Summer Charcuterie Cheese Guide | Simply Cheese

Summer Charcuterie Starts With the Right Cheese

There's something about summer that makes us want to gather—porches, picnic tables, long evenings with people we care about. And if you're putting together a charcuterie board, the cheese is where it all begins. Not the fancy crackers or the clever arrangement of grapes. The cheese. Because when it's made the old way—on small farms, with milk from cows that graze on pasture and aren't pumped full of things they shouldn't be eating—you can taste the difference. That's the kind of cheese that belongs on your summer table.

The best summer charcuterie boards are built around cheese that doesn't need a lot of fuss. You want variety—something creamy, something sharp, something mild enough for the kids but interesting enough to make the adults reach for another slice. And you want cheese that pairs well with fresh summer fruit, good salami, and a cold drink in your hand.

Cheeses That Work Hard on a Summer Board

Sharp Cheddar

This is your anchor. A good sharp cheddar brings enough flavor to stand up to cured meats without overwhelming everything else. Look for cheddar that's been aged long enough to develop that slightly crumbly texture and a bite that makes you slow down and pay attention. When it's made from milk that comes from cows raised without hormones or antibiotics—just grass, sunshine, and time—the flavor is cleaner, richer, more like what cheddar used to be.

Mild Colby or Monterey Jack

Not everyone wants intensity. Colby and Monterey Jack are mild, semi-soft, and easy to love. They're what you put out for kids, for people who say they "don't really do cheese," and for balancing out the stronger flavors on your board. These cheeses melt on your tongue, pair beautifully with summer fruits like peaches and berries, and don't compete for attention.

Pepper Jack

If you want a little kick without going overboard, pepper jack is your move. It's creamy, slightly spicy, and adds color and contrast to the board. Pairs especially well with summer sausage and smoked meats. It's also one of those cheeses that people remember—it starts a conversation.

Swiss or Baby Swiss

Nutty, mild, and just a little sweet, Swiss cheese is a summer pairing dream. It goes with ham, turkey, fresh tomatoes, and almost any cracker you put near it. Baby Swiss is even gentler, with smaller holes and a softer flavor. Both work beautifully on a board that's meant to be grazed on all afternoon.

What Makes Summer Pairing Different

Summer charcuterie isn't just about what's on the board—it's about how it all works together in the heat. You want cheeses that don't turn into a puddle after ten minutes outside. You want flavors that complement fresh produce, cold meats, and whatever you're pouring. And you want cheese that feels honest and real, not processed or engineered.

Here's what to keep in mind:

• Choose cheeses with different textures—creamy, crumbly, semi-soft—so there's variety in every bite
• Pair sharp or aged cheeses with fruit preserves or honey; milder cheeses with fresh fruit
• Include at least one cheese with a little spice or tang to break up richness
• Let your cheeses come to room temperature before serving—flavor opens up when it's not ice cold
• Stick with cheese made the way it used to be: from small farms, with milk from pasture-raised cows, and no shortcuts

Get It From the Source

If you're serious about building a summer charcuterie board that people actually remember, start with cheese that comes from somewhere real. Simply Cheese works directly with small Amish farms in Ohio—places where cows are raised on pasture, without hormones, vaccines, or antibiotics. The milk is handled the old way, and the cheese tastes like it. Everything is shipped fresh to your door, and orders over $99 ship free. It's the kind of cheese your grandparents would recognize, and the kind your kids will reach for first.