15 Best Cheeses for Your Next Charcuterie Board

Let’s face it: The heyday of the store-bought party platter is long gone. Now, the duties of a good host often include curating an impressive charcuterie board.

But where do you begin? Charcuterie boards typically include crackers, fruit, nuts, meat and, most importantly, cheese.

If you’re ready to take your guests on a journey full of flavor and texture, we’ve made it easy by rounding up the best cheese for charcuterie boards.

Aged cheddar

Flavor profile: Sharp and complex

Cheese type: Firm and crumbly 

Pair with: Apple slices

Originally from the Cheddar village in Somerset County, England, cheddar is a popular cheese with a deep orange color. During production, the cheese curds are broken up and heated, then cut into slabs stacked on top of each other and turned over and over. This unique process gets rid of excess air and liquid to create cheddar’s signature texture and flavor. 

Aged cheddar is firm and slightly crumbly. The longer it ages, the more crystalline it becomes. Explore varieties like maple bourbon or ghost pepper cheddar to spice up your next charcuterie board!

Blue Stilton

Flavor profile: Sharp and tangy

Cheese type: Semi-soft and crumbly

Pair with: Honey baked ham

Stilton is an English blue cheese that is aged for a minimum of nine weeks. A combination of pasteurized cow’s milk and Penicillium roqueforti mold creates its bold flavor. 

Since it is a Protected Designation of Origin-certified cheese, Stilton can only be produced in three specific counties in England: Leicestershire, Derbyshire and Nottinghamshire. Try pairing it with honey, crackers and ham at your next charcuterie night.

Brie

Flavor profile: Mild and buttery (younger) or rich with nutty and earthy notes (aged)

Cheese type: Creamy and soft

Pair with: Prosciutto, salami and grapes

Brie is a versatile soft cheese named after a region of France. Beneath its edible white rind is a creamy, rich and spreadable center. 

Brie starts out with a buttery flavor, but as it ages, it takes on more nutty and earthy notes. It’s typically made from cow’s milk but may also be made from goat’s milk.

Burrata

Flavor profile: Milky and slightly sweet

Cheese type: Soft

Pair with: Heirloom tomatoes

Burrata is a soft cow’s milk cheese from southern Italy that is usually served in a round dumpling-like shape. Its outer casing is made of mozzarella, while the soft, buttery inside is a stracciatella blend of shredded mozzarella and fresh cream. 

In addition to being a highlight of your charcuterie board, burrata is a perfect choice for bruschetta or crostini. Just add tomato slices, basil and a dash of olive oil on top!

Camembert

Flavor profile: Rich and earthy

Cheese type: Soft 

Pair with: French bread

Camembert is a soft and creamy French cheese originally made from raw cow’s milk. While it’s often compared to Brie, some describe the unique earthy flavor of Camembert as evocative of mushroom and garlic. 

Before serving Camembert on your charcuterie board, allow it to sit out at room temperature so it’s more spreadable. Complete your spread with French bread, whole grain crackers, craisins, apricot preserves and your favorite pickled veggies.

Comté

Flavor profile: Buttery, nutty, fruity and complex

Cheese type: Semi-hard

Pair with: Iberico ham

Simultaneously fruity and savory, smoky and sweet, Comté is one of the best types of cheese for charcuterie. 

Comté first originated in the Jura region of eastern France along the border of Switzerland. It’s made from unpasteurized cow’s milk and aged for a minimum of four months. The buttery flavor becomes nuttier and spicier as it ages, with hints of fruit and caramel.

Fontina

Flavor profile: Buttery & nutty

Cheese type: Semi-soft

Pair with: Dates and salami

Coming to you all the way from the Italian Alps, Fontina is a delicious cow’s milk cheese. Its production can be traced back to the 12th century in the Aosta Valley region. 

Fontina is known for its mild, nutty, creamy flavor. It melts nicely, making it a great addition to pasta, sauces, pizzas, sandwiches and fondues. On a charcuterie board, it pairs nicely with dried fruits like dates and savory meat like salami and prosciutto.

Goat cheese

Flavor profile: Tangy

Cheese type: Soft and spreadable (young) or firm and crumbly (aged)

Pair with: Raspberries, blackberries and honey

The higher concentration of essential fatty acids in goat’s milk makes goat cheese taste tangier than cheese made from cow’s milk. Aged goat cheese hardens into a crumbly texture, but fresher goat cheese has a soft and spreadable consistency. This type of cheese, also known as chèvre, is just as great on a charcuterie board as it is crumbled over a salad. 

Feeling adventurous? Goat cheese comes in a wide variety of flavors and is often blended with herbs and fruits. For example, you can’t go wrong with blueberry vanilla goat cheese!

Gorgonzola

Flavor profile: Sharp and strong

Cheese type: Varies from soft to semi-firm

Pair with: Honey

Gorgonzola cheese comes from the Lombardy region of northern Italy, and its strong flavor comes from its veins of bluish-green edible mold. Gorgonzola’s firmness can vary, and its two main variations are called “piccante” (firmer and sharper) and “dolce” (creamier and sweeter). 

Gorgonzola can be a divisive cheese, but it beautifully complements charcuterie ingredients like fresh pears and spicy salami. Add a drizzle of honey to this crumbly blue cheese to balance out its bold flavor.

Gouda

Flavor profile: Mild and nutty (young) or rich and caramelized (aged)

Cheese type: Semi-firm (young) or firm and crumbly (aged)

Pair with: Apricot jam

Gouda cheese is made from cow’s milk. It can be traced back to the 12th century, but today, it’s a popular export from the Netherlands and a go-to for charcuterie boards and grilled cheese sandwiches.

