Cheese and charcuterie boards have become beloved staples at gatherings today, but their roots run deep through history. These beautifully arranged meat and cheese platters – often loaded with charcuterie meats and cheeses, breads, fruits, and spreads – evolved from age-old traditions of preserving food and sharing communal snacks. Understanding when this trend became a thing, what cheeses were used traditionally, and how early boards looked can make each bite even more meaningful. Let’s journey from the ancient origins of cheese and cured meats, through European and North American culinary history, and finally to how this tradition came to Canada. We’ll end at Secret Lands Farm, where time-honored cheese and charcuterie tasting is alive and well on a modern Ontario sheep farm.
Ancient Origins of Cheese and Charcuterie
Cheese and cured meats are ancient inventions born of practicality and craft. Humans have made cheese for millennia – archaeologists even found a salty, feta-like cheese in a 3,200-year-old Egyptian tomb. Our ancestors preserved meat out of necessity long before refrigeration. The practice of salting and curing meat dates back to the Roman Empire and earlier. Mainly to prevent spoilage on long journeys. By medieval times, many cultures mastered meat preservation techniques like smoking, drying, and fermenting.
In 15th-century France, these practices became formalized into what we now call charcuterie. French guild butchers known as charcutiers innovated the art of using every part of the animal. By mixing the ground pork with salt, herbs, and spices to create delicious sausages, hams, pâtés, and terrines. In fact, the word charcuterie comes from French chair (“meat”) and cuit (“cooked”), reflecting its focus on prepared meats. While many regions preserved meat, the French term stuck and today refers broadly to gourmet cured meats.
Cheese and charcuterie “boards” didn’t start as fancy party trays. Initially, a plat de charcuterie in France was simply a wooden board or platter used to serve a variety of preserved meats. Often alongside bread and maybe a bit of local cheese. Across Europe, ordinary people combined whatever staples they had. Cheese, cured or salted meat, bread, and maybe some pickles or fruit – to make a simple, hearty meal. These humble meat and cheese platters were practical, portable, and didn’t require refrigeration or cooking.
From Farmhouse Fare to Formal Cheese Courses
The idea of pairing cheese with cured meat truly took hold in everyday life because it was convenient and nourishing. Medieval farm laborers throughout Europe commonly lunched on meat, cheese, bread, and ale. For example, French peasants might carry a crusty baguette, a chunk of cheese, some butter, and perhaps a bit of country pâté or rillettes (potted shredded meat) to eat with wine. In Italy, a worker’s meal could be slices of salami with a hard aged cheese like Parmesan or Pecorino, plus bread and olive oil. In Germany, smoked sausages or ham. With dark bread, pickles or sauerkraut, and local cheese were common, washed down with beer. Even an olive-and-cheese meat and cheese tray at a Mediterranean farm or a simple meat, cheese, and cracker tray at a rural picnic fits this age-old pattern. These were the original charcuterie trays, long before anyone called them that.
Perhaps the most famous historical example is the English Ploughman’s Lunch. Dating back to the medieval period, farm laborers in England ate meals of bread and cheese (often a hearty cheddar or similar farmhouse cheese) with beer, and sometimes raw onion. By the 18th and 19th centuries, pub meals had expanded to include mustard, pickled onions or gherkins, and occasionally apples with the cheese and bread. The term ploughman’s lunch wasn’t widely used until the 1950s. But the concept – a rustic meat and cheese platter with pickles – has been around for centuries. This British classic traditionally features a thick slice of local cheese (often cheddar or Stilton), a crusty roll, butter, chutney or mustard, and maybe ham or a pork pie. It’s essentially a charcuterie and cheese plate in its simplest form. Proving that good cheese for charcuterie has always been whatever was locally made and well-aged.
Nobility and wealthy households also embraced cheese and charcuterie, but in a more refined way. In the 18th and 19th centuries, multi-course formal dinners in France and Britain often ended with a cheese course. After dessert (or sometimes before dessert in the French tradition), the host would present an elegant tray of cheeses, nuts, and fruit, often alongside port or wine. These were early versions of a cheese platter board meant for tasting and lingering. Records from 1840s Europe show that a proper cheese course might include several types of cheese. A blue cheese like Stilton or Roquefort, a soft, creamy cheese, and a hard, aged cheese like Parmesan, all served with bread or crackers.
