I love the look of a nice wood cutting block for a meat and cheese spread. Also, easy clean-up!
Wooden Boards
These dark stone cheese boards are elegant and classy, and you can even write on them!
Stone Cheese Board
Granite can be chilled before adding your charcuterie, so it can help keep your meats cooler. Cheese really should be served at room temperature, so this one is best for those items you'd like a little coolder, like meats, olives and pickles!
Granite Cheese Board
A little bit clever, a little bit elegant.
Snazzy Cheese Boards
The Meats
A high-end, intensely flavorful cured ham from Spain that can be more complex than prosciutto.
Jamon Iberico
A dry-cured ham from Italy that is savory, sweet, and delicate. It's best served in very thin slices. Try it with cantaloupe for sweet, savory deliciousness.
Prosciutto
A classic Italian salami with a milder, more garlicky flavor.
Genoa Salami
A spicier Italian salami with notes of paprika and chili.
Calabrese Salami
Another type of Italian salami that can be either mild or hot.
Soppressata Salami
A flavorful Spanish cured sausage seasoned with smoked paprika.
Spanish Chorizo
A spicy, dry-cured pork shoulder that has a beautiful marbled texture and rich flavor.
Capicola
Adds a touch of sweet and salty to your board.
Candied Bacon
Not just for pizza, pepperoni can jazz up a charcuterie board with some extra tanginess.
Pepperoni
Cheese, please!
Sharp and crumbly, it pairs well with most cured meats, including smoked ham. So many varieties, so lots of choices!
Aged Cheddar
A Spanish sheep's milk cheese with a firm texture and subtle, fruity undertones. It complements the smoky flavor of ham without overpowering it.
Murray's Young Manchego – a nutty, crowd-pleasing sheep's milk cheese
Nutty and savory, parm is more than just a pasta topping.
Parmigiano Reggiano
Simlar to Parmesan, asiago is intense, salty, and crystalline, it pairs well with fatty, rich meats.
Asiago
A nutty, semi-hard Swiss cheese that pairs well with ham and salami.
Gruyère
Buttery, creamy, and mild, these are crowd-pleasers that pair excellently with salty prosciutto or a light ham.
Brie and Camembert
Goat cheese has a tangy, fresh flavor that provides a cooling balance for spicier meats or a sharp contrast to rich ham.
Chevre
A creamy, semi-soft cheese with a buttery taste that allows the flavors of the meat to shine through.
Havarti
Gorgonzola or Stilton - These bold and salty options are great with honey, walnuts, and some milder meats.
The Bleues
Spreads
The sweetness of fig jam or preserves is a classic pairing with salty meats and cheeses like prosciutto and creamy brie.
Fig Jam
The subtle floral notes of honey and the unique texture of honeycomb are a perfect match for strong, aged cheeses.
Honey
Whole grain mustard adds a spicy, tangy flavor and grainy texture that cuts through the richness of heavy meats like pâté.
MOM's Organic Market
Quince paste (membrillo)is a thick, sweet paste made from quince fruit, and is a traditional Spanish accompaniment for Manchego cheese.
Membrillo
Caramelized onion jam offers a sweet and savory element with a deep, rich flavor that pairs well with smoked meats and pungent cheeses.
