Ah, the charcuterie board. It's a gorgeous display of meats and cheeses that impresses and entertains. No one needs to know that you didn't travel the world to study cheese! The cheeses come to you in your local deli's and cheesemonger stores. Read on to see our faves!
For now, here's a simple breakdown of the different types of cheeses so you can recognize them and make a choice: Which cheeses do I pick for my perfect cheese and charcuterie board.
Hard Cheeses
Hard cheeses are aged longer than soft cheeses, so they're drier and harder. This means that they're good for slicing and crumbling, but not so much for melting. Their high-fat content also makes them perfect for snacking on, because they tend to be more flavorful than softer cheeses. Hard cheeses can range from firm like mozzarella or asiago—both of which do melt beautifully—to the super-crumbly aged cheddar that you might use in a grilled cheese sandwich or macaroni and cheese (which is one thing I would never turn down).
The following list contains some of my favourite hard cheeses:
- Parmigiano Reggiano (from Italy, made of cow's milk)
- Manchego (from Spain and made of sheep milk)
- Comte (from France, made of cow's milk)
- Pecorino (from Italy, made of sheep's milk)
Soft Cheeses
Soft cheeses are the most common and popular choice for a charcuterie board, and they make your creation look elegant and beautiful. They also pair well with other types of cheeses that are often eaten on their own (e.g., blue cheese). Soft cheeses are creamy, gooey, and usually eaten with a knife and fork—but if you’re having fun at home snacking with friends or family members who don’t care about proper etiquette - use your hands!
Soft cheeses are French in origin; however, many variations exist across Europe as well as South America (where queso fresco is popular). Most soft cheeses come from cow's milk—some examples include brie, camembert, triple cream—though some delicious examples of soft goat milk cheese exist as well!
Gouda
Gouda is a semi-hard cheese with a mild and slightly sweet flavour. Its texture ranges from semi-soft to firm, depending on its age. Gouda was first made in the Netherlands in the 14th century and has been produced there ever since, although now it's also produced all over Europe and Australia. This Dutch cheese is traditionally made from cow's milk, but some varieties are also made from sheep's milk or a blend of both kinds of milk. The best-known version of Gouda is aged for at least six months before it's ready for consumption, but this doesn't mean that you can't find younger versions at your local supermarket or specialty store!
Gouda melts easily due to its high moisture content—a good thing if you're looking for a good melting cheese fondue on your charcuterie board! It also pairs well with apples or pears when served as an appetizer with crackers or breadsticks. Hint: place the fondue cheese in a little bowl off to the side for presentation.
The Gouda name comes from the area where this type of cheese originated: The Netherlands' province of North Holland (called "Het Noorden" by locals). There are many regional kinds of cheese within this area with names like Edam and Aalsters, among others; these similarly delicious Dutch cheeses were traditionally produced using locally sourced milk until industrialization led more farms toward mass production techniques instead.
Swiss
Swiss is a semi-soft cheese that is often used on charcuterie boards. It can be enjoyed as a snack or in sandwiches, or melted and used with burgers and other foods. Swiss cheese has a nutty and creamy taste, which makes it great for pairing with wine and crackers or other snacks. Mmmm, wine. But that's a different topic altogether.
The holes in Swiss cheese are called "eyes," and they appear during the aging process. The different types of Swiss cheeses have different tastes depending on how long they have been aged, so you should try as many varieties as possible to find your favourite!
Goat Cheese
Goat cheese is a soft, unripened cheese made from goat's milk. The term "goat" refers to the type of animal that supplies the milk (in case any were wondering). There are many different kinds of goats (and so many different kinds of cheeses), but all tend to be white or cream-coloured and have a tangy, slightly salty taste. The most common variety is feta—which you can buy by itself or in combos with other cheeses. Somtimes you will find it with mozzarella or Parmesan— also comes mixed with herbs like oregano or dill weed.
Feta is crumbly and spreadable, while some varieties are firm enough to slice thin pieces off when using them as an ingredient on your charcuterie board. In fact, because most soft cheese varieties don't require aging time as hard cheeses do, they're generally lower in fat and calories than their harder counterparts. This makes it easier for dieters to enjoy without compromising flavour!
Brie
Produced in France, Brie is a soft, white rind cheese with a white or yellow interior. Brie is made from unpasteurized goat's milk.
Camembert is similar to Brie—it has the same outer texture and appearance as well as being made from unpasteurized cow's milk. The big difference between Camembert and Brie is that Camembert is deeper and has a more intense taste than Brie. Brie is also a bit softer - but they can be used interchangeably.
Brie Tip: Bring out amazing flavour by adding apricot or fig preserves on top and then baking the Brie until gooey. It's delicious and a crowd pleaser as well! Oh, and chopped pecans add texture and flavour.
