En­ter­tain with ease

Cre­ate a di­vine Kāpiti cheese­board this sum­mer with easy-to-find in­gre­di­ents and hard-to-be­lieve flavour

Metro Magazine NZ - - Metro + Kāpiti -

Aquick spin around the su­per­mar­ket will pro­vide all you need for a crack­ing, easy-to-as­sem­ble cheese­board – the ideal op­tion for ef­fort­less en­ter­tain­ing.

Whether you are at the beach, bach or host­ing an at-home gath­er­ing, multi-award­win­ning Kāpiti cheeses are tried and trusted he­roes of the plat­ter. Some­thing white, some­thing yel­low and some­thing blue is ideal, but the more the mer­rier. We chose Kāpiti Kiko­rangi Blue (a triple cream blue and a firm favourite), Kahikatea Camem­bert (soft and creamy with a del­i­cate flavour) and Pakari Aged Ched­dar (sharp and tangy with a crumbly tex­ture).

Place the cheese first, al­low­ing enough space for slic­ing, then add other el­e­ments in or­der of de­creas­ing size.

Give guests a cou­ple of cracker op­tions. A plain va­ri­ety and some­thing nutty or seedy for tex­ture and crunch.

Sweet and salty are a match made in heaven. A chunk of lo­cal honey teamed with Kāpiti Kiko­rangi, a hand­ful of sweet berries with a wedge of Kahikatea Camem­bert, or break out that quince paste from the Christ­mas ham­per and com­bine it with a crumbly slice of

Pakari Aged Ched­dar.

In­clude a sep­a­rate knife or spreader for each va­ri­ety of cheese so the blue doesn’t com­pro­mise the camem­bert. Pre-cut a few slices of each cheese to let guests know they can dive right in.

All that re­mains to do is add a hand­ful of nuts, a sliver or two of pro­sciutto, and any other nib­bly bits you fancy, and you’ve just enough time to hit the playlist and pour some vino.


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