Fall is here and there will definitely be times this season when you just do not have time to cook for a get-together! That’s where this EPIC fall-themed meat and cheese board comes in! I’ll show you exactly how to build this crowd-pleasing spread.
THERE ARE NO RULES
I absolutely love putting together this fall meat and cheese board (otherwise known as a cheese and charcuterie spread!). It is super simple to put together, can be assembled ahead of time or last minute, and is gorgeous.
Seriously, like 90% of the time when we have a group of people over, a meat and cheese board is going to be assembled!
There are a ton of great reasons to put build a cheese and charcuterie board, but one of my favorite reasons is that there really aren’t any rules. You can make it as elaborate or toned down and a little more casual. It doesn’t matter which direction you go with your charcuterie spread because your friends are going to love it no matter what spread you go with.
For this fall meat and cheese board, I have some tips and guidelines to help you build your own spread for your next gettogether. My hope is that you’ll get some ideas when you throw together a an epic cheese platter this season!
ALL THE DELICIOUS THINGS ON THIS FALL MEAT AND CHEESE BOARD
Okay, like I said there really aren’t any rules to follow when building a cheese and charcuterie spread. You can put gold leaf coated chocolates and Vienna sausages on your platter, and I won’t judges as long as you are happy with it. Seriously, no judging.
If you do need some ideas to help you build a fall meat and cheese board, I’ve got you covered!
LET’S TALK CHEESE
In general, I think having a combo of six types of meat and cheeses total is the way to go. For this fall meat and cheese board, I chose four kinds of cheese.
I always love including something….
So for this crowd-pleasing spread, I went with the following cheeses…
- Aged: 1,000 Day Gouda
- Bloomy: Camembert
- Blue: Stilton
- Fresh: Goat
I picked up all of the cheeses, except the Camembert, from Trader Joe’s. The Camembert by Marin French Cheese and I got it from the Murray’s Cheese counter in my local grocery store. They have some good cheese and charcuterie options and the staff is always super helpful. Don’t be afraid to ask for their recommendations or a sample!
Really…no rules here. Cured meats can be a bit pricy, so you’ll want to pick a couple of items that you absolutely love or really want to try.
For this fall meat and cheese board, I picked two cured meat options. So on the board, you’ll see both soppressata and prosciutto. I really like both of them and at Trader Joe’s they aren’t super expensive. So the best of both worlds!
I also want to point out that I decided to cut the soppressata into half-moons, so they are easy for people to eat. You could even cut them into smaller chunks if you want!
OH, and make sure to check the package of any cured meats you purchase for a note on removing the casing. For the soppressata I used the casing is supposed to be removed and it’s much easier to remove it before the meat is cut. Trust me, I’ve made that mistake before!
KEEP IT SEASONAL, KEEP IT SAFE
(Lord of the Rings anyone…?)
Here it is…exactly how to make a fall meat and cheese board. You’ve got to load it up with seasonal produce, baby! To really make anything themed for a season, sticking to seasonal fruit and other produce is really the way to go.
If you’re unsure of what produce is in season, this Fall produce guide is super handy.
On this fall-themed platter of deliciousness, I added pomegranate seeds, persimmons, and sliced apples (which I drenched in lemon juice to keep them from browning).
Simple, seasonal and oh so pretty. To make it look super gorgeous, you’ll want to consider adding some whole fruit. Those little crabapples are so cute!
CRUNCHY, BRINY AND SWEET!
There are definitely some other things you’ll want to consider adding to your fall meat and cheese board.
Crackers or crostini are a super important addition to a cheese and charcuterie platter. You need something to put that delicious cheese on, right? For this spread, I included some Spanish crispbread, fig and olive crackers (you can find these at Trader Joe’s), and crostini which I made.
For a little briny bite, olives are a great way to go! You can also do picked produce or cornichons. Super fun! I did add some crushed red pepper and lemon zest to the olives on this fall cheese board to add a little zing!
Honey is a staple on my meat and cheese boards. You could also include jam and jelly for that sweet element too. Whatever floats your boat!
There are also some other little bits on this board that are fun. There are some rosemary Marcona almonds and roasted and salted pumpkin seeds. Both are great additions for the fall theme.
HOW TO ASSEMBLE A FALL MEAT AND CHEESE BOARD STEP-BY-STEP
You’ve got to have fun with this process! Assembling a cheese and charcuterie board is the second-best part. The first best part….eating all that cheese!
When you build your cheese board, don’t get too caught up in how it looks. The more often you build them the more gorgeous they will be!
Step 1: Place the cheese!