There are a variety of flavors to try, including smoked and truffle. The texture and flavor of Gouda depend on its age: younger cheeses are semi-firm, mild and nutty, whereas older ones have a rich, caramelized flavor and a firm, crumbly and sometimes even crunchy texture.

Gruyère

Flavor profile: Nutty and sweet

Cheese type: Firm 

Pair with: Pears

Gruyère is a dense cow’s milk cheese that takes its name from Gruyères, the medieval town in Switzerland where it’s made. Younger Gruyère is creamy and nutty but becomes more earthy and complex as it ages. 

Aside from being the star of the charcuterie board, it is a versatile ingredient for soup, fondue, sandwiches and more! 

Manchego

Flavor profile: Rich and nutty

Cheese type: Firm

Pair with: Green olives, figs and almonds

Manchego cheese gets its name from the Manchega breed of sheep in the La Mancha region of Spain. These animals produce the milk that’s used to create manchego cheese. 

A wheel of manchego cheese is instantly recognizable thanks to the distinct herringbone pattern of its rind. Younger manchego tastes sweet and nutty, while aged manchego has a sharper flavor. It pairs well with a broad variety of textures and flavors, including green olives, figs, nuts and cured meats like Spanish chorizo.

Muenster

Flavor profile: Mild & buttery

Cheese type: Semi-soft

Pair with: Soppressata

Muenster is a French cheese with a delightfully buttery and slightly tangy flavor. It’s made from pasteurized cow’s milk and typically aged for five to seven weeks. 

Muenster cheese has a creamy off-white color and a distinctive orange rind. The rind’s coloration is due to the addition of annatto, a nutty seasoning taken from the seeds of the achiote tree. It pairs especially well with salty meats like soppressata or prosciutto.

Parmigiano-Reggiano

Flavor profile: Sharp, salty & nutty

Cheese type: Firm

Pair with: Honey

Parmigiano-Reggiano comes from a part of northern Italy, spanning Parma, Reggio Emilia, Modena, Bologna and Mantua. Though their names are similar, one big difference between Parmigiano-Reggiano and Parmesan is how long it must be aged. Parmigiano-Reggiano is aged for a minimum of one year but typically much longer, while some Parmesan cheeses are aged for only 10 months. 

Add some thinly sliced Parmigiano-Reggiano to your charcuterie board to create a nice contrast with softer, sweeter cheeses like burrata or goat cheese.

White cheddar

Flavor profile: Mild

Cheese type: Firm & creamy

Pair with: Grapes

Wondering what makes white cheddar white? The answer is simple: Its production does not involve the natural vegetable dyes found in orange cheddar. Compared to its aged counterpart, white cheddar also tends to have a milder and creamier taste. 

Since it’s one of the most popular cheeses for charcuterie, you can’t go wrong with white cheddar cheese cubes on your board. Add this crowd-pleaser to your next office party charcuterie arrangement!

How many cheeses should be on a charcuterie board?

Three to four cheeses are ideal for building a charcuterie board.

Some people like to follow the 3-3-3-3 rule for charcuterie by choosing three cheeses, three meats, three kinds of bread or crackers and three other embellishments like snacking fruits, nuts, veggies or spreads.

To select your trio of cheeses, switch up the following:

• Firmness: Pick one each of soft, medium and hard cheeses.
• Animal: Explore cow, sheep and goat cheese on the same board.
• Region: Feature an Italian cheese, a French cheese and a Spanish cheese.

Alternatively, a fun rhyme to follow is “hard, blue, soft and new.” An example shopping list would be a hard cheese like Parmigiano-Reggiano, a blue cheese such as Gorgonzola or Stilton, a soft spreadable cheese like Brie and a specialty cheese you’ve never tried before.

Expert tips for selecting charcuterie cheeses 

What goes on a charcuterie board is ultimately up to you. Their appeal lies in the opportunity to customize them for a variety of different occasions, aesthetics and tastes. 

Consider the following when planning your board and choosing cheeses: 

• Stock up: Plan for at least 2 ounces of cheese per person. If there are any dietary restrictions, consider cheese alternatives. 
• Explore seasonal offerings: New specialty cheeses pop up each season. Sample a lavender brie for spring or pumpkin spice cheddar (yes, it exists!) for fall. 
• Consider flavor pairings: If you already have a favorite cheese or meat to build your board around, research the best combos to complement it.
• Know your audience: Consider whether you are serving your cheese board to daring diners or those with a narrower culinary comfort zone. What’s the context? Are you setting up some New Year’s Eve party snacks or looking for engagement party appetizers?
• Serve skillfully: Slice your cheese no sooner than 12 hours before serving. To soften the cheese and maximize its flavor, let it sit out at room temperature for 30 to 60 minutes before eating. 
• Pair with the perfect pour: The beverages you drink with your charcuterie board matter, so don’t let wine fall by the wayside!

What to avoid on a charcuterie board: The worst cheese

We’ve covered the best, but what about the worst? There’s only one recommendation on what to steer clear of when buying cheese for your charcuterie board: stinky cheese! 

Washed-rind cheeses with high moisture levels are more likely to offend your olfactory senses. Their smell could overpower the rest of the options on a charcuterie board. For this reason, we suggest avoiding Limburger, Époisses and other cheeses with infamously strong odors.

Level up your charcuterie game with crowd-pleasing cheeses

The right cheese is sure to impress your guests, standing out as the centerpiece of a mouthwateringly memorable experience. With this newfound knowledge about the best cheese for charcuterie boards, you’re ready to craft a spread that’s as tasty as it is aesthetically pleasing!

Confident on cheese but still fretting over meat or wine? We’ve got you covered! Browse our deli meats or read all about our favorite dinner party wines.

Save time by using Instacart to shop for all these ingredients and more. Order and get your favorite charcuterie supplies sent right to your door.