Unlock the secrets of assembling a French-style cheese and charcuterie board – a beloved Parisian bistro tradition. Our expert guide ensures you craft the perfect French cheeseboard, ideal for impressing your guests with a delightful appetizer!
Remove the cheeses from the refrigerator at least 30 minutes before serving to bring them to room temperature. This enhances their flavors and textures.
Cut the cheeses into portions or bite-sized pieces (optional). Leave the rinds on soft cheeses like Brie and Camembert.
Start by placing the cheeses on the board or platter, distributing them evenly and leaving space between each variety.
Add the charcuterie: fold or roll the Bayonne ham and place it alongside the cheeses. Slice the dry sausage and arrange it on the board. Place a portion of Le Mans rillettes or pâté in a small bowl.
Place the olives and cornichons in small bowls and arrange them on the board.
Finish by scattering fruits (grapes or fresh figs, walnuts, almonds, slices of apple) between the cheese and charcuterie.
Slice the baguette and serve it on the side.
Pair the board with a selection of French wines such as Bordeaux, Burgundy, or Champagne for an authentic experience.
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