Am I the only one who refers to Fall as Cheese Season? It’s like the moment the mercury drops below a certain level the wine and cheese come out. It’s the most wonderful time of the year!

In the old days chips and salsa would suffice as an appetizer but now that we’re more civilized we go all out for the full charcuterie experience. Granted it costs a lot more, but when you only do it once in a while it’s totally worth it.

Now let’s be clear – I am not a culinary expert. I don’t know much about what is supposed to go with what, but I definitely know what I like. And what I like to see is a beautiful board filled with a variety of mouth watering treats.

Creating Perfect Charcuterie Boards (for beginners)

When creating charcuterie boards for guests there are a few different ways to approach it. Some people like to give their board a theme – like foods from a specific country or region for example. This can be a really lovely way to pay homage to your family history or a beloved vacation spot. It’s also great because it gives you parameters to work within. For us, we generally go with whatever appeals to us when we’re in the store. It might not be the most professional way to approach it, but we haven’t been disappointed yet!

Keep in mind that great charcuterie boards are as much about presentation as they are about flavor, so give as much thought to how the foods look together as you do to how they taste. I like to think about styling food the same way I would style a bookshelf or mantle. Play around with composition and mix colors, shapes and textures.

Sound complicated? It’s really not. If you’re a novice, here are some simple steps to follow.

Step 1

Find the right board. Some people like marble and slate, but I’m all about live edge wood boards. There’s something about the rustic material and organic shape combined with all the different colors and textures of the food that just looks warm and inviting. Seriously, you can’t really go wrong here.

Step 2

Choose a variety of meats. I’m a big fan of the Italian classics like salami and prosciutto. As a general rule it’s nice to have at least three different kinds, but I sometimes opt for two as we always prefer to err on the side of less meat and more cheese. Whatever meat you choose remember that this is an appetizer, so keep them relatively light and thinly sliced.

Step 3

Choose a variety of cheeses. I confess that I’m not exactly a connoisseur, so I look for flavours that will compliment each other and offer some variety. Ideally I like to get something smoked, something mild and creamy, and something sweet (hello fig goat cheese!). Some people like to make sure they have a “safe” option like cheddar or havarti, but I say nuts to that. Have some fun and encourage your guests to be adventurous.

Step 4

Here’s where you get to have some fun and add a few extras. Most people would suggest olives but I am NOT a fan. If you’re into them, great, but I prefer something sweet like a chunk of hard honey or a dish of sweet red pepper jelly. I also like to include some apple or pear slices and a sprinkling of blueberries. The sweetness plays off the salty and smoked meats and cheeses really well. Feel free to experiment here though. A lot of people like to include mustards and tapenades, or occasionally hummus or bean dips. Whatever you decide just remember that the meats and cheeses should take centre stage. Everything else is just an accent.

Step 5

Don’t forget to include some breads and/or crackers, but try to avoid anything too flavorful. A simple baguette sliced into small pieces or a few water crackers are ideal. And don’t worry about putting out too many – the carbs are just vehicles for delivering the rest of the goodness, so don’t fill up on bread.

Step 6

Choose the perfect wine to go with it. (I generally advise against other cocktails because they can take away from the flavors of the foods, but who am I to tell you what to drink?) If you’re not a wine expert – which I most definitely am not – ask an expert. I suggest deciding on all the foods first and picking the wine last. Then an expert at your local wine store can give you some advice.

If you want to take it to the next level and learn more about how to craft perfect charcuterie boards (or other type of board for that matter) you can always learn more from those in the know. There’s plenty of advice online, but nothing takes the place of a beautiful book whose pages you can flip through again and again.