The Perfect NZ Cheese Board
Wow your friends and whänau with show stopping NZ Cheese Boards tempting them with fine local cheese and seasonal flavours. Start by deciding on the Kiwi cheese you want to use, then gather interesting local foods to enhance your chosen NZ cheese. Follow our simple tips to make your NZ Cheese Board a head turner.
Shop
Shopping at a specialty retailer with a dedicated cheese deli provides an opportunity to speak with a cheesemonger who is responsible for caring for the cheese and can share valuable knowledge including seasonal cheese guidance. The best part, - they will offer tastes to help your decision making!
Decide on the NZ cheese you want to use and buy enough for the cheeseboard – and if you’re sneaky a week’s supply of delicious leftovers.
We’ve used a fabulous selection of cheeses on our board. Of course, you can use larger pieces and less variety but remember to mix up the varieties to provide flavour and texture. Texturally, three kinds of cheese is a good guide –hard, medium and soft cheese will enthral every cheese lover. Three different cheese styles give great contrast.
Gather
Gather interesting local foods to enhance your NZ cheese. You can accentuate the flavour in cheese or choose a contrasting flavour. For example, pair a sweet, nutty sheep milk cheese with walnuts, hazelnuts or candied nuts. A goat milk cheese with wonderful salty notes will contrast deliciously with something sweet.
The Board or Platter
Choose a board or platter that will hold a good selection of food. Think about the number of people sharing your cheeseboard to gauge board size. Give texture to the board before placing cheese and other food – a sheet of torn baking paper, scattered fig leaves or grapevine leaves, when in season.
The Layout
Begin laying out your cheeseboard by placing small dishes and bowls for accompaniments such as olives, chutney, relish or honey on the board or platter, then arrange the cheese. Consider grouping flavours to match the cheese. Bunch individual foods together – they will appear more luscious and tempting.
Remember bringing cheese to room temperature is essential to give the best eating experience. Up to four hours is generally the recommended time, except fresh cheeses where up to 30 minutes is plenty.
Knives and Spoons
Offer a different knife for each cheese. This keeps the character of each cheese as well as saving guests from continuously passing one knife around. Put a small spoon in with each chutney, relish, olives or any accompaniment that requires them.
Don’t forget the crackers!
Finish your cheeseboard with a few sprigs or leaves of fresh herbs.
Wine Match
The general rule for matching cheese and wine is the same as matching cheese and accompaniments – accentuate or contrast. For this NZ Cheese Board we served Lindauer DOC Prosecco Rosé its delicate flavour works beautifully with all the cheese – and its pale pink blush is so pretty!
Share & Enjoy
Red Onion Agrodolce
This platter included Red Onion Agrodolce which we made. If you’re inspired here’s the recipe:
4 medium red onions, peeled and cut into thin wedges
2 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon runny honey
a few thyme sprigs
2 tablespoons raisins, sultanas, currants or chopped pitted prunes
…
Heat the oven to 200°C. Put the onions, olive oil, vinegar, honey, thyme and 2 tablespoons water in an ovenproof dish. Season with salt and gently toss to combine all the ingredients.
Put in the oven and bake for about an hour, until the onions are tender, adding a little more water if you think the onions are looking dry.
Soften your choice of dried fruit in enough boiling water to cover, for about 10 minutes. Drain well and stir through the red onions.