I recently got a new charcuterie board and it's so cute and I love it. I've never done a charcuterie board but I'm hosting Freindsgiving this year. I wanted to make a charcuterie board but if I put the different cheeses on my charcuterie board will it make my board stink after? If so how can I prevent my board from smelling after?

Here is my Christmas Eve/New Year’s charcuterie board. It’s got grapes, sopresata, speck, pita crackers, smoked Gouda, Manchego, chèvre, pickles, a baguette, and marcona almonds.

As I said in the topic name, I’m looking to fill in the white space here. The only change I’ll make is to swap the regular pickles for cornichon. What would folks add to this board in terms of maybe sweet things or meats?

I want to recreate this board for a Halloween themed book club meeting. Could y’all help me out in telling me what each thing is most likely?most importantly the cheeses

Anyone do a board with a turkey out of mostly veggies? Looking for photo inspiration for Thanksgiving!

Me and my friends decided to do a Friendsgiving this year. Instead of a traditional one we decided to each bring a different themed charcuterie board. I need help! SOS! I want to bring the best one! Any ideas?

Is 250 to much to charge for food and labor? I love what I do but I always charge a lot less. Usually 100-150 and I feel like I’m not being fair to myself but I also don’t want people to think I’m priced outrageously.

Just wanted to ask if anyone has any ideas for some small decorative vessels for my Thanksgiving Day board. I googled pumpkins but they are all pretty much the same. Any ideas or just stick with my regular bowls from the dollar store. Thanks!

I was really limited on time, I stayed an extra half hour to finish this up. Took me an hour total, I had to cut all the cheese. I’m not proud of my bri cheese cuts lol. The meat was pre cut except the sopressata. And chief told me to add the grapes, strawberries and bruschetta.

Every year I make a board for Thanksgiving, but I very recently had to go dairy free because I have a baby with a cow’s milk protein allergy. I feel like I’m just swimming in dairy substitutes that are mediocre and an insult to the real thing, so I’m a little worried about this year’s board. What would you put on your non-dairy board? I typically do a blend of both sweet and savory, and I often shop for it at Trader Joe’s - but I have places like Aldi and Whole Foods easily accessible, too.

Hey everyone! 😊I could really use some advice here. My family and I are based in London, and we love having people over for drinks, snacks, and of course, cheese and charcuterie boards. So, I’m on a mission to get the perfect setup, but I’ve got a few questions, and I'd love your thoughts:

1. How many boards does a family actually need? Like, is one big board enough? Or should I have a couple of smaller ones to spread around? We usually have 5-6 people over, but it can go up for things like holidays. Any size recommendations would be amazing too!
2. Wood or bamboo—what’s the better choice? I’ve seen both, but not sure which holds up better, especially with all the washing and food prep. Which one do you all prefer?
3. Is it worth it to get a massive charcuterie board for parties? We do have people over pretty often, and while the idea of a huge board is tempting, I wonder if it’s just gonna be a pain to store. Anyone got experience with this?
4. Round or rectangular? I love the look of round boards, but are rectangular ones more practical? Like, does one shape work better for fitting everything on the board or on the table?

Thanks in advance! Any tips from fellow cheese and charcuterie fans would be awesome! 🧀🍇

this was not the main meal.