Tannenbaum cheese board border (Printable format)

Festive border with triangular cheese slices and green grapes for elegant plating.

# List of ingredients:

→ Cheese

01 - 8.8 oz semi-firm cheese (e.g., Gouda, Edam, or Emmental), well chilled

→ Fruit

02 - 5.3 oz small green seedless grapes, washed and thoroughly dried

# How to make it:

01 - Cut the cheese into thin, triangular slices about 2–2.4 inches long and 0.4 inch wide at the base to resemble stylized pine trees.
02 - Place the cheese triangles along all four edges of the serving board with the pointed ends facing outward to mimic pine tree shapes.
03 - Nestle small green grapes between and around cheese triangles, filling gaps to enhance the tree-like effect.
04 - Continue arranging until the entire border is festively complete.
05 - Fill the center of the board with assorted cheeses, charcuterie, crackers, or other accompaniments as desired.

# Expert Suggestions:

01 -
  • It's a complete showstopper that takes almost no time—people genuinely think you're a culinary genius when they see it
  • Your hands stay clean and you avoid cooking entirely, which means more time to enjoy your guests
  • It's naturally vegetarian and gluten-free, so nobody gets left out of the party
  • You can make it earlier in the day and let it sit in the fridge, ready to go whenever you need it
02 -
  • The grapes must be completely dry before you arrange them—any moisture will make them roll around and undo your careful work; pat them with paper towels even if they seem dry already
  • Cold cheese is non-negotiable; room temperature cheese will crumble and tear, turning your art project into frustration
  • Don't skip the chilling step before serving either—if your board sits out for a while, those triangles will soften and lose their definition
03 -
  • Use a chef's knife that's sharp enough to glide through cheese without dragging—a dull knife will crush the delicate edges and turn your triangles into mush
  • If your cheese keeps crumbling, it's either too warm or too soft for this technique; chill it longer or choose a firmer variety next time
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