How to Make an Elegant Cheese and Charcuterie Board
Lan Lam shares her tips on how to arrange and pair cheese and charcuterie for an impressive entertaining snack.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
When I make a board, I like to have 3 or 4 cheeses, with different textures and flavours. One creamy, cheddar, flavored Gouda, and whatever else you like.
Hello
I always look for a series of one example each week of an equipped kitchen just to plan my counter for ease of use and quick access. There is an equipped kitchen title but it only shows individual items. I'd like to see a complete picture every once in a while. Thanks, Doug
Great idea! Spreading the mustard on the board by the sausage. Thanks much!!
Not everyone eats pork.
I personally like it when all my guest touch all the meats and chjeezus
Robiola? Why pick a cheese almost impossible to find outside of major cities. Some of us live in backwaters of 1/3-1/2 million population with a Whole Foods and a Fresh Market, etc. and they never even heard of robiola; Not a very helpful tip Lan Lam.
She talks like she's constipated 🤣
Make it separately chef please
I wish she voiced Cortana. Very elegant!!
I always enjoy seeing Lan Lam's cooking ideas. In this case guest snacks. One reason I thoroughly enjoy Lan's presentation, is to me, Lan is so easy on the eyes. So my tummy, eyes and even heart are stimulated. Thank you Lan.
How to make an elegant cheese and charcuterie board: mmmmm, put some cheese and charcuterie on a board? I guess?? And I didn't even have to go to culinary school for several years!
Two minutes of Lam is woefully inadequate.
So that is what charcuterie is. Heard of it but didnt know what it was. Charles
The mustard on the charcuterie board legit made me GAG. Eww. Put that in a bowl or something more civilized.
When adding meats like prosciutto and salami, I fold the pieces in half then quarters. I arrange them in a little river, entwining with the other ingredients on the board. It just makes the board more visually interesting, as opposed to just laying them down flat.
Hello
Yes. The mustard presentation makes the board more inviting. Thanks
Where's my invitation Lan??? Just say the word and i'm there…;-)
Interesting placement of items, outer circle of cheese, with garnish between and meat proteins in the front and center.
Can I substitute with slim jims and string cheese?
I love the mustard idea! Very clever–totally stealing that!
🧀 🧀 🧀
🙂👍🏻
Charcuterie board? We call that a snack board or midnite munchies forget the fancy nomenclature
You're pumping videos too fast, we can't keep up.
Nothing makes your staff feel appreciated like naming the segment “at home cast extras”: cast extras – really?
Why call it a charcuterie board when you have more crackers than charcuterie?
Ah the US eater. So trendy. As a matter of fact, charcuterie is the current trend. Yanks have always served up nibblies prior to a game or meal. Now, they’ve discovered a new word “charcuterie” and everyone and their dog is serving it up. It’s a French word so you should only serve French items for it to be perfect. Nonsense! Get a platter, add whatever you like and put it in front of your guests with or without an alcoholic accompaniment! Wonder what the next food trend will be?🙄
That dark cracker looked delicious, where is it from?
Hi Greetings from California 😋
I love many types of cheese, always have it in fridge.
Give Lan a Raise
Give Lan a Raise
HELLO! and thx, great topic and presentation.
Ohhh, Fauncy.
This and Nitro coffee from the other year are worthless.
Very nice. I really enjoyed the video. On another subject I would love to see a review on a true Jamaican Blue Mountain coffee. There seems to be so many counterfeits (or just blends portrayed as pure JBM)
I didn't like cheese until I tried brie! Most wonderful thing I had ever tasted (well, up there with a lot of things). Now I can't get enough of it, and other cheeses.
I am very sick of this fad, just speaking personally. I find the word " charcuterie" to be the most pretentious thing I've ever heard in my life. Just call it a cheese and meats board, really anything else. I fear some of you are making asses out of yourselves without realizing how you look to the rest of the world. ✌(‾◡◝)
Thank you. Perhaps go into more detail why you are pairing certain fruits with certain cheeses, etc. More helpful. Not everyone has nor wants peaches on their board. Would be good to know what works and doesn’t.
You seem not to have enough cash to buy products.You did not need to do this segment you should picked on something much cheaper.This is the first video l have disliked on the test kitchen you won't last here long with such low ratings.You are embarrassing to mankind
Thanks