– If you want more of a sweet and savory taste, use fruits that are in season like berries, oranges, figs, and kiwis to give your board color and flavor. Vegetables– Leave out the fruits if you are going with the veggies.
You can make a charcuterie and cheese platter a few hours ahead of time just wrap it in plastic wrap and store in the fridge and take it out 30-40 minutes before you're ready to serve it.
Cured meats and cheeses have a long shelf life, so when I'm hosting a gathering I often slice the meats and cheeses 1-2 days beforehand. You can also assemble the entire board as soon as the night before, cover it, and leave it in your refrigerator until ready to serve.
For soft rind-washed cheeses, such as Camembert, Brie, or Chaource, a French baguette is the best. It provides a tasty contrast of creamy cheese and crispy baguette. Bleu du Vercors, Fourme d'Ambert, and other blue cheeses go well with rye bread.
Keep it in a cool environment like you're fridge (mainly due to the cheese and cured meats). And you need to wrap or stop air or oxygen from drying everything out (kinda obvious I know). Every fridge runs at around 20 to 30% humidity, which basically will dry out anything very quickly.
Can you prepare a grazing platter in advance? Yes, you can prepare this a couple of hours in advance and then store in the fridge. Only put the crackers on just before serving, so they stay nice and crispy and fresh.
Charcuterie meats and cheeses have the most flavor when served at room temperature. Remember these should not be left out at room temperature for more than two hours total. Consider using a designated cutting board for charcuterie use, and not one you use to cut up raw protein foods.
And, it's best to let your cheese come to room temperature before serving to bring out the best flavors — this generally takes about 20-30 minutes, so factor this into your overall time.
The Wrap: Wrap thinly sliced meat around bread sticks, pretzel rods, figs, or melon slices. ...
The Fold: Folding pieces in either half or quarters and then fanning them out on the board not only makes it look attractive, the pieces are also easier to pick up.
Rub the board with lemon juice or white vinegar. Sprinkle course Sea salt on top. Take a paper towel or a clean dish cloth. Rub the salt and the juice or the vinegar over the board and allow to soak for 15 minutes.
A charcuterie board is a great make ahead appetizer. With the exception of the sliced fresh fruit, everything can be prepared and set up on the board ahead of time. Wrap the board in plastic wrap and store it in the refrigerator up to 24 hours ahead of time.
Putting a cheese board together is done in just a few minutes, but if you want to do some of the work ahead of time, you absolutely can! Just leave off any crunchy items—like crackers or nuts—or they'll get soggy. Other than that, you can have the entire cheese board assembled up to a day in advance.
There are many different types of cheese that can be used on a charcuterie board. Some of the most popular options include goat cheese, cheddar cheese, and brie cheese. There are also many other less common cheeses that can be used, such as gouda, blue cheese, feta, and camembert.
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