Save There's something about the moment when you arrange something beautiful on a platter and watch people's faces light up before they even taste it. I discovered this dish one winter evening while shopping for cheese—I'd been standing in front of the display case, turning a wedge of Brie over in my hands, when it struck me how the shape could become something sculptural. That night, I cut them into triangles, stood them up like little peaks, and dusted them with Parmesan snow. My kitchen suddenly felt like a gallery, and everyone who walked in stopped just to look.
I remember bringing this to a dinner party where I barely knew anyone, feeling a little anxious about the whole evening. I set the platter down on the table, and within seconds people were crowded around it, not even reaching for anything else on the spread yet. Someone asked if I'd made it myself, and I actually felt proud saying yes—not because it was hard, but because it was honest and thoughtful. That platter became the thing people talked about, even after the meal ended.
Ingredients
- Brie cheese, well chilled (400 g): The star here, and the chill is everything—cold Brie cuts cleanly and keeps its shape, while room temperature cheese will smudge and fall apart.
- Parmesan cheese, finely grated (40 g): This becomes your "snow," and the finer you grate it, the more elegantly it clings to each wedge.
- Fresh thyme sprigs (optional): These add a whisper of color and a hint of earthiness that makes the whole thing feel intentional rather than just stacked.
Instructions
- Chill and slice with intention:
- Pull your Brie from the refrigerator and use a sharp, clean knife to cut it into 16 wedges—you want each piece about 25 grams and shaped like mountains, pointed at the top. The cold keeps everything crisp and prevents the knife from dragging through the cheese.
- Build your range:
- Stand each wedge upright on your platter with the pointed end facing up, arranging them so they catch the light like actual peaks. Step back and look at the negative space—you're creating a landscape, not just placing cheese.
- Snow the peaks:
- Dust the tops generously with your grated Parmesan, letting it settle into the creases and cling to the edges. This is where the magic happens—suddenly it looks like a winter morning.
- Add a touch of green:
- Tuck thyme sprigs around the base if you're using them, like little evergreens nestled at the foot of a mountain range.
- Serve right away:
- Bring it to the table immediately while the Brie is still perfectly chilled and that Parmesan snow is still visible and appetizing, with crackers or fresh baguette slices on the side.
Save I made this for a friend who'd just moved into a new apartment, and we arranged it together on a cutting board from their kitchen—their first real dinner party spread. It became this small, silly moment of celebration about starting over, about making something beautiful in an unfamiliar space. Sometimes the simplest things carry the most meaning.
Why Presentation Matters More Than You Think
This dish teaches you something important: food enters through the eyes first. When you take those same ingredients and just pile them on a platter versus standing them up like peaks, you've created two completely different experiences. One feels casual; the other feels like someone cared enough to arrange things thoughtfully. It's the same amount of cheese and Parmesan, but suddenly it's worth talking about.
The Cheese Selection Game
Brie is the obvious choice because of its creamy texture and mild flavor, but once you understand how this works, you can experiment. Camembert wedges are smaller and more delicate-looking, while a good triple-cream will be even richer and softer—each one changes the mood slightly. The Parmesan snow works the same way regardless, because it's really about that textural contrast and visual drama.
Pairing and Serving Wisdom
This is an appetizer that begs for company and for good drinks. A chilled Chardonnay is the obvious pairing, but honestly any sparkling wine works beautifully because you need something acidic and crisp to cut through the richness of the cheese. If you're serving this before a meal, don't let people fill up—these are meant to be a sophisticated start, not the main event.
- Make sure your crackers or baguette slices are ready on the side before you even bring the platter to the table.
- If you're serving this at a party, you might want to make it thirty minutes ahead and keep it in a cool place rather than racing against the clock.
- A small knife nearby makes it easier for people to help themselves without destroying the arrangement.
Save This recipe is proof that the most impressive things don't always require hours in the kitchen. Sometimes they just require a little vision and a willingness to arrange cheese like it matters.
Recipe FAQ
- → What type of cheese is best for this dish?
Using a well-chilled Brie cheese ensures clean triangular wedges that hold their shape well. Camembert or triple-cream cheeses can also be used for a richer taste.
- → How do I create the snowcapped effect?
Dust finely grated Parmesan cheese generously over the top of the Brie wedges to resemble fresh snow covering mountain peaks.
- → Can I add herbs for garnish?
Yes, fresh thyme sprigs work beautifully as a garnish, adding a subtle aroma and a touch of greenery to the presentation.
- → Is any cooking involved in preparing this appetizer?
No cooking is required. The Brie is served chilled and cut into wedges, and the Parmesan is used raw, making it quick to assemble.
- → What are suitable accompaniments for serving?
Serve alongside crackers or sliced baguette to complement the creamy texture and enhance the overall experience.