An English cookbook from 1845 advised serving Stilton (a rich blue cheese) with “small cheese biscuits” (cracker-like biscuits) and butter. Plus a bit of cream cheese or grated Parmesan in a dish. Another source suggested French Gruyère or Roquefort in place of Stilton. Along with Neufchâtel (a traditional mold-ripened soft cheese) and even shredded cucumber or salad on the side. Clearly, variety was valued – combining a sharp aged cheese, a soft cheese, and accompaniments for contrast, much like we do on boards today.
By the late 19th century, formal cheese courses in high society waned as fancy desserts took over the end of the meal. But across Europe, especially France, cheese never went out of style. It simply moved to other parts of the day (like a casual lunch with bread and charcuterie, or a snack with wine). In France, offering a cheese and charcuterie board with a baguette and wine became standard fare at informal gatherings and holiday feasts by the early 20th century. Holiday cheese platters with regional specialties (for example, Gouda and Edam in the Netherlands during festive seasons) were common long before Instagram made them trendy. In short, by the 1900s, Europeans had turned what was once peasant fare into both a pub favorite and a cherished culinary tradition for entertaining.
A modern spin on the traditional Ploughman’s-style platter, with bread, aged cheese, artisanal sausages, olives, mustard, and pickled onions. This kind of meat and cheese board reflects a centuries-old approach to casual dining.
When Did Charcuterie Boards Become Popular in Modern Times?
When cheese and charcuterie tasting became a thing?” The answer is that it evolved gradually. By the 20th century, the idea of assorted meats and cheeses for social nibbling truly went mainstream. Especially in North America. In the early 1900s, formal Victorian dinners had faded, replaced by relaxed gatherings. The cocktail party, “invented” around 1917, became a hit. Instead of sit-down courses, hosts served a spread of finger foods that guests could graze on while mingling. At these parties, you’d find meat and cheese platters among the canapés. Maybe cold sliced ham, crackers with cheese spreads, and relishes. Serving room-temperature cheese on its own was actually uncommon in America at that time (melted cheese snacks like Welsh rarebit were preferred). But as cocktails and casual buffets gained popularity, bite-sized cold meat and cheese snacks found their place.
American GIs returning from World War II also helped spark a love of European-style charcuterie. They had tasted robust French cheeses, Italian salami, German sausages, and more during their service. Upon coming home, they retained a craving for these charcuterie meats and cheeses. Spreading awareness of fine European foods in the late 1940s. One direct influence was the Scandinavian smörgåsbord – a lavish buffet of cold dishes and open-faced sandwiches. In the 1940s and ‘50s, smorgasbord parties became a huge fad in the U.S., featuring trays of sliced meats, cheeses, bread, pickles, and salads very much like an expanded charcuterie board.
Around the same time, people “rediscovered” raw vegetables as party fare. Widely introducing the crudité platter (raw veggies and dip) alongside the meats and cheeses. By mid-century, a typical house party spread in Canada or the U.S. might include cold cut meat and cheese trays, pickles, olives, and crackers. Essentially, a deconstructed charcuterie board. Even if it went by plain names like a meat and cheese platter or relish tray.
The term charcuterie board, as we use it today, however, wasn’t common until much later. Sources note that Americans only started using the phrase “charcuterie board” in the 1990s. What changed? Grocery stores began stocking a greater variety of specialty cheeses and cured meats, and food lovers sought out upscale, rustic appetizers to pair with wine. By the 1990s, wine bars and gourmet shops in North America were serving curated boards. Prosciutto, pâté, Brie, and berries to customers, billing them as chic yet casual dining options. This was the renaissance of the cheese board as a trendy appetizer.
The explosion of social media in the 2010s then propelled charcuterie boards to new heights of popularity (and creativity). Platforms like Instagram turned the charcuterie board into an art form. Suddenly, hosts weren’t just throwing together a few slices of cheddar and salami. They were building intricate displays with folded salami roses, alphabetically arranged cheeses, and seasonal themes. These boards grew incredibly elaborate and eye-catching, often overflowing with dozens of elements to create a wow factor. Some might argue boards became impractical (who can actually eat a giant cone of prosciutto or a whole wheel of Brie covered in flower petals?), but they certainly grabbed attention.
