How to Build a Charcuterie Cheese Board
Like all arts, arranging ingredients on a cheese board has its own rules
From shapes to colour and texture, all the ingredients play a fundamental role, both for presentation and to appeal to diners Starting with the basics, using 3 to a maximum of 5 varieties of cheese is a good rule. The optimal would be to use an aged, a fresh and a flavoured cheese to capitalise on the contrast in taste and colours. Choosing the correct cured meat is also important - round salami and rolled prosciutto can improve the aesthetics of the board. Cheese combinations are also important. A sweet aftertasting prosciutto combines perfectly with more mature cheese. Sharper tasting cured meat combines best with fresh cheese
Italy has about 30 varieties of cured meats
Italy has about 30 varieties of cured meat. These include Prosciutto crudo, Salame, Speck, Bresaola, Culatello, Coppa, Pancetta, Lardo, Mortadella to name just a few. Parmigiano, Mozzarella, Ricotta, Pecorino and Gongorzola are the most renowned Italian cheese but Italy actually produces about 487 varieties of cheese, all related to the history and culture of local heritages.
A cheese board is not complete without fruit and vegetables. These are essential, not only to refresh the palate, but also for their vibrant colours.
The golden rule to keep in mind is to use as much red and orange colours as possible. These are the colours that whet appetites and can eventually increase your sales (if you are a restaurant) or your guests enjoyment (if at home).
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