Follow our step-by-step guide and learn how to make the ultimate cheese and charcuterie board for any occasion, no matter the time of the year.
5 Steps to Cheese Board Success
Step 1: Visit the Cheese department (and ask them anything).
Here, you’ll find a carefully curated selection sourced from farmers and producers all over the world. Take in the sights, smells and colors — there’s plenty to explore. You probably have questions, too. What are the flavor differences between cow, sheep, goat or buffalo cheeses? How much cheese do I need per person? And what's this 3-3-3-3 rule?
Relax. Your cheese know-how is about to get a boost. At Whole Foods Market, we have over 350 Certified Cheese Professionals across our stores, nationwide, along with countless trained cheesemongers. They’re crazy into curds and wild about wedges. So seriously — ask them anything. They’re happy to answer any questions about your selections or point you toward their favorite cheeses.
Step 2: Pick the cheeses.
Depending on the size of your gathering, plan for 1–2 ounces of cheese per person. Pick 3 to 4 varieties that include an array of milks, styles and textures. As you’re perusing our Cheese department, keep these categories in mind:
Milk types: Common types include cow, goat, sheep, buffalo and mixed milks.
Styles and textures: Look for firm aged, soft-ripened, fresh and blue cheeses.
Seasonality: Ask your cheesemonger to show you what’s currently in season.
Once you’ve made your selections, don’t forget to ask your cheesemonger for tasting notes. Keep these handy in case your guests have questions — or you just want to show off your cheese IQ.
Step 3: Select your pairings.
Complementary nibbles can help bring out the flavors of each cheese. Include a favorite accoutrement with guests in mind — fiery jams and spreads for the spice lover; pears and dates for the fruit fan; prosciutto and rillettes for the carnivore; and crackers and nuts (because everyone loves a little crunch and additional richness).
Select something seasonal from each category. You can’t go wrong.
Step 4: Serve and enjoy.
Unwrap cheeses one hour before serving. This allows for “breathing time” which brings out the cheese’s aromatics and nuances. Arrange your cheeses and accoutrements on a rustic board or natural stone. Label each cheese and meat, and have your tasting notes handy so you can share them with your guests.
Step 5: Store with care.
Cheese is alive, so handle it with care. Once your cheese is back home, remove from plastic wrap and store it in cheese paper (or wax paper) to avoid the cheese drying out or picking up other flavors. Store in the refrigerator, ideally between 35°–40°F.
Make a Cheese Board for Any Season
Spring Cheese & Charcuterie Boards
Explore and showcase some of spring’s most wonderful flavors. To make your spring cheese and charcuterie board using the 3-3-3-3 rule, just pick 3 cheeses, 3 charcuterie items, 3 starches and 3 additional pairings.
Spring Cheeses:
Firm aged: Asiago
Soft-ripened: Brie
Fresh: Chèvre (fresh goat cheese)
Blue: Gorgonzola
Great alternates: Whipped ricotta, Manchego, marinated feta
Spring Charcuterie:
Prosciutto: Light and slightly nutty, prosciutto's flavors play well with spring fruits like melon and berries.
Mortadella: A mild, creamy pork sausage that is complemented by the freshness of spring veggies and pickles.
Chicken or turkey pâté: These silky textures and mild savory flavors pair perfectly with the brightness of spring offerings.
Great alternates: Coppa, 'nduja, Jamón Ibérico
Spring Pairings:
Spring vibes: Basil, dill, marinated asparagus, melon
Sweet: Honey, rhubarb jam, strawberries, blueberries, apricots
Salty: Castelvetrano olives, beets (roasted or pickled)
Spicy: Black pepper, arugula, radishes
Crunchy: Water wafers, sesame crackers, toasted flatbread, almonds
Summer Cheese & Charcuterie Boards
Take your backyard cookout from good to oh-my-gosh with a decked-out cheese board that leans into the summery vibes. Using the 3-3-3-3 rule, just pick 3 cheeses, 3 charcuterie items, 3 starches and 3 additional pairings.
Summer Cheeses:
Firm aged: Parmigiano Reggiano
Soft-ripened: Humboldt Fog
Fresh: Burrata
Blue: Saint Agur
Great alternates: Brie, whipped ricotta, Gouda
Summer Charcuterie:
Salami: A versatile cured meat (including varieties like soppressata and Genoa) that's intensely flavored but not heavy or overbearing. Pairs well with fresh summer fruits like figs, peaches and grapes.
Spanish chorizo: Spicy chorizo can add a bit of heat to your summer cheese board. It also goes down nicely with chilled white wine.*
Coppa: This dry-cured pork shoulder and neck has a melt-in-your-mouth texture, a delicate flavor and pairs well with fresh summer produce.
Great alternates: Prosciutto, summer sausage, pancetta, pepperoni
Summer Pairings:
Summer vibes: Grilled fruits (peaches, pineapples, tomatoes)
Sweet: Kiwi, blackberries, grapes
Salty: Cured Peppadew, olives, quick pickles
Spicy: Jalapeño jelly, roasted peppers, chili-spiced dried mango
Crunchy: Pretzels, buttery crackers, breadsticks, macadamia nuts, pistachios
Fall Cheese & Charcuterie Boards
Come on in, hang your coat over there and get ready to build an unforgettable fall cheese board. Using the 3-3-3-3 rule, just pick 3 cheeses, 3 charcuterie items, 3 starches and 3 additional pairings.
