THE BUILD STEP 1: CHOOSE A BOARD Pick out the board you would like to use, I prefer wood cutting boards as they add a rich contrast to lighter cheeses. But any large platter will work. Usually about a 9” X 13” to a 12” X 18” should be a good size for a party of 5 to 6.
TRIANGLES
PICKS
STEP 2: PLAN OUT THE DISPLAY • CHEESE: Not all boards have cheeses individually cut, but most do as it is easier for guests to enjoy. If you are cutting your cheeses into individual shapes, there are so many different shapes you can choose from. Medallions, butter pats, picks, triangles, matchsticks, cubes, etc. For goat log cheese, medallions or half-moon shapes are a great option. Semi soft and firm cheeses are great for triangle cuts, matchstick cuts, butter pats, and cubes. Hard or Aged cheeses are a great option to chunk and crumble with a cheese pick.
CUBES
TRIANGLES
• CHARCUTERIE: Decide on the shapes of your charcuterie items. Thinner-softer items like Prosciutto and Serrano lends itself to a folded river or a rosette shape, whereas thicker sliced meats like Chorizo and Salami lends itself to a ribbon or tight rose.
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STEP 3: ACCOMPANIMENTS: Decide on bowls, ramekins and other fun containers you will be using for your accompaniments, and which ones will sit directly on the board.
INTERESTED IN TRAINING YOUR TEAM OR CUSTOMERS TO HONE THEIR CHEESEBOARD SKILLS? Reach out to your Atalanta representative on setting up a workshop with one of our cheese & charcuterie experts.
SEE THE BOARD-BUILDING PROCESS ON VIDEO!
