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Pacific Northwest Charcuterie Board

@jpdevries.bsky.social

A wine country charcuterie board built around Oregon’s best: Tillamook cheddar, Rogue Creamery blue cheese, Oregon hazelnuts, Marionberry jam, and local honey. Pairs perfectly with a Willamette Valley Pinot Noir.

Prep 00:15
Yield 6 servings

Ingredients

  • 6 oz Tillamook sharp cheddar
  • 4 oz Rogue Creamery Smokey Blue cheese
  • 1 whole brie round
  • 4 oz soppressata
  • 3 oz prosciutto
  • 3 oz dry salami
  • 0.5 cup Oregon hazelnuts (roasted)
  • 0.33 cup dried cranberries
  • 3 tbsp Marionberry jam
  • 2 tbsp whole grain mustard
  • 2 tbsp local honey
  • 1 whole Bosc pear, sliced
  • 0.25 cup cornichons
  • 1 cup crackers and baguette slices
  • 3 whole fresh rosemary sprigs

Instructions

  1. 1
    Pull cheeses from the fridge 30–45 minutes before serving so they come to room temperature.
  2. 2
    Place small bowls of Marionberry jam, whole grain mustard, and local honey on the board first — these anchor the layout.
  3. 3
    Slice the Tillamook sharp cheddar into thin rectangles. Break the Rogue Creamery blue into rough wedges. Leave the brie round intact with a wedge cut out.
  4. 4
    Fan the cured meats in loose folds between the cheeses — soppressata rosettes, prosciutto ribbons, and salami half-moons.
  5. 5
    Fill gaps with Oregon hazelnuts, dried cranberries, sliced Bosc pear, and cornichons.
  6. 6
    Tuck crackers and baguette slices along the edges.
  7. 7
    Garnish with fresh rosemary sprigs and a drizzle of honey over the blue cheese.
  8. 8
    Serve alongside a glass of Willamette Valley Pinot Noir.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0