PREPARING THE MEAT AND CHEESE

Slicing And Timing

In most cases, some of the meats on your charcuterie board will have a membranous casing covering them and you'll want to remove it before serving even if it's natural. The salami should be is thinly sliced, about 1/8 inch to 1/4 inch thick. The rind should be removed from the cheese and the cheese sliced into wedges or cubes. Cured meats (prosciutto etc.) should be thinly sliced Remove the meat and cheese from the refrigerator about 30 minutes before serving and bring to room temperature. Soft cheeses like brie should be removed from refrigeration 45 minutes before service. That gives them a chance to come to room temperature and get nice and creamy. However do not let the meat and cheese get too warm (say, 68 to 70°F).