Rustic Vineyard Cheese Board (Printable version)

Whole grapevines and fresh grapes layered on rustic cheese create a vibrant, natural presentation.

# What You’ll Need:

→ Cheese

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

→ Fresh Produce

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

→ 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 over and around the cheese wheels on a large wooden board or rustic platter, allowing leaves and stems to fall naturally to create a vineyard-inspired display.
02 - Nestle clusters of fresh grapes among the grapevines and around the cheese wheels to introduce vibrant color and enhance freshness.
03 - Place sliced bread and optional nuts and dried fruits in small groups surrounding the cheese and grapevine arrangement for variety and texture contrast.
04 - Present the assembled platter at room temperature. To enjoy, cut the cheese into slices and pair with grapes, bread, and accompaniments as preferred.

# Expert Advice:

01 -
  • It's a showstopper that requires zero cooking skills and comes together in minutes, yet feels sophisticated enough to impress anyone.
  • The combination of creamy, tangy cheese with crisp grapes and tender vine leaves hits all your senses at once and tastes like you're eating straight from a vineyard.
  • It's naturally vegetarian and gluten-free, making it the kind of dish that works for almost any gathering without needing separate platters.
02 -
  • Always verify your grapevines are truly untreated—I learned this the hard way by asking a neighbor for 'grapevines' only to find out they'd been sprayed; now I only source them from farmers I trust or grow my own in a corner of the yard.
  • If grapes are tightly bunched, give them a very gentle rinse and pat them completely dry, because any moisture will make them slide around on the board and mess with your whole presentation.
  • Room temperature is non-negotiable here—cold cheese from the fridge will be harder to cut and slice, and the flavors taste muted; pull everything out 30 minutes before serving.
03 -
  • A wooden board that's oiled or sealed is your friend—it won't absorb moisture from the cheese or grapes and will age beautifully over time if you take care of it, becoming part of the ritual.
  • If you're nervous about the presentation, remember that rustic means intentionally imperfect; a few vines crossing awkwardly or grapes piling up naturally looks more honest and inviting than something pristine and symmetric.
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