ELEVATE YOUR EVENINGS
THE ULTIMATE CHEESE BOARD
A SPARKLING NIGHT IN
At Chandon we specialise in the art of hosting. We’re all about good friends, exceptional bubbles, and conversation that carries into the night. A grazing board is the last thing that brings it all together – so here’s our tips for bringing the perfect one to life.
START WITH BALANCE
Like crafting great wine, a brilliant platter is all about harmony. Aim for three to five cheeses, each offering something different in flavour and texture:
- Soft & creamy — Try a marinated feta or double cream brie. They bring richness and pair beautifully with a crisp sparkling like Chandon Vintage Blanc de Blanc.
- Hard & savoury — Aged cheddar or nutty gouda adds structure and depth. Lovely with fruit paste, candied nuts, or apple slices. The complexity of Chandon Vintage Brut Rosé will complement the savoury character.
- Fresh & tangy — Goat’s cheese or ash-covered chèvre offers a bright, zesty lift. Dress it up with herbs or drizzle with spiced honey. Chandon Field Blend is perfect here, with bright acidity and fresh, fruity flavours.
- Bold & blue — Choose a soft and creamy blue, or go crumbly and sharp. Serve with quince paste or figs, or pour a glass of Chandon Cuvée Riche which balances the bold blue cheese flavour with a delicate sweetness.
LAYER IN TEXTURE AND COLOUR
A grazing board should feel like it’s been created with care — but never overthought. Let abundance guide you:
Add crunch
- Seeded crackers or lavosh
- Thin slices of sourdough or baguette
- Homemade crostini with olive oil and sea salt
Add sweetness
- Fresh fruit: grapes, figs, apple or pear
- Dried fruit: apricots, muscatels, dates
- Local honey or honeycomb
Add savoury contrast
- Marinated olives (lemon zest or rosemary are great accents)
- Olive tapenade or whipped feta
- Prosciutto, bresaola or your favourite cured meat (if using)
- Candied walnuts or spiced almonds
Add zing
- Quick-pickled red onion, cucumber or cauliflower
- Cornichons or pickled green beans
- A spoonful of chutney or tomato relish
HOW TO STYLE
Let it feel abundant and informal — cheese unwrapped, honey dripping, figs torn open. Place complementary flavours close together: blue cheese near quince, brie beside pear slices. Use small bowls for olives and tapenade to keep things tidy and textured. And don’t forget: cheese is best at room temperature, so bring it out 30–60 minutes ahead.
ELEVATE WITH SIMPLE HOMEMADE TREATS
- Pickled Veg: Thinly slice some crunchy veg—try red onion, cucumber, or cauliflower. Dissolve 50g of sugar in one cup of white vinegar, add a pinch of salt and your favourite spices. Pour over the veg and allow to sit at room temp overnight before serving.
- Candied Nuts: Add a cup of your favourite nuts to a saucepan with 50g sugar and a tablespoon of butter (throw in some cinnamon or nutmeg if desired). Heat and stir until the sugar has completely dissolved, then pour onto a lined tray and separate before they cool and harden.
- Olive Tapenade: Take one cup of pitted black olives and add to a blender with 2 teaspoons of capers, a garlic clove, and 4-5 tablespoons of olive oil. Blend until it forms a coarse paste. For extra flavour, add an anchovy or two.
FOR THE WINE
Sparkling wine is the most versatile pairing - fine bubbles cut through creamy textures, and the freshness lifts both sweet and savoury elements. For a dry style, try Chandon Vintage Blanc de Blanc for to compliment and add vibrancy. For the sweet tooths, Chandon Cuvée Riche softens the edges of bolder flavours and sings with blue cheese and honey.
In the end, a grazing board isn’t just food - it’s an invitation. To slow down. To appreciate local produce. To pour a glass and connect. At CHANDON, we believe in celebrating those delicious in-between moments — the ones that bring people together.
