Putting together a cheese platter for your next party isn't difficult. Here are a few tips so you can create a simple and delicious cheese platter for all occasions, matched with the right wines.
TIP 1 - Choosing the cheese:
It's best to offer a variety of cheeses - different cheeses go with different wines. But it's really up to personal taste - so if you like it, then it's a match. There are hundreds of cheeses to choose from, and the three varieties below are common and will form a good selection for your platter. Start with these and as you get a bit more adventurous you can add in more unusual varieties.
TIP 2 - A hard cheese:
Vintage cheddar is the most common hard cheese, is relatively inexpensive and readily available. Ashgrove Tasmanian cheddar is a good one or you could try something local like Kenilworth Black Wax from the Noosa Hinterland. It's best to remove the wax though because somebody is bound to try and eat it!
Which wine?
Cheddar is versatile but it also has strong flavours so best to put it with a serious wine, pretty much any Aussie Shiraz Cabernet will do.
TIP 3 - A soft cheese:
Brie or Camembert, once again these are common but stay away from the cheaper supermarket varieties. Spend an extra couple of dollars here and it makes a big difference. The main thing with these cheeses is to make sure you don't serve them straight out of the fridge. Take them out at least 30 minutes before serving so they are near room temperature when you serve them.
Which wine?
Sparkling, but not too sweet, though you want something dry with a bit of acid to cut through the fat.
TIP 4 - A blue cheese:
There are lots of different Blue cheeses available; they can be a bit of an acquired taste. Try to start out with a mild style, so choose a cheese with a lot of white colour and a little blue; the more blue mould, the stronger the cheese will be.
Which wine?
Sweet wines and dessert wines work beautifully with blue cheese, in fact it's one of the matches which will pretty much work every time. It's also good to serve some dried fruit here, dried apricots or figs are perfect.
TIP 5 - Crackers and bread:
Now that you have got the cheese right, don't spoil it with cheap and nasty crackers. Water crackers are good and crispbreads are perfect. Whatever you use, it's best that they are fairly neutral, so it's the flavour of the cheese you get and not the cracker.
TIP 6 - Spice things up:
If you want to get a bit more adventurous try a goats' cheese served with Sauvignon Blanc or a Red Washed Rind with Pinot Noir, both combinations work well and can spice up your platter.
TIP 7 - Finishing touches:
To finish off your platter get a bag of natural fruit and nut mix, and spread these around the plate. The dried fruits and nuts go well with both wine and cheese. And remember if you need some help, drop into your local Chalk and Cheese store in West End, Newstead or Auchenflower for more information about how to match your favourite wines and cheeses together.
