Skyline Silhouette Cheese Platter (Printable)

Cheeses shaped like famous buildings, paired with fruit and crackers for a creative appetizer.

# What You'll Need:

→ Cheeses

01 - 4.2 oz sharp cheddar, block
02 - 4.2 oz Gruyère, block
03 - 4.2 oz Emmental, block
04 - 4.2 oz Havarti, block
05 - 4.2 oz Gouda, block

→ Accompaniments

06 - 1 small bunch seedless grapes, washed
07 - 1 small apple, sliced
08 - 1 small pear, sliced
09 - 12 to 16 assorted crackers (gluten-free if preferred)
10 - 2 tablespoons honey or fig jam

# How To Make It:

01 - Chill cheese blocks for 15 to 20 minutes for easier cutting. Using a sharp knife or small cookie cutters, cut each cheese block into vertical slices approximately 0.4 inches thick.
02 - Form each slice into the silhouette of a well-known building such as the Eiffel Tower, Empire State Building, or Big Ben. Utilize a paring knife for intricate cuts or trace a paper template as reference.
03 - Place the cheese silhouettes upright on a large serving platter creating a city skyline effect.
04 - Nestle apple and pear slices along with seedless grapes around the base of the skyline to add greenery and color contrast.
05 - Offer an assortment of crackers alongside a ramekin of honey or fig jam for spreading and dipping.

# Expert Advice:

01 -
  • It looks like edible architecture, which means your guests will be too delighted to scroll past it if you're sharing photos.
  • Zero cooking required—just slicing and shaping, so you can actually relax before people arrive instead of sweating in the kitchen.
  • Each bite tastes completely different depending on which cheese building you grab, so it never feels boring or monotonous.
02 -
  • Soft, crumbly, or melty cheeses won't work here—you need firm cheeses that have actual structural integrity or your beautiful buildings will collapse the moment someone touches them.
  • Color contrast is everything; if all your cheeses are golden, the skyline reads as a flat blob—mixing white and yellow varieties instantly gives it depth and dimension.
03 -
  • Use a cheese knife with a wire rather than a blade for cleaner cuts—regular knives drag and tear, but wire glides through without crushing.
  • If you're making this more than a couple hours ahead, keep the platter covered loosely with plastic wrap in the fridge so the cheese doesn't dry out or absorb odd flavors.
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