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How to Make a Charcuterie Board - ULTIMATE CHEESE BOARD
Making an Epic Charcuterie Board is easier than you think. Learn how to pair cheeses, cured meats, and fruit like a pro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHARCUTERIE BOARD SHOPPING LIST:
►Cheese: Get different textures - spreadable, hard
Mozzarella Cheese Balls - marinated
Spreadable Cheese - “triple cream cheese” such as st. Andre, or De Bourgogne,
Soft Cheese - Brie, Cranberry or blueberry goat cheese
Hard cheeses - Vermont white cheddar, Manchego
►Nuts:
Pecans
Pistachios
Honey Roasted almonds
►Meats (buy a multipack at Costco)
Salami
Prosciutto
Coppa
Calabrese or Pepperoni
►Fruit: -go with whatever is seasonal
Strawberries - pairs with mozzarella, camembert
Blueberries - pairs with brie, camembert
Grapes - pairs well with mozzarella, camembert
Apples - pairs well with cheddar, mozzarella, brie, camembert, manchego,
Pears - pairs well with brie, mozzarella, brie, manchego,
Clementine segments - pairs with brie,
Seasonal fruit - Figs, Peaches, Pomegranates - goat cheese
►Crackers or Bread: keep them simple - no complex flavors
Water crackers
Little Toasts (prepared like for bruschetta)
Artisan Crackers
Pita triangles
Gluten-free cracker
►Pickled:
Olives (all pitted)
Tiny pickles or Gerkins
Artichoke hearts - get the marinated ones
►Condiments:
Fig \u0026 strawberry spread
Honey with a honey stick
►Treat
- Dark Chocolate bars next to berries
PRINT RECIPE HERE: https://natashaskitchen.com/charcuterie-board/
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
► My Charcuterie Board: http://bit.ly/mycharcuterieboard
► Charcuterie Board Idea: https://amzn.to/3hxNzZF
► Charcuterie board knife set: https://amzn.to/38KoJ4L
► Blue Dutch Oven: https://amzn.to/38N6snx
► Honey Dipper Stick: https://amzn.to/3nZyhPI
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/38foMFE
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen
CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/
⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Serving platter options
1:00 Best cheese for a charcuterie board
2:47 Best meat for a charcuterie board
4:12 Best charcuterie board accouterments
6:44 How to toast baguette
8:35 Serving utensils for a charcuterie board
9:57 Taste test
Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #charcuterieboard #appetizer
@mimi408 : PSA: If your significant other’s family is Mexican, don’t serve this as the only food at your event.
@D-stut : I catered a bachelorette party today and it was my first time making a charcuterie board. I used your techniques and the ladies loved it!!!!!!!!!
@ClassicClassics : That's not just a food board. That's ART - A Masterpiece!!!! Best on YT!
@debbiegibson3604 : That apple heart is one of the coolest things I have ever seen!
@diamondhair11 : One of the easiest, classy, not too pricey charcuterie boards.... looks yummy and beautiful !
Pizza Served With A Mountain Of Cold Cheese
Beto's Pizza and Restaurant in Pittsburgh has been piling cold cheese on pizza for over 60 years.
FOOD INSIDER believes life should be a delicious adventure. Subscribe to our channel: http://insder.co/Food and visit us at: https://thisisinsider.com
FOOD INSIDER on Facebook: https://www.facebook.com/foodinsider
FOOD INSIDER on Instagram: https://www.instagram.com/thisisinsiderfood/
FOOD INSIDER on Twitter: https://twitter.com/insiderfood
@Hyper17904 : Laziness to the next level
@lurinzoo : Cook: CHEF, emegrency! Our oven broke, the pizza is not cooked through
Chef: is the dough cooked?
Cook: Yes chef! But the cheese and toppings hasnt been cooked yet. Theyre still cold, What do we do
Chef: SERVE IT!
Cooks: ....... Yes chef (?)
And thats how they got this dish
@sekkushi : it might be good with cold cheese, but don't you think it would be better with ooey-gooey hot cheese?
