Charcuterie boards have undoubtedly become the centerpiece of many gatherings, transcending from mere appetizers to an art form. And yet, while bigger can often seem better, the essence of a remarkable charcuterie board lies not in its size but in the thoughtful curation of its contents.
We turned to cheesemonger John Litzinger at The Son of a Butcher, a family-owned butcher shop in Birmingham, for tips on assembling the ultimate charcuterie board — including his personal favorite local (and regional) products to feature on boards.
Step 1: Select Your Cheeses
First things first, select your cheeses with your specific crowd in mind. “That will change how adventurous you can be with items, not to mention quantity,” John tells us. He starts the building process by putting together a plan that checks all cheese boxes — texture, variety, and flavor — while also including an option for each milk type: cow, goat, and sheep. “Each milk type represents a different texture and flavor,” John explains. “You can easily find hard and soft cheeses of all three, so you can play around with it as you want.”
While John notes that the state of Alabama doesn’t have many cheese producers, there are a variety of other Southern-based options. One of those is Sequatchie Cove Creamery, a small producer located in Tennessee. The creamery’s cheese offerings are based on traditional French styles, many of which are usually found in The Son of a Butcher.
“Walden is one of my favorites that they make, and it’s a soft-ripened cheese,” John says. “It’s rich and creamy and has a great texture — a little nutty with a bit of a cultured butter flavor. The rind tends to be thinner than a typical soft-ripened rind, so those that don’t like the chewiness of a thicker rind will enjoy it.”
Another notable selection from Sequatchie Cove is Shakerag, a blue cheese wrapped in fig leaves and soaked in Chattanooga whiskey. “It ends up being fruity and sweet with an underlying caramel-like boozy vibe to it,” John says. “It’s absolutely wonderful and goes amazing with a chocolate and hazelnut spread.”
Just outside of Kentucky, in Greenville, Indiana, is another regional brand John repeatedly turns to: Capriole. Capriole crafts a variety of unique goat cheeses, many of which are favorites at The Son of a Butcher — Piper’s Pyramide features a spicy and smoky paprika flavor, O’Banon is wrapped in bourbon-soaked chestnut leaves, and Tea Rose is dusted in fennel pollen and rose petals (an ideal selection for spring and summer boards!).
Step 2: Select Your Meats
Much like selecting three types of cheese, John approaches cured meats so that various textures and flavors are present on the board. He encourages going with prosciutto (or some type of whole-muscle meat), salami, and a secondary spicy salami or pâté.
John turns to Smoking Goose for its slow-cured and smoked meats, such as the Pork and Rabbit Terrine. Located in Indianapolis, Indiana, the company produces Rabbit and Pork Cheek Terrine, a country-style terrine featuring rabbit and cured pork belly. Another go-to is Smoking Goose’s Coppa, a hand-trimmed pork collar cured with various spices.
Step 3: Select Your Sidekicks
The proper accoutrements elevate the meats and cheeses on a charcuterie board. As John shares, there’s a wide variety of visually appealing options that also bring bursts of flavor to complement the primary components.
Honey is an easy selection for a little sweet on a savory board. In fact, John suggests all boards should include some type of honey, and he often turns to the options from Savannah Bee Company. The Southern brand offers a diverse range of honey, some even tailored to specific cheeses. “Blue cheese plays with honey very well,” John says. “It’s also more of a crowd-friendly cheese when combined with honey.”
Jams and preserves are another ideal option for getting sweet elements on your board, especially those complementing existing flavors. John shares that fruit flavors like raspberry and strawberry go great with goat cheeses, as does pepper jelly. “Onion jam goes great with alpine cheeses,” he adds. “Brie is universal, so it goes with almost all sweet jams.” What brand of jam does John prefer? Jamboree Jams, based in New Orleans, Louisiana, is almost always at the top of his list.
Pickled items such as cucumbers, okra, red pearl peppers, and carrots are a great way to cut the fat of cheese and meat. The Son of a Butcher carries a variety of options from Forward Provisions and Divina, though John suggests checking out local brands when possible. In Birmingham, Stone Hollow Farmstead is a great resource for pickled items — from cauliflower and celery to sweet melon and leeks.
Crackers are a must-have, as they are often the vehicle for which many soft and blue cheeses are eaten. John loves Georgia Sourdough Co. for its wide variety of sourdough cracker options, many of which are carried in his shop. “They are usually slightly sweet, but they work exceptionally well with cheese,” he tells us.
Nuts should almost always be included on a charcuterie board. “Candied nuts pair well with blue and soft-ripened cheeses, while hickory-smoked nuts work well with harder cheeses,” John explains. For many of his boards, he likes to incorporate Mitica Marcona almonds (fried and salted) and Treat’s hickory-smoked pecans.
When in season, fresh, local produce is always an excellent addition to a board. It not only offers different flavors, but textures as well. Radishes typically pair well with triple cream cheeses, and John also suggests pairing peaches with prosciutto or goat cheese. The Market at Pepper Place makes it easy to find a wide variety of fresh produce each Saturday. “There are so many great local farmers that you can explore at Pepper Place, and all of the offerings will be delicious additions to a board,” John says.
You’re ready to build your next board!
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