Obsidian Peak Cheese Platter (Printable)

Tower of black wax cheddar with rye crackers and charcoal almonds creates a dramatic appetizer centerpiece.

# What You'll Need:

→ Cheese

01 - 14 oz black wax-coated aged cheddar (block or wedge, whole and uncut)

→ Accompaniments

02 - 5.3 oz dark rye crackers
03 - 3.5 oz whole almonds
04 - 1 tablespoon food-grade activated charcoal powder
05 - 1 teaspoon flaky sea salt (optional)

→ Garnish (optional)

06 - Fresh rosemary sprigs
07 - Edible black flowers such as viola or pansy

# Directions:

01 - Remove the black wax-coated cheddar from refrigeration and let it rest at room temperature for 20 to 30 minutes to bring out its full flavor.
02 - Place whole almonds in a small bowl, sprinkle with activated charcoal powder, and toss until evenly coated; add flaky sea salt if using.
03 - Set the whole block or wedge of black wax cheddar upright in the center of a large, flat serving platter to create a mountain peak effect.
04 - Circle the base of the cheddar with dark rye crackers to form the foundation of the mountain.
05 - Scatter charcoal-dusted almonds around the crackers, filling in spaces to add visual contrast.
06 - Decorate the platter with fresh rosemary sprigs and edible black flowers, if desired, for a dramatic presentation.
07 - Present immediately, encouraging guests to slice cheese from the peak and enjoy with crackers and almonds.

# Expert Advice:

01 -
  • It looks like edible art, and people genuinely pause before tasting it.
  • Setup takes fifteen minutes, but the drama lasts all evening.
  • Every element—the cheese, crackers, charcoal almonds—tastes as striking as it looks.
02 -
  • If your cheese isn't at room temperature, it'll be hard to slice and taste sharp instead of complex—give it those 20 to 30 minutes no matter how impatient you feel.
  • Food-grade charcoal is completely safe but can look overwhelming if you use too much; start with less than you think you need, because the coating compounds visually.
03 -
  • Slice the cheese in front of guests if you can—there's something about watching it come apart that makes it taste better.
  • Keep the platter on a marble or dark surface so the colors really pop, and light it well if you're serving evening because shadows will flatten the composition.
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