Selection Of Australian Cheese Recipe

Temper cheeses

Remove all cheeses from refrigeration 30–60 minutes before serving and leave at room temperature. This allows flavors and textures to open up. Soft and washed-rind cheeses should be closer to 30 minutes; firmer cheeses can sit 45–60 minutes.

Label cheeses

If presenting multiple cheeses, label each variety on small cards (Banksia, Long Paddock, 1792, Bruny Island) so guests know what they are tasting.

Portion cheeses

Leave cheeses mostly intact and cut a few sample slices to make tasting easy: for each 150 g wheel/portion, cut a 1–1.5 cm wedge (about 6–8 slices) from the wheel or block and fan them on the board. For washed-rind (Bruny Island), use a softer knife and remove any plastic or wrapping immediately before placing on board.

Arrange honeycomb and biscuits

Place the honeycomb in a small shallow ramekin at one edge of the board. Position the oat biscuits and seeded crackers in small staggered stacks near cheeses that will pair well with sweetness (Banksia and 1792).

Fruit and nuts

Wash grapes and leave on small stems or present in small clusters. Thinly slice the pear or apple and brush lightly with lemon juice if not serving immediately to prevent browning. Scatter dried apricots/figs and sprinkle walnuts/almonds in small piles around cheeses.

Pickles and garnish

Put cornichons or tangy pickles in a small ramekin. Add sprigs of thyme or rosemary between cheeses for aroma and visual contrast.

Honey drizzle

Pour 2 tablespoons of runny honey into a small spoon or bowl to allow guests to drizzle honey over firmer cheeses or crackers as desired. Reserve the Tim Malfroy honeycomb in its bowl with a small spoon so guests can break pieces off or scoop onto cheese.

Choose a clean, room-temperature cheese board or wooden platter large enough to hold everything with breathing space. Start by placing the cheeses spaced apart to create visual anchors: place Banksia, Long Paddock, 1792, and Bruny Island in a loose diamond or line formation.

Fill in spaces with the ramekins (honeycomb, pickles), clusters of grapes, sliced fruit, dried fruit, and nut piles. Fan a few cheese slices near each cheese and add a dedicated cheese knife for each variety to avoid flavor transfer. Place crackers and biscuits in accessible groups around the edges.

Finish with small garnishes (herb sprigs) and a final taste test to ensure cheeses are at optimal temperature. If serving alongside wine, provide pairing suggestions: a light sparkling with the washed-rind, a medium-bodied red with the semi-hard, and a sweet or fortified wine for hornier palates with honeycomb.

Serve immediately. Refill crackers and fruit as needed. Leftover cheeses should be wrapped loosely in parchment and stored in the refrigerator; bring back to room temperature before re-serving.