yesterday i just created my first charcuterie. and i enjoyed it so much im thinking of learning how to do one properly.
what i’ve thought to myself so far is that there is too many crackers/cracker adjacent, however thos is because it was a surprise drop in (ugh) and i was unprepared. Additionally, i dont think the board has enough direction and a main focus, but anything would help!
thank you in advance!
by Upstairs_Meringue816
21 Comments
This is super gorgeous.
I would typically say to add more color, but, somehow, you nailed it
Looks really nice 👍
Love how you did the crackers coming out of the cheese. Looks like a feather!
AI
more meats, less pretzels. 👍🏻
Looks nice. Don’t feel you have to do the roses just because they are having a moment.
The arrangement is really aesthetic.
It’s a bit inconvenient that you left cheese in 1 piece.
Lots of cracker bit needs more dip or spread.
Think about how you want you or your guests to eat it.
I like to position any cheese that they will have to cut or spread toward the sides and angled so that it can be eaten without messing up the whole arrangement. Cubes or precut cheeses in the center.
Am I missing something here? This looks good, but in reality there’s only enough dip and cheese to feed me and maybe one other person? The rest is grapes and 12 packets of biscuits???
I just keep some stuff in the cupboard, which is why these boards are so nice for drop in company…I use stuff in jars like those little red peppers (sort of sweet with just a little heat), olives and fig spread. I have a ton of refrigerated pickles in the fridge, but on the other hand, I never have that many crackers in the pantry, so really, for drop in company, you did great!
I like it, love the way you ‘feathered’ crackers at the top. It would help if some of the crackers x were less blonde so there was more variety but at that same time the limited colour palette really works together. It almost looks art deco to me.
Some small pickles and a few different berries would add nice pops of colour. Getting cheeses of different colours and slicing in a variety of ways is an easy way to create more interest.
A great first go!
Wow. That is beautiful the textures and the movement in the whole composition. Bravo!
Maybe add some fruits or jams!
Charcuterie is French for “cold cuts,” and so there should be a lot more meats. Ham for 1 right now.
It doesn’t look like it was made by a first-timer.
A lot of comments here focus much more on aesthetics than pairings but the latter is more of my jam. I think the board looks lovely and has variety but I would think more about how things are eaten together. It looks like you have a dip which is good for the bread sticks and pretzels, but you only have one option to put cheese on (the crackers). I’d usually go for a contrasting cracker (i.e. something whole grain since you have a lighter flavor profile), mini toast or baguette. When I’m picking out cheeses and I’m not feeling inspired I also always love the advice I got from a cheese monger back in the day of something old, something new and something blue. Obviously you don’t have to do that exact formula but I usually go for a young cheese (the brie or whatever you have would count), an aged cheese and then a blue or something with a flavor inclusion. I think a nice aged cheese would be a great addition. I also personally like a condiment – a mustard that goes well with the charcuterie or a jam that fits flavor profile wise with one of your cheeses.
I like to do more pickles, jams, and mustards on my boards, but it looks amazing!
More olvies less grapes. More cheese. More meat. No pretzels (I hate pretzels). Anyways. I would eat the whole wheel of cheese, meat, olives and a few crackers
This looks like a delicious painting. Well done!
Personally i think the styling is great!
I do think you need at least one more cheese. I would recommend to get a non-cowmilk cheese for variety of flavour and to match with different accompaniments. Also i think you could do without at least a third of the crackers. Or, if you like the amount of crispyness, replace some with another crunchy starch like potato chips or something!
Also im missing some kind of pickled food. You have olives but a good briney component would lift up the flavours.
Only suggestion would be to add some height in the middle, like maybe put those grapes on a small cake stand hanging over the edges. Just to make it more visually appealing and less flat.