IF YOU WANT TO KEEP IT AUTHENTIC

Use A Hardwood Board

According to manufacturing experts, non-porous hardwood is the best for charcuterie boards. Certain woods will absorb the smell of cheese, so that is why boards made of harder, nonporous wood are preferred. Woods such as teak, hard maple, American cherry, olive, and acacia are frequent choices.

Bamboo boards have become popular because they are eco-friendly and resist scarring from knives, so they are more resistant to bacteria than other woods and tend to absorb less moisture. Teak wood is also considered to be a good material for a charcuterie board because of its resistance to heat, bacteria and moisture. The appearance and culinary connection of olive makes it one of the most popular choices for a charcuterie board. It’s also a dense hardwood and shares a lot of the same selfhealing and microbe-resistant properties of bamboo as long as it's properly maintained.