@theflash4460 : 2018 : pizza served with cold cheese
2020 : Lockdown 1.0 exists (no pizza)
2025 : walk in and make it yourself
.
.
.
.
.
The end is near...
@misou4107 : That would actually be helpful if you were taking it out so you can bake it at home instead of cold greasy pizza
How To Cut Every Cheese | Method Mastery | Epicurious
Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.\r
\r
--\r
\r
0:00 Introduction\r
0:33 Parmigiano-Reggiano\r
2:45 Gruyère\r
4:26 Havarti\r
5:22 Raclette\r
7:21 Tête de Moine\r
9:36 Swallow Tail Tomme\r
11:31 Goat Tomme\r
12:27 Bismark Clothbound Cheddar\r
13:54 Shelburne Farms Cheddar\r
14:56 Manchego\r
16:40 Gouda\r
18:30 Brie\r
20:32 Camembert\r
22:26 Coupole\r
23:46 Gorgonzola\r
25:25 Roquefort\r
27:32 Époisses\r
29:10 Winnimere\r
30:59 Mozzarella\r
32:30 Ricotta\r
33:23 Chèvre\r
33:51 Burrata\r
35:12 Provola\r
36:19 Queso Fresco\r
37:10 Feta\r
38:01 Labneh\r
38:38 Farmer Cheese\r
39:20 Mascarpone\r
40:02 Halloumi\r
41:16 Cotija\r
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub\r
\r
ABOUT EPICURIOUS\r
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Cut Every Cheese | Method Mastery | Epicurious
@epicurious : All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
@ArunKumar-hy8rz : She just called honeycomb expensive, when she has about a 1000 pounds worth of cheese in the kitchen at the moment
@FiatVoluntasTua2024 : Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
@mississippiapple1078 : Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
@adreannasears994 : This is by far the best video I’ve watched while making my way through the rabbit hole that is YouTube. I love how Anne was so down to earth and informative on every single cheese to possibly exist. I pray that she rests in peace and may her soul be ever so blessed
Making an Epic Charcuterie Board is easier than you think. Learn how to pair cheeses, cured meats, and fruit like a pro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHARCUTERIE BOARD SHOPPING LIST:
►Cheese: Get different textures - spreadable, hard
Mozzarella Cheese Balls - marinated
Spreadable Cheese - “triple cream cheese” such as st. Andre, or De Bourgogne,
Soft Cheese - Brie, Cranberry or blueberry goat cheese
Hard cheeses - Vermont white cheddar, Manchego
►Nuts:
Pecans
Pistachios
Honey Roasted almonds
►Meats (buy a multipack at Costco)
Salami
Prosciutto
Coppa
Calabrese or Pepperoni
►Fruit: -go with whatever is seasonal
Strawberries - pairs with mozzarella, camembert
Blueberries - pairs with brie, camembert
Grapes - pairs well with mozzarella, camembert
Apples - pairs well with cheddar, mozzarella, brie, camembert, manchego,
Pears - pairs well with brie, mozzarella, brie, manchego,
Clementine segments - pairs with brie,
Seasonal fruit - Figs, Peaches, Pomegranates - goat cheese
►Crackers or Bread: keep them simple - no complex flavors
Water crackers
Little Toasts (prepared like for bruschetta)
Artisan Crackers
Pita triangles
Gluten-free cracker
►Pickled:
Olives (all pitted)
Tiny pickles or Gerkins
Artichoke hearts - get the marinated ones
►Condiments:
Fig \u0026 strawberry spread
Honey with a honey stick
►Treat
- Dark Chocolate bars next to berries
PRINT RECIPE HERE: https://natashaskitchen.com/charcuterie-board/
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
► My Charcuterie Board: http://bit.ly/mycharcuterieboard
► Charcuterie Board Idea: https://amzn.to/3hxNzZF
► Charcuterie board knife set: https://amzn.to/38KoJ4L
► Blue Dutch Oven: https://amzn.to/38N6snx
► Honey Dipper Stick: https://amzn.to/3nZyhPI
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/38foMFE
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen
CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/
⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Serving platter options
1:00 Best cheese for a charcuterie board
2:47 Best meat for a charcuterie board
4:12 Best charcuterie board accouterments
6:44 How to toast baguette
8:35 Serving utensils for a charcuterie board
9:57 Taste test
Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #charcuterieboard #appetizer
@mimi408 : PSA: If your significant other’s family is Mexican, don’t serve this as the only food at your event.