Despite the fanciness, the core appeal remained the same. A grazing board is fun, shareable, and allows people to try a little of everything. In restaurants across North America, a charcuterie and cheese board is now a standard appetizer offering. And at home, it’s the go-to for easy entertaining. In other words, the cheese and charcuterie board phenomenon is here to stay. A perfect mix of old-world tradition and modern food culture.
Charcuterie Boards in Canada – From French Roots to Trendy Present
How and when did cheese and charcuterie boards make their way to Canada? The concept arrived early with Canada’s European settlers. French colonists in Quebec in the 17th and 18th centuries brought their culinary heritage, including charcuterie methods and love of cheese. They made sausages, terrines like cretons (a spiced pork spread). And introduced cheeses (New France’s settlers even made crude cheeses from local cows’ milk). Meanwhile, British influence in colonies like Ontario and the Maritimes included cheddar-style cheeses and pub-style meat pies. Laying the groundwork for the meat and cheese board culture. In everyday pioneer life, Canadian homesteaders smoked and salted meat for winter and cherished any handmade cheeses. These foods would be set out together at community gatherings, much like a rustic charcuterie spread.
However, the term “charcuterie board” wasn’t used in Canada until more recently. During the 20th century, Canadians began enjoying the trend of a variety of meats and cheeses at social events. Notably, cities with large French-Canadian or European populations led the way. Montreal and Quebec City have long traditions of charcuterie – think of Montreal’s famous smoked meats and Quebec’s artisanal cheese makers. By the mid-20th century, upscale hotels and restaurants in Quebec were offering French-style cheese boards. According to one historian, charcuterie boards became popular in North America during the 1900s. “Especially in cities with large French populations like Montreal and Quebec”. From Quebec, the idea spread across Canada.
By the 1970s and 80s, a Canadian host might not have called it a charcuterie board. But setting out a meat and cheese charcuterie board for a party was increasingly common. For example, a holiday house party in Toronto might feature summer sausage and Ontario cheddar. Next to crackers and pepper jelly – a Canadian twist on the trend. In the 1990s and 2000s, as Canadian food shops and deli counters expanded their cheese and cured meat selections, charcuterie boards surged in popularity here too. Now, it’s not unusual to see local Canadian cheeses (like a Quebec brie or an Alberta gouda). Happy paired with cured bison sausage or smoked salmon on a board – incorporating this country’s unique products.
In recent years, Canada’s charcuterie craze has fully blossomed. Trendy bistros in Vancouver serve West Coast-themed boards with smoked fish. While farmers’ markets in Ontario sell ready-to-serve charcuterie trays filled with regional goodies. Couples even order premade charcuterie board platters for weddings, and grocery stores offer grab-and-go meat and cheese boards for convenience. Simply put, Canadians love the balance of flavors and the social aspect of grazing that charcuterie boards provide. From Newfoundland to British Columbia, you can find this tradition reinterpreted with local flair. And because Canada is so multicultural, a charcuterie board here might just as easily include Italian salami and Parmesan, Ukrainian garlic sausage, Quebec raw-milk cheese, or Middle Eastern labneh and olives – a true mosaic of flavors.
Traditional Cheeses and Meats Used on Charcuterie Boards
What cheeses were traditionally used on these boards, and what did early charcuterie spreads look like? There is no single “correct” cheese – it has always depended on local availability and taste. Historically, the best cheese for a charcuterie board was simply a well-preserved cheese that complemented the salty meats. In cooler Northern Europe, that often meant aged hard cheeses; in other regions, perhaps a tangy aged goat cheese.
Some examples of good cheeses for charcuterie through history:
- Cheddar and Cheshire: In England’s ploughman lunches, a hearty aged cheddar or crumbly Cheshire cheese was the star, providing a sharp, rich counterpoint to ham or pickled onions. Cheddar, being a firm cheese, travels well and is the best cheese for cheese board use in British pubs and picnics. Even today, cheddar remains a good cheese for charcuterie pairings, especially with apple or chutney.
- Blue cheeses: Bold blue cheeses like Stilton in England or Roquefort in France were prized on 18th–19th century cheese trays for the wealthy. Their pungent flavor pairs nicely with sweet wines and cured meats. On an old-fashioned European cheese course, a slice of Stilton or Roquefort often sat next to milder options.
