Save I discovered this dish last winter when a friend arrived with a box of impossibly good Brie from a tiny fromagerie near their apartment. We were standing in my kitchen, and I just started arranging the wedges on a board, pointing them up like little peaks. My partner said they looked like mountains, and that's when it clicked—a snowy landscape made entirely of cheese. The joke became real, and honestly, it's been my secret weapon for impressing people ever since.
I made this for a dinner party where half the guests were vegetarian, and I was suddenly under pressure to prove that meatless appetizers could actually be exciting. The moment someone picked up their first wedge and tasted it, the whole table got quiet—the good kind of quiet. By the end of the night, only crumbs and Parmesan dust remained on the platter, and three people had already texted me asking how I'd done it.
Ingredients
- Brie cheese, well chilled (400 g): The star of the show—buy it from somewhere good, keep it cold, and don't let it get soft before you cut it or the wedges will crumble instead of slice.
- Parmesan cheese, finely grated (40 g): This is what makes it look intentional, like actual snow settled on peaks, and it adds a salty sharpness that stops the Brie from feeling one-note.
- Fresh thyme sprigs (optional): A tiny touch of green makes the mountain range feel more like a real landscape, though I've skipped it plenty of times and nobody noticed.
Instructions
- Chill your knife:
- Run it under cold water or stick it in the freezer for five minutes—this single step changes everything, giving you clean cuts instead of a smeared mess. Cold knife, cold cheese, clean geometry.
- Slice the Brie into wedges:
- Cut the wheel into 16 triangular pieces, each one about the size of a thick slice of bread. The idea is that every wedge stands upright without tipping, so aim for pieces that are stable and roughly equal in size.
- Arrange like a mountain range:
- Stand each wedge upright on your platter with the pointed end facing up, creating a line or cluster that looks vaguely Alpine. Leave a little space between each peak so the arrangement feels intentional, not crowded.
- Dust with snowy Parmesan:
- Sprinkle the grated Parmesan generously over the tops of the wedges, letting some cascade down the sides. This is where the visual magic happens, transforming cheese into something that looks almost architectural.
- Add thyme and serve:
- Tuck a few sprigs of fresh thyme around the base or between the peaks if you want that extra detail, then get it to the table right away while everything is still at its best.
Save There was this quiet moment at that dinner party when someone's young daughter pointed at the platter and called it 'the cheese mountains,' and suddenly everyone was smiling because it wasn't just appetizer anymore—it was a little edible story on the table. That's when I realized this dish works because it makes people happy before they even taste it.
The Beauty of Simplicity
Sometimes the best dishes are built on the principle that fewer ingredients mean more impact. This recipe taught me that you don't need a complicated technique or exotic flavors to create something memorable—just the right textures and a visual moment that makes people pause. When you strip away everything except what truly matters, the remaining elements shine twice as bright.
Playing with Variations
I've experimented with different cheeses over the months, and while Brie remains the foundation, Camembert brings a slightly earthier tone and triple-cream becomes almost indulgent in a way that changes the whole mood. Sometimes I'll toast the Parmesan lightly in a dry pan before using it, which deepens the flavor and makes it taste a little less like a convenience ingredient and more like something I actually worked on. The base idea is flexible enough to welcome these little tweaks without losing its spirit.
Wine Pairings and Moments
A chilled Chardonnay or sparkling wine next to this platter feels inevitable, like they were meant to find each other. The acidity in the wine cuts through the richness of the Brie and makes you want another wedge, which is partly the point. I've also discovered that this dish works just as well at casual gatherings as it does at the formal dinner table, which is rare—most pretty appetizers feel pretentious if you're not careful, but these mountains somehow always land right.
- Serve with good crackers or thin slices of toasted baguette to give people something structural to work with.
- If you're feeding a crowd, prep everything ahead except the Parmesan dusting, which takes 30 seconds right before guests arrive.
- Don't stress about the thyme—it's purely visual, and honestly the cheese is interesting enough without it.
Save This dish has quietly become one of those recipes I return to whenever I want to feel like I've made something special without actually stressing. It's proof that elegance doesn't require complexity, just a little intentionality and three good ingredients standing exactly where they should be.
Recipe Guide
- → What type of cheese is best for this dish?
Well-chilled Brie cheese works best for clean cuts and creamy texture, but Camembert or triple-cream cheese can be used for a richer taste.
- → How should the Parmesan be prepared before dusting?
Finely grate the Parmesan cheese. For added flavor, it can be gently toasted in a dry pan, cooled, then dusted over the Brie wedges.
- → Can fresh herbs be added?
Yes, fresh thyme sprigs are an optional garnish that add a touch of greenery and subtle aromatic notes to the presentation.
- → What serving suggestions complement this appetizer?
Serve immediately with crackers or slices of fresh baguette to complement the creamy Brie and salty Parmesan flavors.
- → Are there any considerations for allergies?
This dish contains milk and dairy. Ensure to check cheese labels for any additional additives if allergies are a concern.