Best Cheeses for an Italian Charcuterie Board

Italian charcuterie boards are more than just a feast for the eyes; they’re a symphony of flavors that capture the essence of Italy. These boards bring together an assortment of meats, cheeses, fruits, and other accompaniments to create a culinary experience that is both sophisticated and approachable.

Choosing the right cheeses is crucial to the success of your charcuterie board. The right selection can elevate the entire experience, offering a balance of flavors and textures that complement the meats and other accompaniments. With over 300 varieties of cheese in Italy alone, selecting the best ones ensures your board is authentic and delightful.

In this article, you’ll discover the best cheeses for an Italian charcuterie board, including their characteristics, ideal pairings, and serving tips. We’ll dive into classics like Parmigiano-Reggiano, the creamy delight of Mozzarella di Bufala, the bold flavors of Gorgonzola, the versatile Pecorino Romano, and the unique Scamorza. By the end, you’ll have all the knowledge you need to create a charcuterie board that will impress any guest.

Types of Cheeses

• Parmigiano-Reggiano Known as the “King of Cheeses,” Parmigiano-Reggiano is a hard, granular cheese with a nutty and savory flavor that intensifies with age. Its complex flavor profile and gritty texture make it perfect for grating over dishes or enjoying in chunks​.
• Mozzarella di Bufala Mozzarella di Bufala, made from water buffalo milk, is revered for its creamy texture and tangy, fresh flavor. Unlike cow’s milk mozzarella, it offers a firmer bite and is ideal for Caprese salads or simply paired with fresh tomatoes and basil.
• Gorgonzola Gorgonzola is a renowned Italian blue cheese available in two main varieties: Dolce, which is sweet and creamy, and Piccante, which is bold and tangy. Its distinctive blue veins and pungent flavor pair wonderfully with sweet fruits and honey.
• Pecorino Pecorino, made from sheep’s milk, comes in varieties like Pecorino Romano and Toscano, each offering a different texture and flavor profile. It’s often salty and slightly tangy, making it a versatile cheese for grating over pasta or enjoying with a glass of wine.
• Scamorza Scamorza is a semi-soft cheese made from cow and sheep’s milk, known for its smoky flavor and firm, stringy texture. It’s perfect for melting in baked dishes or enjoyed as a flavorful addition to a charcuterie board.

Parmigiano-Reggiano

Characteristics

Parmigiano-Reggiano, often hailed as the “King of Cheeses,” boasts a rich history that dates back over eight centuries. Its unique production process is governed by strict Denomination of Origin Protection (DOP) standards, ensuring it is made in specific regions of Italy using traditional methods. The cheese’s granular texture and hard, crumbly consistency result from being aged for up to three years, during which it develops a complex flavor profile with nutty, savory, and umami notes. Its straw-yellow color further indicates its aged, mature character​.

---

Gorgonzola

Types of Gorgonzola

Gorgonzola, a celebrated Italian blue cheese, comes in two main varieties: Dolce and Piccante. Gorgonzola Dolce is aged for a shorter period, resulting in a creamy texture and a mild, sweet flavor, making it approachable even for those new to blue cheeses. On the other hand, Gorgonzola Piccante is aged longer, developing a firmer texture and a sharper, more pungent taste. Both types are made from unskimmed cow’s milk and are distinguished by their characteristic blue veins.

---

Pecorino Romano

Flavor Profile

Pecorino Romano is a distinctive sheep’s milk cheese known for its salty, sharp, and slightly tangy flavor. It is aged for several months, giving it a hard and crumbly texture, and its pale-yellow color reflects its maturation process. This cheese has been a staple in Italian cuisine since ancient Roman times, particularly in dishes from the Lazio region.

---

Mozzarella

Fresh vs. Aged

Fresh Mozzarella, often made from buffalo milk (Mozzarella di Bufala), is soft, moist, and has a mild, milky flavor that is beloved worldwide. In contrast, aged Mozzarella, such as Mozzarella Affumicata (smoked mozzarella), has a firmer texture and a more pronounced, smoky flavor. Using high-quality, fresh Mozzarella ensures the best taste, especially when used in simple dishes where its flavor can shine.

Creating the Perfect Cheese Board

Balancing Flavors and Textures

• Mix Hard and Soft Cheeses: Combine hard cheeses like Parmigiano-Reggiano with soft cheeses like Mozzarella di Bufala.
• Variety of Intensity: Include cheeses with different flavor intensities, from mild Mozzarella to strong Gorgonzola​.

Incorporating Cheeses from Different Milk Sources (Cow, Buffalo, Sheep, Goat)

• Cow’s Milk: Parmigiano-Reggiano for a rich, savory taste.
• Buffalo Milk: Mozzarella di Bufala for a creamy, tangy flavor.
• Sheep’s Milk: Pecorino Romano for a sharp, salty profile.
• Goat’s Milk: Gorgonzola for a creamy, pungent taste.

Tips on Arranging and Presenting the Cheeses

• Arrange by Intensity: Place cheeses from mild to strong.
• Cut and Serve: Pre-cut hard cheeses, leave soft cheeses whole or partially sliced.
• Visual Variety: Add nuts, fruits, and rustic breads for texture.
• Small Bowls: Use for jams, honey, and olives to keep the board organized.

Complementary Items

Meats: Types of Italian Cured Meats to Include

• Prosciutto di Parma: Sweet and delicate.
• Salami: Varieties like soppressata and finocchiona for a spicy kick.
• Bresaola: Lean, air-dried beef for additional texture.

Breads and Crackers: Best Choices for Texture and Flavor Balance

• Thin Crisps and Light Crackers: Won’t overpower cheese flavors.
• Baguette or Italian Bread: Lightly toasted slices.
• Fruit and Nut Crisps: Pairs well with creamy cheeses and sweet toppings.

Fruits and Nuts: Suggestions for Fresh and Dried Fruits, Nuts

• Fresh Fruits: Grapes, apples, and pears.
• Dried Fruits: Figs, apricots, and cranberries.
• Nuts: Marcona almonds, walnuts, and pecans.

Extras: Jams, Honey, Olives, and Other Accompaniments

• Sweet Additions: Honey or fig/apricot jam.
• Savory Extras: Marinated olives like Castelvetrano and Kalamata.
• Other Additions: Roasted red peppers, artichoke hearts, and sun-dried tomatoes.

Conclusion

Creating an Italian charcuterie board is a delightful way to explore and enjoy the rich flavors and textures of Italian cheeses and accompaniments. Throughout this guide, we’ve covered the key cheeses like Parmigiano-Reggiano, Gorgonzola, Pecorino Romano, Mozzarella di Bufala, and Scamorza, each bringing its unique characteristics and pairing possibilities to the table.

We’ve discussed the importance of balancing flavors and textures, incorporating cheeses from various milk sources, and presenting the cheeses in an appealing way. Additionally, we’ve highlighted the best complementary items such as cured meats, breads, crackers, fruits, nuts, and sweet or savory extras to complete your board.

As you embark on creating your own Italian charcuterie board, remember that experimentation is key. Feel free to mix and match different cheeses, pairings, and accompaniments to discover what combinations you enjoy the most. The process of assembling and tasting a charcuterie board should be as enjoyable as the final product. Don’t be afraid to get creative and have fun with it!

Buon appetito!

Disclosure: Our blog contains affiliate links to products. We may receive a commission for purchases made through these links. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.