@D-stut : I catered a bachelorette party today and it was my first time making a charcuterie board. I used your techniques and the ladies loved it!!!!!!!!!
@ClassicClassics : That's not just a food board. That's ART - A Masterpiece!!!! Best on YT!
@debbiegibson3604 : That apple heart is one of the coolest things I have ever seen!
@diamondhair11 : One of the easiest, classy, not too pricey charcuterie boards.... looks yummy and beautiful !
Pizza Served With A Mountain Of Cold Cheese
Beto's Pizza and Restaurant in Pittsburgh has been piling cold cheese on pizza for over 60 years.
FOOD INSIDER believes life should be a delicious adventure. Subscribe to our channel: http://insder.co/Food and visit us at: https://thisisinsider.com
FOOD INSIDER on Facebook: https://www.facebook.com/foodinsider
FOOD INSIDER on Instagram: https://www.instagram.com/thisisinsiderfood/
FOOD INSIDER on Twitter: https://twitter.com/insiderfood
@Hyper17904 : Laziness to the next level
@lurinzoo : Cook: CHEF, emegrency! Our oven broke, the pizza is not cooked through
Chef: is the dough cooked?
Cook: Yes chef! But the cheese and toppings hasnt been cooked yet. Theyre still cold, What do we do
Chef: SERVE IT!
Cooks: ....... Yes chef (?)
And thats how they got this dish
@sekkushi : it might be good with cold cheese, but don't you think it would be better with ooey-gooey hot cheese?
@theflash4460 : 2018 : pizza served with cold cheese
2020 : Lockdown 1.0 exists (no pizza)
2025 : walk in and make it yourself
.
.
.
.
.
The end is near...
@misou4107 : That would actually be helpful if you were taking it out so you can bake it at home instead of cold greasy pizza
How To Cut Every Cheese | Method Mastery | Epicurious
Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.\r
\r
--\r
\r
0:00 Introduction\r
0:33 Parmigiano-Reggiano\r
2:45 Gruyère\r
4:26 Havarti\r
5:22 Raclette\r
7:21 Tête de Moine\r
9:36 Swallow Tail Tomme\r
11:31 Goat Tomme\r
12:27 Bismark Clothbound Cheddar\r
13:54 Shelburne Farms Cheddar\r
14:56 Manchego\r
16:40 Gouda\r
18:30 Brie\r
20:32 Camembert\r
22:26 Coupole\r
23:46 Gorgonzola\r
25:25 Roquefort\r
27:32 Époisses\r
29:10 Winnimere\r
30:59 Mozzarella\r
32:30 Ricotta\r
33:23 Chèvre\r
33:51 Burrata\r
35:12 Provola\r
36:19 Queso Fresco\r
37:10 Feta\r
38:01 Labneh\r
38:38 Farmer Cheese\r
39:20 Mascarpone\r
40:02 Halloumi\r
41:16 Cotija\r
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub\r
\r
ABOUT EPICURIOUS\r
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Cut Every Cheese | Method Mastery | Epicurious
@epicurious : All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
@ArunKumar-hy8rz : She just called honeycomb expensive, when she has about a 1000 pounds worth of cheese in the kitchen at the moment
@FiatVoluntasTua2024 : Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
@mississippiapple1078 : Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
@adreannasears994 : This is by far the best video I’ve watched while making my way through the rabbit hole that is YouTube. I love how Anne was so down to earth and informative on every single cheese to possibly exist. I pray that she rests in peace and may her soul be ever so blessed
... 
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