Checkerboard Chalet Cheese Meats (Printable)

A striking checkerboard of cheeses and cured meats topped with a 3D chalet for impressive presentations.

# 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)

# Method:

01 - Cut all cheese and meats into uniform 0.6 inch cubes and slices to ensure a precise checkerboard pattern.
02 - On a large serving platter, arrange cheese (cheddar, Swiss) and meat (ham, salami) slices alternately in a tight 4x4 grid to form the checkerboard base.
03 - Build the chalet on one side by stacking alternating cheese and meat cubes in a square layout (4 cubes per layer) for 3 to 4 layers, securing with toothpicks or skewers as needed for stability.
04 - Position cheese slices or cubes at an angle atop the chalet to form the roof, then use chives as decorative beams to secure and embellish.
05 - Decorate the chalet area with halved cherry tomatoes and parsley to simulate a garden or pathway.
06 - Present immediately with small forks or cocktail picks to facilitate easy self-service.

# Expert Advice:

01 -
  • It's a show-stopper that takes just 30 minutes and requires zero cooking—pure assembly magic.
  • The flavor contrast between sharp cheddar, smooth Swiss, smoky ham, and peppery salami keeps every bite interesting.
  • It checks boxes for gluten-free and low-carb diets without anyone feeling like they're eating differently.
02 -
  • Room temperature cheese cubes stack infinitely better than cold ones—they're pliable enough to nestle together without cracking.
  • If your chalet feels wobbly, don't just add more toothpicks; re-check that your base cubes are cut precisely to size, because uneven pieces shift under their own weight.
03 -
  • Cut your cheese and meat the morning of your party, layer them between parchment paper, and refrigerate until an hour before serving—this keeps them fresh and gives them just enough chill to hold their shape without being brittle.
  • A sharp serrated knife actually works better than a chef's knife for cutting through salami cleanly without the meat bunching or tearing.
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