The 3-3-3-3 Rule for Charcuterie Boards

Our Co-op is hands down the best place to create the charcuterie board of your dreams. Try making one for a holiday appetizer, or experiment with a fun dinner at home.

Our trained cheesemongers love helping people choose the perfect items for customers’ charcuterie and cheese boards. They can assist you no matter your budget, your desires, or your dietary restrictions. Here’s a guide to get you started.

When making a charcuterie board, try following the 3-3-3-3 rule:

• 3 meats
• 3 cheeses
• 3 starches
• 3 accompaniments

Let’s break it down and see what we have at the BFC that you can use. All of these items are found at our cheese shop:

• 3 Meats: Pork Rillettes from 5th Quarter, dry-cured duck breast from D’Artagnan, Babette’s Table finocchiona salami
• 3 Cheeses: try for a variety of types and a variety of milks (cow, goat, sheep). Grafton Village Shepsog, Parish Hill’s Jack’s Blue, and Lazy Lady Farm’s Capriola are examples.
• 3 Starches: we like Taralli (a traditional Italian cracker almost like a small, circular breadstick), Artisan Crisps by Rustic Bakery, and baguettes from Gilles Baguettes
• 3 Accompaniments: Cerignola olives, Marcona almonds, French cornichons
• For sweet accompaniments: Tavernier chocolate pate, Mitica date almond cake, Pojer e Sandri cold pressed quince syrup.

Visit our cheese shop and get inspired.