Parker’s Table resident cheese specialist Simon Lehrer is an expert in the art of crafting cheese and charcuterie boards. He recently offered several insights on how to create the ultimate spread, including wine pairings. Don’t drink? No problem; the same principles that apply to wine and cheese pairings can also be used with nonalcoholic beverages.
What makes cheese and charcuterie boards such a beloved choice for entertaining?
Primarily, a cheese and charcuterie board is incredibly satisfying. You can present it in relatively small amounts, and everyone will feel content. Additionally, it’s convenient because it tends to be more shelf-stable than many other items in the fridge. This means you can have it ready for whenever a gathering arises, making spontaneous entertaining simpler. It also adds a touch of elegance, making any occasion feel special. It’s not an everyday meal for most, but many might enjoy it weekly, whether with friends or as a cozy Saturday night at home. It offers ease, comfort, and most importantly, fulfillment. You can enjoy as much or as little as you want and save the rest for later.
What key considerations should one keep in mind when assembling a board?
A straightforward guideline is to include meat, cheese, something sweet, something savory, and something crunchy. If you have these elements on your cheese board, you’re ensuring a well-rounded selection. Sweet items could include jelly, jam, fruit, honey, or even chocolate, while savory options might be potato chips, fresh herbs, nuts, or crusty bread, which also provide crunch. It’s essential to offer a variety of textures since cheeses tend to be creamy and rich, and contrasting textures can enhance the experience.
How should one select cheeses and meats for the board?
There are countless directions you can take with this, but I always advise starting with your favorites and branching out from there. Including cheeses from various animals—goat, cow, sheep, buffalo—yields a delightful range of flavors. The same principle applies to meats; you could select options from ducks, pigs, or cows to achieve diverse textures and flavors. Additionally, think about whether you’d prefer whole muscle cures, ground meats, or pâtés.
What about serving temperatures and the logistics of presenting the board? I’ve often wondered how many knives are necessary for different cheeses. It feels awkward using just one knife for both stilton and brie.
Cheese and charcuterie boards are typically informal, so one knife will suffice. That said, specific knives exist for distinct cheese types—like a paddle knife for spreadable cheeses or a forked knife for harder varieties. In more formal settings, each guest could be provided with a cheese knife and plate; a cheese cart would offer a level of service where every cheese has its designated knife. However, for a casual cheese and charcuterie board, one knife is usually enough. If it’s a larger gathering and you anticipate a rush once the board is presented, having two or three knives might be a good idea.
Regarding serving temperatures, cheese should always be served at room temperature. Refrigeration is only for preservation; ideally, cheese shouldn’t stay in the fridge at all. I keep most of my cheeses on the counter for daily snacking. Soft cheeses especially taste much better at room temperature, revealing fuller and more intense flavors. You might find yourself eating less of them because they’re more satisfying, yet each time you pass by, you’ll likely want to sample a bit. They also add delightful aromas to your kitchen, reminding you to enjoy them in place of butter on toast or a truffled triple cream instead of sour cream. You’ll be much happier that way.
Can you share insights on pairing wines and cheeses? Are there general guidelines, ideal pairings, or things to avoid that you always adhere to?
As with all pairings, remember that robust flavors complement other robust flavors, whereas lighter flavors pair with light ones; high acidity goes with high acidity and low with low. These are the general principles to guide you. A timeless pairing is stilton with port wine, where a rich, sweet red complements the salty, creamy intensity of the blue cheese. Fresh, tangy goat cheeses match beautifully with sauvignon blanc—especially Sancerre, which is crisp and tart. Bordeaux pairs well with brie, as both are big, flavorful, and complex. When it comes to Champagne or sparkling wines, classic pairings include triple creams, where the bubbles cleanse the palate of the cheese’s richness, and fresh goat cheese—herbed, lemon curd, or plain—due to the complementary acidity in both cheese and wine.
In terms of pairings to avoid, it’s quite rare to find something that absolutely doesn’t work. Sometimes you might run into combinations with very acidic and tannic wines. My tip is simple: if you don’t enjoy the taste of something on its own, it likely won’t enhance your experience when paired. So, if you dislike port and blue cheese individually, don’t expect them to magically harmonize as a pairing. Stick with what you like and explore options that enhance those flavors.
Another great aspect of cheese and charcuterie pairings is that you don’t need to rely solely on alcoholic beverages. With the rise of nonalcoholic drink options, there are still plenty of fantastic pairing possibilities with cheese and charcuterie, which makes these boards truly accessible to everyone.
