Skyline Silhouette Cheese Platter (Print View)

Elegant vertical cheese slices shaped as building silhouettes paired with fruit and crackers.

# What You'll Need:

→ 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 tbsp honey or fig jam

# How To Make It:

01 - Chill cheese blocks for 15–20 minutes for easier cutting, then slice each into vertical pieces about 0.4 inches thick using a sharp chef’s knife or small cookie cutters.
02 - Carve each slice into the silhouette of an iconic building, using a paring knife for detail or tracing a paper template for guidance.
03 - Stand the shaped cheese slices upright on a large serving platter to create a city skyline effect.
04 - Place sliced apple, pear, and seedless grapes around the base of the cheese skyline to suggest greenery and contrast.
05 - Accompany the platter with gluten-free or regular crackers and a ramekin of honey or fig jam for dipping.

# Expert Insights:

01 -
  • Your guests will actually stop and say wow before they even taste it, because edible architecture is genuinely fun.
  • It requires zero cooking, so you can prep it while wearing pajamas if you want.
  • The combination of sharp cheddar, creamy Gruyère, and nutty Emmental means every bite tastes completely different from the last.
02 -
  • Room temperature cheese will flop and melt; cold cheese holds its shape and actually looks impressive.
  • Mix your cheese colors intentionally—a pale Emmental next to deep golden Gouda is what makes people actually notice the skyline you built.
03 -
  • The contrast between cheese colors matters more than perfection—yellow Gouda next to white Emmental is what actually catches the eye.
  • If a slice breaks, you now have two shorter buildings; embrace it and call it a modern skyline instead.
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