'Wine Country' Graze: A Luxury Champagne & Truffle Board

Sample alt text Sample alt text

ELEVATED ELEGANCE, CURATED FOR THE CONNOISSEUR.

Transport your guests to the rolling vineyards of the valley with a board defined by luxury and light. This isn't just a snack; it’s a sophisticated landscape of flavor where the effervescent notes of Champagne Cheddar meet the deep, earthy mystery of real truffle. Designed for those who appreciate the finer details, this kit brings five-star boutique tasting room vibes directly to your table.

Prep time: 20 minutes (Styling & Slicing)
Yield: 1 Large Catering-Level Board (Feeds 12–15)
Flavor Profile: Elegant, Earthy, and Acidic

Ingredients - What You Need

2 Wedges (7.6 oz) Yancey’s Fancy Champagne Cheddar
1 Stick (8 oz) Yancey’s Fancy Truffle & Portobello Mushroom Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve Bergenost Havarti
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve Gouda
2 - 3 boxes varied crackers (eg. water crackers and fig & olive crisps)
1 Freshly Sliced Baguette
10 oz Prosciutto Ribbons
12 oz Mild Genoa Salami
8 oz Thin-sliced Bresaola
1 Pint (Approx. 8 - 12) Fresh Figs
1.5 lbs Green Grapes
1½ - 2 Cups (Approx. 8 - 10 oz) Marcona Almonds
1 Standard Block Raw Honeycomb or 1 Jar (10 - 12 oz) Apricot Preserves

Instructions - What To Do

1. The Fresh Prep & Tempering: Remove all cheeses from the fridge 45–60 minutes before serving. High-end cheeses like the Truffle & Portobello and Bergenost only reveal their full aromatic profile at room temperature. While cold, cube the Truffle & Portobello cheddar, cut the Bergenost Havarti into squares, and slice the Grand Reserve Gouda into rustic triangles.
2. The Anchors: Place the large Champagne Cheddar wedge slightly off-center on a large wooden or marble board. Place a small dish of Raw Honeycomb or Apricot Preserves near the Havarti squares to create a "Sweet & Creamy" pairing station. Position the cubed Truffle cheese and sliced Gouda on opposite sides of the board for visual balance.
3. The Meats: Loosely fold the Prosciutto Ribbons and fan out the Mild Genoa Salami near the Champagne wedge to match its delicate acidity. Fold the Thin-sliced Bresaola near the Truffle cubes to highlight those earthy notes.
4. The Rivers: Create "rivers" of crackers (Rosemary Crostini and Water Crackers) that weave between the cheese and meat sections.
5. The Accents: Fill the larger empty spaces with Fresh Figs, Green Grapes, and Marcona Almonds.
6. The Gaps (The Abundance Look): Use small, snipped clusters of grapes or sprigs of fresh rosemary to hide any bare spots on the board. This creates the lush, overflowing look of a Wine Country grazing table. Finally, add your cheese knives and a honey spoon!

Pro Tips:

Hosting for 6 or Less? (The "Bistro Board" Scale-Down). Pro-Tip: You don't have to use the whole 1.25 lb wedge! Slice off a 1/4 section of the Champagne Cheddar for the board.
Keep the remaining block tightly wrapped in parchment paper—it will stay fresh for weeks, allowing you to build "Mini-Graze" boards for multiple weekend gatherings.
The Sip: A Truffle and Champagne board demands classic, elite pairings. Serve alongside a Crisp Sauvignon Blanc, an Earthy Pinot Noir, or a Robust Cabernet Sauvignon.
The Crunch: Use Artisanal Water Crackers—their neutral profile ensures they don't compete with the complex Truffle and Champagne notes.
The Pro Move: If serving the Truffle & Portobello cubes, provide small wooden picks or tongs to maintain the "VIP" catering experience.