Fallen Leaves Cheeseboard
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infuse...
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.
- Download and print the templates here.
- Remove the wax from the Beech Wood, Red Devil and Red Storm cheese, ensuring you cut the lid off and are left with a circle of wax from each cheese.
- Cut the Red Devil cheese across the circumference to form two thinner circles.
- Using the maple leaf template, cut Red Devil’s wax into the leaf shape. Then using the cut wax as a template, cut one round of the cheese into a maple leaf.
- Using the maple leaf template again, cut the Beech Wood wax into a maple leaf.
- Next, cut the Beech Wood and Red Storm cheese in half to form two semi circles, then cut in half again to form two thinner semi circles.
- Use the other leaf shaped template to cut the remaining Beech Wood and Red Storm Wax into leaf shapes. Then use the cut wax leaves as templates to cut four Beech Wood cheese leaves and two Red Storm leaves.
- Use any offcuts from the Red Storm cheese to create “rocks”. Next, slice the Amber Mist into “slates” and “ridges”. (Refer to cutting guide)
- Arrange the cheeses evenly across a serving board, grouping each cheese cut together to showcase the different shapes and textures. We recommend using our Round Acacia Wood Grazing Board.
- Spoon the Balsamic Caramelised Onion Chutney into a small serving bowl, add a spoon and place it on the board, along with some crackers.
- Finish by scattering grapes, physalis and pistachios around the cheeses, filling any gaps.
- Download and print the templates here.
- Remove the wax from the Beech Wood, Red Devil and Red Storm cheese, ensuring you cut the lid off and are left with a circle of wax from each cheese.
- Cut the Red Devil cheese across the circumference to form two thinner circles.
- Using the maple leaf template, cut Red Devil’s wax into the leaf shape. Then using the cut wax as a template, cut one round of the cheese into a maple leaf.
- Using the maple leaf template again, cut the Beech Wood wax into a maple leaf.
- Next, cut the Beech Wood and Red Storm cheese in half to form two semi circles, then cut in half again to form two thinner semi circles.
- Use the other leaf shaped template to cut the remaining Beech Wood and Red Storm Wax into leaf shapes. Then use the cut wax leaves as templates to cut four Beech Wood cheese leaves and two Red Storm leaves.
- Use any offcuts from the Red Storm cheese to create “rocks”. Next, slice the Amber Mist into “slates” and “ridges”. (Refer to cutting guide)
- Arrange the cheeses evenly across a serving board, grouping each cheese cut together to showcase the different shapes and textures. We recommend using our Round Acacia Wood Grazing Board.
- Spoon the Balsamic Caramelised Onion Chutney into a small serving bowl, add a spoon and place it on the board, along with some crackers.
- Finish by scattering grapes, physalis and pistachios around the cheeses, filling any gaps.