- Soft ripened cheeses: Creamy Brie and Camembert (France), or Neufchâtel in the 1800s, were also traditional on French cheese boards. These soft cheeses spread nicely on bread and offer a buttery contrast to salty charcuterie. They became known as classic charcuterie cheese choices. Even today, many consider Brie the best cheese for charcuterie boards thanks to its rich yet mellow profile.
- Hard aged cheeses: Parmesan in Italy (also called Parmigiano-Reggiano) and its sheep’s milk cousin Pecorino were common companions to Italian salami and prosciutto. Since they could be stored long-term. Their salty, granular bite stands up to cured meats. Likewise, aged Gouda or Edam in the Netherlands were traditional festive cheeses, often served alongside smoked sausages. In fact, Gouda (a hard, often slightly sweet cheese) is a good cheese for charcuterie boards even now. As it pairs well with both meat and fruit.
- Fresh and fermented cheeses: In some traditions, fresh cheeses or brined cheeses played a role. For example, Greek farmers might serve feta or Bulgarian sirene cheese with cured meats. Think of today’s feta with olives and salami. In Eastern Europe, smoked cheese or fresh farmer’s cheese might accompany pickled meats. While less common on modern boards, these were part of regional charcuterie habits.
On the meat side of charcuterie, traditional selections were heavily pork-based. In France, for instance, you’d expect ham (jambon), dry sausages (saucisson sec), garlic sausages, pâté, and rillettes as the core of a charcuterie platter. In Italy, classics include prosciutto crudo (air-dried ham), salami, capocollo (cured pork neck), and maybe bresaola (air-dried beef) or mortadella. Spain contributed chorizo and jamón ibérico. Germany and Central Europe brought in smoked hams, liverwursts, and landjäger. If we imagine a “charcuterie board” in 1800, it likely featured several of these cured or smoked meats sliced and laid out with local cheeses and bread.
As for how the boards were looking in earlier times, they were much simpler than the ornate boards of today. A traditional charcuterie serving in, say, 1900s France would likely be a wooden cutting board or ceramic platter with neat piles of sliced saucisson, a wedge of cheese, some butter, and a loaf of bread on the side. Garnishes were minimal: perhaps a dish of mustard or cornichons (tiny pickles) to cut the richness.
We know from historical references that even by the 15th century in France, a typical charcuterie board was a wooden board holding an assortment of meats, a variety of cheeses, fresh fruit, and nuts. That description sounds surprisingly similar to what we consider a complete charcuterie board today! They might have added whatever fruit was in season – grapes or figs in wine country – and nuts like almonds or walnuts for texture. So while the average medieval peasant likely wasn’t arranging nuts in a rosette pattern, the idea of mixing cured meat, cheese, fruit, and bread on one platter was established long ago.
The difference is that now we focus more on presentation. Historically, the arrangement was functional: food was cut into portions and placed out for convenience. Today’s boards are often curated for color and shape (think rolled salami, cheese cut into stars, etc.). But fundamentally, a meat and cheese board then and now serves the same purpose: to delight diners with complementary flavors and allow them to sample a bit of everything.
Secret Lands Farm – A Canadian Farm Embracing Cheese and Charcuterie Tradition
The story of cheese and charcuterie tasting comes full circle at Secret Lands Farm in Ontario, Canada. This family-run sheep farm adores the ancient tradition of artisanal cheese and cured meat, and they are on a mission to make it accessible to more people than ever. By hosting on-farm cheese and charcuterie tastings and shipping curated boards nationwide, Secret Lands Farm connects Canadians with the authentic taste of old-world charcuterie culture in a modern, convenient way.
At Secret Lands Farm, everything centers around quality and tradition. The farm produces lactose-free, probiotic-rich cheeses from sheep’s milk, using real kefir cultures and traditional methods for a truly wholesome product. Secret Lands Farm ages some of their cheeses, like Pecorino, for months or years, developing complex flavors similar to the timeless Italian and French cheeses that have graced charcuterie boards for centuries. They also craft fresh cheeses and delicate yogurt-based cheeses, blending modern food science (probiotics) with old-world cheesemaking. This results in cheeses that are both delicious and gut-friendly – a unique selling point for health-conscious foodies who might be searching for the best cheese for charcuterie board experiences without the tummy troubles.
