Want to know how to make a charcuterie board that gets the oohs and aahs? Here's the quick answer: pick a board, add three to five cheeses, two or three meats, then fill in with crackers, fruit, something salty, something sweet and a little spread. Start with the big pieces, work down to the small ones, and fill every gap. Pretty food tastes better. This is our step-by-step guide on how to make a charcuterie board that looks as good as it tastes.
That's it. Now let's do it the cheesemonger way, one step at a time.
Step 1: Pick your board
Any flat surface works. A wood cutting board, a marble slab, a big platter, even a clean baking sheet lined with parchment. Match the size to the crowd: a cutting board for date night, something long and wide for a party. If it's a little too small, good. A full board looks abundant. A half-empty one looks sad.
Step 2: Choose your cheeses
Three to five cheeses is the sweet spot. Mix up the textures and flavors so every bite feels different:
- Something sharp or aged, like a crumbly aged cheddar.
- Something soft and creamy, like brie (we're partial).
- Something bold, like a blue or a gorgonzola.
- Something fun, like a flavored cheddar with pepper, bourbon or fruit.
Wisconsin makes it easy. Browse our Wisconsin artisan cheese and pick one from each lane.
Step 3: Place the cheese first
Cheese is the anchor, so it goes down first. Space your cheeses out around the board, not all in one corner, so guests can reach something from every side. Cut a few slices or cubes from each block to get people started, and leave part of it whole so it still looks like cheese. Soft cheeses can stay whole with a little knife nearby.
Step 4: Add small bowls
Set out two or three little bowls or ramekins for anything wet or rolly: jam, honey, mustard, olives, pickles. Place them now, before the board fills up, so they don't end up perched on top of the crackers.
Step 5: Bring on the meats
Two or three cured meats is plenty. Salami, prosciutto, a summer sausage. Fold salami slices in half and then in half again, or tuck them into a little river that winds between the cheeses. Drape prosciutto in loose ribbons. Meat makes a board look generous, so don't be shy.
Step 6: Crackers and bread
Fan crackers along the edges of the board and next to the cheese they go with. Use at least two kinds: one plain and sturdy for soft cheese, one with a little crunch or seed. If your board is getting crowded, put extra crackers on a side plate and refill as you go.
Step 7: Fill every gap
This is where a board goes from nice to wow. Tuck in fresh fruit (grapes, berries, sliced apples or pears), dried fruit, nuts, pickles, a few pieces of dark chocolate. Fill every empty spot until you can barely see the board. Finish with fresh herbs like rosemary or thyme for a pop of green. Step back, admire, take a picture. We don't judge.
Can you make a charcuterie board ahead of time?
Yes, partly. Slice the firm cheeses and fold the meats up to a day ahead, then store them covered in the fridge. Wash fruit ahead too. Build the board an hour or two before the party, and add crackers, cut apples and anything crisp last so nothing goes soft or brown.
Charcuterie Board Ideas
Once you've got the basics, switch it up with a theme. A few charcuterie board ideas we love:
- The Wisconsin board: all Wisconsin cheddars, summer sausage, mustard and pickles. Supper club vibes.
- Date night: one soft cheese, one bold cheese, prosciutto, figs, dark chocolate and a bottle of red.
- The sweet and spicy board: hot pepper cheddar next to honey, fruit and candied nuts. Every bite balances the last.
- Brunch board: mild cheeses, fresh berries, mini muffins, yogurt dip and a little smoked salmon.
- The cozy fall board: aged cheddar, apples, pears, maple, pecans and cinnamon crackers.
- Dessert board: chocolates, cookies, fruit and a creamy cheese or two. Yes, cheese counts as dessert.
How much to buy
For a board that's one of several appetizers, plan about 2 ounces of cheese and 2 ounces of meat per person. If the board is the main event, bump it to 3 or 4 ounces of each. For a party of eight snacking before dinner, that's about two 8 oz blocks of cheese and a pound of meat. Crackers go fast, so buy one more box than you think you need.
What you'll need
- A board or platter
- Three to five cheeses
- Two or three cured meats
- Two kinds of crackers or a sliced baguette
- Fresh fruit, dried fruit and nuts
- Pickles or olives
- Jam, honey or mustard
- Small bowls, cheese knives and little spoons
- Fresh herbs for garnish
You can shop most of it in one trip. The fun part is picking the cheese.
Common mistakes (and easy fixes)
- Too much space. Gaps make a board look skimpy. Fill them with grapes, nuts or a few more crackers.
- All one color. Beige on beige is a snooze. Add berries, green herbs, purple grapes or orange cheddar.
- Cheese straight from the fridge. Cold cheese tastes muted and cuts poorly when it's soft. Give it a little time out first.
- Building too early. Fresh fruit weeps and crackers go soft. Build within an hour or two of the party, or build the cheese and meat ahead, cover it and add crackers and fruit right before guests arrive.
Quick tips from the cheesemonger
- Take cheese out of the fridge about 30 minutes before guests arrive. Flavor wakes up as it warms a little.
- Give strong cheeses their own knife so the blue doesn't wander into the brie.
- Build in odd numbers. Three cheeses, three meats, five little piles of fruit. It just looks better.
- Don't leave it out all night. Perishable food shouldn't sit at room temperature for more than two hours.
Not sure what to put on it? Our guide to what goes on a charcuterie board has the full shopping list, plus how to cut each kind of cheese.
Or let us build it
Love the look but not the work? Fair. We build boards every day. Our charcuterie boards come in sizes from a cozy board for two to The Shindig for a crowd, and our charcuterie boxes are made for snacking on the go or gifting. Building your own after all? Add a jar of our cheese jam to your order so your cheese has a proper sidekick.
Order online and pick up in River Falls (fresh boards need at least 72 hours' notice). Got more questions? Ask the Cheesemonger. That's what we're here for.
Now you know how to make a charcuterie board the way we do at the shop. Short on time? Let us build one for you with our charcuterie boards.
