A charcuterie board is a delicious way to entertain guests with a nice glass of wine.

But if you’ve ever attempted to make one, you know that it’s not as easy as it looks.

The fact is you’ll want to pair the charcuterie with certain wines depending on taste.

The combination is based on tastes and wine selection.

So don’t run off to Fifth Town Artisan Cheese or Black River cheese factory and just buy anything!

There are countless options for meats, cheeses, and crackers, and certain combinations are amazing.

Also, it can be tough to know where to start.

Fortunately, we’re here to help you put together an amazing charcuterie board.

Choose Your Meats and Cheeses

The first step is to choose your meats and cheeses. If you’re not sure where to start, we recommend Fifth Town Cheese in Prince Edward County.

They offer cheese packages that have everything you need for the perfect charcuterie board.

Their artisan cheese is made in Prince Edward County using traditional methods, but with contemporary tastes in mind.

Plus, their 4800 square foot Fifth Town dairy processing means they can offer $3 per person tastings – making them the perfect place to start your charcuterie journey.

Typical Meats for a Charcuterie

Fifthtown Tuscan Style Wild Boar – Made in the Italian friulano style. A dry-cured salami that slices thin and is a mild but wild game taste. Pairs well with soft cheese.

Fithtown Tuscan Style Campagnolo – Considered the most common type of salami. Spices and slowly seasoned. You’ll see this type on many charcuterie boards. Pairs with any cheese and crackers.

Fithtown Tuscan Style Hot Coppa – Made with crushed red pepper flakes and paprika there’s a hint if spicy. Pairs well with Gouda cheese and crackers with jam.

Fithtown Artisan Truffle – This is very popular because it can be used in ciabatta sandwiches, pasta, or on pizza. Pairs well with all cracker and cheese types.

Traditional Meats used for Charcuterie Boards

Prosciutto: is an Italian dry-cured ham that is typically thinly sliced and served uncooked. It has a salty, slightly sweet flavor that pairs well with fruits and vegetables.

Rillettes: are a type of pâté made from shredded pork that has been cooked in fat until it is very tender. It is then mashed and combined with additional fat to create a smooth, rich spread.

Saucisson sec: is a French dry-cured sausage that is typically made from pork. It has a strong, peppery flavor and can be sliced thinly or chunked and served on its own.

Sopressata: is an Italian dry-cured sausage that comes in two main varieties: sweet and hot.

The sweet soppressata is typically made from pork shoulder or neck, while the hot soppressata is made from dark cuts of pork shoulder or belly.

Both varieties are seasoned with salt, pepper, fennel seeds, and garlic.

Genoa salami: is an Italian dry-cured sausage made from pork shoulder or neck meat. It gets its name from the city of Genoa, where it was first created.

The Genoa salami has a milder flavor than other types of salami and is often used as an ingredient in sandwiches or chopped and added to pasta dishes.

Mortadella: is an Italian large-format sausage made from ground pork that has been mixed with cubes of pork fat and spices like black peppercorns, coriander seeds, myrtle berries, and nutmeg.

Originated in Bologna, Italy, which gives it its other name “Bologna sausage“. This sausage can be sliced thin and served on its own or as an ingredient in dishes like pasta carbonara or frittatas.

Spanish chorizo: is a type of smoked sausage made from ground pork that has been mixed with paprika and other spices. It comes in two main varieties: Picante (spicy) and dulce (sweet).

You can include Spanish chorizo as an ingredient in dishes like paella or omelets or simply slice it thin and eaten on its own as part of a charcuterie board.

‘Nduja: is a spicy spreadable salumi from Calabria, Italy, that is made from ground pork shoulder or belly that has been mixed with chili peppers and spices.

‘Nduja can be spread on bread or crackers as part of a charcuterie board or used as an ingredient in pasta dishes or pizzas for added flavor.

Last Note on The Meats

When putting together a charcuterie board, there are many factors to consider, but one of the most important is the type of meat you include.

There are many different types of cured meats available from Fifth Town Cheese, each with its own unique flavor profile.

Fifth Town Artisan Cheese

Fifth Town Artisan Cheese produces a variety of artisan cheeses, made from the milk of local cows, goats, and sheep.

The Fifth Town Triple Cream Brie with white truffle has been hailed as one of the best cheeses in Prince Edward County.

These cheeses align perfectly with Charcuterie, check it out.

Triple Cream Brie with white truffle: Made from cows is buttery and nutty and spreads like a dream on crackers. This pairs well with the Fifthtown Tuscan Style Wild Boar.

Red Red Rose: A goat cheese made with beetroot, hibiscus, and pink peppercorns. This came recommended and said we should pair it with a nice Rose wine or a crisp Chardonnay.

Cape Vessey Truffle: A goat cheese with the added punch of black truffle. pairs well with Fithtown Tuscan Style Campagnolo and some bold red wine.

Morning Moon Cheese: Made from 100% cow’s milk has a creamy texture. They’re a rich and fruity taste that pairs well with Fithtown Tuscan Style Hot Coppa and medium-bodied reds such as Cabernet Franc or Pinot Noir.

Fifthtown Maple Chèvre: Made with goat milk, it is extra creamy and moist. Great for spreading on crackers, bread, bagels, and pitas. This pairs well with Fithtown Tuscan Style Campagnolo and Pinot Gris or a very light red wine.

Picking the Perfect Cheese for Your Charcuterie Board

There are many factors to consider when choosing the right cheese for your charcuterie board.

The first is texture.

You want to make sure that you have a variety of textures on your board, so be sure to include both soft and hard pieces of cheese.

Some Hard Cheeses to include

• Parmesan
• Aged Gouda
• Asiago
• Gruyère
• Comté
• Manchego

For softer cheeses,

• burrata
• mascarpone
• Stracchino
• butterkäse

The next factor to consider is flavor.

Again, you want to make sure that you have a variety of different flavors represented on your board.

A good mix of sweet and savory flavors is always a start.

For sweet flavors, try a slice of honeyed goat cheese or brie with apricot preserves.

For savory flavors, opt for a sharp cheddar or an aged gouda.

The final factor to consider is presentation.

After all, part of the reason charcuterie boards are so popular is that they look as good as they taste!

Be sure to arrange your cheeses in an aesthetically pleasing way on your board.

We suggest starting with the harder cheeses and working your way up to the softer ones.

Add in some colorful fruit or nuts for additional visual interest.

Conclusion:

With these tips in mind, you’re well on your way to creating the perfect charcuterie board for your next party!

Just remember to include a variety of textures, flavors, and colors in your cheese selection and you’ll be sure to impress your guests.

Pick Your Crackers and Extras

Once you’ve chosen your meats and cheeses, it’s time to pick your crackers and extras. We recommend opting for a mix of salty, sweet, and savory options.

Crackers pair well with any kind of cheese but feel free to get creative with other accompaniments like jams, fruits, or nuts.

And don’t forget the olives! They may be small, but they pack a big flavor punch.

Assemble and Enjoy!

Now that you’ve gathered all of your ingredients, it’s time to assemble your charcuterie board. We recommend starting with the cheeses and meats, then filling in the gaps with crackers and extras.

Arrange everything beautifully on a wooden board or serving tray, and voila! You’ve successfully created a charcuterie board that is sure to impress your guests. Bon appetit!

Conclusion:
Building the perfect charcuterie board doesn’t have to be difficult. Just follow our simple tips and you’ll be well on your way to impressing your guests at your next gathering. Happy entertaining!