I Tested 11 Charcuterie Boards to Find the Best Ones for Meats, Cheeses, and Spreads of All Sorts (2024)

Social media may have made charcuterie boards (and their variants like snack boards, French fry boards, and butter boards) trendy, but anyone who throws parties will tell you a proper charcuterie board is timeless. Grabbing a smidge of brie and a slice of salami while chatting with friends? Pure joy.

Although any cutting board can be turned into a charcuterie board, a dedicated one is a fun item to have, especially if you like to entertain. But even though a wide range of charcuterie boards are available, not all of them are worth their storage space. The best charcuterie boards look great, feel good when you carry them to the table, and are durable enough to hold up to repeated cheese slicing.

After testing 11 popular charcuterie boards, I found four standouts (Note: I only tested wooden models here for their versatility, but do acknowledge that marble boards are often recommended for their ability to keep cheeses cool.)

The Winners, at a Glance

The Boardsmith Walnut charcuterie board was the largest board I tested. Despite its size, it wasn’t outrageously heavy or difficult to move. The flared bottom meant it was sturdy and didn’t shift when slicing and it had ample room for you to serve numerous cheeses and meats. Its dark finish was handsome and elegant, too, making anything you put on it party-worthy.

The Ironwood Bowery board was compact, but still fit plenty of cheese and meat on it for a small gathering or snack dinner. The dark grain finish didn't show any marks after slicing and its beveled edges made it easy to pick up and move.

The Thirteen Chefs charcuterie board is a great medium-sized board made of beautiful olivewood. It features a “live edge” that lends an elegant and organic look. The durable finish and dense wood prevented cut marks and was easy to clean.

The William Sonoma Charcuterie Board is large and has a singular handle. It’s made of beautiful olivewood and holds enough cheese and charcuterie for a party.

The Tests

• Capacity Test: I loaded each board with a wide range of cheese, charcuterie, and grapes to see how much food each of them held.
• Sturdiness Test: I picked up the loaded board, carried it around the kitchen, and moved it to my living room and back. I evaluated how easy it was to pick up, how difficult it was to carry, and how securely it held all of the food.
• Durability Test: I used a sharp paring knife to cut three different pieces of cheese in three places to see if cutting would damage the board. After I removed all of the cheese, I also hit the paring knife on the board harder a few times to see if a more aggressive motion would damage the board at all.
• Cleaning Test: I cleaned each board by hand and looked for staining and other noticeable marks.

What We Learned

Durability: A Question of Materials

The biggest difference between a great charcuterie board and a mediocre one is its durability. After cutting and slicing cheese and my durability test, I found that some boards had marks or nicks on them. If you’re spending money on a (somewhat single-purpose) charcuterie board, it should hold up to its namesake use.

A Smooth Finish Was Best

I found that charcuterie boards that had a smooth finish held up better than rougher ones. The smooth finish also meant sticky and oozy cheeses like Brie cleaned up easier and oily charcuterie didn’t stain the board as much. Boards that showed the grain of the wood or had dark finishes also tended to hide nicks and scratches well.

Picking the Right Size Charcuterie Board

Smaller charcuterie boards (eight to 12 inches in length, or roughly 100 square inches) are ideal for one or two-person households or for those who plan on hosting a dinner party and want to provide a light cheese and charcuterie board before dinner. They’re also compact and easier to store.

A medium-sized board (12 to 15 inches in length, or roughly 150 square inches) is likely the most versatile and ideal for households of four to six people or those who entertain frequently. Larger boards (20 to 24 inches in length or 200-plus square inches), though more difficult to store, are excellent for large parties, for folks who enjoy entertaining a lot, and for situations where the charcuterie board is the centerpiece. I think most folks would be happy with a medium size board, but pick one that suits your needs.

Looks Were Important

To put it bluntly: You want a pretty charcuterie board. Meat and cheeses should stand out against the grain of the wood. The board should be a centerpiece, and be aesthetically pleasing enough to display when not in use (these things are often stored propped up against a kitchen’s backsplash). If you’re buying something for a specific purpose, it should be eye-catching.

The Criteria: What to Look for in Charcuterie Board

Find a charcuterie board that is made of wood and has a durable finish. Marble, glass, and ceramic charcuterie boards all look great but can damage and dull your serving knife and are more fragile. Boards that have a pronounced grain or that are made of a harder or darker wood will show fewer nicks and scratches over time. Finally, if you plan on displaying your charcuterie board, look for a beautiful one that fits your decor and that will look great propped up against your kitchen wall or sitting on your counter.

The Best Charcuterie Boards

What we liked: The Boardsmith charcuterie board is a large slab of solid walnut with a flared bottom. Though big, the board wasn’t cumbersome to move around (it weighed less than five-and-a-half pounds). The flared bottom meant it also felt very secure when placed on the table. Clean-up was easy as well, despite the large size. The board comes conditioned with oil that repels stains and makes oozy cheese simple to wipe off.

The dark stained wood showed minimal nicks and scratches, and cheese and charcuterie looked elegant and beautiful against it, making this serving board the ideal centerpiece. All in all, it’s a true stunner.

What we didn’t like: The bottom of this board flares out, which makes it more stable when set on a table for serving. But it also means it‘s a bit harder to pick up, and there are no handles.

