Honeycomb Hexagon Maze Cheese (Printable Version)

Elegant cheese and nut platter with honey drizzle arranged in a hexagonal honeycomb pattern.

# What You'll Need:

→ Cheeses

01 - 5.3 oz manchego cheese, cut into small hexagonal cubes
02 - 5.3 oz cheddar cheese, cut into small hexagonal cubes
03 - 3.5 oz brie, sliced into small wedges or cubes

→ Nuts

04 - 2.1 oz roasted almonds
05 - 2.1 oz shelled pistachios

→ Honey

06 - 3 tbsp high-quality honey

→ Garnishes (optional)

07 - Fresh thyme sprigs
08 - Edible flowers

# Directions:

01 - Place the cheese hexagons onto a large serving board in an interlocking honeycomb pattern, fitting pieces snugly to form a geometric hexagonal maze.
02 - Fill the gaps between the cheese pieces evenly with roasted almonds and shelled pistachios for both texture and visual contrast.
03 - Generously drizzle high-quality honey over the cheese and nuts, allowing it to settle slightly in the crevices.
04 - Optionally, garnish with fresh thyme sprigs and edible flowers to enhance color and aroma.
05 - Present immediately with small forks or toothpicks for ease of serving.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it actually takes just 20 minutes, which feels like the ultimate kitchen secret
  • The interplay of creamy, crunchy, and golden honey creates this perfect texture symphony that keeps people reaching back for more
  • It works for fancy dinner parties or casual weeknight appetizers without feeling out of place in either setting
02 -
  • Cold cheese is your friend—keep everything refrigerated until the last moment before serving, or the brie will get weepy and the whole structure becomes harder to handle
  • The honey drizzle should be generous enough to be seen but not so much that it makes the board slippery; practice on a small corner first if you're nervous
  • Softer cheeses like fresh mozzarella or chèvre will crumble when you cut them into hexagons, so stick with firmer varieties for the structured parts
03 -
  • A hexagonal cookie cutter changes everything—it takes the stress out of cutting and makes each piece look intentional. I found mine at a specialty kitchen store, but they're available online too
  • If you're making this more than 30 minutes ahead, keep the honey in a warm place and drizzle it right before serving. Cold honey doesn't flow as beautifully and looks matte instead of glossy
  • The real secret is not being afraid of imperfection—slightly uneven hexagons and an occasional nut that rolls away actually add to the charm rather than detracting from it
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