What makes your perfect charcuterie platter?
Are there certain things you need or don't need?
When I decided to do this I went to John Coleman and asked him what I should get. He started typing up a list at lightening speed of all the things to make my platter complete and of course as to be expected I cannot get everything he has listed but I think I have done fairly well.
I was told to get a hard cheese and a soft cheese. So for the soft I went with a double cream brie, as for the other cheeses I have chosen a farmhouse cheddar, sharp cheddar and an herb crusted mozzarella.
For the meats I have prosciutto, soppapresso and Genoa salami. These were some very delicious choices.
Fruits and Nuts
I have some seedless white and red grapes. There are also some raw almonds and lightly salted cashews. A few cherry tomatoes as well.
Pickles and Olives
I had some Kalamata olives and some Manzella olives stuffed with pimentos. There were some sweet gherkins and some onions I pickled in red wine vinegar.
Breads and crackers
There were slices of a French baguette and some everything crackers.