With Valentine’s day just around the corner, the last minute panic to come up with the picture-perfect romantic activity threatens to bubble over- a feat that is proving all the more challenging due to the current restaurant closures which eradicate the usual safe bet of a romantic meal for two. Pulling off a three-course meal in your own kitchen (which may be poorly equipped if you’re a student) is a daunting prospect to say the least. A charcuterie board, on the other hand, might just be the solution to any impending Valentine’s day fiascos you’re envisioning. This carefully curated board of cured meats, accompanied by a selection of cheeses, chutneys and fruit requires minimal culinary skills- all you need is a good eye and some forethought. This article will provide you with a simple guide to creating your very own charcuterie board, whether you choose to share it with your friends, family or significant other.
The perfect charcuterie board encompasses a wide variety of contrasting textures, flavours and colours that complement each other and appeal to the senses. My boyfriend and I made our own in advance of writing this article (for research purposes of course) to help guide you through the process step by step and provide an informed insight into the craft. When building your charcuterie board feel free to recreate my tried and tested version or simply take elements of it and make it your own.
The key to executing this successfully is research. The central components are cured meats, cheeses, crackers or bread and condiments of your choice. I would advise selecting three or four different varieties of meat and cheese, and four or five types of cracker or bread which will serve as a base. These central features are typically accompanied by fresh or dried fruit, perhaps some nuts, and of course, the board is usually paired with wine to cleanse the palette. For Valentine’s day, vibrant red fruits such as strawberries and pomegranate are a good choice and help create an eye-catching display; grapes are also a classic accompaniment. The light sweetness of the fruit will provide a refreshing contrast to heavy cheeses and salty crackers. An adventurous dark chocolate would also lift the board whilst adding a romantic touch. I recommend thinking outside of the box and trying an unconventional flavour; we decided to include Lindt’s caramel with a touch of sea salt dark chocolate in our charcuterie board. Other options in their range included chilli, if you’d prefer a bit of a kick, or an invigorating mint flavour-the possibilities are endless.
Now for arguably the most important part: deciding what cheeses and meats to include. For the former element of your charcuterie board it’s best to choose at least one hard and one soft, more spreadable cheese. An aged or white cheddar is an example of a firm, dense cheese, whereas brie or camembert are softer options. It is also nice to experiment with something bold such as an aromatic blue cheese; this crumbly variety is known for its characteristic piquant flavour and will offer something distinctly different to the tastebuds. As for meat, I recommend some form of salami, prosciutto, and chorizo. Prosciutto is a sweet and delicate ham whereas chorizo and salami are spicy sausage meats; interchanging these will add diversity of texture and flavour to your charcuterie creations.
Pairing your charcuterie board with wine is the final step before assembling. Wine can be used to accentuate the range of flavours on your board; the acidity and sweetness of a carefully selected wine will cut through the fatty cheeses, creating the perfect balance. There are a few rules of thumb when it comes to this magical coupling, but it essentially comes down to your own personal preference. Investing in a light white and a full-bodied red wine will provide a sufficient variety to complement any cheeses you may choose, from hard cheddar to a light, tangy goats cheese. You don’t have to break the bank to find wine that will pair nicely with your cheeses, most of the varieties I will suggest can be found at a reasonable price in your local supermarket. Matching acidity and strength are essential to creating a match made in heaven. Try not to pair a strong wine with a mild, mellow cheese. Sharp or aged cheeses are best served with a full-bodied wine that complements the bold flavours, for instance cheddar and pinot noir make a good pairing. Goats cheese will pair well with white wine such as a light-bodied pinot grigio or sauvignon blanc. Another way to approach this is to pair wine and cheese from the same region of the world, both thrive in similar geographical and climatic conditions and those from the same area should, in theory, have complimentary properties. The concept of ‘opposites attract’ can also be applied to this process, a salty blue cheese, for instance, will harmonise well with sweet dessert wines such as port or Moscato.
The final step is to assemble your charcuterie board. Typically, a wooden slate is used to arrange the food on, but if you don’t have one then improvise with a chopping board or plate-any flat surface will do! Take your own creative liberties with the presentation; cheese can be pre-sliced and interwoven between other elements of the board, or simply place a sizable triangle wherever you wish. Disperse the range of colour across the board to create an appealing final product. Serving utensils needed include knives for spreading and cutting the cheese, small ramekins, and spoons for any condiments such as chutney.
The tried and tested Valentine’s day charcuterie board
Pictured: Salami Milano, prosciutto and chorizo. Blue cheese, brie and sharp white cheddar. Lindt’s caramel with a touch of sea salt dark chocolate. Strawberries, red and green grapes. Apricot and mango and Tomato and chili chutneys. A baguette and a selection of crackers for cheese- from the thin, to thicker biscuit and salty varieties. A selection of salted nuts-almonds, cashews, pecans, peanuts and hazelnuts. Pink Moscato
