Gilded Hive Cheese Board (Printable view)

Hexagon-cut cheeses and crackers arranged around honeycomb, accented with nuts, fruits, and honey drizzle.

# What You Need:

→ Cheeses

01 - 3.5 oz Manchego cheese
02 - 3.5 oz Aged cheddar
03 - 3.5 oz Gruyère
04 - 3.5 oz Brie
05 - 3.5 oz Blue cheese
06 - 3.5 oz Goat cheese log

→ Crackers

07 - 8.8 oz whole wheat crackers (large, square or rectangular)
08 - 8.8 oz seeded crackers

→ Honeycomb Center

09 - 3.5 oz edible honeycomb

→ Accompaniments

10 - 2 tablespoons runny honey
11 - 0.5 cup Marcona almonds
12 - 0.5 cup dried apricots
13 - 0.5 cup fresh grapes
14 - Fresh edible flowers or microgreens (optional)

# How To Make:

01 - Use a 2–3 inch hexagon-shaped cutter to slice all cheeses, chilling softer cheeses briefly for cleaner cuts.
02 - Trim whole wheat and seeded crackers into hexagons using the same cutter, selecting intact pieces for presentation.
03 - Place the honeycomb piece at the center of the serving board as the focal point.
04 - Form a circular, radiating pattern around the honeycomb using alternating cheese hexagons for visual and textural variety.
05 - Create additional concentric circles or rays around cheeses with hexagon-cut crackers.
06 - Distribute Marcona almonds, dried apricots, and grapes in empty spaces to enhance color and balance.
07 - Apply lines of runny honey over the honeycomb and cheeses to provide a glossy finish.
08 - Optionally, garnish with edible flowers or microgreens. Serve immediately with appropriate cheese knives or spreaders.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but thirty minutes of thoughtful cutting is all it takes.
  • The geometric precision somehow makes the flavors taste more intentional—like you planned every pairing.
  • Guests actually pause before eating because they're reluctant to disturb the pattern.
02 -
  • Cold cheese cuts cleanly; room-temperature cheese becomes a smeared mess—invest five minutes in proper chilling or regret it for the entire arrangement.
  • The honeycomb is not decorative theater; it genuinely tastes incredible and justifies the extra cost because guests will taste it and understand why it's there.
  • Soft cheeses cut better with a very sharp knife dipped in hot water between cuts, but a cold hexagon cutter works if you're patient and don't apply pressure.
03 -
  • A 2-inch hexagon cutter is the sweet spot—large enough to feel impressive, small enough that you get enough pieces without exhausting yourself.
  • If your hexagon cutter becomes sticky with soft cheese, dip it briefly in hot water and dry it immediately; this prevents buildup and keeps your cuts clean.
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