Checkerboard Chalet Cheese Meats (Print View)

An eye-catching cheese and meat structure with a checkerboard base and stacked cubes for entertaining.

# 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 structural 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 (to secure layers)

# Method:

01 - Cut all cheeses and cured meats into uniform 0.6 inch cubes and slices to ensure a precise checkerboard pattern.
02 - On a large serving platter, arrange slices of cheddar, Swiss, ham, and salami in a tight 4x4 alternating grid to create the checkerboard foundation.
03 - Build the chalet on one side by stacking alternating cheese and meat cubes in a square footprint of four cubes per layer, creating 3 to 4 layers. Secure each layer with toothpicks or short skewers as needed for stability.
04 - Position cheese slices or cubes at a slant on top of the stacked layers to simulate a roof, fastening chives as decorative beams for authenticity.
05 - Decorate the chalet surroundings with halved cherry tomatoes and sprigs of parsley to resemble a garden or walkway.
06 - Present immediately with small forks or cocktail picks to facilitate easy self-service.

# Expert Advice:

01 -
  • It's the rare dish that tastes as good as it looks, and people genuinely seem amazed when they realize they can just eat the whole sculpture.
  • Zero cooking required means you can spend your time impressing instead of stressing, which feels like the whole point of having friends over.
02 -
  • Uniform cutting is everything—even slightly uneven pieces will throw off your checkerboard pattern and make the whole thing feel sloppy when it should feel intentional.
  • Chill your cheese and meat beforehand if your kitchen is warm, otherwise the cubes can get soft and won't stack as crisply, and your roof beams will droop.
03 -
  • A chilled serving platter makes a huge difference—even ten minutes in the freezer gives your cheese and meat the best possible fighting chance against warmth and gravity.
  • Transport this in a shallow box rather than on the platter itself, then reassemble it on-site if you're going anywhere; it arrives pristine and impressive instead of shifted and sad.
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