Tartan Plaid with Jerky Cheese (Print View)

Layered jerky strips and creamy cheeses woven into a colorful tartan plaid for easy entertaining.

# Components:

→ Jerky

01 - 2 oz beef jerky, cut into thin strips
02 - 2 oz turkey jerky, cut into thin strips
03 - 2 oz pork jerky, cut into thin strips

→ Cheese

04 - 2 oz sharp cheddar cheese, sliced into thin strips
05 - 2 oz Monterey Jack cheese, sliced into thin strips
06 - 2 oz smoked gouda cheese, sliced into thin strips

→ Garnish

07 - Fresh parsley or chives, finely chopped (optional)

# Directions:

01 - Arrange a clean cutting board or serving platter as your workspace.
02 - Lay out half of the jerky strips vertically, alternating the types for a plaid effect.
03 - Starting at one edge, weave strips of cheese horizontally over and under the jerky, alternating cheese varieties to create a woven pattern.
04 - Continue weaving the remaining jerky and cheese strips, alternating directions and colors to replicate a tartan plaid pattern.
05 - Gently press the woven arrangement to help it hold its shape.
06 - Trim the edges if desired to achieve a neat presentation.
07 - Sprinkle chopped parsley or chives over the arrangement for color and freshness, if desired.
08 - Serve immediately as part of a charcuterie board or sliced into squares for individual portions.

# Expert Advice:

01 -
  • It's impressive enough to make guests pause and photograph it, yet so simple you could teach a teenager to make it.
  • The texture contrast between tender jerky and creamy cheese creates this almost addictive bite that keeps people reaching back.
  • You can theme it for any occasion by swapping jerky varieties or adjusting cheese colors to match your mood.
02 -
  • The cheese strips need to be thin enough to weave without snapping, but thick enough to support the jerky's weight—practice your knife skills with one cheese type first if you're nervous.
  • Room temperature is key; cold cheese becomes brittle and jerky becomes stiff, so let everything sit out for ten minutes before you start building if it's been in the fridge.
03 -
  • Use a very sharp knife and wipe it between cuts to keep cheese strips clean and jerky strips from tearing—this makes the whole process feel less messy and the final result look more intentional.
  • If you're serving this for more than six people, make two smaller boards instead of one large one; it stays prettier longer and guests don't have to reach awkwardly across each other.
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