How to assemble a cheese and charcuterie board:

Always start from the base

• Always place the cheeses on a porcelain or wooden platter or a marble platter to give more style to your table.

Start with chutneys or jams

• Choose 2 - 3 small bowls and fill them with your favourite chutney or jam that you have at home. The jam and chutney are always served in the bowls and not on top of the cheese so that our guests can enjoy and taste as they wish.

Choose the cheeses

• You can include a variety of flavours and textures such as a spicy kefalotyri cheese along with Cretan gruyere, a Ladotiri from Mytilene oil, a smoky continental semi hard cheese along with soft cheeses such as a goat cheese. In the same platter you can put pieces of parmesan cheese, a formaela of Arachova, mezzovone, anthotyro, manouri, feta, Chios mastelo and even cheeses with a strong flavour such as blue cheese or Gorgonzola. You can also add creamy cheeses such as Domokos katiki, tsalafouti and galotyri. If these types of cheese are hard to find you can choose your favorites, but you get the point.
• Cut your cheeses into evenly sized triangles, sticks or cubes and place them in various places on the platter. We can also leave the soft cheeses uncut and use special knives, which we have next to them so that our guests can cut as and when they want.

Add some cold cuts

• Thinly sliced Lefkada salami, rose-shaped prosciutto, sliced salami, sliced salami, Cycladic lusa, ham , mortadella, chorizo are some good choices, but you can select any of your favorites.

Add some nuts

• Almonds, walnuts, cashews , hazelnuts or whatever you like.

Add dried fruit

• Dried fruits such as raisins , apricots and plums will make a nice flavorful contrast with cheeses and cold cuts.

Offer a variety of breads or crackers

• In addition to cheeses, crackers, breadsticks, bread rolls cut into bites, savoury biscuits in various sizes, shapes and flavours have their place on the plate.

Finish with various toppings and fruits

• Finally, you can add various garnishes to give the plate a special colour if you use fresh herbs or seasonal vegetables cooked in season (asparagus or sautéed mushrooms, etc.) or fruits with a strong colour and flavour such as strawberries, blueberries, grapes and melon balls.