![Our Guide to a Perfect Charcuterie and Cheese Pairing (1) Our Guide to a Perfect Charcuterie and Cheese Pairing (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Like cheese, pâté can stand alone, but uniting the two can lead to a match made in foodie heaven.
Accordingly, we at Alexian have decided our early Holiday gift to you is — drumroll, please — none other than to unveil our secrets to the perfect charcuterie (read: pâté) and cheese board. Excited? You should be!
Below, we highlight our guide to a perfect charcuterie and cheese pairing.
As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.
Conversely, when it comes to coarse cut pâtés, we suggest opting for soft cheeses. Brie is a spreadable cheese with a buttery flavor and a strong aroma, while Burrata is part of the Mozzarella family and is typically served fresh with salads, fresh tomatoes and herbs, or bread. Both are excellently paired with our coarse cut variety.
A third place winner in our books when it comes to pairing cheese with a coarse cut? None other than Camembert. First made in France, this soft cheese made from cow’s milk is similar to Brie, but softer and more buttery, with an earthy flavor. Pro tip: It’s also best paired with red wine.
Overall, we recommend pairing boldly flavored pâtés— such as Pheasant Rosemary or Duck Liver Mousse with Cognac — with milder cheeses. And when it comes to softer-flavored pâtés, like Chicken Liver or our Vegetable varieties, we suggest opting for a strong flavored cheese of your choosing.
Here’s to happy snacking!
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FAQs
CHEESES. Brie or other soft cheeses: pair perfectly with honey/honeycomb, crisp apples, and olives. Sharp aged cheese: pair nicely with fresh or dried apricots and cherries. Semi-soft cheese like Manchego, Gouda, or Jarlsberg: pair with salty nuts, mushrooms, or seasonal fruits.
How do you pair cheeses with charcuterie? ›
CHEESES. Brie or other soft cheeses: pair perfectly with honey/honeycomb, crisp apples, and olives. Sharp aged cheese: pair nicely with fresh or dried apricots and cherries. Semi-soft cheese like Manchego, Gouda, or Jarlsberg: pair with salty nuts, mushrooms, or seasonal fruits.
What are the best 3 cheeses for a charcuterie board? ›
Here's some of the best cheese for charcuterie boards:
- 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.
What is the secret to a great charcuterie board? ›
In general, a good charcuterie board will have 2-3 types of meat, 2-3 cheeses, 1-2 fruits, 1-2 crackers, nuts, bread, pickles, mustard and a dip or spread. The deliciousness of your board depends on the quality of your ingredients. Buy USDA Organic when possible and look for meats that are free from nitrates.
What pairs well with a charcuterie board? ›
One of the most delightful aspects of a charcuterie board is the harmonious interplay between sweet and savory. Take your board to the next level by pairing the salty allure of cured meats with sweet elements such as luscious honey, rich fig jam, or fresh fruits like plump grapes and delicately sliced pears.
How many cheese should be on a charcuterie board? ›
Plan for about 1-2 ounces of cheese per person. As with your meat selections, have your cheese sliced thin (at a 1-2 thickness) to make layering easier. If you'd like to incorporate cheese cubes, or have guests cut their own pieces, have those sliced at an 8-10 thickness.
What is the 3-3-3 rule for charcuterie? ›
Creating Interest with the 3-3-3-3 Rule
Choose three cheeses, three meats, three starches, and three accompaniments for a perfect and balanced board, every time!
What are 5 things to avoid on a charcuterie board? ›
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
What are two main charcuterie items? ›
Charcuterie Made Simple: 5 Components You Need For Your Board
- Cheeses.
- Meats.
- Fruits and/or veggies.
- Crackers and/or bread.
- Spreads.
What goes first on a charcuterie board? ›
Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.
What should I line my charcuterie board with? ›
Creating a Charcuterie Board
Line your board with parchment paper if the surface is not rated for food. Fabrics like napkins, tablecloths, and tea towels add a layer of interest. Create height with layering cuttings boards, dishes, platters, and bowls.
How do you mark cheeses on a charcuterie board? ›
Use cheese markers, sign holders, table signs, or flags. An easy way for your guests to identify which cheese they're eating is to insert clear, easy-to-read signage right into the cheese, whether it's a wheel of Brie or an artfully arranged stack of Manchego triangles.
How do you present cheese on a charcuterie board? ›
For hard cheeses, like the cheddar and parmesan, I prefer to cut them into slices or cubes and stack them up on the board - this makes it easier for guests to grab a piece without having to saw through a hard cheese with a cheese knife and makes the cheese plate more interesting.