Rustic Vineyard Cheese Wheels (Printable Version)

Grapevines and fresh grapes elegantly arranged on cheese wheels for a fresh, rustic centerpiece.

# What You'll Need:

→ Cheese

01 - 2 large wheels (about 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, 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)

# How to Make It:

01 - Lay the grapevine branches carefully over and around the cheese wheels on a large wooden board or rustic platter, allowing leaves and stems to drape naturally for an authentic vineyard 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 like nuts and dried fruits in small piles around the cheese and grapevine display.
04 - Present at room temperature. To enjoy, slice the cheese and pair with grapes, bread, and chosen accompaniments.

# Expert Tips:

01 -
  • It takes fifteen minutes to transform two simple ingredients into something that feels like you've been planning it for weeks.
  • The whole thing is raw, uncooked, and honest—no techniques to master, just your eye for what looks right.
  • It feeds a crowd and somehow tastes like you know the farmer who grew everything on the board.
02 -
  • Use only untreated, organic grapevines—I learned this the hard way when I used vines from a neighbor's yard and they had an off flavor that lingered on the cheese.
  • If you can't find actual vrapevine branches, grape leaves work beautifully too, and you can arrange them in looser, more flowing patterns.
03 -
  • Choose cheese wheels that are similar in size so the board feels balanced, and look for ones with natural rinds that show character rather than uniformity.
  • If you're making this ahead, keep the assembled board in a cool place (not the refrigerator, which would chill the cheese too much) and bring it out about thirty minutes before guests arrive.
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