Skyline Cheese Silhouettes (Print View)

A visually striking platter featuring vertical cheese slices shaped like famous buildings with fruits and crackers.

# Ingredient List:

→ Cheeses

01 - 4.2 oz sharp cheddar, block
02 - 4.2 oz Gruyère, block
03 - 4.2 oz Emmental, block
04 - 4.2 oz Havarti, block
05 - 4.2 oz Gouda, block

→ Accompaniments

06 - 1 small bunch seedless grapes, washed
07 - 1 small apple, sliced
08 - 1 small pear, sliced
09 - 12 to 16 assorted crackers (gluten-free optional)
10 - 2 tablespoons honey or fig jam

# Directions:

01 - Chill the cheese blocks for 15 to 20 minutes, then use a sharp knife or small cookie cutters to cut vertical slices approximately 3/8 inch thick.
02 - Carve each cheese slice into the silhouette of iconic buildings like the Eiffel Tower or Empire State Building using a paring knife or templates for detail.
03 - Arrange the shaped cheese slices upright on a large platter to create a city skyline effect.
04 - Place grape bunches and sliced apple and pear at the base of the cheese skyline to resemble greenery and provide color contrast.
05 - Present with gluten-free or assorted crackers alongside a ramekin of honey or fig jam for dipping.

# Expert Tips:

01 -
  • It's a conversation starter that actually tastes incredible—people can't believe they're eating art.
  • Zero cooking required means you can prep it while sipping wine and actually enjoying your own party.
  • Works for any occasion, from casual get-togethers to impressive dinner parties that look like you spent hours planning.
02 -
  • Cheese needs to be cold to carve cleanly—I learned this the hard way with soft, room-temperature blocks that just smudged and refused to hold an edge.
  • Don't make all your cuts at once; some cheeses are stubbornier than others, so adjust your knife angle and pressure as you go, listening to the sound it makes.
03 -
  • A cheese knife with a serrated edge is honestly worth the investment if you're doing this more than once—it handles even the softest cheese without tearing.
  • Use a thin, flexible paring knife for details, and keep it slightly warm between cuts by running it under hot water and drying it—sounds fussy but it makes a real difference.
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