Rustic Vineyard Cheese Board (Printable)

Artisan cheese wheels layered with grapevines and fresh grapes, creating a fresh and rustic centerpiece.

# Components:

→ Cheese

01 - 2 large wheels (approximately 3.3 lbs each) of young, rustic, unfinished cheese such as tomme, young pecorino, or farmhouse cheese

→ Fresh Produce

02 - 3 to 4 long, untreated grapevine branches with leaves and stems, washed and dried
03 - 1.1 lbs fresh grapes (red, green, or mixed), preferably left on the stem

→ Accompaniments (optional)

04 - 1 baguette or rustic country bread, sliced
05 - 3.5 oz assorted nuts such as walnuts and almonds
06 - 3.5 oz dried fruits such as figs and apricots

# Directions:

01 - Lay the grapevine branches carefully over and around the cheese wheels on a large wooden board or rustic platter, allowing the leaves and stems to drape naturally for a lush, vineyard-inspired presentation.
02 - Nestle clusters of fresh grapes among the vines and around the cheese wheels to enhance color and freshness.
03 - Place sliced bread and optional accompaniments such as nuts and dried fruits in small piles around the cheese and grapevine display.
04 - Serve at room temperature. To enjoy, cut slices of cheese and pair with grapes, bread, and accompaniments as desired.

# Expert Advice:

01 -
  • Takes fifteen minutes but looks like you spent all afternoon planning something special.
  • Works for any gathering because it's vegetarian, gluten-free with bread on the side, and feeds a crowd without heating up the kitchen.
  • The vines do the heavy lifting visually, so even imperfect cheese cuts disappear into something beautiful.
02 -
  • Untreated vines are non-negotiable—pesticide residue on something people are touching and arranging defeats the entire purpose of working with natural, beautiful ingredients.
  • If you can't source full grapevine branches, grape leaves alone (the kind used in Mediterranean cooking) work just as well and are easier to find in specialty markets.
  • Let the cheese sit at room temperature for at least thirty minutes before serving so it softens enough to spread on bread without tearing.
03 -
  • If grapevines are hard to find, call local vineyards directly in late summer or early fall—they often have pruned branches they're happy to give away if you ask politely.
  • Bring the cheese out of cool storage exactly thirty minutes before serving, then cover it loosely with a clean kitchen cloth to keep dust and insects away while it softens.
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