Charcuterie boards are a rite of passage for any host. From parties to more formal events to low-key friend gatherings, they’re the perfect way to combine a little bit of everything—salty, sweet, and savoury—into a beautiful presentation that people can graze on for hours.
Caroline Elston, co-founder of Platterful, has quite literally perfected the art of the charcuterie board. She’s curated over 26,000 boards in her career, and has discovered some of the most common mistakes along the way.
From choosing the wrong pairings to getting portions just right, Elston bestowed her charcuterie wisdom upon us so our grazing boards are nothing short of perfect for all our upcoming parties.
Playing It Too Safe With Cheese
Cheese is arguably the start of the charcuterie board show, so consider it a chance to really experiment with fun flavours and textures.
“Crowd-pleasers like aged cheddar and smoked Gouda are great staples, but adding something unexpected, like truffle Gouda or a funky washed-rind cheese, makes your board more interesting,” Elston says.
For example, a fun twist might be a cheese with a purplish brine for Halloween, or a cranberry-studded Wensleydale for Christmas. Come summer, reach for something bright and refreshing, like a lemon-infused goat cheese or a creamy cheese with fresh herbs.
And remember - put different knives out for different cheeses! No-one wants a chunk of Stilton on their aged Cheddar...
Going Way Over Budget
The best charcuterie boards have perfected the art of a “high-low” budget. Elston tells us you don’t need the most expensive cheeses, charcuterie, or accompaniments to truly wow your guests.
“I recommend splurging on one or two standout cheeses and quality charcuterie, where flavour and craftsmanship can really shine, then saving on crackers, nuts, olives, and dried fruit,” she suggests.
A Flat Presentation
Even delicious ingredients can get lost on a board that looks sparse or lacks variety. To help fill out your board and add some dimension, Elston suggests cutting cheeses into different shapes and arranging them at varying angles, and grouping ingredients together. This creates a full, abundant look.
“Then, fill the gaps with colourful ingredients like grapes, dried apricots, nuts, and olives,” she says. “It might seem daunting at first, but a salami rose or river is easy to learn and you'll make it a staple of every board once you have the technique down.” Even a drizzle of honey (or chunk of honeycomb) or a few fresh herbs or fruit can make a big difference.
Forgetting Flavour Pairings
While presentation matters, flavour is not to be underscored. When selecting items for your board, Elston says to think about how everything works together. A creamy Brie, for example, is wonderful with crisp apple slices, while a sharper cheese pairs beautifully with something sweet, like fig jam or dried fruit.
“Think about balancing salty, sweet, tangy, and creamy flavours so each bite feels a little different,” Elston says. “You don’t need fancy accompaniments, either; a few thoughtful pairings can make even an affordable board feel special.”
Wendy Rose Gould is a lifestyle journalist who routinely contributes to Real Simple, Martha Stewart, Women’s Health, and House Beautiful, among others. She covers home and garden, wellness, and travel, focusing on thoughtful storytelling and detailed reporting. When not writing, you can catch her perusing thrift stores, singing, hitting the gym, and petting any cat or dog that'll allow it.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
