Avoid These Cheeses and Save Your Charcuterie Board from Disaster

These are the cheeses that can totally kill the mood—and the flavor.

Let’s get one thing straight: building a beautiful charcuterie board looks easy—just throw together some meats, cheeses, a few berries, and boom, you're the host of the year. But social media isn’t showing you the whole truth. Behind every swoon-worthy board is a series of thoughtful decisions, and trust me, not all cheese belongs in that curated mix.

If you’ve ever stared down the cheese section and just grabbed whatever looked “fancy,” you’re not alone. But even with a reliable cheese shop or upscale grocery store on your side, there are still a few regrettable choices that can totally throw off the vibe of your board. So, consider this your charcuterie cheat sheet—because we’re diving deep into the absolute worst cheeses to add, and what to reach for instead.

First Rule of Cheese Club: Balance, Always Balance

Before we start pointing fingers at the offending wedges, here’s the golden rule: balance is everything. Not all your cheeses need to be bold, stinky, or unique—nor should they all be bland and basic. The magic happens when each cheese has a moment to shine without competing for attention like it’s The Bachelor: Fromage Edition.

Think creamy meets firm, mild meets tangy, and smooth meets crumbly. You want to complement, not dominate.

The Cheese Offenders

1. Pre-Shredded & Pre-Crumbled

Yes, you're busy. No, your guests don’t want cellulose in their brie.

It’s tempting to take the shortcut—grabbing a tub of crumbled blue cheese or a bag of shredded cheddar and calling it a day. But these convenience cheeses are often filled with anti-caking agents and preservatives that dull the flavor and ruin the texture. These are for your Tuesday tacos or baked potatoes—not your weekend cheese flex.

Time-saving tip: Ask your cheesemonger if they can freshly cube or slice the cheese for you. Same time saved, double the impact.

2. Artificially Flavored Cheeses

If the label screams “smoke-flavored,” “truffle essence,” or “jalapeño explosion” with neon packaging… walk away.

Artificial flavorings can be a major buzzkill on your board. They tend to taste chemically or overly intense and clash with more delicate charcuterie staples like prosciutto or cornichons. Imitation smoke? It’ll bulldoze your Marcona almonds and drown out that gorgeous triple crème.

Instead: Choose cheeses that are naturally infused with herbs or aged with care. Subtle, real flavor will always outshine fake boldness.

3. Deli-Style Slices

Deli cheese has its place—stacked high on a turkey club or melted into a panini. But on a charcuterie board? Hard pass.

There’s a world of difference between a hand-cut wedge of provolone piccante and the vacuum-sealed, plastic-flavored version from the deli. If you’re spending good money on heritage salumi and artisan pâtés, your cheese needs to match that energy.

Tip: Go for cut-to-order cheeses from your local shop. Trust us, your board will look (and taste) more intentional.

4. Overpowering Blue Cheeses

Blue cheese can be brilliant—or a total palate nuke.

While I personally stan a great blue, not all guests are on board. And even among blue fans, some wedges are just too much. Strong, raw milk blues can overwhelm every other flavor on the board and leave guests with one note: funky.

Safe picks: Gorgonzola Dolce or Danish Blue are approachable, creamy, and less aggressive. If you're unsure, always ask your cheesemonger for a mellow option.

5. Stinky Washed-Rind Cheeses

Some cheeses smell like gym socks, and not in a good way.

Washed-rind and smear-ripened cheeses like Limburger, Époisses, or raclette can be utterly divine—but only in the right crowd. Their aroma is intense, bordering on offensive to anyone who didn’t sign up for the stink. The flavors can also skew eggy or sulfuric, which isn’t ideal for a mixed guest list.

Choose instead: Try Taleggio, Gruyère, or a young Comté for a more universally loved option with some funk, but no olfactory assault.

6. Super Spicy Cheeses

It’s a charcuterie board, not a Scoville-scale showdown.

While a hint of heat can liven things up, anything with ghost peppers or Carolina Reapers has no business here. Overly spicy cheeses don't just burn—they flatten every other flavor around them. A thin slice of Serrano ham or fig jam doesn’t stand a chance next to nuclear-level cheddar.

Smarter spice: Seek out cheeses that use milder peppers like poblano or jalapeño, or better yet, a blend that balances creaminess with just a flicker of fire. (Roth’s 3 Chile Pepper Gouda is a perfect example.)

Final Thoughts: Curate With Care

A killer charcuterie board is less about going over the top and more about being intentional. It’s a vibe, a statement, a subtle flex that says: “Yes, I do know the difference between Taleggio and American singles.”

Skip the overly processed, artificially flavored, and aggressive cheeses in favor of a balanced, handcrafted selection that plays well together. When in doubt? Ask the cheesemonger. They’re the real MVPs of the cheese world and can help you choose wedges that suit your guest list and your Instagram aesthetic.

After all, there’s nothing worse than a beautifully styled board… with cheese no one wants to eat.