Rustic vineyard cheese grapes (Printable Version)

Young cheese wheels artfully paired with fresh grapevines and grapes, ideal for gatherings and natural flavor.

# The Ingredients 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), 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)

# Step-by-Step Instructions:

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 create a natural, lush presentation.
02 - Tuck clusters of fresh grapes among the grapevines and around the cheese wheels to add color and a fresh vineyard touch.
03 - Arrange sliced bread and optional accompaniments such as nuts and dried fruits in small piles around the cheese and grapevine display.
04 - Present the assembled spread at room temperature. Invite guests to slice cheese and pair with grapes, bread, and accompaniments as desired.

# Additional Tips::

01 -
  • It looks impossibly elegant but requires zero cooking—just arrangement and instinct.
  • The grapevines add an earthy, vineyard-fresh element that supermarket cheese boards never capture.
  • It's naturally vegetarian and gluten-free, so it actually works for gatherings where people have different needs.
02 -
  • Untreated grapevines are absolutely essential—I once used vines from a neighbor's arbor without asking, and they'd been sprayed; the board tasted faintly chemical and I felt genuinely terrible.
  • If you can't find actual grapevines, fresh grape leaves work as a backup, though they lack that sculptural drama that makes people stop and stare.
  • Room temperature is non-negotiable; cold cheese is tight and closes up, missing all the nuance that makes young, rustic wheels worth eating.
03 -
  • Scout farmer's markets or local vineyards for grapevines in late summer and early fall—they're often happy to share untreated branches if you ask.
  • Build your board no more than 30 minutes before serving; the cheese needs to stay close to room temperature, and the grapes stay fresher that way.
  • If a wheel of cheese seems intimidating to slice, ask the cheesemonger for advice—rustic wheels are forgiving, and they'll often share their preferred technique.
Return to Recipe