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Cheese pleasers

CHEESE lends itself to so many occasions-barbecues, stand up cocktail parties, sit down dinners or buffet meals; and it’s also ideal for when you’re asked to ‘bring a plate’.

cheese for starters

fresh and soft cheeses are lovely served antipasto-style with drinks at the beginning of a meal, barbecue or picnic.

try South Cape Persian Fetta or Goat’s cheese, prosciutto wrapped bocconcini, and even a pepper cheese like South Cape Cracked Pepper, with olives, salami, asparagus, roasted capsicum and cherry tomatoes. serve with crispbreads and crusty bread.

cheese for afters

an ideal cheese selection starts with a soft, white cheese, such as Tasmanian Heritage Brie or Camembert, a blue cheese like King Island Dairy’s Roaring Forties, and a firmer style – perhaps Mersey Valley Vintage or South Cape Swiss-style cheese.

serve with crusty bread or crispbreads, seasonal fruit – grapes, pears, figs or green apples – and something sweet, like quince paste or dates.

one special cheese

after dinner, sometimes just one special cheese – like king island dairy’s endeavour blue, drizzled with a little scented honey and served with a sticky dessert wine – is all you need.

cheese etiquette

  • allow 20-30 grams of each cheese per person
  • serve cheese at room temperature – remove from fridge 1 hour beforehand
  • provide one knife for each cheese
  • present cheese on an over-sized plate so there is room for cutting
  • cut a “starting slice” on each cheese to indicate to guests how it is best cut


the rind of soft cheeses is edible but the rind of firm cheeses can be dry or brittle, so is usually avoided.

ask the foodie

got a cheesy question? you can ask Naomi Crisante at

source: better homes and gardens 2008



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