Rustic Vineyard Cheese Grapes (Print)

Cheese wheels wrapped in fresh grapevines and clusters of juicy grapes create a natural, elegant centerpiece.

# Components:

→ Cheese

01 - 2 large wheels (3.3 lbs each) of young, rustic, unfinished cheese (e.g., tomme, young pecorino, or farmhouse cheese)

→ Fresh Produce

02 - 3–4 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 (e.g., walnuts, almonds)
06 - 3.5 oz dried fruits (e.g., figs, apricots)

# Directions:

01 - Carefully drape the grapevine branches across and around the cheese wheels on a large wooden board or rustic platter, allowing leaves and stems to fall naturally for an authentic vineyard appearance.
02 - Nestle clusters of fresh grapes among the grapevine branches and surrounding the cheese wheels to impart contrasting color and freshness.
03 - Arrange sliced bread and optional accompaniments such as nuts and dried fruits in small piles around the cheese and grapevine display.
04 - Present at room temperature; enjoy by slicing cheese and pairing with grapes, bread, and accompaniments as desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes 15 minutes to assemble, no cooking required.
  • The grapevines add an earthy, vineyard-fresh element that's impossible to find in traditional boards.
  • Everyone at the table feels like they're at an actual harvest celebration.
02 -
  • Never use treated grapevines—pesticides won't come off with washing and will make your beautiful board genuinely unsafe to eat.
  • If you can't find untreated vines, grape leaves alone still create that vineyard magic, though vines with their stems are worth hunting for.
03 -
  • Source your grapevines from a wine producer or organic vineyard—they'll give you the freshest, untreated branches and often get excited about what you're planning.
  • The beauty of this dish is that it's flexible; aged cheeses, soft fresh cheeses, even a mix of textures all work beautifully as long as they're good quality and at room temperature.
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