How do you care for a charcuterie board? Wash it with soap and water and allow to air dry or wipe dry. Never put away wet.
I love them and am going to share how to DIY a charcuterie or cutting board. These are made from a hardwood – black walnut. It's a beautiful wood but is a very messy tree to have in your yard.
The simplest way to properly clean a charcuterie board is with soap and warm water. Just lather up a sponge or cloth and wipe down the whole board. Wash away the soap, towel dry the surface and let it air dry.
With Soap & Water
The simplest way to clean a wooden cutting board is with soap and water. Just give it a good scrub with a sponge or brush and use hot, soapy water.
Because wood is an organic material, this board will need to be regularly oiled to keep from drying out.
The best cutting board oil is FDA-approved food-grade mineral oil. It's odorless, flavorless and safe for human consumption. Dampen a soft, lint-free cloth. A microfiber towel is a good choice.
Because vinegar is acidic, it helps disinfect the board by killing bacteria and mold and preventing their further growth. It can also help deodorize your board. Spray the board with a solution of 4 parts water to 1 part vinegar and wipe it down with a washcloth or sponge.
Bananas, pineapples and melons are not such a great idea. Bananas can be mushy and turn brown quickly; melons and pineapples can be juicy, and the juices might mix with other foods. Here is a list of great fruits to include on a Charcuterie board: Apples, strawberries, blueberries, cherries, grapes, oranges and pears.
Hydrogen Peroxide: Banish unwanted bacteria from any cutting board by wiping it down on each side with a paper towel soaked in hydrogen peroxide. Let it stand for a few minutes before wiping away with warm water and a clean cloth. White Vinegar: Apply distilled white vinegar to the cutting board and wipe down.
I typically use mineral oil for the treatment on my cutting boards. This is a food safe finish, and is readily available. I have some tricks I've learned over the years of making many boards, and I've tried out a lot of oils and finishes, but I keep coming back to mineral oil.
Treat your board with mineral oil a few times per month
To treat your wood cutting board, use a dry, clean rag and rub enough oil to coat the board's surface on all sides (not just the top and bottom). Give the entire wood cutting board to a mineral oil treatment a couple of times per month.
You should not use any type of cooking oil on your board, such as olive oil, vegetable oil, or regular coconut oil, because they will go rancid. Also keep in mind that excess moisture is bad for wood.
Follow that 3,3,3,3 rule: Creating an abundant cheeseboard is all about variety! Pick 3 cheeses, 3 meats, 3 starches, and 3 accoutrements for best results.
Charcuteries Cheeses
Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard.
A charcuterie board is a great make ahead appetizer. With the exception of the sliced fresh fruit, everything can be prepared and set up on the board ahead of time. Wrap the board in plastic wrap and store it in the refrigerator up to 24 hours ahead of time.
Hydrogen Peroxide – 3% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.
When cutting boards develop knife cuts, they should be sanded or replaced. To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.
Vinegar: Mix three tablespoons of white distilled vinegar with one cup of water. Dampen a soft cloth with the mixture and dab on a test spot. If it has no negative effect, continue cleaning. Buff with a dry cloth afterward.
The best way to prevent stains on your charcuterie boards is to use parchment paper. Place the paper on your board where you want to put food. Then add food on top of the parchment paper. You can cut and shape the paper exactly where the food will go.
If you would like, you can also finish the wood with a wax product for added protection. There are also mixed oil-wax products, like our specialty butcher block wax, that streamlines the two steps. Apply the wax in a similar fashion, wipe off excess, and allow the board to dry.