6 Flavor Combos That Shouldn’t Go Together on a Charcuterie Board

Most of us have a general understanding of food flavor combos that work in near-perfect harmony. Sweet and salty, hot and cooling, sour and creamy and peanut butter and chocolate are just a few examples (okay, maybe not flavors for the last one, but a certifiably delicious pairing, nonetheless).

But as we kick off holiday entertaining season, what happens when we are tasked to build a charcuterie board, chock-full of the diverse ingredients and condiments that may get caught in a palate-pleasing crossfire?

We tasked two experts in taste, Executive Chef Christopher Aguirre of the Loews Miami Beach Hotel, as well as food scientist Abbey Thiel, to provide the pairing tips, swaps and recommendations that will have guests talking, as well as a scientific breakdown of why some duos work better than others.

The Science Behind Taste

What constitutes “good flavor” is obviously subjective, but we, as humans, are genetically predisposed to favor or disapprove of certain combinations.

“Genetics can actually change how certain foods taste to you,” confirms Thiel. “A huge part of what we experience as ‘flavor’ actually comes from smell. When we eat, aroma molecules from the food travel up into our nose, where odor receptors detect them. Cilantro, for example, contains several aroma compounds called aldehydes, and some of those can smell soapy.”

“Certain people can have genetic variations in their odor-receptor genes that make them more sensitive to these soapy aldehydes. So, two people can eat the exact same cilantro and have very different experiences. One person’s nose may pick up a mix of fresh, green, citrusy aromas. Another person may be especially sensitive to the soap tasting aldehydes, so the soapy-ness is what dominates their experience,” she adds. “The aldehydes are in the cilantro either way. The genetic difference can simply change how strongly someone detects them and, therefore, which aromas dominate their experience of cilantro.”

Why Certain Flavor Combos Don’t Work

When it comes to crave-worthy food preferences and successful pairings, “it’s really a mix of things” beyond DNA, at least according to Thiel.

“One theory in food science is that foods pair well when they share some of the same aroma compounds. So two foods with a lot of chemical overlap may smell and taste more harmonious together, “ she explains. “But that theory doesn’t explain everything and there are plenty of foods that pair beautifully without sharing many aroma compounds.”

Texture and other sensations can also play a role, especially as it pertains to overall mouthfeel. “We tend to like combinations where the intensity feels balanced, so one food isn’t completely steamrolling the other,” she says. “Sometimes foods even make each other more enjoyable. A fizzy drink can help clear a greasy feeling from your mouth, for example. Fatty foods can reduce sensations like astringency, which is one reason cheese pairs so well with more astringent wines.”

Societal norms dictate food tolerance, as well, in what is a simple case of mind over matter. Thiel argues that “culture, family and context” can tend to teach us which foods “belong” together.

“Peanut butter and jelly seems completely normal to me as an American, but when I lived in the Netherlands, it was definitely not treated like the culinary masterpiece we Americans believe it to be,” she shares.

Ultimately, while genetic predisposition can certainly play a significant role, Thiel claims that most flavor influences are a mixture of aroma chemistry, taste, texture, intensity and learned cultural expectations.

Charcuterie Board Flavor Combos To Avoid and What To Use Instead

Looking to put together a charcuterie board worthy of praise from Ina Garten? “Charcuterie boards have a lot of elements, which means balance is the key. The worst combinations are ones where the flavors compete rather than complement,” asserts Aguirre. “Charcuterie is all about balance, salt, fat, acidity, sweetness and texture.”

Here are popular combos to avoid and what to use instead.

• Avoid: Spicy hot peppers and funky cheeses: “The heat will amplify the bitterness and funkiness," argues Aguirre. What to use instead: A neutral, creamy brie to offset the spice of a hot pepper.
• Avoid: Funky cheese and white chocolate: “Strong cheeses are already very aromatic, and adding another rich flavor can make the combination feel overwhelming,” says Thiel. What to use instead: A less heavy sugar source such as honey, fig jam or dried fruit that will better balance the intensity of the cheese.
• Avoid: Pickled vegetables and citrus: “There is too much acidity for one bite,” says Aguirre. What to use instead: A rich, fatty cheese like feta to stand up to brine.
• Avoid: Citrus and dark chocolate: “Very tart lemon paired with a bitter dark chocolate gives you acidity and bitterness at the same time, which can be a lot,” claims Thiel. What to use instead: Orange, raspberry or nuts that can stand up to the bitterness and not accentuate it.
• Avoid: Smoked cheeses and smoked meats: “The flavors become one-dimensional with too much smoky flavor,” warns Aguirre. What to use instead: A fresh or mild cheese to offset something that tastes grilled or cooked.
• Avoid: Blue cheese and truffle: “Two dominant earthy and assertive flavors that will not land well,” says Aguirre. What to use instead: An aged gouda with truffle will enhance the earthiness of the truffle without overpowering it.

Tips for Putting Together the Perfect Charcuterie Board

Though there is no right or wrong way to create a charcuterie board that resonates (after all, many are a reflection of personal tastes and creativity), there are a few quick tips from Thiel and Aguirre to keep in mind, especially for first-timers.

1. Keep it simple and create a focal point around something you want to highlight. “Maybe it’s your favorite cheese or meat and then build around it,” recommends Aguirre. “With cheese, I like to have a mix of textures and intensities: cow, goat, sheep and soft, semi-soft and hard cheeses. When it comes to the cured meats, I like to have a fan favorite like prosciutto or salami, then some others that are more interesting. This way everyone has something they can enjoy.”
   
   
2. Diversify selections, but keep things balanced . “Complement the board with something sweet like fruit or preserves, something acidic like olives and pickles, crunchy like nuts and crackers and fresh like grapes,” says Aguirre. Thiel echoes these sentiments, stressing that balance is key. “A little salty, a little sweet, something creamy, something crunchy. You want each bite to have some contrast without feeling like all the ingredients are fighting for attention,” adds Thiel.
   
   
3. Don’t overdo it. “A great charcuterie board should be easy to eat, have a few good combinations in mind, but you also want guests to be able to mix and match,” says Aguirre. “The best boards are the ones that feel generous, balanced and a little bit personal.”

While a charcuterie board is a chance to be experimental and showcase the flavors that get your palate excited, it’s wise to taste components in advance before putting ideas to plate. After all, nobody enjoys a game of Russian Roulette as they unwind after a long work week. Leave the disappointment and second-guessing for the office.