Cheese is one of the main staples of a great charcuterie board. Understanding the different flavor profiles, textures and pairing companions is essential to creating an epic board.
The best types of cheese for a charcuterie board are Chedder (classic cheese), Manchego (hard cheese), Gouda (semi hard cheese), Brie (soft cheese), Stilton (blue or crumbly cheese), and Wensleydale with Cranberry (flavored cheese). These cheeses work well together because each one comes from a different type of cheese and adds variety and texture.
Chances are, you will not use all 7 types of cheeses on your charcuterie board. Most charcuterie boards will contain 3-5 cheeses. However, If you were creating a grazing table, you probably would.
To make the best choice possible for your board, lets explore your options a little more closely.
Classic Cheese
CHEDDAR
When you think of a charcuerie board, you probably think of fancy exotic cheeses. So why are classic cheeses my number one go-to cheese?
Because it’s the cheese that most people are familiar with and use to eating. Unless your event is for a very elite crowd who are use to the finest of foods, don’t neglect the classics. There is comfort in eating foods that are familiar.
Cheddar cheese is the most consumed cheese, which is what makes it a classic. In some instances, cheddar can be a hard cheese, but the kind most of us are use to eating is a semi-hard texture. That means it holds its own shape, but has a little bit of give to it (kind of spungy when you push on it. )
It pairs well with crackers, fruit and meats so it is very versatile. Cheddar cheese starts out mild when it is young and gets sharper as it ages. So depending on the level of intensity you are looking for would determine what kind of cheddar you serve.
Alternative – Mozerella
If cheddar is not a fan favorite of your crowd, you could substitute it with mozzarella. Mozzerella comes in many different forms and is a very mild, salty cheese. I would probably opt for the small mozzerella balls served with toothpicks. They are a hit with any crowd.
Hard (or Firm) Cheese
MANCHEGO
Hard cheeses have the lowest moisture content of all the cheeses. That is why they are so firm. They are pressed to remove the whey and and then packed into molds under immense pressure to compact the curd.
Hard cheeses age for months, sometimes even years (longer than any other cheese). Because they take longer to mature, they tend to have a stronger and more complex flavor.
Manchego is a sheep’s milk cheese made in Manchego, Spain. It’s a favorite among caterers because of its tangy, nutty, slightly salty flavor and high butterfat content. It gives the cheese a creamier texture than most hard cheeses.
Manchego is versatille like cheddar. It pairs well with mild fruits, crusty breads, nuts, and meats like prosciutto.
Alternative – Parmesan or Provolone
If you prefer not to use sheep milk cheese, you can try other popular hard cheeses like Parmesan or Provolone.
Semi-hard Cheese
GOUDA
Semi-hard cheeses are similar to hard cheese, except they have a little higher moisture content and therefore a little more sponginess to the texture.
The cheese you buy in the coolers, that are shaped into rectangles, packaged in plastic and bought by most of the population are semi-hard cheeses. You can cut them and they hold their shape, yet there is a little bit of give if you push down on them with your finger. Your know, like the cheddar, mozzarella, and monterey-jack cheese block you can buy for a few dollars at any grocery store in America.
Gouda is a great cheese to use on charcuterie boards or food tables because it has a sweet, nutty, buttery (some even say caramel) flavor. It is a great cheese to use for the holidays too. Like most cheese, it starts out mellow and smooth and sharpens as it ages.
You can tell the age of Gouda cheese by the wax it is covered in. If it has a red or yellow wax coating, then it is a young Gouda and will be mild in flavor. Young Gouda cheese spend 4 weeks to a few months aging. If it has a black wax coating, then it has been aged longer (sometimes up to 12 months) and will be sharper than it’s younger version. Be careful though, the more Gouda ages, the crumblier it becomes.
Alternative – Edam or Cheddar
If you are not a fan of Gouda, there are a couple of alternatives that I would recommend.
Edam is a semi-hard cheese that is similar in flavor to a young Gouda. Cheddar is another (that is, if you haven’t already used it as your classic flavor). It is most similar to an aged Gouda with a sharp tone.
Soft Cheese
Brie
Soft cheese is a type of cheese that has such a high moisture content that it is creamy inside. Soft cheeses are used frequently in cooking and desserts.
Brie, or as it is commonly known, “The Queen of Cheeses,” is a favorite among bakers for its ability to mellow out the sweetness of a dish with its mild, creamy and buttery flavor. The riper it is, the creamier and runnier it becomes.
Brie is usually sold in a large wheel or wedge. This is not a cheese that you would slice in thin strips or cubes. It is usually served as a wedge with a knife beside it. That way guests can cut off a piece and spread it on their crackers or bread. The crust is edible too, so no need to remove or discard it.
Because Brie is a mellow cheese, it pairs well with fruits that are bolder and more acidic like berries, figs, cherries and apricots. Or try a sliced loaf bread like pain de champaign ( a yeasty sourdough originating from France) with some fig jam.
Alternative – Camembert
The most popular alternative to Brie is Camembert. Camembert has a deeper earthier flavor (think mushrooms) and is formed in a smaller wheel than Brie. It just comes down to preference. If you prefer a more mild flavor, than Brie is your girl. If you are looking for a cheese with a little more depth, then camembert is the right choice.
Crumbly (or Blue) Cheese
Stilton
Crumbly and blue cheese can bring out strong opinions in people. Some people love them and others hate them. To make things more confusing, some blue cheeses are crumbly and some are not. Likewise, some crumbly cheese are blue cheese and some are not. Crazy right?
I combined these two into the same group because generally a blue cheese is crumbly, so if you choose a blue variety, I would not choose another crumbly cheese and vice versa. Confused?
Stilton is the favorite choice because it offers cheese lovers two options. A blue version (which mimics the flavor of a traditional blue cheese) and a white version which doesn’t. Stilton is a crumbly cheese and is usually eaten at Christmas time. It pairs well with celery and pears, apricots, citrus and berries.
Stilton is preferred over blue cheese because blue cheese is so polarizing. Stilton is an easier to tolerate version of blue cheese so it may go over better with your party guests.
Alternative – Gargonzola or Roquefort
Gargonzola is the closest match to Stilton flavor wise. Or you could go with a Roquefort, considered one of the greatest cheeses of France. These are great choices also if you want to go with something people may be more familiar with.
Flavored Cheese
Wensleydale with Cranberry
This is where you can get creative with your cheese. There are so many different types of flavored cheeses. Some are smoked, like smoked Gouda. Others have peppers or japalenos added like one of my favorites, Pepper Jack. Then there are flavored cheeses with fruit like cranberries, cherries or even blueberries added to them, like Wensleydale with Blueberries. Others come with herbs or even flavors like bacon.
For our purposes, (recommending the best type of cheese for a charcuterie board), I would pick Wensleydale with Cranberry as the best flavored cheese. Wensleydale is a crumbly cheese with a cheddar like flavor profile. The cranberry infused versions is a very popular cheese sold in bakeries and delicatessens.
Wensleydale with Cranberry is a beautiful cheese and will add visual appeal to your platter. It pairs well with sweet fruits and crackers.
Alternative – Depends on the flavor profiles of other cheese on platter
Based on what other flavor profiles are on your platter, you may want to choose another flavored cheese. The thing to remember is variety. If most of your cheese choices are strong, salty and sharp, then a fruit flavored cheese would be a perfect choice. If most of your cheese are on the mild side, then you may want to spice things up with a pepper jack or jalapeno infused cheese. Both are great choices.
Most cheese will be delicious on your charcuterie board or food table. If you follow the simple rule of variety you should be just fine.
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