Garden Gate Cheese Lattice (Printable Version)

A visually striking lattice of cheeses and crackers perfect for sophisticated snacking or entertaining.

# What You’ll Need:

→ Cheeses

01 - 3.5 oz sharp cheddar cheese, thinly sliced
02 - 3.5 oz Swiss cheese, thinly sliced
03 - 3.5 oz Gouda cheese, thinly sliced

→ Crackers

04 - 5.3 oz rectangular whole-grain crackers, cut into strips about 3/8 inch wide
05 - 3.5 oz sesame crackers, cut into strips

→ Garnishes (optional)

06 - 2 tbsp fresh chives, finely chopped
07 - 1 tbsp poppy seeds
08 - 1 tbsp honey, for drizzling

# Step-by-Step Guide:

01 - Place a clean rectangular serving board or platter on your work surface.
02 - Lay out alternating rows of cheese slices and cracker strips horizontally across the board, spacing pieces slightly apart.
03 - Starting from one end, weave vertical rows of cheese slices and cracker strips over and under the horizontal rows, alternating types for contrast.
04 - Trim any overhanging pieces at the edges for a tidy appearance.
05 - Sprinkle finely chopped chives and poppy seeds over the lattice. Drizzle honey atop if desired.
06 - Present immediately, inviting guests to break off portions from the lattice.

# Expert Tips:

01 -
  • It looks like you spent hours on it, but your secret is safe with me—it takes just twenty minutes and demands no cooking skills, only a steady hand and patience
  • The interplay of textures is absolutely addictive: crispy crackers that shatter between your teeth, creamy cheese that melts on your tongue, and that satisfying moment when you break off a perfect piece
  • You'll become that friend—the one everyone talks about after the party, the one who made something so stunning it became the highlight of the evening
02 -
  • The thickness of your slices makes everything—too thick and your lattice becomes heavy and unwieldy; too thin and the cheese tears. A mandoline is genuinely worth the investment if you entertain regularly
  • Timing is your friend here. Assemble this no more than two hours before serving. Cheese begins to release its oils and crackers start to soften if left too long, compromising both the structure and texture you've worked to create
03 -
  • A mandoline slicer is your secret weapon for achieving the uniform, thin slices that make the lattice weave smoothly without tearing. The few minutes of setup are worth the confidence you'll feel
  • Chill your cheeses for at least thirty minutes before slicing—cold cheese is more cooperative and less likely to stick to your knife or mandoline blade
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