The best charcuterie board according to a professional
Charcuterie boards are the jewel of parties and nights with friends, and their base matters as much as what is placed on top.
“I find wood is great as long as it's properly treated and cared for,”
A platter laden with a variety of cheeses, crisps, savory snacks, meats, fruits, and spreads is always a winning choice, whatever the occasion. But the platter itself is almost as important as the charcuterie placed on it. If it's too small or too large, the presentation won't be right, and a truly spectacular table setting requires an impeccable base.
Dominick DiBartolomeo, owner of The Cheese Store of Beverly Hills, recommends wood for its functionality and aesthetics, and marble as a second alternative. Explaining his preference, he says, "Wood gives it a more rustic feel and enhances the cheeses."
Price doesn't have to be a barrier. You can get a second-hand wooden board at a thrift store, or invest in the luxury chopping board that Ina Garten and Giada de Laurentiis highly recommend.
Traditional materials are often the best. While marble, plastic, glass, and metals all have their place in the kitchen, in many cases the materials our grandmothers used remain superior to more modern options. A reliable wooden cutting board and a beloved wooden spoon are prime examples.
Wood isn't unhygienic if it's properly treated and cared for. DiBartolomeo sums it up like this: "I think wood is great as long as it's treated and cared for properly." At his cheese shop, the boards are washed with soap and water and then disinfected. It's a good idea to clean wooden cutting boards on both sides.
The final step is to treat them with a layer of food-grade mineral oil, which prevents the wood from drying out or cracking and keeps it healthy, moisturized, and beautiful for decades.
