Tartan Plaid Jerky Cheese

# What You Need:

01 - 2 oz beef jerky, thin strips

02 - 2 oz turkey jerky, thin strips

03 - 2 oz pork jerky, thin strips

04 - 2 oz sharp cheddar cheese, thin strips

05 - 2 oz Monterey Jack cheese, thin strips

06 - 2 oz smoked gouda, thin strips

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

01 - Arrange a clean cutting board or serving platter as your workspace.

02 - Set out half of the jerky strips vertically, alternating colors to create a plaid look.

03 - Starting at one edge, weave strips of cheese horizontally over and under the jerky, alternating cheese types to form a woven pattern.

04 - Continue alternating directions with remaining jerky and cheese strips to replicate the tartan plaid design.

05 - Gently press the woven layers to secure shape, trimming edges if desired for neatness.

06 - Sprinkle chopped parsley or chives over the arrangement for color and freshness, if using.

07 - Serve immediately on a charcuterie board or slice into squares for individual portions.

01 -

Zero cooking means you can pull it together in your kitchen while guests arrive, no stress.
It's gluten-free and low-carb, so it fits into so many different diets without feeling like you're serving something "special".
The presentation does all the talking—people assume you spent hours when you really just weaved some strips.

02 -

Jerky and cheese need to be sliced thin enough to weave but not so thin they tear—a sharp knife and steady hand matter here, so take your time with the cutting.
This appetizer is best served fresh because the jerky will slowly draw moisture from the cheese if it sits too long, and you'll lose that textural contrast you worked for.

03 -

Slightly soften your cheese slices by leaving them out for a few minutes before weaving—they'll bend without cracking and create a tighter, more cohesive final piece.
Work on a clean, dry surface and keep your hands dry too; any moisture will make the weaving frustrating and cause things to slip around.