Key Specs

• Dimensions: 22 x 11.5 x 1.25 inches
• Material: Urban salvaged reclaimed solid walnut wood
• Weight: 5 pounds, 5.5 ounces
• Care instructions: Hand-wash and dry thoroughly; periodically apply butcher block or food-grade mineral oil

What we liked: The Ironwood Bowery board is reasonably priced and ideal for small households, starter courses, or folks who want to use it for light meals. Cheese and charcuterie looked handsome placed on the darker stained, end-grain wood.

The butcher block-style board also hid any nicks and scratches and featured a beveled edge on the two shorter sides, making it easier to pick up. Because of the thin profile and smaller size, the board also stores easily in a cabinet.

What we didn’t like: The board’s aesthetic makes it look like you are serving cheese and charcuterie on a cutting board instead of a dedicated cheese board. This might not fit everyone’s aesthetic. The board itself is also on the smaller side, making it less versatile than medium and large boards.

Key Specs

• Dimensions: 15 x 6.25 x 0.75 inches
• Material: End-grain acacia wood
• Weight: 1 pound, 6.5 ounces
• Care instructions: Hand-wash and dry; oil periodically

What we liked: This medium-sized olivewood board features a live edge, making it slightly more rustic and creating an organic, elegant look. This adds to the presentation of the charcuterie, making it an eye-catching addition to any buffet or dinner table over the traditional square, rectangle, oval, or round board. The buttery-smooth finish made clean-up easy, too.

What we didn’t like: The live edge of the board meant there were natural grooves and divots on the edge. If any cheese or other sticky food spills over, it becomes more difficult to clean.

Key Specs

• Dimensions: 16 x 8 x 0.75 inches
• Material: Live-edge solid olivewood
• Weight: 2 pounds, 10.5 ounces
• Care instructions: Hand-wash and dry; oil periodically

What we liked: The Williams Sonoma board had ample room for a multitude of cheeses and charcuterie, creating a beautiful centerpiece for any dinner party or buffet. The rectangular handle is made of dense olivewood and has undulating grain lines that accentuate and elevate every occasion. Cheese and charcuterie looked elegant and the smooth finish was easy to clean.

The board itself is large, making it difficult to store. That said, it is gorgeous and sports a hole in the handle; if you can hang it up, it would make for a pretty piece of wall decor. The wood is dense and boldly grained, which meant cuts and nicks were hidden. This is the sort of heirloom charcuterie board that you can use for years.

What we didn’t like: Because the board is made of dense olivewood, it was surprisingly heavy, making it more difficult to pick up and move around. It’s large and would be tougher to store in a cabinet.

Key Specs

• Dimensions: 9 x 24 x 0.75 inches (including handle)
• Material: Solid olivewood
• Weight: 4 pounds, 8.5 ounces
• Care instructions: Hand-wash and dry; oil periodically

The Competition

• Dansk Wood Classic Vivianna Cheese Board with Knife: This cheese board came with a knife as well as an awkwardly placed indention in the board where the knife's handle sits. The indentation limited where you could put the cheese and charcuterie, and the board had nicks and knife marks after use.
• Karryoung Wooden Charcuterie Board: This rectangular-handled charcuterie board was a nice size and reasonably priced, but it showed cut marks after testing.
• Ayiaren Charcuterie Board: This board looked great but also showed cut marks after serving and slicing cheese on it.
• Sur La Table Olivewood Cheese Board: This Sur La Table olivewood cheese board featured a live edge (like the Thirteen Chefs). It was beautiful and durable, but was smaller than the Thirteen Chefs board and cost more.
• Fox Run Acacia Round Paddle Serve Board: This beautiful round serving board was easy to lift and move around and featured an enforced metal hole on the handle, making it something you could hang and display when not in use. Unfortunately, it showed cut marks.
• John Boos Walnut Edge Grain Serving Board with Feet: This was a beautiful, thick, and durable serving board with pronounced feet. It was easy to pick up and move around. But it’s an expensive serving board that's small and deceptively hard to store due to the thick round feet attached to it.
• Terrain Teak Serving Board: This small board was thick and heavy for its size and priceier than comparable models.

FAQs

What goes on a charcuterie board?

Traditionally, a charcuterie board features cheese and cured meat (charcuterie) as well as complimentary items for pairing. This can include fruit, sweet preserves, honey, and salty finger foods like olives, cornichon (small pickles), and nuts. But you can place almost anything on a charcuterie board, like spreads and flatbreads, easy-to-eat desserts like brownies and cookies, or even dips and fries.

How do you pronounce charcuterie?

Charcuterie is a French term for prepared meat products, like sausage, salami, and other cured meats typically made from pork. It is pronounced shar-KOO-tər-ee.

What is a cheese board called?

A cheese board is another term for a charcuterie board. It is also sometimes just referred to as a cheese platter or serving board.

What is the best way to clean and care for a wooden charcuterie board?

Wooden charcuterie boards, like wooden cutting boards, should be hand washed with mild soap, and then dried with a clean cloth or paper towel afterward to prevent warping. Let the board dry fully overnight before storing it. You should occasionally oil the charcuterie boards with cutting board oil or a food-grade mineral oil, letting it soak in completely, to help maintain the finish of the board and to prevent mold or mildew from growing on it.

Why We’re the Experts

• Irvin Lin is a cookbook author, recipe developer, food writer, photographer, and ceramicist.
• He runs a blog called Eat the Love, where he’s developed, photographed, and written recipes since 2010.
• He’s tested and reviewed hundreds of kitchen items including indoor herb gardens and magnetic knife strips.
• For this review, Irvin tested 11 charcuterie boards, arranging numerous pounds of cheese and charcuterie to find the best ones.