“Cheese plat­ter with grapes & fruit pastes paired with Sul­fur City Pil­sner.”

Taste - - Taste Welcome - Sally Conor ○ SUB EDI­TOR

CHEESE It’s ideal to base your cheese plat­ter around an ‘in­vest­ment’ cheese. I was in­tro­duced to the di­vine sheep’s milk os­sau-iraty I’ve used here by the ex­perts at Auck­land’s L’ate­lier du Fro­mage a cou­ple of years ago and have been head over heels in love ever since. If you can’t cope with a sheep’s milk cheese, I rec­om­mend you try the juras­sic d’été – its ori­gins go back to the 15th cen­tury, which makes for fab­u­lous party con­ver­sa­tion. Once the party dies down, you wrap up your cheese and pack it away in the fridge for the next time. I’ve also in­cluded my favourite mon­tag­nard soft cheese from France. Sur­round the cheese with comb honey (or use some goodqual­ity raw honey in a jar with a dip­per), dried grapes, med­jool dates or pit­ted prunes, fresh red and green grapes, fresh pears or crisp tart ap­ples, fruit pastes, oat crack­ers, ar­ti­san bread loaves and wal­nuts, al­monds or brazil nuts. I also like to add a slab of salted, cul­tured but­ter as we have a few mag­nif­i­cent brands to choose from now. ○

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