The New Zealand Specialty Cheesemakers Association has the following tips to create a New Zealand cheese board.
• Shop
Shopping at a specialty retailer with a dedicated cheese deli provides an opportunity to speak with a cheesemonger who is responsible for caring for the cheese and can share valuable knowledge including seasonal cheese guidance.
The best part - they will offer tastes to help your decision-making!
Decide on the New Zealand cheese you want to use and buy enough for the cheeseboard - and if you’re sneaky, a week’s supply of delicious leftovers.
We’ve used a fabulous selection of cheeses on our board. Of course, you can use larger pieces and less variety, but remember to mix up the varieties to provide flavour and texture.
Texturally, three kinds of cheese is a good guide - hard, medium and soft cheese will enthral every cheese lover. Three different cheese styles give great contrast.
• Gather
Gather interesting local foods to enhance your cheese. You can accentuate the flavour in cheese or choose a contrasting flavour.
For example, pair a sweet, nutty sheep milk cheese with walnuts, hazelnuts or candied nuts. A goat-milk cheese with wonderful salty notes will contrast deliciously with something sweet.
• The layout
Begin laying out your cheeseboard by placing small dishes and bowls for accompaniments such as olives, chutney, relish, sauces (we’ve used a red onion agrodolce) or honey on the board or platter, then arrange the cheese.
Consider grouping flavours to match the cheese. Bunch individual foods together - they will appear more luscious and tempting.
Remember bringing cheese to room temperature is essential to give the best eating experience. Up to four hours is generally the recommended time, except fresh cheeses where up to 30 minutes is plenty.
• The board or platter
Choose a board or platter that will hold a good selection of food. Think about the number of people sharing your cheeseboard to gauge board size. Give texture to the board before placing cheese and other food - a sheet of torn baking paper, scattered fig leaves or grapevine leaves, when in season.
• Knives and spoons
Offer a different knife for each cheese. This keeps the character of each cheese as well as saving guests from continuously passing one knife around. Put a small spoon in with each chutney, relish, olives or any accompaniment that requires them.
Don’t forget crackers!
Finish your cheeseboard with a few sprigs or leaves of fresh herbs.
Red onion agrodolce
4 medium red onions, peeled and cut into thin wedges
2 Tbsp olive oil
2 Tbsp sherry vinegar
1 Tbsp runny honey
a few thyme sprigs
2 Tbsp raisins, sultanas, currants or chopped pitted prunes
Method
Heat the oven to 200°C. Put the onions, olive oil, vinegar, honey, thyme and 2 tablespoons water in an ovenproof dish. Season with salt and gently toss to combine all the ingredients.
Put in the oven and bake for about an hour, until the onions are tender, adding a little more water if you think the onions are looking dry.
Soften your choice of dried fruit in enough boiling water to cover, for about 10 minutes.
Drain well and stir through the red onions.
• Image and text from www.cheeseloversnz.co.nz
