Checkerboard Chalet Cheese Meats (Printable Version)

Elegant layered cheese and cured meats form a whimsical chalet, perfect for impressive party platters.

# What You'll Need:

→ 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)

# Steps to Follow:

01 - Cut all cheese and meat into uniform cubes and slices approximately 0.6 inch each to ensure a precise checkerboard pattern.
02 - Arrange cheese slices (cheddar, Swiss) and meat slices (ham, salami) alternately in a 4x4 grid on a large serving platter, fitting them tightly for clear visual contrast.
03 - On one side of the base, stack alternating cheese and meat cubes in a square shape with 4 cubes per layer for 3 to 4 layers, securing with toothpicks or skewers as needed for stability.
04 - Position cheese slices or cubes angled on top to create the roof, using chives as decorative beams to hold the structure.
05 - Decorate the chalet area with halved cherry tomatoes and flat-leaf parsley to evoke a garden or pathway.
06 - Present immediately with small forks or cocktail picks for easy self-service.

# Additional Tips::

01 -
  • Guests will talk about it for weeks because it's as fun to admire as it is to eat.
  • Zero cooking means you can build it while sipping a drink and watching everyone arrive.
  • It tastes incredible and looks like you spent hours planning something architectural.
02 -
  • Room-temperature cheese and meat are essential—cold ones are brittle and won't hold together cleanly when stacked.
  • Toothpicks are your secret weapon; without them, your chalet will lean like a Tuscan tower by the second guest.
03 -
  • Let everything sit at room temperature for at least thirty minutes before you start building—warm cheese and meat are more forgiving and stay cohesive.
  • Use a long, thin toothpick angled slightly as you push through the cubes so it disappears into the stack rather than poking out like a flag.
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