ELEVATE YOUR EVENINGS
THE ULTIMATE CHEESE BOARD
A SPARKLING NIGHT IN
At Chandon we specialise in the art of hosting. We’re all about good friends, exceptional bubbles, and conversation that carries into the night. A grazing board is the last thing that brings it all together – so here’s our tips for bringing the perfect one to life.
START WITH BALANCE
Like crafting great wine, a brilliant platter is all about harmony. Aim for three to five cheeses, each offering something different in flavour and texture:
- Soft & creamy — Try a marinated feta or double cream brie. They bring richness and pair beautifully with a crisp sparkling like Chandon Vintage Blanc de Blanc.
- Hard & savoury — Aged cheddar or nutty gouda adds structure and depth. Lovely with fruit paste, candied nuts, or apple slices. The complexity of Chandon Vintage Brut Rosé will complement the savoury character.
- Fresh & tangy — Goat’s cheese or ash-covered chèvre offers a bright, zesty lift. Dress it up with herbs or drizzle with spiced honey. Chandon Field Blend is perfect here, with bright acidity and fresh, fruity flavours.
- Bold & blue — Choose a soft and creamy blue, or go crumbly and sharp. Serve with quince paste or figs, or pour a glass of Chandon Cuvée Riche which balances the bold blue cheese flavour with a delicate sweetness.
LAYER IN TEXTURE AND COLOUR
A grazing board should feel like it’s been created with care — but never overthought. Let abundance guide you:
Add crunch
- Seeded crackers or lavosh
- Thin slices of sourdough or baguette
- Homemade crostini with olive oil and sea salt
Add sweetness
- Fresh fruit: grapes, figs, apple or pear
- Dried fruit: apricots, muscatels, dates
- Local honey or honeycomb
Add savoury contrast
- Marinated olives (lemon zest or rosemary are great accents)
- Olive tapenade or whipped feta
- Prosciutto, bresaola or your favourite cured meat (if using)
- Candied walnuts or spiced almonds
Add zing
- Quick-pickled red onion, cucumber or cauliflower
- Cornichons or pickled green beans
- A spoonful of chutney or tomato relish
HOW TO STYLE
Let it feel abundant and informal — cheese unwrapped, honey dripping, figs torn open. Place complementary flavours close together: blue cheese near quince, brie beside pear slices. Use small bowls for olives and tapenade to keep things tidy and textured. And don’t forget: cheese is best at room temperature, so bring it out 30–60 minutes ahead.
ELEVATE WITH SIMPLE HOMEMADE TREATS
- Pickled Veg: Thinly slice some crunchy veg—try red onion, cucumber, or cauliflower. Dissolve 50g of sugar in one cup of white vinegar, add a pinch of salt and your favourite spices. Pour over the veg and allow to sit at room temp overnight before serving.
- Candied Nuts: Add a cup of your favourite nuts to a saucepan with 50g sugar and a tablespoon of butter (throw in some cinnamon or nutmeg if desired). Heat and stir until the sugar has completely dissolved, then pour onto a lined tray and separate before they cool and harden.
- Olive Tapenade: Take one cup of pitted black olives and add to a blender with 2 teaspoons of capers, a garlic clove, and 4-5 tablespoons of olive oil. Blend until it forms a coarse paste. For extra flavour, add an anchovy or two.
FOR THE WINE
Sparkling wine is the most versatile pairing - fine bubbles cut through creamy textures, and the freshness lifts both sweet and savoury elements. For a dry style, try Chandon Vintage Blanc de Blanc for to compliment and add vibrancy. For the sweet tooths, Chandon Cuvée Riche softens the edges of bolder flavours and sings with blue cheese and honey.
In the end, a grazing board isn’t just food - it’s an invitation. To slow down. To appreciate local produce. To pour a glass and connect. At CHANDON, we believe in celebrating those delicious in-between moments — the ones that bring people together.
