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How to make the ultimate charcuterie board (cheese board)

For the Ultimate Charcuterie Board, you have to try this recipe. This is how you assemble a cheese board that everyone will love!
Course Appetizer
Cuisine American, French
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 people
Calories 228kcal
Author Dina



  • 1 wedge Fromager d'affinois
  • 1 wheel Smoked Gouda
  • 1 block smoked mozzarella
  • 1 wheel Edam cheese
  • 1 block Aged cheddar
  • 1 package Boursin garlic herb cheese spread
  • 1 block Beacher's flagship cheese
  • 1 box Beacher's plain cheese curds


  • Prosciutto sliced
  • Genoa Salami sliced
  • Soppressata sliced
  • Spanish style chorizo sliced
  • Nola salami sliced
  • Peppered salami sliced






Start with the cheeses

  • You want to start off by slicing up the cheeses and arranging them on a large wooden or marble cheese board. Make sure to scatter them as far apart from each other to make room for all the other ingredients. 
  • Depending on the cheese, some may need to be crumbled like the Beacher's flagship cheese. Other cheese that is soft and spreadable like the fromager d'affinois or garlic herb spread will need to have a small butter knife wedged into it for serving.

Add the meats

  • Next, begin slicing and folding your cured meats. You want to start with the biggest pieces such as the prosciutto. It’s super thin so all you need to do is simply let them drop in a ribbon right onto the serving board. 
  • Now fold up the Genoa salami, and soppressata into quarters and fan them out beside each other like a deck of cards. The Spanish chorizo is a bit smaller so all you need to do is fold it in half and lay them out the same way.
  • For the peppered and Nola salami, use a sharp knife to slice them into thin rounds and lay them out onto your cheeseboard. Always make sure to spread your meats in sections apart from each other. It looks so much prettier that way!

Add the olives, jams, and honey

  • Now you can begin filling your marinated olives, jams, and honey into small bowls or mini glass jars. Try to stay consistent with the type of bowls you use. If you use a bunch of different types, it could look messy.

Fresh fruit

  • Once your condiments are arranged on the board, begin adding the fruit (clusters of grapes, strawberries, sliced pear, and blueberries.

Crackers and bread

Dried fruits and nuts

  • The last and final step would be to add the dried fruit and nuts. The reason we add these last is that once you reach the end of a charcuterie board assembly, you’re left with tiny spaces to fill. Small things like pistachios, almonds, pecans, and small dried fruit fit perfectly in all those little pockets.
  • Before serving, you want to let your charcuterie board ingredients come to room temperature for about 1 hour for optimal flavors.



Calories: 228kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 300mg | Potassium: 292mg | Fiber: 4g | Sugar: 15g | Vitamin A: 379IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg