cold cuts and cheese platter

Do you think that to make a cold cuts and cheese platter it is enough to store a few servings of local produce on a plate? Well, you’re wrong: the cold cuts and cheese platter is not just an aperitif appetizing, but it can also be an essential business card of your kitchen, as well as a a moment of pleasant sharing. That’s why we advise you to prepare it with the right care… also through the advice we have had the pleasure of summarizing below!

How to choose cold cuts

The first thing we advise you to do is to choose the cold cuts. In this case, your choice could be based on exclusively on raw ham (raw ham, speck, bacon, coppa, bresaola, lard), only on the cooked meats (cooked ham, mortadella, pork), or both.

Our advice, in this case, are mainly two:

  • If you choose to present both cooked and raw cold cuts, try to distinguish them by presenting them on two different cutting boards;
  • Try to order the cold cuts from the leaner to the fatter ones, thus allowing you to make a right sense of the presentation (and helping your diners to identify the ones you want to eat or not without resentment!).

As an alternative to the order above, you can also try to propose vertical tastings, perhaps proposing the same raw ham but with different maturing times. Or, you can to propose horizontal tastings, such as raw ham that comes from different parts of the country domestic or foreign.

Evidently, the possibility of choosing a regional or territorial platter remains valid at all times: in this case focuses exclusively on the territories in your area, perhaps adding niche productions and valuable. In short, in any case, try to provide a cue for tasting and interest that will leave yours particularly impressed guests, revealing in you an attention that – perhaps – they did not expect!

How to choose cheeses

Once you’ve chosen the cold cuts, proceed with the cheese selection. Our suggestion is in this case don’t overdo it: you don’t have to flood your guests with too many alternatives, because all they need to do is to 4-5 cheeses to make a good impression.

Also in this case, remember to create a “narrative”, perhaps placing the cheeses from the more delicate to the strongest, or from the freshest to the most seasoned.

If you are such a lover, or you think that your guests might like this choice, you can also opt for for cheeses belonging to a certain category only: think goat’s milk or cow’s milk cheese only. The option of a vertical or horizontal tasting also remains valid.


If you’ve come this far… your efforts have already been partially rewarded, but they are certainly not over!

You must first match the right knives, knowing that their choice will depend on the kind of cheese: for soft knives you will opt for a bow knife while for harder cheeses you will opt for a bow knife you’re gonna have to add some knives. Remember to put a knife for each type of cheese, to avoid mixing tastes.

Another addition that will impress your diners is that of the sauces, jams, pickles or Jellybeans: All these elements match very well, especially if you’ve gotten some prior information on the tastiest combinations. And don’t forget the bread!

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