I make charcuterie boards for a living. Here are my 7 secrets to creating the best spread.

0 19 3 minutes read

I make charcuterie boards for a living. Here are my 7 secrets to creating the best spread.

A side-by-side image of the writer assembling a charcuterie board and an image of a charcuterie board in the shape of a heart. — After working in the charcuterie industry for four years, I’ve learned how to make the best cheese spread.
Amaan Bhanji

I own a charcuterie-board franchise, and I’ve learned the tricks to making the best cheese spread.
Mixing spicy and salty meats with soft and hard cheeses is my favorite way to elevate any board.
I also like to cut fruit into stars or ribbons and place them next to crackers for a pop of color.

I’m the franchise owner of a custom charcuterie-board company, and after four years in the industry, I’ve discovered what separates a good cheese spread from a great one.

Even though it might seem easy to assemble a simple board with meats and cheeses, a few tricks can elevate it into the culinary star of a party or gathering.

Here are my seven secrets to making the best charcuterie boards.

I spend just as much time choosing ingredients as I do building the board.

A charcuterie board with a variety of sliced meats, cheeses, crackers, bread, fruit, vegetables, and a decorated cheese wheel sits on a table. — Amaan Bhanji

A typical charcuterie board consists of cured meats, cheeses, fruits, vegetables, breads, crackers, and nuts. The key to building a great spread is combining these in a way that showcases vibrant colors, exotic flavors, and a decorative layout.

Although the presentation of a board is important, I think the selection of ingredients is even more crucial.

I like to have a mix of spicy meats, simple salami, and salty prosciutto, along with a variety of soft, hard, and aged cheeses to ensure there is a little something for everyone and that no single texture or flavor is highlighted.

Along with selecting an assortment of meats and cheeses, I always pick fruits and vegetables that are firm and richly colored, such as pineapple, oranges, sweet peppers, and cauliflower.

Slicing the meats into paper-thin cuts makes all the difference.

A heart-shaped charcuterie board full of a variety of meats, cheeses, fruits, and nuts sits on a table. — Amaan Bhanji

Before any food graces the board, I always recommend cutting all the meats into paper-thin circles — so thin that I can almost see through them.

The thin slices allow me to fold the meat into a variety of shapes to enhance the board’s texture and visual appeal. I especially love to create small circular tubes with the slices to add depth to the spread.

Prosciutto, in particular, can be folded lengthwise and then alternately creased accordion-style to create a stunning “train” effect.

The cut of a cheese depends on its consistency.

A table with a pink gingham tablecloth holds a cheese plate piled with figs, goat cheese, honey, and pistachios. — Amaan Bhanji

There are three common cuts for cheese: cubes, triangles, and circles.

Even though it can be tempting to slice everything into cubes, it’s ideal only for firm cheeses, like cheddar, Gouda, and Parmesan.

On the other hand, wheel-shaped alternatives like Brie and Manchego are well-suited to triangular cuts, and goat cheese, which often come in cylindrical packages, yield a great circular cut.

I like to be creative with the presentation of fruits and veggies.

A variety of colorful fruit, vegetables, cheese, and a dip are arranged on a wooden tray. — Amaan Bhanji

When it comes to the layout of fruits and vegetables on a board, it really spans the gamut.

Instead of slicing fruits like oranges and kiwis into wedges, I love to cut them into stars. Additionally, carrots add dimension when they are cut into about 2-inch-long sticks.

To add more depth to the board, I like to cut cucumbers into thin circles or ribbons for a more decorative approach.

And if I’m making a vegetarian board, I like to cut broccoli and cauliflower into small florets to replace any cured meats.

When assembling, placing colorful fruits next to neutral elements will make the board pop.

A wooden board filled with fruit, pastries, eggs, bacon, meats, cheeses, and bread sits on a table. — Amaan Bhanji

I think charcuterie is as much about visual appeal as it is about taste.

So, to make the board’s colors pop, I always place bright fruits and vegetables alongside neutral elements like cheeses and crackers.

One of my favorite combinations is pairing strawberries and goat cheese.

Or, for a monochromatic look, I love grouping items by color.

A spread of pastries, fruit, bread, cheese, and flowers is arranged in an event room. — Amaan Bhanji

Alternatively, grouping different fruits and vegetables of the same color provides a unique twist to any charcuterie board.

For example, I love the look of strawberries, red peppers, and dried cranberries when they are placed together.

Similarly, I like to group foods that complement one another, such as sweet chocolate and salty nuts or creamy cheese and crunchy crackers.

I like to vary the height of each item on the board for extra depth.

A wooden tray holds a colorful charcuterie spread with meats, cheeses, crackers, fruit, vegetables, olives, bread, and dip. — Amaan Bhanji

When thinking about how to arrange ingredients on a charcuterie board, I like to consider the depth or height of each item.

I never like to keep all the items at the same level. Instead, I like to place some standing upright, others flat, or layer some components on top of others.

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