As the temperature drops and the leaves fall, autumn invites us inside to gather and feast. We wrap ourselves in a thick knit sweater, curl up in a blanket and tuck into heartier foods that will fend off the chill.

Whether you’re hosting a weeknight catchup with friends or need a prelude to a dinner party, a charcuterie board is your golden ticket to easy, elegant entertaining. Embrace the season of coziness with earthy, sweet and spiced flavors for the perfect fall-inspired charcuterie spread.

SET THE SCENE

According to Cooper Hall, owner of The Hog and The Hen in Grand Junction, a great board doesn’t just taste good; it tells a story. “I like to paint the picture and focus on the people you’re with, the music that’s playing and where you are. In the fall, I think of people gathering around the fire, drinking a bigger red wine or whiskey cocktail — like a sweater you wear on the inside,” he explains. The secret to creating the perfect board? Include elements that complement the backdrop and your beverages.

Forget the light and floral notes of summer — fall is for food with a backbone and structure. Lighter flavors tend to get lost, whereas bolder flavors stand out.

Charcuterie boards are no exception. Hall stocks his specialty market and deli with unique offerings that provide a refreshingly different type of charcuterie board. Ready to build your own masterpiece? Following is what Hall recommends to stand out this season.

THE CHEESE COURSE: BUILD BOLDLY

The first rule of a great charcuterie board: variety. Think of a mix of flavor, texture and milk types. Three is the magic number; include at least three meats, cheeses and accompaniments.

Start with a soft and spreadable cheese, such as a creamy brie or the Meredith Marinated Sheep & Goat’s Milk Cheese, Hall advises. Then, bring in contrast with an aged variety, such as gouda, which is caramelized and complex. Aged cheese offers more concentrated flavors and pairs well with the acidity of bigger drinks.

Fall is the perfect time to introduce a fruit-studded cheese, like the cranberry Wensleydale, a white cheese from the U.K. Hall then layers a nutty, earthy cheese, such as comté or gruyère, with a slightly sweet and savory flavor that pairs well with food and wine. Additionally, you can’t go wrong with a Drunken Goat cheese marinated in red wine.

THE MEATS: CURED + COMFORTING

While cheese often steals the spotlight, the cured meats play a crucial supporting role. When it comes to a traditional Italian charcuterie board, pork reigns supreme. “Italian food is peasant food,” Hall notes. “There’s not a lot of beef in Italian cuisine because they want the cows to make milk for the cheese.”

Prosciutto and speck? Always a yes. But don’t sleep on pancetta or porchetta, pieces of cooked or cured pork rolled in herbs and rosemary, which lend themselves to autumn’s deeper, woodsy flavors.

GARNISHES: SWEET, SPICY + UNEXPECTED

“Charcuterie is traditionally about eating the preserved food,” he says. “In modern times, grazing boards have come about and use charcuterie elements that people put their own spin on.”

Hall honors the traditional spirit with preserved foods, including autumn-inspired additions such as candied ginger, dried apricots or pepitas (pumpkin seeds). Additionally, a briny element, such as pickled pomegranate seeds or Peruvian pearl peppers, cuts through the richness of the cheese and cleanses the palate.

If you choose to create a modern grazing board, seasonal fruits such as apples, pears and figs pair perfectly with warm fall flavors. Fig jam, apple butter or spicy pepper jelly, while not traditional, can add flavorful flair for another level of indulgence.

DON’T FORGET THE VESSEL

A board full of meat and cheese is great, but you need something to carry those bites from the plate to your mouth. Hall’s go-to? A warm, crusty baguette on the side. But if you’re catering to a crowd with preferences, include a variety of crackers so there’s something for everyone.

GATHER ROUND

A charcuterie board is more than a snack — it’s a celebration of the season, the senses and the company around you. Whether you’re swirling a glass of pinot noir or sipping a smoky bourbon, the perfect fall charcuterie board invites you to slow down, dig in and savor the moment.

Originally published in the fall 2025 issue of Spoke+Blossom.

Autumn Ambiance: How To Build The Perfect Fall Charcuterie Board