Camembert
Camembert is a soft, creamy cheese with a white rind and an orange interior. It is made from cow's milk, aged for at least ten days, and has been produced in Normandy since the 11th century. The cheese was named after its region of origin: the village of Camembert.
Camembert is considered one of the finest cheeses in the world because it can be aged for up to three years. However, this type of cheese requires very specific conditions to maintain its quality for so long. If you are interested in aging your own Camembert at home or purchasing one that has already been aged for some time, then it is recommended to buy from local specialty shops where there will be more knowledge about how these conditions should be met during their production process.
When preparing a charcuterie board with camembert as an ingredient, there are two main types: young (unripened) or old (ripened). Young camemberts tend to have a stronger taste than their older counterparts. However, if you prefer something milder, then opt for an older version instead!
Triple Creams
The triple cream is a soft, creamy and rich cheese. But don’t let the “rich” part scare you away! These cheeses are made from cow's milk, but they're not nearly as heavy as they sound. In fact, they're often eaten with fruit or nuts to help balance out their intense flavour.
The countries best known for producing triple creams are France, Italy and the United States. These very different countries produce distinct styles of cheese that offer a wide range of flavours—which may be why we call them “triple creams” instead of just plain old “creams.” The French style tends to be more milky than cheesy; Italians take more liberties with spices and herbs; Americans like their curds pungent—and sometimes even funky! Regardless of their country of origin or individual characteristics, though, these cheeses have one thing in common: They're all incredible on charcuterie boards because they pair well with almost any other type of meat/cheese combination (including each other!).
Because they're sweet enough on their own without needing anything else added into them beforehand - but also savory enough that they can stand up against stronger tasting meats such as salami - you'll find yourself reaching for these cheeses again and again while experimenting with different combinations over time.
Spreadable cheeses
Spreadable cheeses are the easiest to find, and you can use them for everything from appetizers to desserts.
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Goat cheese, brie, camembert, triple creams – these are all great on baguette slices or crackers.
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Baked brie with a walnut crust is easy to make at home. It can be sliced into smaller pieces once it's chilled if you want to serve it as an hors d'oeuvre. Or make a dip with fruit or nuts mixed in! (Honey drizzled over the top of baked brie is also delicious.)
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You can also buy some spreads like sauces that come pre-made; just grab a jar, and spreadable cheese will be ready in seconds! You can also make your own dips using mustard or horseradish for a twist on traditional flavours.
Blue cheeses
Blue cheeses are typically made from cow's milk and are aged for a long time, often over 6 months. They can be served with fruit, nuts and wine. Blue cheeses are often named after the region in which they were produced (e.g., Roquefort). Many blue kinds of cheese have rich, creamy, nutty flavours that pair well with strong spirits or sweet wines like port or sherry. One of our favourites is Coruja (a fortified port-style wine) from Burrowing Owl in Oliver, BC. It's simply divine when paired with intensely-flavoured hard cheeses.
Blue cheese is delicious when served on top of crackers with dried fruits such as cranberries or apricots on top. You can also add Membrillo (a Spanish tangy fruit preserve also called Quince paste) spread to give it an extra kick!
International cheeses from France, Italy, etc.
The world of international cheeses is vast and full of delicious surprises. From France to Italy, Greece to Switzerland—there are hundreds of different ways to enjoy the creamy goodness that comes from a wheel (or more!) of cheese. It’s important to keep in mind that each type has its own origin story, texture, flavour profile and even shape. You’re not limited by your choices either: you can go for soft or hard varieties depending on what type of board you want to create. A few examples include:
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French cheeses like Brie or Camembert
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Italian cheeses like Fontina d'Aosta
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Greek feta
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Swiss Gruyere or Emmental
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Spanish Manchego
And so many more! Do you want to know where you buy international cheeses? Here are a few amazing local companies:
Whether you like a little bit of everything or want to stick to one type of cheese, your charcuterie board will be delicious.
A charcuterie board is a beautiful and delicious way to serve cheese. Whether you like a little bit of everything or want to stick to one type of cheese, your charcuterie board will be delicious.
Cheese is a great addition to any meal and even works well as an appetizer on its own. It's also an easy way to add flavour to other dishes—whether it's something savoury like pasta or something sweet like chocolate cake, there are endless possibilities!
Traditionally, charcuterie boards are served before a meal, but you can serve them as a meal in itself! Cheese comes in all kinds of textures, too; some are soft, while others are crumbly or hard (and some even come wrapped in leaves). Some cheeses have stronger flavours than others—so keep this in mind when deciding which ones go together on your board!
Conclusion
As you can see, there is a wide variety of cheeses to choose from. Experiment and try out the different international cheeses. The key is to have fun with different combinations, experience new tastes and enjoy the array of cheeses the world has to offer! Travel the world through cheese!