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Cheese and Charcuterie Board

When you can pair the right cheese with charcuterie it’s a match made in heaven.

How to assemble the perfect cheese and charcuterie board

As you can tell lately it’s been shower central over here. This month I helped host 2 baby showers, a wedding shower, and even participated in a virtual baby shower. But now it’s time for a virtual wedding shower for Meriem of Culinary Couture.

A Virtual Bridal Shower for Meriem of!

I first “met” Meriem when she sent me some amazing Hot Cocoa Cookies a couple of years ago when we participated in the Great Food Blogger Cookie Swap. So I was excited when I found out she was getting married and we were going to throw her a little food blogger shower!

The theme is Made for Each Other so we all are putting together some of our favorite flavor pairings! I racked my brain thinking of what to do…something with wine & chocolate or dark chocolate & raspberry – basically any excuse to do something sweet. But let’s be honest there is nothing better than a good ol’ cheese and charcuterie plate. Okay maybe pairing wine and cheese. But I’ll save that for next time.


So let’s get down to it!

The cheese: You’ll want a variety –  Soft, semi-soft, semi-hard, hard (or another way to look at it) Aged, firm, creamy, crumbly, blue – Using 3 to 5…I chose Blue Saint Agur, Cypress Grove Midnight Moon, Manchego, Seaside Cheddar

The meat: You’ll want different textures, tastes, and slices of meat. I chose Chorizo, Prosciutto, Serrano Ham, Sopressata

The vehicle: To be honest unless I use a jam or mousse I prefer not to have anything take away from the cheese and meat but I will always have a few things of bread, crackers, chips, and/or crisps just in case

The accompaniments: Olives, Jams, Nuts, Mousse, Fruit, Honey

A fun way to entertain guests - How to make a Cheese & Charcuterie Board | Hall Nesting

Midnight Moon (think Cheddar meets Gouda), Chorizo, Truffle Mousse

Seaside Cheddar, Prosciutto, Walnuts


Manchego (a Spanish sheep’s milk), Serrano Ham, Marcona Almonds , Fig Jam

Blue Saint Agur (a soft, creamy not as salty blue cheese), Sopressata – dry salami

Other tips: Cheese is best served at room temperature; use a different knife for each cheese (and if you can use one that is specifically designed for certain types of cheese); when putting together the board I like to group together the meat and cheese that pairs well alongside their accompaniments so it takes the guess work out for your guests.

Meriem I wish you a lifetime of happiness with your perfect match!

Be sure to check out the other rest of our shower menu.

A Virtual Bridal Shower Menu:

Paleo Brookies from A Clean Bake

Yellow Cake Cupcakes with Chocolate Buttercream for Two from An Edible Mosaic

Mocha Cupcakes  from  Baking a Moment

Peanut Butter and Chocolate Cupcakes from Blahnik Baker

Mini Lemon Cheesecakes from What Jessica Baked Next

Spring Salad with Asparagus, Peas, Prosciutto and Burrata - Hall Nesting

Thursday 19th of May 2016

[…] salad has some great spring vegetables for mama and then some meat and cheese for me! And as you can tell from our menu last week we have been trying to go meatless once a […]

Nora (A Clean Bake)

Wednesday 4th of May 2016

I love this idea! It's such a perfect appetizer for any party - even a virtual one. I'm so glad you were able to join us for the shower :)

Lauren Hall

Thursday 5th of May 2016

Thanks for inviting me Nora it was so much fun to put together!

Debra A Attinella

Tuesday 3rd of May 2016

I would to make this board for my next dinner party!

Lauren Hall

Thursday 5th of May 2016

I hope you do Debra!

Andi @ The Weary Chef

Tuesday 3rd of May 2016

This post made me hungry! Love all that cheesy goodness! :D

Lauren Hall

Thursday 5th of May 2016

I know right?! Thanks Andi

Nutmeg Nanny

Tuesday 3rd of May 2016

I wish I could eat that whole tray! Congratulations to Meriem.

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