Checkerboard Chalet Cheese Meats (Print)

Striking alternating cubes of cheese and cured meats form a charming chalet centerpiece with fresh garnishes.

# Ingredients:

→ Cheeses

01 - 7 oz sharp cheddar cheese, cut into 0.6 inch cubes and slices
02 - 7 oz Swiss cheese, cut into 0.6 inch cubes and slices

→ Meats

03 - 7 oz smoked ham, cut into 0.6 inch cubes and slices
04 - 7 oz salami, cut into 0.6 inch cubes and slices

→ Garnishes & Extras

05 - 16 small fresh chives (for logs or roof beams)
06 - 8 cherry tomatoes, halved (optional, for decoration)
07 - 1 small bunch flat-leaf parsley (for greenery)
08 - 8 toothpicks or short skewers (for stability)

# Instructions:

01 - Cut all cheese and meat into uniform cubes and slices, each approximately 0.6 inches, to achieve a precise checkerboard pattern.
02 - On a large serving platter, arrange cheese slices (cheddar, Swiss) and meat slices (ham, salami) alternately in a 4x4 grid, placing them tightly together to form a clear pattern.
03 - On one side of the checkerboard base, stack alternating cheese and meat cubes in a square footprint with 4 cubes per layer, building up 3 to 4 layers. Insert toothpicks or skewers as needed for stability.
04 - Place cheese slices or cubes angled on top of the stacked layers to create a roof shape and secure them with fresh chives as decorative beams.
05 - Arrange halved cherry tomatoes and parsley around the chalet area to represent garden elements or pathways.
06 - Present immediately with small forks or cocktail picks for convenient self-service.

# Pro Tips:

01 -
  • It's a show-stopper that takes thirty minutes but looks like you spent hours planning it.
  • Every bite combines sharp, salty, creamy, and smoky flavors in perfect balance.
  • Completely gluten-free and low-carb, so it works for almost any dietary preference at your gathering.
  • The visual presentation does half the work of impressing your guests—the taste does the rest.
02 -
  • The 1.5 cm size is not arbitrary—anything smaller falls apart, anything larger looks clunky and unbalanced.
  • Room temperature cheese tastes infinitely better than cold cheese, so don't assemble this straight from the refrigerator.
  • The toothpicks are doing real work here, so don't skip them or your chalet becomes a pile of cheese.
03 -
  • A sharp knife makes uniform cuts look intentional; a dull knife makes everything look accidental.
  • Room temperature cheese tastes like actual cheese; cold cheese tastes like nothing—let it sit out before serving.
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