I don’t know about you, but I am a cheese and charcuterie board fan. There’s just nothing quite as fabulous as pulling together an epic cheese board for some easy entertaining. Everyone likes it and most of it is straight from the grocery store.
I love to grill some sliced ciabatta bread with just a little olive oil, add some plain and sesame water crackers for serving.
I also usually set out some fabulous marinated olives and some type of good mustard to compliment the cheeses and meats.
The cheeses and meats are definitely the best part. Always start with cheeses that you love. I try to always include a few soft kinds of cheese, semi-hard, and hard cheeses. Starting with the soft cheeses I always include a goat cheese (my favorites). I’m completely obsessed with this Haute Goat Fig and Black Pepper cheese. It’s sweet and tangy–a perfect goat cheese. I also am really a fan of the Capricho Rosemary Mitica Goat Cheese.
The Fromager d’Affinois Double Cream cow’s milk cheese is also a great choice for a soft cheese. This cheese is super light and creamy. If goat cheese isn’t your favorite you can substitute it with a brie or creamy blue.
Next, choose a semi-soft cheese. A great choice is this truffled gouda. It’s a light cow’s milk cheese with the perfect amount of truffle. Perfect with a slice of sopresatta and berries. Again, substitute with what you like. You could use a Gruyere, Swiss, or even a Monterey Jack.
The hard cheeses are next. I love, love, love the Sartori Herb de Provence cheese and the Mimolette Isigny St. Mere. Both are harder cow’s milk cheese with rich, distinct flavors. A beautiful addition to any cheese board. Here you could substitute with a Parmesan cheese or some type of Pecorino-Romano.
Lastly, finish up the cheese board with some thinly sliced meats including spicy sopresatta, salami, olive oil marinated Marcona almonds, and dark-chocolate-covered figs. I’m always going for the sweet-spicy-salty combo.