'VIP Grazing Table': A Professional Mega-Bundle Masterpiece

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A CURATED MASTERPIECE OF ARTISAN SCALE.

Transform your next event into a professional-grade culinary landscape. This isn't just a cheese board; it’s a high-impact, mega-bundle designed to anchor large-scale celebrations with over 3.5 pounds of premium dairy. From the creamy heights of our signature wheel to the structured pillars of aged sharp cheddars, every element is curated to deliver a visual and sensory experience your guests won't forget.

Prep time: 45 minutes (Styling & Slicing)
Yield: 1 Massive 3-4 Foot Grazing Table (Feeds 20–30)
Flavor Profile: The Full Spectrum (Buttery, Sharp, Nutty, Sweet, and Smoky)

Ingredients - What You Need

1 Wedge (7.6 oz) Yancey’s Fancy Strawberry & Chardonnay Cheddar
1 Stick (8 oz) Yancey’s Fancy Smoked Gouda
3 Wedges (7.6 oz) Yancey’s Fancy Grand Reserve Bergenost Havarti
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve XXX-Sharp White Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve Finger Lakes Swiss
1 Stick (8 oz) Yancey’s Fancy Roasted Garlic Cheddar
1 Stick (8 oz) Yancey’s Fancy Pepperoni Cheddar
16 oz Prosciutto
16 oz Capicola
16 oz Dry Chorizo
2 to 3 lbs Champagne Grapes
2 Pints (16 - 20) Fresh Fig Halves
16 oz Block Raw Honeycomb
1 Large Jar (16 oz) Cornichons
16 oz (~ 3 cups) Marcona Almonds
16 oz (~ 3 cups) Walnuts
2 Large boxes Seeded Flatbreads
2 Large boxes Water Crackers
2 Large Fresh Baguette Rounds
1 Large Jar (10 oz) Stone-Ground Mustard
2 Large Bunches Fresh Rosemary Sprigs

Instructions - What To Do

1. The Prep & Temper (The 45-Minute Head Start): Remove all cheeses from the fridge 45–60 minutes before serving. Prep your shapes:

  • Keep the Bergenost Havarti as whole wedges (to push together into a wheel).
  • Keep the Strawberry & Chardonnay as a whole wedge.
  • Slice the XXX-Sharp White and Swiss wedges into structured, thick triangles (these will be your "Pillars").
  • Slice the Smoked Gouda stick into batons or thick squares.
  • Cube the Roasted Garlic and Pepperoni Cheddar.
  • Slice your baguettes and chorizo.
2.The Canvas: Lay down a clean sheet of brown butcher paper or a series of interlocking large wooden boards down the center of your table.
3. he Anchors & Pillars (The Big Three): Place your three Bergenost wedges together in the dead center to create a massive centerpiece wheel. At the outer thirds of the table, build your "Pillars" by fanning out the sliced XXX-Sharp White and Swiss.
4. The Flavor Islands: Fill in the gaps between your Anchors and Pillars with the remaining cheeses. Group the Strawberry & Chardonnay wedge, Smoked Gouda squares, Roasted Garlic cubes, and Pepperoni cubes into distinct "islands."
5. The Meat Rivers: Create abundance! Fold Prosciutto into ribbons, roll Capicola into rosettes, and shingle the Dry Chorizo. Snake these heavy, flowing meat rivers between the cheese Pillars and Islands.
6. The "Sweet" & "Savory" Zones:
  • Sweet Zone: Near the Bergenost and Strawberry Chardonnay, drape the Champagne Grapes, scatter the Fresh Fig Halves, and place the massive chunk of Raw Honeycomb.
  • Savory Zone: Near the Swiss, Garlic, and Pepperoni cheeses, place small bowls or piles of Cornichons, Marcona Almonds, and Stone-Ground Mustard.
    • 7. The "Cracker Highway": Place heavy, cascading stacks of Seeded Flatbreads, Water Crackers, and Baguette Rounds in a continuous line that hugs the outer edges and weaves through the center.
    8. The Final Fill: Use Walnuts to plug any medium-sized holes. Finally, tuck fresh Rosemary sprigs into every single tiny remaining gap. A VIP table should have zero visible board/paper—it must look like a true "Cornucopia of Plenty."

Pro Tips:

Hosting for 10 or Less? (The "Multi-Day" Strategy)
Pro-Tip: This is a professional-grade amount of cheese. If your party is smaller, build a "Signature Board" using the Bergenost and Strawberry Chardonnay, and save the XXX Sharp and Swiss sticks for "Premium Sandwiches" and "Gourmet Omelets" throughout the week.
The Sip: A VIP table demands elite pairings. Pop a bottle of True French Champagne or a Dry Sancerre to match the acidity of the Bergenost. For reds, go with a Robust Cabernet Sauvignon.
The Crunch: Variety is key. Ensure you have a mix of Rosemary Crostini (for the savory cheeses) and Butter Crackers (for the sweet/creamy cheeses).
The Temperature: Remove all 8 pieces from the fridge 60 minutes before the event. High-quality artisan cheese loses its nuance when cold; room temperature allows the 3.5 lbs of cheese to "breathe" and reach peak flavor.