Frosted Pine Cheese Board (Printable)

Winter cheese board with frosted rosemary, creamy white cheddar, and almond clusters for festive gatherings.

# What You Need:

→ 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)

# Steps:

01 - Lightly dampen rosemary sprigs with water, then roll them in granulated sugar until frosted. Let dry on a parchment-lined tray for 10 minutes.
02 - Place the white cheddar cheese in gentle mounds on a serving platter to mimic snowdrifts.
03 - Insert the sugared rosemary sprigs upright among the cheese piles to resemble frosted pine trees.
04 - Nestle whole almonds in small clusters near the cheese to mimic pinecones.
05 - Arrange gluten-free crackers around the platter and drizzle honey as desired.
06 - Serve immediately to enjoy the winter-themed presentation.

# Expert Advice:

01 -
  • It looks like edible winter scenery, but takes only 20 minutes with zero cooking required.
  • The sugared rosemary adds a subtle herbal brightness that makes people pause mid-bite and ask what they're tasting.
  • You can make it entirely gluten-free without any fussing or substitutions.
02 -
  • Don't over-dampen the rosemary or the sugar won't crystallize properly—you want the needles barely moistened, almost invisible-wet.
  • The magic happens in those 10 minutes of drying time; skip or rush them and you'll get sticky sugar instead of that satisfying crunch.
03 -
  • Toast your almonds lightly in a dry skillet for two to three minutes if you want them to deepen in flavor and smell more like an actual forest floor.
  • If you're making this ahead, store the sugared rosemary in an airtight container separate from the cheese until the last moment so the sugar stays crisp and doesn't absorb ambient moisture.
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