So you’re not throwing a rager - maybe you’re mature or whatever. But just because you’re keeping it lowkey doesn’t mean you need to sacrifice a bitching meat & cheese board.
The key to a small cheeseboard is variety. Yea, we know you like 4 types of cheddar, but you don’t have a lot of real estate here so consider the age-old “bang for your buck” rule. On that note…
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Vary your cheeses by milk type or texture. Try a smear of cow’s milk brie (the good stuff, please) on one end and some crunchy sheep’s pecorino on the other.
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Meat snacks: the great part about a small cheeseboard is that you don’t need to go broke, which is especially helpful when it comes to meat and charcuterie. You can also bring in texture play here - combine roll-ups of Jamon Serrano with a spicy corizio or throw in something soft like a proscuitto spread or rillettes.
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Have your elements do double duty: because space is at a premium, try out some pickled vegetables. The acid will cut the fattiness of the meats and cheeses, while also adding a pop of color to your presentation !
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Don’t waste space on things that can stand alone. Olives and roasted veggies are great, but give them their own spotlight.
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Pay homage to the carbs. Crostini, crackers, cookies, fresh baguette, whatever your flavor may be, make sure it has a place at the table. Or like, half the table.
