I wanted to do something a little different today on the blog and show you guys how to make the perfect Fall charcuterie board! It’s perfect for if you’re going to have a gathering with friends or head to the park with someone for a picnic. I have always loved seeing pictures of charcuterie on my Instagram feed or seeing how chefs style them when I feel like splurging a little at a restaurant. I was pretty proud of how this turned out and was surprised by how easy it was to put together with just a few ingredients. My favorite ingredient I used was the Parmigiano Reggiano cheese- it is so delicious, has a great semi-dry texture, and is the perfect amount of salty (I can’t wait to use it in future charcuterie boards or grate it over pasta!) It has been made the same way for over 900 years and is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna.
Ingredients you need for this charcuterie board:
- Parmigiano Reggiano
- Sharp Cheddar
- Baguette Chips
In terms of decorating your board, I found it easiest to lay the salami down first since it takes up the most space and then laying down the other items around it. I tried not to put too many items with the same color next to each other. To make your cheese extra aesthetically pleasing, cut your cheese into wedges and/or square slices like I did!
This board is so easy to enjoy with everyone! Lactose intolerant people can also enjoy the Parmigiano Reggiano! Because of the long aging process, it is naturally lactose-free. It also is easily digestible and the perfect source of both protein and calcium. Read more about that here: http://parmesan.com/health-properties-of-parmesan/
If you’re as big of a cheese lover as me, you shoulder enter the sweepstake! for a chance to win a Holiday Parmigiano Reggiano Cheese Feast: https://promosimple.com/ps/c1ea ! Hope you all decide to make this charcuterie board and send me a pic on Instagram!
Thank you to Parmigiano Reggiano for sponsoring this post. Check out their site on http://www.parmesan.com