But cheese is only half the story – Secret Lands Farm also specializes in lamb charcuterie, a rare twist on the classic meat offerings. Traditionally, charcuterie focuses on pork and sometimes beef, but Secret Lands raises a heritage breed of sheep (East Friesian) and transforms their lamb meat into delectable cured products. They offer items like lamb salami and lamb sausages (pepperettes), bringing a new flavor profile to the charcuterie board. Lamb charcuterie is lean, rich, and flavorful, and it pays homage to the farm’s philosophy of utilizing their animals fully (much like the original charcutiers of France did). For Canadians who may never have tried cured lamb, a Secret Lands tasting is an eye-opening treat.
What makes the farm’s approach special is how they share the charcuterie board tradition with the public. Visitors to the farm can participate in cheese and charcuterie tasting events. Imagine strolling the beautiful rural property, then settling in to sample a platter of sheep’s milk cheeses. Paired with thinly sliced lamb prosciutto or sausage, with local honey, jam, and crackers on the side. It’s an immersive way to experience the heritage of cheese and charcuterie tasting, right where the food is produced. Such tastings echo the agritourism found in Europe (like visiting a Tuscany vineyard for wine and salami). But now it’s available in Ontario’s countryside.
Even if you’re not near the farm, Secret Lands makes it easy to enjoy their products at home. They sell cheese and charcuterie board packages featuring their cheeses and lamb charcuterie, packed for freshness and shipped to your door. In fact, Secret Lands Farm ships its artisanal meat and cheese boards to every corner of Canada. So instead of searching online for “cheese boards near me” or trying to assemble your own board with supermarket parts, you can order a lovingly curated premade charcuterie board directly from the farm. They take care to include all the fixings: you can choose board options that come with extras like crackers, nuts, olives, and preserves to complement the cheeses and meats. It’s like getting a farm-fresh meat and cheese tray delivered, ready to impress guests or just elevate a cozy night in.
Secret Lands Farm provides some of the best cheese for charcuterie you can find, especially if you’re curious about probiotic sheep cheese. Their meat and cheese charcuterie board selections simplify entertaining – perfect if you need a pre-made charcuterie board near me alternative that ships fast. The cheeses for the charcuterie board they include range from mild to bold, so there’s something for everyone’s palate. And featuring lamb charcuterie sets them apart, as it’s not something you’ll see in your everyday deli.
Enjoying a Canadian Charcuterie Tradition
In summary, cheese and charcuterie tasting has evolved from ancient preservation methods to a modern foodie obsession. It became “a thing” gradually: born in farm fields and old French charcuterie shops, polished in European dining rooms, popularized in North American cocktail culture, and now viral on social media. The cheeses traditionally used were the best of their time and place – from cheddar with bread in a ploughman’s lunch to Brie and bleu on a Parisian cheese board – and early boards looked like simple spreads of everyday delicacies on wood or stone. Today’s boards might be more extravagant, but they carry on the same heartwarming concept of sharing good charcuterie meats and cheeses with friends and family.
And in Canada, that tradition is not only alive, it’s thriving. Secret Lands Farm is a shining example, adoring the charcuterie board tradition and expanding its reach. We’ve effectively bridged the gap between farmstead producers and consumers craving genuine experiences. Whether you visit the farm for a tasting event or have a cheese platter board shipped to your home, you become part of that history and help carry it forward.
So next time you nibble on a slice of artisan cheese with a strip of cured meat, remember you’re participating in an age-old ritual enjoyed by Egyptian pharaohs, medieval farmers, French gourmets, and now you – perhaps thanks to a creative Canadian farm bringing this delicious tradition right to your doorstep. Enjoy your cheese and charcuterie board, and happy tasting!
Sources:
- Wassberg Johnson, S. (2021). The History of Cheese and Charcuterie Boards (via Wikipedia and The Food Historian)
- Wisconsin Cheese. The History Of Cheese And Charcuterie Boards
- The Food Historian Blog. “A Brief History of the Cheese Course and Charcuterie”
- The Cultivation of Cozy. Charcuterie Board: The Ultimate History of its Origin