It’s super important to think about how you and your friends will be eating the cheese.
The gouda is firm, so I already cut chunks off. The Camembert is cut into wedges so people can take pre-portioned bites and the stilton and goat are easy to cut, so I left them whole.
ALSO!!! Place the cheeses with points out toward the edge of the board. It will make it easier for people to get to that cheese!
Step 2: Add the jars of things! Jams, olives, honey….whatever tidbits that are in a jar get placed next.
These guys can always be moved around as you go with building the board.
Step 3: Add the whole fruit!
I like adding the whole fruit next because it is a bit bulky and it’s a good idea to place it before other little things go on the board.
Step 4: Get those crackers in there. They can hang off the side of the board too if you need a little extra room.
Step 5: Place the meat!
At this point, your cheese board might be getting little cramped. So just stick that charcuterie in there wherever you can get it to fit.
Step 6: Lastly, get the sliced fruit and any other bits in there, like the Marcona almonds and pumpkin seeds I used!
FALL MEAT AND CHEESE BOARD TIPS
This season, you are going to be a cheese board master! Here are some extra tips to help you with your fall meat and cheese board assembly.
HOW MUCH MEAT AND CHEESE SHOULD I BUY?
There are lots of opinions on how much meat and cheese should be purchased for a charcuterie cheese board. I’ve seen anywhere from 1 ounce of cheese per person to 4 ounces of cheese per person.
There really isn’t a right or wrong answer, but I usually stick to 2 to 3 ounces of cheese per person.
For the charcuterie, I stick to 1 to 2 ounces per person, especially because I tend to hang out with people who don’t eat a lot of meat.
So for example, this cheese and charcuterie board is meant for 10 to 14 people.
There are about 28 ounces of cheese (each piece of cheese is about 8 ounces, except for the goat cheese, that is a 4-ounce piece) and there was a total of 12 ounces of charcuterie total on this board.
To throw another wrench into the equation, if there will be other food at the get-together or you’re serving a fall meat and cheese board before Thanksgiving dinner, you can (and probably should!) stick to a smaller amount of meat and cheese. Just keep that in mind!
If you aren’t throwing this fall meat and cheese board together last minute, you absolutely can assemble it ahead of time. You can even prepare it the night before you plan on serving it…how about that!
When you do assemble your fall meat and cheese board ahead of time, I suggest waiting until right before serving to add cut fruits.
You’ll want to chill it covered and then SUPER important, make sure to pull it out of the fridge at least thirty minutes before serving. The cheese shouldn’t be super cold when you and your friends dive in.
USE A BIG BOARD
I usually assemble meat and cheese boards when I have a large group of people coming over. Go big or go home.
Normally I use a really big cutting board for assembling, like the one used for this fall meat and cheese board. It was my grandma’s and I love using it for party food spreads like this.
If you are in the market for a large cutting board to use for killer spreads, I LOVE my Boos block cutting board. I have one that is fantastic and it’s really great for serving during parties. Plus, you can also use it as a cutting board when it’s not in party mode. Win-win!
BUILD THIS FALL MEAT AND CHEESE BOARD!
I really hope that my tips to build this fall meat and cheese board are helpful! I can’t wait to see what your version looks like. Build it and make sure to tag me on Instagram so I can see your gorgeous cheese and charcuterie board!
Fall Meat and Cheese Board Step-by-Step
- 8 ounces aged gouda
- 8 ounces camembert
- 8 ounces stilton
- 4 ounces goat cheese
- 8 ounces soppressata
- 4 ounces prosciutto
- 6 crab apples
- 2 Persimmons
- 2 small apples
- 1 pomegranate
- ½ cup rosemary Marcona almonds
- ½ cup olives
- ¼ cup honey
- ¼ cup roasted salted pumpkin seeds
- Variety of crackers for serving
- Cut the gouda into chunks and the camembert into wedges. Place the cheese on the serving board near the edges of the board.
- Place the pomegranate seeds, olives, honey into small jars. Place them on the serving board.
- Add the whole fruit to the serving board followed by the soppressata, cut into half-moons, and prosciutto.
- Fill in any gaps with sliced fruit, Marcona almonds and pumpkin seeds.
- Allow cheese to come to room temp before serving.
- Feel free to use different cheeses!
- This can be made ahead of time, just make sure the cheese comes to room temp before serving…let it sit at room temp at least 30 minutes before you dig in if the cheese board has been in the fridge!
NEED SOME MORE PARTY READY RECIPES THIS FALL?
Here are some more delicious recipes fantastic to serve up when you have friends over this season!