Art Deco Arch Cheese (Printable)

A sophisticated platter featuring tiered cheese fans, grapes, pears, almonds, and honeycomb for stylish gatherings.

# What You'll Need:

→ Cheeses

01 - 5.3 oz aged cheddar, thinly sliced
02 - 5.3 oz Gruyère, thinly sliced
03 - 5.3 oz Manchego, thinly sliced
04 - 4.2 oz creamy brie, cut into wedges
05 - 3.5 oz blue cheese, cut into small triangles

→ Accompaniments

06 - 1 small bunch seedless green grapes
07 - 1 small bunch red grapes
08 - 1 small pear, thinly sliced
09 - 1 small apple, thinly sliced
10 - 1.4 oz roasted almonds
11 - 1.4 oz dried apricots, halved
12 - 1.4 oz honeycomb or high-quality honey

→ Crackers & Bread

13 - 1 baguette, sliced
14 - 3.5 oz assorted crackers

# How-To:

01 - Arrange the thin slices of cheddar, Gruyère, and Manchego in symmetrical, tiered fan shapes with slight overlap on a large platter to form three distinct arches.
02 - Place wedges of brie at the base of each cheese arch to represent the solid foundation.
03 - Set blue cheese triangles at the top-center of each arch to mimic pointed Art Deco skyscraper tips.
04 - Fill the gaps between arches with seedless green grapes, red grapes, and thinly sliced pears and apples for color and freshness.
05 - Distribute roasted almonds and halved dried apricots artistically around the platter.
06 - Drizzle honeycomb or honey near the brie wedges to add a sweet contrast.
07 - Place sliced baguette and assorted crackers along the platter edges for easy serving.
08 - Serve immediately or cover and refrigerate for up to 1 hour before serving.

# Expert Advice:

01 -
  • It looks so striking that people assume you spent hours on it, when really you just needed 25 minutes and a little geometric courage.
  • Every cheese gets its moment—the aged ones add depth, the creamy brie melts into the whole thing, and the blue cheese gives you that unexpected jolt of flavor.
  • You can actually make this while your guests are arriving, which means you're never stuck in the kitchen pretending to be busy.
02 -
  • A wire cheese slicer is non-negotiable; a knife will drag through soft cheeses and ruin the clean edges you're working so hard to maintain.
  • Slice your cheeses right before assembling—they'll stay fresher, hold their shape better, and taste noticeably brighter than pre-sliced varieties.
  • The honeycomb drizzle should be understated; too much and it becomes sticky chaos, too little and it feels like an afterthought.
03 -
  • Use a marble or slate board instead of wood if you can—the cool surface keeps soft cheeses from sweating, and the neutral color makes the cheese colors pop.
  • Pair this with a crisp Champagne or dry Riesling; the bubbles and acidity cut through the richness and make the whole experience feel celebratory, which is exactly the point.
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