Mother's Day Gift Guide: Farm-to-Board Charcuterie Tray

With the rise in the popularity of charcuterie boards, creating your version can feel daunting. Sourcing pre-made versions can be tricky. On one hand, many use lower-quality ingredients packed with preservatives and pre-sliced cheeses that dry out quickly. On the other hand, even the smallest charcuterie platters from gourmet companies like Boarderie cost well over $100 (with larger versions in the $200-300 range). However, when you build your charcuterie board, you get ultimate control over the flavors, textures, and source of every item in your spread.

The cheeseheads here in the FarmHER Kitchen put together a list of tips, tricks and sourced a list of ingredients made from family farms to build the charcuterie board of your dreams.

CHARCUTERIE 101: BOARD-BUILDING BASICS

The foundation of your charcuterie spread is critical to its overall success. Choosing the right size cutting board or tray is essential so that it does not become overcrowded with too many ingredients. Or, conversely, too big that there are odd gaps between ingredients. We’d suggest deciding what ingredients you want to include first and then choosing how you will present them.

NOTE: If you want to have a very large charcuterie set up, you might consider dedicating an entire tabletop as the base of your spread. If that’s the case, ensuring the surface is extremely clean or investing in butcher paper to cover the table’s surface is critical to ensuring food safety.

Speaking of food safety, there’s a time limit on how long you can keep a charcuterie board sitting at room temperature before it becomes less cute. Meats and cheeses are susceptible to bacterial growth when left at room temperature for extended periods. The general rule is two hours. So, for the safety and enjoyment of your guests, ensure you can prepare some ingredients ahead of time and only remove them from the fridge for assembly. Also, consider setting a timer so you know exactly when the food left sitting out should go back in the fridge.

two sets of hands eating from a long rectangular charcuterie board filled with assorted meats, cheeses and fresh fruits and nuts. — *^{Photo by Sonya Kamoz via Adobe Stock}*

WHAT IS THE 3-3-3-3 RULE FOR CHARCUTERIE?

One of the general rules for charcuterie is the “3-3-3-3 Rule,” which suggests that any complete charcuterie board has at least three cheeses, three meats, three starches, and three other ingredients. However, that rule alone has some limitations.

Other pitfalls to avoid when selecting the items for your charcuterie platter are:

Picking meats and cheeses that are too similar.
Choosing ingredients that are wet, messy, or difficult to eat with your hands, or flavors that are overpowering or do not pair well with the other ingredients in your spread.
Placing too many crackers on the board. They take up valuable real estate and can be continually refreshed. When laying out all the ingredients, place crackers and other starchy ingredients last to fill in the gaps.

Lastly, ensure you have all the proper eating utensils and cutlery for each item. Since charcuterie boards are communal and typically eaten with your hands, it’s crucial to have all the necessary utensils to make that possible when feeding guests. From plates or charcuterie CUPS to cheese knives, honey dippers, and tongs, you want to think through each ingredient and how it is consumed. Advanced preparation ensures your guests will be comfortable and able to eat what’s available. If something is difficult or embarrassing to eat, it will likely be avoided.

Cheese platter: yellow Maasdam cheese, white Camembert cheese and blue cheese Dor Blue with rosemary and fork on wooden cutting board on black background. Copy space. Concept serving cheese. — *^{Photo by Studio KIVI via Adobe Stock}*

CHOOSING THE RIGHT CHEESES

As mentioned before, a charcuterie platter should have at least three cheeses. (But the more the merrier!) Since there are more than 2,000 different cheeses made around the world, cutting the cheese choices can be the biggest challenge. We’d recommend at least one of the primary types of cheese: a hard or semi-soft cheese, a soft-ripened or blue cheese, and a flavor-infused cheese. That way, your board will feature the most dynamic flavors and textures possible without overcrowding it with cheeses too similar.

Hard + Semi-Soft Cheeses

Hard cheeses like Parmesan or aged Cheddar are known for their firm texture and longer aging process, which gives them a rich, concentrated flavor. They are great for slicing or grating and hold up well on a charcuterie board.

Semi-soft cheeses, like Gouda or Havarti, are a bit creamier but still sliceable, making them versatile for pairing with meats and crackers. While semi-soft cheeses are the “bread and butter” of the cheese board, they tend to have mild, milky flavors that can get lost in the mix, so make sure to balance them out with bolder soft cheeses or flavor-infused cheese.

Soft, Ripened and Blue Cheeses

These are your ooey-gooey, bold-flavored showstoppers. Soft-ripened cheeses like Brie or Camembert have a delicate rind and creamy interior that gets even softer as they warm up, perfect for spreading.

Blue cheeses, like Gorgonzola or Roquefort, have veins of blue mold that give them a tangy, complex bite. While blue cheese can bring a luxurious, funky twist to your charcuterie tray, many feature overpowering flavors, crumbly textures, and unsavory smells that can be divisive or difficult to eat with your hands.

Flavor-Infused Cheeses

These are cheeses with a little extra personality. Whether it’s a Cheddar blended with herbs, a pepper jack with a kick, or a smoked gouda, these varieties bring unexpected flavors and fun pops of color to your board. They’re perfect for adding a twist and keeping your guests guessing (and going back for more).

MAKE THE MOST OF THE MEATS

While cured pork products are most synonymous with the charcuterie experience, they are critical elements to include. Here are some of our suggestions:

Finding other meat selections beyond those pork powerhouses can be a little trickier. Here are some other ideas to mix up your meat selections:

Smoked Ham or Country Ham – Salty, bold, and a little smoky.
Chorizo – Dry-cured American chorizo has a smoky paprika kick.
Beef Bresaola – Air-dried, lean, and flavorful. A great non-pork option.
Venison or Elk Sausage – Game meats add a rustic, wild flair to the board.
Turkey or Duck Breast (Smoked or Cured) – Lean, elegant, and unexpected.
Pâté or Rillettes (Pork or Duck) – Spreadable meats for texture contrast.

Meat Pairing Tips by Cheese Type:

Hard cheeses (e.g., cheddar, gouda) → pair with salami, ham, or beef sticks.
Soft cheeses (e.g., brie, blue) → pair with pâté, prosciutto, or duck breast
Flavor-infused cheeses → pair with spiced meats like chorizo or capicola

Brie type of cheese with jam. Camembert cheese. Fresh Brie cheese and a slice on a wooden board with nuts, honey and leaves. Italian, French cheese. — *^{Photo by Maria via Adobe Stock}*

ADDING THE ACCOUTERMENTS

While you can’t have charcuterie without meat and cheese, the remaining elements—oils, honey, and jams, briny bites, fresh fruit, and nuts — round out the board and create a complete bite.

Here are some of our favorite extra flavors to boost your charcuterie board:

Creating a charcuterie board with meat, cheeses, and other accouterments sourced from American family farms isn’t just a delicious choice—it’s a powerful one. By selecting locally raised meats and artisan cheeses, you support hardworking U.S. farmers and ranchers who are passionate about quality and sustainability. You get to taste the difference in freshness and craftsmanship, all while keeping your dollars in the local economy. Plus, building your own charcuterie board lets you get creative with flavors, textures, and pairings that reflect your taste and values. It’s the ultimate way to serve something meaningful, one bite at a time.

Mother’s Day Gift Guide: Farm-to-Board Charcuterie Tray