Rustic Vineyard Cheese Grapevines (Printable)

Young cheese wheels decorated with fresh grapevines and grapes, ideal for sharing and fresh presentations.

# What You Need:

→ Cheese

01 - 2 large wheels (approximately 3.3 lbs each) of young, rustic, unfinished cheese (e.g., 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 (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 the leaves and stems to fall naturally for a visually lush vineyard effect.
02 - Tuck clusters of fresh grapes among the grapevines and around the cheese wheels to enhance color and freshness.
03 - Arrange sliced bread and optional nuts and dried fruits in small heaps around the cheese and grapevines for a complete presentation.
04 - Serve at room temperature. To enjoy, cut cheese slices and pair them with grapes, bread, and accompaniments as desired.

# Expert Advice:

01 -
  • It looks like you spent hours when it genuinely takes fifteen minutes, which feels like getting away with something delicious.
  • The grapevines do all the heavy lifting—they transform a simple cheese board into something that tastes like countryside and feels like celebration.
02 -
  • Use only organic, untreated grapevines—pesticides have no place on food, even decorative parts of it.
  • If you can't source grapevines, grape leaves work beautifully and honestly create just as much visual drama.
03 -
  • Buy your cheese a day or two early if you can, let it sit at room temperature, and it'll taste infinitely more generous and complex when you serve it.
  • The secret nobody talks about is that draped vines make everything taste like you've traveled somewhere, which is worth more than any recipe technique could be.
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