Art Deco Arch Cheese Platter (Printable)

Layered cheeses and fresh fruits arranged in an elegant, geometric Art Deco style for stylish entertaining.

# Components:

→ 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 quality honey

→ Crackers & Bread

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

# Directions:

01 - Arrange the thin slices of cheddar, Gruyère, and Manchego in symmetrical, tiered fan shapes, overlapping slightly to create three distinct arches on a large platter or board.
02 - Place wedges of brie at the base of each arch to mimic the solid foundations of buildings.
03 - Set blue cheese triangles at the top-center of each arch to emulate the pointed tips of Art Deco skyscrapers.
04 - Fill the spaces between the arches with seedless green grapes, red grapes, sliced pears, and apples to add color and freshness.
05 - Artfully scatter roasted almonds and halved dried apricots around the platter.
06 - Drizzle honeycomb or honey near the brie wedges for a complementary touch of sweetness.
07 - Place baguette slices and assorted crackers along the platter edges for convenient serving.
08 - Serve immediately or cover and refrigerate for up to 1 hour prior to serving.

# Expert Advice:

01 -
  • It looks like gallery-worthy art but takes only 25 minutes, making you seem far more prepared than you actually are.
  • The geometric fans stay perfectly intact if you slice your cheeses properly, which feels oddly satisfying to execute.
  • Every flavor profile is represented—sharp, creamy, bold, sweet—so there's something for every palate without overwhelming the eye.
02 -
  • Your slices must be genuinely thin, or the fan effect collapses into a sad, lumpy pile—invest in a proper cheese slicer or mandoline.
  • Room-temperature cheese tastes infinitely better than cold cheese, so pull the platter from the fridge 15 minutes before serving and watch the flavors wake up.
  • If you're arranging this more than an hour in advance, cover it tightly, as exposed cheese oxidizes and loses its visual shine.
03 -
  • A small offset spatula makes moving and adjusting slices infinitely easier than your fingers, and your platter will look intentionally styled rather than casually arranged.
  • If your blue cheese crumbles as you cut, chill it for 30 minutes first—it'll slice into clean triangles instead of falling apart.
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