When creating a charcuterie board, I like to feature between two to three cheeses. For this ‘Les Trois Fromages’ (the three cheeses) charcuterie board, I featured three of my all-time favorite cheeses which each feature distinctive flavors and textures. The Brie from Supreme Cheeses is our creamy, melt-in-your-mouth cheese, the Herbed Chevre gives us a bit of tanginess and herbaceousness and is divine spread on a cracker or on one of the red apricots. Finally, we have our sheep’s cheese, Manchego which has a smooth texture with flavors that are a delight for your tastebuds.
Now you don’t necessarily have to go with cow’s milk, goat’s milk, and sheep’s milk cheese for your board. You might want to keep it all cows milk or purely goat’s milk depending on the flavor profile you’re going for, but having a variety of cheese textures is always a good way to go for a charcuterie board.
I only featured one meat on this board, a recent favorite of mine, Bayonne ham. It has the look of a Proscuitto and a similar texture, but the mild flavor of this ham makes it the perfect option for enjoying on a charcuterie board, especially when your cheeses have a bolder flavor profile.
To add a bit of sweetness, I went with red apricots and caramelized walnuts. For a bit of savoriness, the Rosemary Crisps from 34 Degrees, roasted/salted Pistachios (that I’m obsessed with) and a pitted Italian olive mix rounded out our board.
While we enjoyed our charcuterie board as a mid-day treat, this board is ideal for serving guests at an intimate gathering who like to graze and mingle before the main meal is served.
I can’t say enough about the Pitted Italian Olive Mix (Murray’s Cheese) and Caramelized Walnuts (Mitica) that I found at our local grocery store. The Olive mix was fruity and delicious without being overpowering, and the Caramelized Walnuts were worth every penny. So many times caramelized nuts can be really hard, but these had just the right about of crunch, and the flavor profile. Magnifique!
Our featured fruit on this board was the most delicious Red Apricots. I spotted them when I decided to pop into The Fresh Market on a whim, and I knew I had to have them. The perfect amount of sweetness and the fruit is so tender it just melts in your mouth.
The Walnut Truffle Olive Oil was a find from our local bread store (Breadsmith) which has been carrying so many gourmet treats lately. It’s the perfect finishing olive oil and can be drizzled over everything from fruits and veggies to pasta dishes and salads. The Meyer Lemon Honey (from Crate & Barrel) added the perfect finishing touch to the Brie from Supreme Cheeses.
Les trois Fromages Charcuterie Board
Cheeses
Supreme Brie
Manchego
Herbed Chevre
Meat
Bayonne Ham (c/o Sopexa)
Fruit / Veggies
Red Apricots
Pitted Italian Olive Mix (Murray’s Cheese)
Crackers/Nuts
Rosemary Crisps (34 Degrees)
Classico Taralli Crackers (Mitica)
Roasted/Salted Pistachio
Caramelized Walnuts (Mitica)
Disclaimer — I received the Bayonne ham from my friends at Sopexa. All thoughts and options are my own.
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