Cheese and Charcuterie Please

Charcuterie is a delicacy. Correctly placing each item on the board in a pleasing way and ensuring each food is not affected by the other takes time and attention to detail. However, the time and effort put into these boards is well worth it.

“It’s an ephemeral art form closely related to culinary arts and, perhaps, events also,” Masha Walker, founder of Xoxo Charcuterie in Scottsdale, says. “It might not be art to all, but it is to us, and judging from the testimonies of our clients, it is to them as well.

“There is an undeniable emphasis on aesthetics and a special focus on the experience,” she continues. “A good cheese board will take you on a journey. It will begin with the eyes, as all eating does, entering the mind in the form of wonder, sparking curiosity and ultimately culminating on the palate. At its close, the experience should leave a lingering impression, like a mixture of delight and satiation. I think there is art in that.”

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So, how do we transform our boards from looking like store-bought cheese platters into beautifully assembled, Instagram-worthy works of art? I asked Welker for some advice.

Tip One: The Base
“I suggest getting all the cheese on the board first, as it is the central element. After that, add the ramekins that hold jams and honey, followed by larger fruit like grapes.”

Tip Two: Placement
“Do not place crackers or bread next to anything moist on a board. Serve the crackers and bread on the side in a separate vessel. Nothing is worse than soggy bread and crumbs on a board.”

Tip Three: Assembly
“Choose beautiful ingredients for your boards. Beautiful produce will do most of the work for you. Allow the structure to be loose; let the ingredients flow and intermingle.”

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Tip Four: Garnishes
“Remember the garnish. Sprigs of mint, sage, thyme and rosemary make all the difference aesthetically while creating an irresistible aroma that cuts through the pungent smells of cheeses and salamis with some much-needed herbaceous freshness.”

Following these steps should help you achieve a well-crafted, delicious charcuterie board that will be the talk of the party. There really is no right or wrong way to construct a cheese and charcuterie board,” Welker says. “That’s part of the fun.”