Editorial: Kockums JernverkPublished: 2026-11-06

Charcuterie and cheese board

Name: Charcuterie and cheese board
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 100 g thinly sliced salami; 100 g prosciutto or other air-dried ham; 100 g mature hard cheese, such as Comté or Cheddar; 100 g soft white-rind cheese, such as Brie or Camembert; 75 g blue cheese; 100 ml green olives; 200 g black grapes; 2 plums; 100 g crackers or crispbread; Good bread

Serves 4 · 1 hour 15 minutes · Chopping board 37 x 18 cm

Air-dried ham, salami and three cheeses with grapes, plums, olives and crackers, arranged on a wooden chopping board. An easy way to treat guests over Christmas and New Year.

A charcuterie and cheese board for four needs about 50 g cured meat and 70 g cheese per person when served as a starter or nibbles. Choose one hard, one soft and one blue cheese, take them out an hour ahead, and lay out the cheeses first, then the meats, and finally fill the gaps with fruit and crackers.

Wooden chopping board with a handle laden with salami, rolled air-dried ham, blue cheese, soft white-rind cheese, green olives, black grapes, plums and crackers on a striped linen cloth

Ingredients

Serves 4

Charcuterie

100 g thinly sliced salami
100 g prosciutto or other air-dried ham

Cheese

100 g mature hard cheese, such as Comté or Cheddar
100 g soft white-rind cheese, such as Brie or Camembert
75 g blue cheese

To go with it

100 ml green olives
200 g black grapes
2 plums
100 g crackers or crispbread
Good bread

Method

Take the cheeses out of the fridge about an hour before serving and the meats 15–20 minutes before, so the flavours come through.
Cut the hard cheese into thin shards or batons. Leave the soft and blue cheeses in pieces and give each cheese its own knife.
Place the cheeses on the board first, spaced apart. Fold the salami slices in half, roll or ruffle the ham and arrange the meats in groups between the cheeses.
Add the grapes in small bunches, halve and stone the plums, and put the olives in a small bowl on or beside the board.
Fill the gaps with crackers and serve the bread alongside. Eat from mild to strong: the soft cheese first and the blue cheese last.

Why it works

A 37 x 18 cm board holds a spread for four without anything spilling over the edge, and the handle makes it easy to carry round to guests. Wood is kind to knife edges when you cut cheese directly on the board.