Save I'll never forget the afternoon I discovered this cheese platter at a gallery opening in Barcelona. The artist had arranged an incredible spread of cheeses in perfect hexagonal shapes, and I was so mesmerized by the geometric beauty that I almost forgot to eat. That moment taught me that food could be art, and art could be delicious. When I came home, I spent an evening recreating what I'd seen, learning that the most memorable appetizers are the ones that make your guests stop mid-conversation to admire them.
I brought this to my sister's dinner party last spring, and what struck me most wasn't the compliments, though there were plenty. It was watching my nephew, who usually ignored cheese boards entirely, carefully study each hexagon and ask me about the pattern. Kids don't lie about food, and when they're curious, you know you've made something special.
Ingredients
- Manchego cheese, 150g, cut into small hexagonal cubes: This Spanish beauty brings a nutty complexity that anchors the entire board. Its firm texture holds the hexagon shape beautifully, and it doesn't crumble like softer cheeses might.
- Cheddar cheese, 150g, cut into small hexagonal cubes: The familiar comfort player that bridges gaps between adventurous tastes and those who prefer something recognizable. Its slight sharpness plays wonderfully against the honey.
- Brie, 100g, sliced into small wedges or cubes: This is your creamy moment. Brie reminds everyone why they love cheese in the first place, and those soft cubes create lovely contrast against the harder cheeses.
- Roasted almonds, 60g: The crunch factor that makes every bite interesting. Roasting brings out their natural sweetness, which dances with the honey perfectly.
- Shelled pistachios, 60g: These aren't just filler between the cheeses. Their subtle earthiness and that gorgeous green color add dimension that plain nuts never could.
- High-quality honey, 3 tablespoons: This is where the magic happens. Use the best honey you can find because this is the one ingredient that won't be hidden by other flavors. I learned the hard way that grocery store honey tastes like sugar, while real honey tastes like the flowers that made it.
- Fresh thyme sprigs and edible flowers (optional): These aren't decoration after the fact. They're your promise to yourself that you're creating something intentional and beautiful.
Instructions
- Prepare your canvas:
- Get your large serving board and imagine it as a honeycomb. You're about to create something that makes geometry delicious. Start by arranging your manchego hexagons in the center, creating your first ring. Feel how they nestle together snugly, like they were always meant to be neighbors.
- Build your pattern:
- Add the cheddar hexagons in the next ring, then fill any remaining spaces with brie wedges. This isn't about perfection. Real honeycombs aren't perfectly symmetrical either. This is about creating intentional beauty. Step back and look at it from above every so often.
- Fill the gaps with intention:
- Now scatter your almonds and pistachios into the spaces between cheese pieces. This is the moment where your board transforms from nice to memorable. Distribute them evenly so every bite someone takes includes that satisfying crunch.
- Add the golden moment:
- Drizzle your honey slowly and generously over the entire composition. Watch how it catches the light, how it pools in the little crevices between cheeses and nuts. This is the moment you'll understand why honey has been celebrated for thousands of years.
- The final flourish:
- Scatter fresh thyme sprigs and edible flowers across the board if you're using them. These aren't just pretty. Thyme adds a subtle herbal note that makes your guests wonder what that whisper of flavor is.
- Bring it to the table:
- Serve immediately with small forks or toothpicks nearby. The honey will still be warm, the cheeses will be at their most pliable, and the whole thing will shimmer like the edible art it truly is.
Save There's something almost sacred about watching people gather around this board. It's not just about eating. It's about pausing, noticing something beautiful, and sharing that moment with people you care about. That's when I knew this recipe was truly special.
Timing It Perfectly
The beauty of this platter is its flexibility. You can assemble it up to six hours ahead of time, covering it loosely with plastic wrap to keep dust away while letting the flavors settle. The honey can be drizzled just before serving for maximum impact and that gorgeous glossy appearance. I've found that serving it at room temperature makes every flavor sing a little louder than cold cheese ever could. Take it out of the refrigerator about thirty minutes before your guests arrive and watch the flavors come alive.
Cheese Variations and Adventures
Once you master this core version, the world of cheese boards opens up. Gouda brings a slightly smoky sweetness that pairs beautifully with the honey. Comté adds a more sophisticated nuttiness that makes everyone think you studied French gastronomy. Gruyère brings an earthy depth that transforms the entire experience. The formula stays the same, but your ingredient choices become your signature. I've made this platter a dozen different ways depending on what I found at the market that week, and every version has been greeted with the same wide-eyed admiration.
Making It Work for Every Table
This platter adapts beautifully to dietary needs without losing its magic. For vegan guests, quality plant-based cheeses have come incredibly far in recent years. Use agave nectar instead of honey, and the visual impact remains stunning. Gluten-free friends will appreciate that this is naturally gluten-free, though you should always verify that your specific cheese and nut brands haven't been processed with gluten. The most important thing I've learned is that inclusivity in food isn't about compromise. It's about caring enough to figure out how everyone at your table can share in something beautiful.
- Check plant-based cheese brands ahead of time because quality varies dramatically
- Toast your nuts yourself if you can find raw ones, because homemade roasted nuts taste like love tastes
- Pair this board with something to drink. A dry white wine, sparkling water with lemon, or even a crisp cider makes every flavor pop
Save Every time you make this, you're proving that beautiful food doesn't require complicated techniques or impossible ingredients. You're reminding people that the simplest gatherings, when arranged with care, become the most memorable ones.
Recipe FAQ
- → How do I create perfect hexagonal cheese shapes?
Use a small hexagonal cookie cutter for precise shapes or carefully cut cheeses by hand using a sharp knife.
- → Can I substitute the cheeses for different varieties?
Yes, firm cheeses like gouda or comté work well and maintain the structure of the hexagonal pattern.
- → What nuts pair best with this platter?
Roasted almonds and shelled pistachios add crunch and complement the creamy cheeses, enhancing both texture and flavor.
- → Is there a vegan alternative for this platter?
Substitute plant-based cheeses and use agave syrup instead of honey for a vegan-friendly version.
- → What drinks pair well with this honeycomb cheese arrangement?
A dry white wine or sparkling wine provides a refreshing contrast to the rich cheeses and honey drizzle.