Why Eating Order Matters When Enjoying A Charcuterie Board

With so many alluring options on a charcuterie board elegantly arranged for maximum visual impact, it's hard to decide what to eat first. However, consider your choices carefully. According to an expert, the order in which you sample savory pieces of meat and cheese can affect your overall experience as you continue to dig in.

Dominick DiBartolomeo sells cheese for a living and is well-acquainted with the flavors and textures of various types. As the owner and president of The Cheese Store of Beverly Hills and Domenico's Foods, he's also no stranger to advising folks about how to get the most out of a charcuterie board. When we asked what order in which cheeses that elevate a charcuterie board should be enjoyed, he started with the ending, saying "I almost always like to end on the blue."

The intense flavor of blue cheese is somewhat polarizing. Some folks relish the opportunity to try a ripe Stilton, while others can't stand to be in the same room as the aromatic dairy. Even if it's something you appreciate, the impact blue cheese makes on the palate is undeniably forceful, so going for this first would be a mistake. According to DiBartolomeo, "I think trying blue cheese first in any tasting will no doubt taint your [palate] and not allow you to experience other cheeses' flavors and textures." So, do your best to start with more mild cheeses. However, dairy is just the beginning. On a beautiful charcuterie board, there are also several tempting meats, and the order in which you sample them also makes a difference to your taste buds.

Whether you assemble your charcuterie board ahead of time or make it on the fly, it should always display a few enticing cured meats. When asked about the appropriate order to savor proteins from the array, DiBartolomeo said, "For the meats, I think the most important aspect would be to save some of the really spicy salamis for the end." In the same way you wouldn't want to overwhelm your palate with a dominant blue cheese right out of the gate, eating a piece of pungent, peppery salami for your first taste can likewise mute the flavors of the other delectable meats waiting to be adored.

That said, there are exceptions to this piece of advice. Even DiBartolomeo admits that at the end of the day, it's really all up to you. "There are no rules," he says. "The key is to eat what you enjoy." As long as what you are sampling puts a smile on your face, you are relishing the charcuterie board in the correct order.