The Chateau Charcuterie selection of gourmet cheeses and artisanal charcuterie meats is a house favorite for our guests. The selection is delivered sliced
and diced to your doorstep. In the event that you wish to go it on
your own, below is a cheat sheet to help you design the most
amazing charcuterie at home.

Choice Selections.

Whether you’re hosting a gala, entertaining the family, or indulging yourself,
we slice and dice for you.

The Ultimate Charcuterie Board

How to Make Your Own Cheese and Charcuterie Board

1.Start with farmstead cheese.

Have a variety of cheese textures and milks. Go clockwise from soft to hard cheeses—with the exception of blue, because it has a very intense flavor.

2.Charcuterie is all about cured meats.

This plays well with chewy-textured cured meats such as salami, prosciutto, salsiccia, finocchiona, pancetta, chorizo, and mortadella.

3. Assemble accouterments.

Savory, sweet, and salty goodness is a must. Dried fruits add a touch of sweetness, while nuts such as almonds bring salt and texture. Finally, use sweet honey for dipping and French bread for depth.

Charcuterie Board Holiday Entertaining
‘Tis the season for entertaining, and if you have some hosting in your future, then you have definitely come to the right place because over the next few weeks, I am going to be sharing some easy but impressive party boards that are gorgeous and are sure to wow your guests. Today for all the carnivores in your life. We are making a traditional charcuterie board inspired by all of the beautiful festive colors of the holidays like green, red, and white. If you miss my brunch board in the last episode, I definitely recommend you check it out after watching this yummy video. It was super delicious. We also have a gorgeous vegan board coming, as well as a show-stopping chocolate dessert board that you have to see to believe.

But without further ado, let’s get to building our traditional charcuterie board. Of course, what I love about making boards like this is that there is very little cooking involved, and the secret to making them look really, really special, is all about abundance. So you want to make sure you’re piling your ingredients high, and you have an impressive variety of parts going onto your board. As I said, my inspiration for this board where the festive colors of the holidays, so of course, I tried to opt for foods that were red and green and white, and I think when this all comes together, it looks super seasonal.

Now, of course, any excellent charcuterie board features an assortment of cheeses, but to make things a little special on this board, I wanted to go ahead and put together some adorable mini goat cheese bites that I think my guests will absolutely love. You won’t believe how easy these were to throw together, but they end up looking so adorable and seasonal. To make these flavorful little bites actually couldn’t be more uncomplicated. You’re just combining some goat cheese with some cream cheese and some finely chopped toasted pecans. I’m just going to use a spoon or a fork to sort of work these together. Once that mixture is all mixed up, you can transfer it to the fridge or the freezer. You want it to be really, really cold when you go to roll it into balls. That way, it won’t stick and get really mushy. While our cheese mixture is chilling away. We can mix up our exterior shell, which is comprised of some finely chopped pecans, some cranberries, and some parsley.
As you can see, it already looks like Christmas in my bowl. Once our cheese is nice and cool, we’ll just use a cookie scoop to get even scoops of cheese, which will then roll into little balls, and men roll into my fantastic pecan cranberry mixture. You want to be sure to pack this mixture on nice and tight with your hands, so they get well coated.

If you want it to make this into a larger cheese ball sort of a centerpiece of your board, you definitely could do that. I love them as individuals, but this will work just as well is a big one. You know you’re winning in the kitchen when your food looks as good as it tastes.

Next to get a little green on the board. I’m putting out a bowl of corny shawl or baby pickles as well as some green olives, and then I’m going to layer in even more cheese, which I, of course, love. Now I am using some blue cheese on this board. As a host, I think it’s always important to remember that some people really can’t stand blue cheese, so if you’re putting it on a board like this, I always recommend moving it to one corner so that people have a choice to sort of eating around it if they’re not big fans. As a pregnant woman, I’m not actually allowed to eat blue cheese, so I’m willing to leave that for my guests.

Then I’ll pile in some more easy eating cheeses like some pepper Jack and some white cheddar, and I’ll round out the cheese on this board with a gorgeous baked brie. Nothing completes a cheeseboard quite like a baked brief. I’m going to start, of course, by getting my Brie into the oven at 375 degrees for about 10 minutes. You just want them to get it beautiful and ooey-gooey and hot and soft. I’m leaving the top rind intact. Some people prefer to remove it during the baking process, but I find if you’re putting heavy toppings on it, they tend to sink into your cheese. So to prevent that, I’m going to leave the rind intact and just get this into the oven.

Now, as you probably already know, there are a million great ways to top a baked brie. In this case, because I want to stick with my gorgeous color theme, I am using some roasted red peppers, which are beautiful and smoky and sweet, as well as some red pepper jelly. Red pepper jelly is such a treat around the holidays. It can usually be found in the deli section at your supermarket, and it’s a beautiful combination of sweet with just a touch of spice. I’ll garnish that up with a little bit of fresh rosemary, and that brie is ready to be spread on a baguette. Baked brie is always a crowd pleaser and of course, is still a breeze to pull together.

Next, for all the carnivores in my life, I am going to pile on some deli meats. For this board, I’m using a combination of hot salami, mild salami, prosciutto, a little capocollo, all classic Italian cured meats.

Then, of course, we need vehicles for all this deliciousness, so it’s time to start crowding in the crackers. I’ve got some fantastic Parmesan garlic breadsticks headed onto the board with a little bit of rosemary crostini, as well as some cranberry infused crisps. The truth is you can use any variety of crackers that you want on a board like this or even keep it simpler with just a little bit of sliced baguette. All of the above will work. To add some crunch as well as some great color, I’m going to finish this board off with these lovely mini bell peppers that I can’t get enough of this time of year, as well as some pretty cherry tomatoes. And then I’ll just tuck in some fresh sprigs of rosemary, which not only adds a ton of great color but also adds a beautiful aroma as well.

And there you have it, guys. What could be more festive than this incredible charcuterie board? I love serving board like this with some dry red and white wine because hey, even as a pregnant woman, I like living vicariously through my guests. I hope you guys will give this awesome charcuterie board a try. If you do, be sure to tweet me, Instagram me, or Facebook me a photo because I always love seeing your holiday kitchen creations.

Content transcribed: The Domestic Geek click here for video

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