Learn how to build this crowd-pleasing Fall Meat and Cheese Board Step-by-Step! This epic fall-themed charcuterie and cheese board is super handy for get-togethers and the best excuse to enjoy comforting flavors and autumn produce.
Crisp autumn air and changing foliage call for a fall meat and cheese board!
It’s no secret that the cheese plate you put out for parties and celebrations will always be a hit. But why not go all out and really jazz up the board with seasonal flavors, colors, and produce?
That’s exactly what this Fall Meat and Cheese Board is; a celebration of the season! It’s super simple to put together, can be assembled ahead of time or last minute, and is so gorgeous to look at. This step-by-step guide will teach you how to assemble a fall-themed charcuterie board like a pro and leave you with guests who won’t be able to resist the layers of crimson, burgundy, orange, and gold.
Looking for more seasonal charcuterie boards? Check out my Spring Meat and Cheese Board and Winter Meat and Cheese Board!
What goes on a fall charcuterie board?
The most important rule when putting a large charcuterie board together is that there are no rules! Make the board as elaborate or toned down as you like, and include a wide variety of ingredients or just a few. This flexibility is why charcuterie boards are so perfect for any type of occasion.
I have you covered if you’re searching for ingredient inspiration or looking for fall charcuterie board ideas:
It’s all about the cheese
My general rule of thumb when assembling charcuterie boards is to include 6 types of meat and cheeses total. For this fall meat and cheese board, I chose 4 kinds of cheese.
Some of the cheeses came from my local grocery store and others from specialty cheese shops. Use what works for your budget and taste buds!
The crisp fall air calls for comforting cheeses with heavier textures and deep flavors. These are my favorite choices when highlighting fall flavors:
- Aged: Trader Joe’s 1,000 Day Gouda
- Nutty, creamy, and semi-hard. Pair it with dates or sliced pears.
- Possible substitutions: Cheddar, Gruyere, or Havarti.
- Bloomy: Camembert
- Buttery, milky, earthy, and sweet with a bloomy edible rind.
- Possible substitutions: French Brie, Mt. Tam, and Cowgirl Creamery Red Hawk.
- Blue: Stilton
- An English cheese with blue veins and a crumbly, semi-soft texture.
- Possible substitutions: Point Reyes Original Blue, Gorgonzola, and Roquefort.
- Fresh: Goat cheese
- Sweet, creamy, and tangy.
- Possible substitutions: Feta, Ricotta, and Cotija.
Charcuterie (cured meats)
Charcuterie is thinly sliced cured meats. They’re a staple on grand and simple meat and cheese boards because they’re salty, fatty, and always a crowd favorite. Choose a few varieties for your board, try something new, or use some you’ve always wanted to try.
I picked two for this fall board: soppressata and prosciutto. Both are inexpensive, easy to cut and fold, and pair well with the rest of the ingredients.
Fall produce
Load up the board with all kinds of fruits and vegetables that are in season during fall. There are all kinds of colorful, juicy, and delicious options to choose from. These are a few of my favorites:
- Apples
- Pomegranate seeds
- Pears
- Figs
- Grapes
- Persimmons
- Radishes
Consider using a blend of whole and sliced fruits and vegetables. This will play on the textures and contrast.
Crunchy, briny, and sweet things
Crackers and crostini are really important. They’re what hold the cheeses, spreads, and meats! Include a variety of crackers (Trader Joe’s fig and olive crackers are my favorite), soft or crisp bread, and make the crostini at home.
Spreads, like honey, jam, and jelly, will bring layers of extra flavor to every bite. Use a variety of sweet and savory spreads or just one kind if you have a theme in mind.
A briny element is always welcome on a meat and cheese board. Include a small bowl of olives, pickled vegetables, cornichons, or marinated artichokes. Lastly, finish the board and fill in empty spaces with nuts, seeds, or other salty treats!
How to assemble a fall meat and cheese board
Don’t get too caught up with how your board looks as you build. Once the ingredients are added, the board will be irresistible! These step-by-step instructions, however, should offer you a little guidance on the assembly:
Step 1: Start with the cheese.
Place the cheeses you’re using in the corners with the edges pointing out.
Cut the firm cheeses into wedges so they’re easy to grab.
Softer cheese, like goat cheese, can be left whole and served with a cheese knife for spreading.
Step 2: Add your jars.
Jam, spreads, olives, pickled or marinated vegetables, honey, and dips can all be placed into jars to keep the board neat and tidy.
This also makes them easy to move around as you work out the presentation and assembly.
Step 3: Produce comes next.
I like adding whole fruits and vegetables next because they can be a bit bulky.
Step 4: Cracker time!
Spread the crackers out towards the sides of the board.
Step 5: Add the meat.
Your board is probably starting to get a little cramped, so add the sliced and folded meat anywhere it will fit.
Step 6: Fill in the empty spaces.
Finish by filling the empty spaces with more sliced fruit, nuts, herbs, or seeds. Serve and enjoy!
Tips and tricks
You’re almost ready to make your fall cheese board! Follow these tips to help you prepare and present the most beautiful board:
Recommended equipment
A cheese board is a must. If you don’t have a fancy wooden board on which to present your charcuterie and cheeses, use a serving tray or even a dinner plate. Otherwise, the only other equipment you need are cheese knives, small bowls or jars, and cutlery for the dips and spreads.
Serving sizes
The size of your board and quantities of ingredients will depend on how many guests are coming over. If this is all that will be served at the fall-themed event, stick to about 2 to 3 ounces of cheese per person and 1 to 2 ounces of charcuterie per person. Cut it down from there if you plan on serving more fun appetizers and snacks.
Make ahead tips
Everything except for the crackers can be assembled on the charcuterie board up to 1 day ahead of time. Wrap the board with plastic and keep it in the fridge.
I recommend taking the board out of the fridge 30 minutes before your guests arrive to allow the cheese to come down to room temperature. Fill the board out with crackers, herbs, and other space fillers, then enjoy!
Fall Meat and Cheese Board Step-by-Step
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Fall Meat and Cheese Board Step-by-Step
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
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