How Do You Pair Cheese With Charcuterie?

“I’m planning a small gathering with friends at my place in Seattle and I want to impress them with a cheese and charcuterie board. I’ve got some great local cheeses and cured meats but I’m not sure how to pair them properly. Any suggestions on how to pair cheese with charcuterie to create an amazing spread?” Thanks, Charles, Seattle, USA.

How Do You Pair Cheese With Charcuterie?

Hey Charles! Planning a cheese and charcuterie board sounds like a fantastic idea for your gathering. Pairing cheese with charcuterie can seem daunting, but once you get the hang of it, you’ll see how much fun it can be. Let’s walk through some key considerations so that you can create a balanced and delightful spread for your friends.

Understanding Cheese and Charcuterie Basics

First off, it’s important to understand the different types of cheese and charcuterie available:

• Cheese: Cheeses can range from fresh and soft, to hard and aged. Think of categories like soft cheeses (Brie, Camembert), semi-hard cheeses (Cheddar, Gouda), blue cheeses (Roquefort, Gorgonzola), and aged cheeses (Parmigiano-Reggiano, Pecorino).
• Charcuterie: Charcuterie encompasses a variety of cured meats, including salami, prosciutto, chorizo, and pâté. These meats vary in flavor intensity and texture.

Pairing Principles

When it comes to pairing cheese with charcuterie, balance is key. Here are some principles to guide you:

• Flavor Intensity: Pair strong-flavored meats with robust cheeses. For example, a spicy chorizo can be beautifully complemented by an aged Manchego.
• Texture: Aim to contrast textures. A creamy Brie can pair wonderfully with a thin slice of crispy prosciutto. This keeps the palate interested.
• Regional Pairing: Sometimes the best combinations come from pairing items from the same region, like a French Mimolette with Jambon de Bayonne, which both originate from France.
• Balance of Richness and Brightness: If you have a particularly rich cheese, such as triple-cream Brie, pair it with a lean meat like bresaola. Conversely, a rich charcuterie like pâté can be paired with a mild, fresh cheese like mozzarella or burrata to balance it out.

Building Your Board

Now, let’s put these principles into practice and build your perfect cheese and charcuterie board:

1. Selecting Cheese:
   • Incorporate a variety of cheese types to cater to different tastes. For instance, you might choose a soft Brie, a semi-hard Gouda, an aged Cheddar, and a bold blue cheese.
   • Think about color and presentation. A mix of white, yellow, and blue cheeses can create a visually appealing board.
2. Choosing Charcuterie:
   • Include a variety of meats to offer different flavors and textures. A good combination could be prosciutto for its delicate and sweet flavor, salami for its robust and spicy notes, and perhaps a pâté for a smooth, rich option.
   • Opt for a mix of thick and thin slices, and consider including something spreadable, like a rillette, for extra diversity.
3. Adding Accompaniments:
   • Fresh fruits like grapes, figs, and berries can add a sweet, juicy counterpoint.
   • Consider dried fruits like apricots and dates, which are great for texture and sweetness.
   • Nuts (like almonds and walnuts) and olives can add a savory crunch.
   • Condiments like honey, mustard, and fig jam lift flavors and add depth.
4. Arrangement: Create balance by spacing out your cheeses and meats. Let’s say you place a wheel of Brie on one end and contrast it with the blue cheese on the opposite end. Arrange the charcuterie sections, rolling prosciutto and slicing salami thinly, to create inviting clusters. This way, guests can easily create their own combinations.

Examples of Pairings

To make this more concrete, here are some specific cheese and charcuterie pairings:

• Brie and Prosciutto: The mild and creamy texture of Brie pairs well with the delicate, slightly sweet flavor of prosciutto.
• Manchego and Chorizo: Aged Manchego cheese has a nutty taste that complements the spicy and smoky flavor of chorizo.
• Cheddar and Salami: The sharpness of aged Cheddar works beautifully with the rich, savory notes of a good quality salami.
• Blue Cheese and Pâté: Bold blue cheese, like Stilton, can hold its own next to a smooth and rich pâté.
• Goat Cheese and Soppressata: The tanginess of fresh goat cheese contrasts nicely with the richer flavor of soppressata.

Beverage Pairings

One can’t overlook the importance of beverages. Here are some suggestions:

• Wine:
  • White Wine: Chardonnay pairs well with Brie, while Sauvignon Blanc makes a good match for goat cheese.
  • Red Wine: A robust red like Cabernet Sauvignon complements aged Cheddar, while a lighter red such as Pinot Noir goes well with Brie and prosciutto.
  • Rosé: A versatile option that pairs well with a range of cheeses and meats.
• Beer:
  • Light Beer: Pilsners can be great with fresh cheeses like mozzarella.
  • Dark Beer: Stouts or porters pair well with blue cheese and aged cheddars.
• Non-Alcoholic:
  • Sparkling Water: Keeps the palate fresh and can handle strong flavors.
  • Juice: Apple or grape juice can complement the flavors of many cheeses and meats without overpowering them.

Troubleshooting Common Issues

If you ever find something doesn’t taste quite right, here are a few things to consider:

• Too Salty: Balance salty meats with a sweeter cheese or fruit.
• Too Rich: Pair rich meats with a tangy or fresh cheese for contrast.
• Too Bland: Add some condiments like mustard or chutney to add intensity to the flavors.

Don’t be afraid to experiment, Charles. Sometimes the most delightful combinations come from unexpected pairings.

Final Thoughts…

Putting together a cheese and charcuterie board is both an art and a science, Charles. The key is to create balance and diversity in flavors and textures. Experiment with different pairings and most importantly, have fun with the process. Your friends in Seattle are surely going to be impressed by the effort and thought you’ve put into curating such a delightful spread.

Thanks again for reaching out and happy pairing!