Charcuterie board calculator
Cheese, cured meat and extras per person for boards and grazing tables, with the Portuguese upgrades worth knowing.
Published 31 August 2026 · Updated 31 August 2026
| Cheese (60 g/person) | 1.2 kg |
| Cured meats (55 g/person) | 1.1 kg |
| Bread & crackers (70 g/person) | 1.4 kg |
| Fruit, fresh & dried (60 g/person) | 1.2 kg |
| Olives, nuts & extras (45 g/person) | 0.9 kg |
| Varieties | 4–5 cheeses + 4 cured meats |
Portuguese boards over-deliver: queijo da Serra, Azeitão, São Jorge, presunto de Barrancos and Alentejo chouriço beat imported staples on both flavour and price. Serve at room temperature, replenish in small waves.
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Board math: why grams beat guesswork
Charcuterie quantities fail in one of two directions: the sad half-empty board, or 2 kg of sweating cheese nobody touches. The fix is the caterer's method, grams per person by the board's role. An appetizer board whets appetites at 120 g per person total; a grazing table that is the party carries 230 g plus the supporting cast. The calculator applies exactly those weights.
Composition matters as much as quantity: balance one soft, one hard and one blue cheese as the minimum trio, and let Portuguese classics do the heavy lifting.
Grazing tables, catered
Styled grazing tables for events are part of our canapé and station formats, built, replenished and cleared by the team, from €45 per guest with service included. For a dinner party, the board makes the perfect opening act while the kitchen plates the first course.
Charcuterie boards, questions
How much charcuterie per person?
As an appetizer before a meal: 55 to 60 g of cured meat and 60 g of cheese per person. As the main event or a grazing table: roughly double, 110 g of cured meat and 120 g of cheese, plus bread, fruit and extras.
How much cheese for a grazing table of 30?
About 3.6 kg of cheese and 3.3 kg of cured meats, plus 2.1 kg of bread and crackers, 1.8 kg of fruit and 1.4 kg of olives, nuts and extras. The calculator scales all of it to your headcount.
How many types of cheese and meat should a board have?
For up to 12 guests: 3 cheeses and 3 cured meats, chosen well. 13 to 30 guests: 4 to 5 cheeses and 4 meats. Beyond 30, six cheeses and five meats cover every palate without chaos.
What goes on a Portuguese charcuterie board?
Queijo da Serra da Estrela, Azeitão and São Jorge for cheese; presunto de Barrancos, Alentejo chouriço and paio for the meats; add regional bread, figs, marmelada and Azeitão wine. It outperforms an imported board at half the price.
How far ahead can a board be assembled?
Two hours, covered, with cheese pulled from the fridge an hour before serving; cold cheese has no flavour. For grazing tables at events, replenish in small waves rather than loading everything at once.