Frosted Pine Winter Cheese (Print)

Festive platter featuring sugared rosemary, white cheddar, and almonds with a winter-inspired presentation.

# Ingredients:

→ Cheeses

01 - 7 oz white cheddar cheese, cubed or shredded

→ Garnishes

02 - 12 fresh rosemary sprigs
03 - 2 tbsp water
04 - 2 tbsp granulated sugar, plus extra for dusting

→ Nuts

05 - 2 oz whole almonds, raw or lightly toasted

→ Crackers & Extras

06 - 12–16 assorted gluten-free crackers (optional)
07 - 1 tbsp honey (optional, for drizzling)

# Directions:

01 - Lightly moisten rosemary sprigs with water, then roll them in granulated sugar until coated. Place on parchment-lined tray and allow to dry for 10 minutes.
02 - Arrange the white cheddar cheese in gentle mounds on a serving platter to simulate snowdrifts.
03 - Place the sugared rosemary sprigs upright among the cheese mounds to resemble frosted pine trees.
04 - Nestle almonds in small clusters near the cheese formations to mimic pinecones.
05 - Arrange gluten-free crackers around the platter and drizzle honey if desired.
06 - Present immediately while maintaining the visual appeal of the frosted pine theme.

# Expert Tips:

01 -
  • It looks like a work of art but takes barely longer than pouring a glass of wine.
  • Everyone assumes you spent hours planning when really you just stacked some cheese and pretended it was winter.
  • It tastes as good as it looks, which almost never happens with pretty food.
02 -
  • Don't prepare the rosemary more than an hour or two ahead—the sugar will gradually absorb moisture from the air and lose that crisp crystallized appearance that makes the whole thing work.
  • Cheese warms up and gets greasy if it sits too long, so pull this directly from the fridge about 15 minutes before serving; it'll taste better and hold its shape more convincingly as your snowy landscape.
03 -
  • If your rosemary is quite moist or the air is humid, let the sugared sprigs dry in a cool spot (not the fridge, which will weep condensation) for the full 10 minutes before adding them to the platter.
  • Whole almonds hold their shape better than sliced or slivered, and they photograph better too—save yourself the trouble and just buy them whole.
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