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According to Garde Manger: The Art and Craft of the Cold Kitchen, charcuterie is a French term, stemming from chair (meat) and cuit (cooked). Makes sense, given how much classic charcuterie boards focus on preserved meat products like bacons, sausages, and pâtés. Don't let that definition hold you back, though, as modern charcuterie draws on a wide palette of food, including cheeses, fresh.
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Place these items first, spreading them out so they aren't too close together, and then build related items around them. For example, place meats and bread near a cheese spread, or brie around jelly and jams. Crackers and Bread: Place in between big sections, around spreads, or near the edges.
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Here, we outline our approach to creating a charcuterie board that will start the evening off on a delicious note or serve as a light summer supper. Aim for abundance. There's a time for editing, and there's a time for adding. We tend to take a more is more approach to the charcuterie board, filling every available inch with as many.
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These bigger elements, along with the larger cuts of cheese, serve as visual anchors. Step 2: Cut and position the cheese on the board. Cut the cheese into a variety of shapes (wedges, slices, cubes, etc.). Position the cheeses evenly across the board. Step 3: Arrange the meats around the cheese and dishes.
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Aim for 2-3 oz. of meat per person and 2-3 oz. cheese per person for an appetizer. For a 2-3 person board, that would be 4-6 oz. meat and 4-6 oz. cheese. Double the portion of meat and cheese if it will be served as a main course. For a 2-3 person board, that would be 8-12 oz. meat and 8-12 oz. cheese.
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You can leave cheeses whole, cut into individual pieces, or cut up only half of each piece and leave the other half whole (very soft cheeses should be left whole). Place on the board, again spacing them out. Add cheese knives if needed. Fill in some of the gaps with fresh fruit and veggies, sweets, and briny foods.
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Storytelling: Share entertaining anecdotes, historical tidbits, or fun facts related to charcuterie, adding depth and personality to your workshops. Social Media Integration: Encourage attendees to share their workshop experiences on social media, using branded hashtags or geotags to boost engagement and visibility.
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Instructions. In small separate bowls or ramekins add goat cheese, olives, and jam or mustard. Using the COOKtheSTORY Charcuterie Maps as a general guide, place bowls on serving platter according to the shape board you're using. Arrange gouda and cheddar on platter by fanning around bowls.
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Downloadable Charcuterie Board Maps. Once you've decided what to put on your Perfect Charcuterie Board, it's time to arrange everything! Download the templates below to guide you along the way. There's options for square, rectangular, and circular boards.
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Start with a large, clean board or platter. Add larger items first, like bowls for dips and spreads. Place cheeses and meats on the board next, arranging them in different areas. Fill in any gaps with fruits, vegetables, nuts, and dried fruits. Add small dishes for dips or extras like olives or pickles.
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Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out. Step 3: Add spreads and pickled items that require a dish. Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey next to brie).
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The word charcuterie refers to cold cooked, cured, or smoked meats; so, technically speaking, a traditional charcuterie board is just a meat platter.
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