If I could pick my perfect date (and it wasn’t April 25th), it’d be me and Kyle on the back patio with a cheese board and bottle of wine. Seriously, y’all… ever since ordering a book called Platters and Boards, they’re all I want to eat. Honestly, probably my favorite thing about Platters and Boards is the creativity behind each and every board. There’s a unique spread for every season, holiday, celebration, and occasion, and I’m completely on board (pun intended). So, since it’s the middle of October, I wanted to share how to make an Instagram-worthy fall charcuterie board in today’s post! Keep reading for all my best cheese and charcuterie ideas for fall!

The Perfect Fall Charcuterie Board

This fall charcuterie board is perfect for grabbing sustenance in between trick-or-treaters on Halloween night, keeping guests satiated before dinner on Thanksgiving, and pretty much every occasion in between. Here’s everything I used for mine:

• Large cutting board- In my opinion, the bigger the board, the better. My favorite board is actually a large bamboo cutting board that we pretty much exclusively use for cheese boards now. It works perfectly, and it’s under $20!
• Cheese knives- Per Kate Spade’s All in Good Taste, the rule is one knife per cheese. It’s also best to label your cheeses if there’s any doubt about what they are. 
• Variety of Cheeses- Again, per Kate Spade, I like to include a variety of aged, soft, firm and blue, but I think three is the magic number. For this fall cheese board, I went with brie, aged cheddar (Kerrygold is my absolute fave!), and herb-rolled goat cheese for a seasonal touch.
• Seasonal fruit- Go to the seasonal section of the grocery store and pick out the fruits with the richest autumnal tones. I chose black grapes, blackberries, and dried apricots. Not only do all the colors look gorgeous together, but seasonal fruit also costs less, too. 
• Savory snacks- Salami, greek olives, cashews are three of my year-round cheese board staples. If you’re not a fan of salami, prosciutto is delicious, too. It’s just more expensive.
• Crackers- I think having a variety of crackers is important, too. I used stoneground wheat crackers and seasonal crisps on this board. Toasted crostinis are a great alternative, too!
• Jarred condiments- I absolutely love fig jam, and sometimes I’ll add honey or raspberry jam, too. Tapenades are great options, too!
• Fresh Eucalyptus- I wish I could take the credit myself, but I got the idea to add fresh eucalyptus to my fall cheese board from The Fashionable Hostess. If you don’t follow her, her blog is goals.
• Little White Pumpkins- The addition of these little white pumpkins was also inspired by TFH! They’re adorable and take up lots of space, which is helpful when your fall charcuterie board is looking sparse. 

One of my favorite little details on this fall charcuterie board is the terra cotta olive dish. Kyle’s grandma brought it back for us from Greece, and I love that it has a little pit holder and everything! 

Wine and Cheese Board Pairing Tips

If you love a good wine pairing, Yealands Pinot Noir is my go-to. Not only is it delicious, Yealands is one of only a handful of wineries around the world to be certified as carbon neutral. They’re also the first (like.. ever) to be certified from inception. Pretty cool, right? 

So.. is there anything you’d add to your perfect fall cheese board? I’d love recommendations! Also, if you want more Kate Spade-inspired cheese board-building advice, check out my top 6 tips for building the perfect cheese board. You can also check out my tips for putting together an entire fall grazing table for under $50.

Thanks so much for reading, y’all– and happy fall!
 

Photography by Catherine Rhodes.