Trefethen Recipe

Prepare the wine soak

Pour 1 cup of Trefethen Chardonnay into a shallow bowl or dish. Add the cubed Manchego or Comté and let it sit for 10–15 minutes so the cheese absorbs a subtle wine aroma. Stir gently once after 5 minutes. Drain the cheese on a paper towel just before plating to avoid excess liquid.

Warm and finish the soft cheeses

Remove the goat cheese log and the Brie wheel from the refrigerator 20–30 minutes before serving so they come to room temperature. For the Brie, if you prefer it very soft, preheat the oven to 350°F (175°C), place the Brie on a small baking sheet, score the top lightly, drizzle 1 teaspoon of honey and 1/2 teaspoon olive oil over it, sprinkle 1/2 teaspoon thyme leaves, and bake for 8–10 minutes until just soft and bubbling. Remove and let sit 2 minutes before placing on the board. For the goat cheese, drizzle the remaining 1 tablespoon of honey and a little cracked black pepper over the log; sprinkle 1/2 teaspoon thyme leaves.

Arrange cured meat and nuts

Fan the prosciutto slices on the board in small folded ribbons for easy picking. Scatter the toasted Marcona almonds near the prosciutto and cheeses to provide crunch.

Fruit and preserves

Arrange the grapes in a small cluster on the board. Spoon the fig jam into a small ramekin and place beside the cheeses so guests can smear on bread or pair with slices of wine-soaked Manchego.

Toasting and serving bread

Lightly toast the baguette slices until golden and crisp. For an optional flavor boost, brush each slice very lightly with olive oil (use the 1 teaspoon reserved) before toasting. Place the toasted slices on the board near the cheeses.

Final assembly and seasoning

Transfer the briefly wine-soaked Manchego to the board (patting dry to remove excess wine). Place the Brie wheel (baked or room temperature) and the honey-dressed goat cheese on the board. Scatter grapes and almonds around. Add the prosciutto folds and ramekin of fig jam. Finish with a light grind of cracked black pepper over the soft cheeses and a few extra thyme leaves for aroma. Serve immediately with remaining chilled Trefethen Chardonnay alongside.