Ingredients
15 minutes 
10-15 Cheeses
- 'That’s Amore' Burrata - soft & milky. Drizzle with extra virgin olive oil & top with fresh herbs & freshly cracked black pepper.
- 'Section 28' Mont Priscilla - a semi-hard cheese, buttery, sweet & smooth, with a beautiful line of ash running through its centre.
- 'Milawa' Goats Milk Camembert - a delicious earthy camembert. Perfect with fresh honey or honeycomb.
- 'Bay of Fires' Cloth Cheddar - a beautiful clothbound cheddar.
- 'Holy Goat' La Luna Goats Cheese - tangy & peppery with a beautiful moonscape rind (one of my favourite cheeses).
- 'Tamar Valley' Truffle Brie - a decedent smooth creamy brie with a truffle filled centre. Need I say more!?
- 'Berry Creek' Riverine Blue - a creamy & fruity buffalo milk blue.
A special mention to one of my favourites that didn't make it - 'Meredith Dairy' Marinated Goats Cheese. I always have this in our fridge, perfect for salads, avo toast, pasta, etc, but also perfect on a cheeseboard.
Accompaniments
- 'Ines Rosales' Tortas with Anise - slightly sweet large round tortas
- Lavosh & Wafer Crackers
- Muscatels
- Medjool Dates
- Spiced Pear Paste (quick tip - jams also work wonderfully instead of cheese pastes - fig, dark berry, etc)
- Fresh Honeycomb
- Roasted Walnuts
- Caper Berries
- Green Sicilian Olives
- Dried Kalamata Olives
- Freshly Cracked Black Pepper
Method
- Arrange the cheese and accompaniments onto a large serving board or platter.
