Melbourne Cup Cheese Platter Tips

Melbourne Cup — a time to be merry and extra jolly on a weekday, and we can’t complain — fancy hats, tasty nibbles, some bubbly, and an extravagant meat and cheese platter ought to get us in Brisbane into the spirit of things! For Melbourne Cup this week, we’re sharing some crash course tips on serving up an amazing cheese platter to answer questions that we’re frequently asked in our Chapel Hill store — what to serve with cheese, and how to serve cheese?

 

Melboune Cup cheese platter tips: preparation 

Remove cheese from fridge 30 minutes before serving. Cover cheese loosely with a damp towel or plastic wrap until serving time. For whole wheels or large wedges of cheese, just cut how much you think you’ll need and put the rest back into the fridge. In general, allow 30 grams per cheese per person, but no more than a total of 120 grams per person — the more types of cheeses you serve, the smaller the portion each person should get.

Serve cheese with accompaniments on the side, do not let them touch the cheese to avoid mixing the flavours. Cheese is best served on a large platter to give your guests more room to manoeuvre  around the cutting board.

 

At the party, you can’t go wrong with these classic cheese companions

Fruit — pear, green apple, grapes, apricots (fresh, dried or glace), figs (fresh, dried or glace), dates, dried muscatel grapes, quince, fig, pear or plum pastes (we have a lovely range of Maggie Beer pastes at Simons to match your taste!)

Bread — crusty bread, sourdough, almond bread, fruit bread, and olive bread

Nuts — walnuts, almonds, Brazil nuts, cashew, and smoked almonds

Pickles  —  Gherkins / cornichons, and pickled onions

Scented honey or truffle honey

Try a combo and layer the ingredients mentioned above. A slice of cheese on a pear slice, topped with some fig paste!

And if you’re out of cheese ideas, check out our award-winning cheese range at Simon’s Gourmet Gallery in Chapel Hill for some inspiration. To find out more neat tips and recipes on cheese, check out Naomi Crisante’s ‘Cheese Matters exploring, cooking and enjoying cheese’ cook book at Simon’s Gourmet Gallery.

 

 

 

 

 

 



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