Whether your charcuterie board is intended as a pre-dinner appetizer or an all-night dining experience, there’s no doubt that a good cheese board makes a big impact at a gathering. I’ve loved good cheese for as long as I can remember, and it’s an indulgence that never gets old.
Luckily for me, charcuterie has never been so hot because of all the great boards going around social media. As with any trending dish, it’s always best to get an expert opinion on what makes the best charcuterie cheese—not to mention, game-changing pairing details. For this project, I contacted Sarah McIntosh, chef-owner of Épicerie in Austin, to talk about all things high quality.
Sarah McIntosh
Chef-Owner of Épicerie in Austin TX, Sarah McIntosh brings the simplicity of her French-Louisiana fare and seasonal offerings that keep her patrons pleasantly surprised. After years of success and the restaurant survived the pandemic, it evolved from a grocery store and cafe to a bistro, bar and boulangerie.
An Expert Shares the Best Charcuterie Cheeses
When putting together the perfect charcuterie board, choosing the best cheese is an art. In this guide, we’ll explore McIntosh’s expert recommendations for choosing the best cheese for charcuterie, as well as additional flavor pairing considerations and lesser-known cheese curries. Whether you’re a charcuterie connoisseur or just drawn in by all the hype, prepare to dive in.
Understanding Different Types of Cheese
“Typically, there are five different types of cheese,” McIntosh said.
- Bright crust. A type of cheese with a white, soft rind that develops as the cheese ages
- Washed crust. This cheese is washed during ripening to create a rich aroma and delicious rind.
- Semi-soft. Expect high moisture, a smooth and creamy texture, and a flavor that can range from mild to spicy.
- It’s difficult. Hard cheeses are older than soft cheeses, resulting in a drier, crumblier texture and higher fat content.
- Blue. These cheeses are made by adding cultures of edible fungi (read: sweet mold).This creates the signature blue-green spots or veins through cheese.
It is also important to note that there are four different types of milk used to make cheese: cow, sheep, goat, and water buffalo.
How to Choose the Best Charcuterie Cheese
“Depending on the size of your plate, there are many different options for cheese prices. I usually stick to three or five types of cheese. “I like to choose different styles and types of milk,” said McIntosh.
When designing large plates, McIntosh also notes that he tends to choose hard cheeses. “Hard cheeses are easy to cut and look nice/clean especially when your guests start digging in!” Alternatively, he may put the soft cheese on a separate plate to prevent any contamination on the main board.
How do you pair your cheese with other charcuterie ingredients?
McIntosh says hard cheese goes well with fruit/dried fruit, nuts, and hard salami. With soft and blue cheese, it likes to dip in different types of honey and jam.
“Blooming pores are usually your soft cheese. This can be anything from Brie to Camembert or double creams.” However, McIntosh notes that there are hard blooming rinds as well. “Washed rinds like Raclette and Taleggio can be soft, almost soft or firm. “These are the things you think of as ‘stinky cheese,’ and they’re usually orange in color,” he says.
“Soft cheeses like Gouda and Manchego, hard cheeses like parm and Pecorino, and blue are all straightforward. If blue cheese scares you, try hard blue or blue streaked cheese for a less bitter taste.”
How does milk affect the taste of cheese?
McIntosh explains that each brand of milk has signature flavors and fat content. He says: “Goat milk is the smallest, followed by cow, sheep and water buffalo. When choosing a type of milk, the following tasting notes are useful to consider:
- A goat. Lean, sour, tangy.
- A cow. Nutty, buttery, mushroomy, bready, rich.
- Sheep. Barnyard, buttery, earthy, creamy.
- Water buffalo. Sweet, velvety, pudgy, rich.
“Many times, manufacturers make mixed milk cheeses from two or more different types of milk,” says McIntosh. “One of my favorites is Campo De Montalban. It contains goat’s, cow’s, and sheep’s milk to create the ever-popular Manchego-style cheese.”
Unlimited Cheese To Keep On Your Radar
McIntosh says his all-time favorite cheese is Rush Creek Reserve from Upland Cheese Co. It is important to note that this cheese is only available in autumn when the cattle’s diet changes from green grass to hay. This change in diet results in a richer milk, perfect for this custard creation. The wheels of this cheese are wrapped in spruce bark according to the tradition of this type of washed cheese. This process gives the cheese a delicious woody/smoky flavor. McIntosh also notes that this cheese is highly priced and extremely limited, making it a great holiday gift. Sometimes it can be found at Whole Foods or your local cheese shop if you prefer to order online.