15 min

French-Style Cheese and Charcuterie Board

Name: French-Style Cheese and Charcuterie Board
Prep time: 15 min
Yield: 4
Ingredients: x 1.00 Hard Cheese like Comté, Emmental, or Tomme de Savoie; x 1.00 Soft Cheese with a bloomy rind like Brie or Camembert; x 1.00 Blue Cheese like Roquefort or Bleu d’Auvergne; x 1.00 Washed-rind Soft Cheese like Munster, Pont l’Évèque, or Mont d’Or; x 1.00 Goat Cheese like Crottin de Chavignol, Chabichou du Poitou, or Selles-Sur-Cher; x 1.00 Sheep Cheese like Tomme de Brebis or Ossau Iraty; Bayonne Ham PGI; Rillettes du Mans; Saucisson (Dry Sausage); Cornichons (Small Pickles); Baguette; Grapes or Fresh Figs; Walnuts or Almonds; Olives (green and black); Slices of French Apples or Pears; Honey, Fruit Jam, or Chutney like Fig Chutney

Par Géraldine Leverd, Food Blogger

Unlock the secrets of assembling a French-style cheese and charcuterie board – a beloved Parisian bistro tradition. Our expert guide ensures you craft the perfect French cheeseboard, ideal for impressing your guests with a delightful appetizer!

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Une publication partagée par Géraldine Leverd (@la.cuisine.de.geraldine)

Temps de préparation

15 min

Ingrédients Pour

Hard Cheese like Comté, Emmental, or Tomme de Savoie x 1
Soft Cheese with a bloomy rind like Brie or Camembert x 1
Blue Cheese like Roquefort or Bleu d’Auvergne x 1
Washed-rind Soft Cheese like Munster, Pont l’Évèque, or Mont d’Or x 1
Goat Cheese like Crottin de Chavignol, Chabichou du Poitou, or Selles-Sur-Cher x 1
Sheep Cheese like Tomme de Brebis or Ossau Iraty x 1
Jambon de Bayonne IGP

Voir la fiche
Rillettes du Mans

Voir la fiche
Saucisson (Dry Sausage)
Cornichons (Small Pickles)
Baguette
Grapes or Fresh Figs
Walnuts or Almonds
Olives (green and black)
Slices of French Apples or Pears
Honey, Fruit Jam, or Chutney like Fig Chutney

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Préparation

Remove the cheeses from the refrigerator at least 30 minutes before serving to bring them to room temperature. This enhances their flavors and textures.

Cut the cheeses into portions or bite-sized pieces (optional). Leave the rinds on soft cheeses like Brie and Camembert.

Start by placing the cheeses on the board or platter, distributing them evenly and leaving space between each variety.

Add the charcuterie: fold or roll the Bayonne ham and place it alongside the cheeses. Slice the dry sausage and arrange it on the board. Place a portion of Le Mans rillettes or pâté in a small bowl.

Place the olives and cornichons in small bowls and arrange them on the board.

Finish by scattering fruits (grapes or fresh figs, walnuts, almonds, slices of apple) between the cheese and charcuterie.

Slice the baguette and serve it on the side.

Pair the board with a selection of French wines such as Bordeaux, Burgundy, or Champagne for an authentic experience.