how to build a cheese board
Creating the perfect cheese board isn’t tricky, but it does require some forward planning. Here, we’ve chosen four cheeses from Fourth Village Providore, a food market in Sydney’s Mosman (fourthvillage.com.au). You can find delicious local and imported varieties at gourmet grocers, delis and supermarkets, so find a favourite in your area. A mix of textures, including a soft cheese, a semi-hard or semi-soft and a hard cheese will ensure there’s something for everyone. Choose a couple of difffferent milks, such as goat’s, sheep’s and cow’s milk, too. Finally, remember that these cheesy morsels should be at room temperature when served. 1. Mothais A La Feuille First on the chopping block is a soft, creamy French goat’s cheese. When young, the texture is delicate and runny, becoming denser as it ages. Enjoy this gooey number with a glass of citrusy white wine or crisp bubbles.
2. Fourme d’Ambert One of the oldest French cheeses, this blue beauty has a buttery, creamy flavour with a tangy, earthy bite. This cheese is a classic cow’s milk fromage. It’s a good idea to include at least one blue-vein on the board as some people (us) will fight for the last bite of a good blue.
3. Langres OK, first of all, don’t be alarmed by the smell in the fridge: the worse cheese smells, the better it tastes – we promise. This semi-soft washed-rind cheese will melt in your mouth and steal
your heart with its fudgy, creamy and salty goodness.
4. Wyfe Of Bath Semi-hard with a mild flavour, this is perfect for those who like a lighter bite. Made from a similar recipe as gouda, we hopped across the channel to England for the final piece of our cheesy puzzle. Sweet, rich and buttery, she takes her name from a story in Geoffffrey Chaucer’s The Canterbury Tales.
Don’t be shy with the crackers, flatbread and other carb-loaded goodies. You’ll always need more than you think. We’ve used a mix of oat crackers and plain Italian crispbread to allow the natural flavours of the cheese to shine.
Now, a cracker with cheese is a tried-and-tested combination, but here’s your chance to take it to the next level. Seasonal fruit offffers a refreshing palate cleanser with each mouthful: dip freshly sliced pear or apple in water with a little lemon juice before serving to prevent browning. Quince paste never goes astray, but depending on your taste, you could serve a fig jam or even a rich truffffle honey for guests to drizzle over each slice.