Southern Cheese and Charcuterie Platter

Putting together a successful charcuterie and cheese platter takes minimal effort with splendid results. The key is not stressing about exactly what you choose to showcase. No matter what I’ve ever served in a selection, I’ve never heard a complaint.

serving per person: 3 slices of meat and 2 ounces of cheese

For the charcuterie, I like to offer at least three different meats. My favorites are shaved country ham, peppery salami, and prosciutto. I also like pastrami and a really good pepperoni. Set out the charcuterie about 25 minutes in advance so it can warm slightly before serving. Set out a separate fork for each meat.

For the cheese, try offering a soft, a firm, a mild blue, and your favorite pimiento cheese. Each cheese will require its own knife. There’s only one hard and fast rule: no cheese cubes under any circumstances. For the best temperature and softness, set out the cheeses on the counter about 45 minutes early to soften.

For accompaniments, try whole-grain mustard, pepper jelly, sorghum, toasted pecans, halved figs, and some bread and butter pickles. Crackers and bread are always welcome on my platters, but I prefer ones that aren’t strongly flavored so the meat and cheese can really shine.

There’s no need to buy a fancy wooden serving board for charcuterie and cheese at home. Any large platter, cutting board, or stone slab (as long as it’s food-safe) will work wonderfully.

It would be impossible to name all the talented artisans making Southern charcuterie and cheeses. Here are just a few to get you started. Make sure to research what’s closest to your area. The closer to home, the better.