Tartan Plaid Jerky Cheese (Printable)

Layered jerky and cheese strips woven into a fun, plaid-inspired appetizer for easy entertaining.

# What You'll Need:

→ 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, 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 on the board, alternating colors to create a plaid effect.
03 - Starting from one edge, weave cheese strips horizontally over and under the vertical jerky, alternating cheese types to form a woven pattern.
04 - Continue weaving the remaining jerky and cheese strips in alternating directions and colors to mimic a tartan plaid design.
05 - Gently press the woven layers to secure the shape and trim edges if a neater presentation is desired.
06 - Sprinkle with finely chopped parsley or chives for color and freshness, if using.
07 - Serve immediately on a charcuterie board or slice into squares for individual servings.

# Expert Advice:

01 -
  • It looks so impressive that guests assume you spent hours in the kitchen, but it takes barely twenty minutes.
  • Zero cooking required means you can make it while handling a dozen other party prep tasks.
  • The combination of textures and savory flavors makes it addictive without feeling heavy.
02 -
  • If your jerky is too dried out, it'll crack when you bend it—let it sit at room temperature for a few minutes to become more pliable, or use jerky that's still slightly chewy.
  • The cheese needs to be sliced thin enough to bend but thick enough not to tear; if your knife isn't sharp, ask yourself if it's time to invest in a good one because this recipe demands it.
03 -
  • If your arrangement starts falling apart, it usually means your jerky was too brittle or your hands are too cold—step back, let everything warm up slightly, and try again with patience.
  • Serve this on a wooden board instead of a plate; there's something about the texture contrast that makes people actually want to pick it up and eat it immediately.
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