Multiply Your Charcuterie Board Options With The Rule Of 3

A sense of proportion when choosing and placing components ensures that your charcuterie board is as pleasing to the eye as it is to the taste buds. Such a platter isn't just a fancy way of serving nibbles; rather, it's a feast for the senses. While there are lots of cheeses suited to charcuterie boards, cramming as many of them as possible isn't the best way to arrange one. Instead, it's far better to focus on all the potential flavor combinations you can offer by assembling a small but thoughtful selection. Having three types of everything — cheeses, crackers, fruit, and any other accompaniments — is perfect for when you're hosting a group of 5 or 6 people. 

Following the rule of three is a simple and effective way to make a great charcuterie board. It offers ample variety without being overwhelming and ensures enough options to suit multiple flavor and dietary preferences. A great place to start is getting some expert advice, and we got exactly that in our exclusive with Dominick DiBartolomeo, the owner and president of The Cheese Store of Beverly Hills and Domenico's Foods. Surrounded by the plethora of cheeses he offers, DiBartolomeo talked about what aspects to look for when selecting charcuterie board cheeses, how many of them to use, and what to pair them with.

"I love odd numbers when it comes to plating," says Dominick DiBartolomeo. "My approach is to have a sheep, cow, and a goat's milk cheese. I like providing different flavor profiles as well as different textures [like] creamy, semi-soft, and firm." Different animals offer more variety, too. "For cow's milk, I would have a nice triple creme brie or something that is creamy and buttery," he says. "For the sheep, I like something semi-soft, perhaps from the Basque area. And for the goat, I would try something a little fresh and tangy with a chalky texture."

A similar strategy can be used for accompaniments. Focus on high-quality options with contrasting flavors and textures. "I almost always have a spicy and a non-spicy salami and something whole muscle like a prosciutto or coppa. I am a big fan of pâté as well, but I know some people aren't," DiBartolomeo explains. "I also prefer a variety of crackers and of course, my preference is fresh bread. For the crackers, it's almost always best to use a mild flavor cracker that doesn't interfere with the flavor of the cheeses."

The rule of three isn't just for food. Accompany a platter of cold cuts with a selection of three wines that pair well with ham so guests can enjoy different food and drink combinations. You can also create a butter charcuterie board with festive compound butters that showcase seasonal flavors. Finally, if you're hosting more than a dozen people, consider expanding the choices to 5 or 6 types of each component to keep everyone happy.