Fall Cheeses:
Firm aged: Aged cheddar
Soft-ripened: Brillat-Savarin
Fresh: Mozzarella di Bufala
Blue: Stilton
Great alternates: Fontina, Gouda, Parmigiano Reggiano
Fall Pairings:
Speck: A smoked, dry-cured ham with a robust flavor, perfectly pairs with rich fall flavors. Especially apples and nuts.
Wild boar salami: A full-flavored salami with deep, earthy notes and a nutty finish that complements the spices of fall.
Duck or pork rillettes: Rich, hearty and ideal for cooler weather, duck and pork rillettes are often paired with tangy pickles and crusty bread.
Great alternates: Mortadella, soppressata, Spanish chorizo, prosciutto
Fall Pairings:
Fall vibes: Tart, crisp apple varieties, pomegranates
Sweet: Dried cherries, clove-spiked clementines, dark chocolate
Salty: Niçoise olives, cornichons, peperoncino
Spicy: Chipotle honey, Calabrian chili paste, sriracha cashews
Crunchy: Rye crackers, crostini, baguette, toasted pumpkin seeds, candied pecans
Winter Cheese & Charcuterie Boards
This year, take the coziness up a notch with a wintery cheese and charcuterie plate for the ages. Using the 3-3-3-3 rule, just pick 3 cheeses, 3 charcuterie items, 3 starches and 3 additional pairings.
Winter Cheeses:
Firm aged: Comté
Soft-ripened: Camembert
Fresh: Mascarpone
Blue: Roquefort
Great alternates: Pecorino Toscano, Gruyère, Parmigiano Reggiano
Winter Charcuterie:
Pâté de Campagne: A rustic, coarsely ground pâté made with pork, herbs, spices and often cognac or brandy. Pairs well with cornichons and whole-grain mustard.
Pancetta: This cured meat's fatty richness lends itself perfectly to winter weather celebrations and decadent holidays. Add it to your board thinly sliced or as crisped-up lardons.
Beef bresaola: This lean, air-dried beef has a rich flavor that pairs well with roasted nuts and dried fruits. Its light, sweet flavor is complemented by rosemary and fennel.
Great alternates: Salami, pepperoni, prosciutto, Spanish chorizo
Winter Pairings:
Winter vibes: Oranges, green apple compote, fig jam
Sweet: Dried cranberries, pear, parsnip chips
Spicy: Harissa-spiced olives, chow chow relish, whole-grain mustard
Salty: Marinated artichoke hearts, Kalamata olives, cornichons
Crunchy: Rustic whole-grain bread, rosemary crackers, and sourdough and walnuts
Vegan “Cheese” Boards
Vegan cheese, which is dairy free, varies in base and texture. Cashew- and almond-based cheeses are nutty in flavor, while coconut-based cheese tends to be on the creamy side. Other common bases for vegan cheese are potato starch, soy and tapioca.
Soft vegan cheese has a creamy, spreadable texture like Gournay cheese, cream cheese or chèvre. Semi-soft vegan cheese, on the other hand, is reminiscent of a creamy Havarti. Hard vegan cheeses, often made from ingredients like chickpeas and miso paste, can resemble and taste like parmesan.
Arranging Your Vegan Cheese Board
Vegan trio: Select one soft, one semi-soft and one hard vegan cheese.
Meat alternatives: Grilled vegan sausages or vegan deli “meat” can help fill out your board and lend some extra umami. Arrange down the center from one side of the board to the other in a “river” formation.
Pairings: Pick 3–4 vegan versions of the pairings listed above based on your current season.
Fridge to table: Unlike dairy-based cheese, which needs to warm up to room temperature, vegan cheese can be served right out of the refrigerator. The flavors stay the same regardless of the temperature, so it’s really a personal preference.
Dessert “Charcuterie” Boards
Making a dessert charcuterie board should be whimsical and fun. Follow these simple rules and you’ll have an eye-catching dessert charcuterie board that’s perfectly sweet for your next party.
Make it easy to eat: When it comes to items on your dessert charcuterie board, you should be able to pick them up and eat them with just one hand. Skewers and toothpicks welcome.
Arrange items lavishly: Imitating the landscape of a charcuterie board, arrange your finger-friendly dessert items in a dramatic and sometimes festooning manner to encourage your guests to stop, delight and explore.
Have fun with it! Make sure to pick out a variety of shapes, flavors and textures. Include classic flavor combos but don't forget to sprinkle in some unique and surprising flavors too.
Here’s some inspiration for getting your dessert charcuterie board going.
Chocolate-covered pretzel sticks and potato chips
White chocolate-covered strawberries and raspberries
Peanut and almond butter cups
Toasted giant marshmallows
Crème-filled rolled wafers
Chocolate squares (dark and milk)
Dried fruit with chili powder
Caramel popcorn, puffed-rice treats
Toffee apple slices
Gummies, chewy sour candies, licorice
Pineapple skewers with toasted coconut
Bananas with chocolate dip
One-bite brownies, mini cupcakes
Macarons and cookies
Lemon pound cake slices
Shards of nut brittle
*Must be 21+. Please drink responsibly.