Even if you can’t boil an egg, you can become known for mastering a great cheeseboard. There are no hard and fast rules but a few guidelines need to be considered.
First, select your cheeses carefully. Ideally, you’ll want three that have different textures and flavours. We opted for the Whitestone Cheese Co’s classic Windsor Blue for its soft, buttery texture and silky-smooth mouth-feel and we added Whitestone Lindis Pass Camembert. This one combines a creamy texture and earthy flavours thanks to the Ōamaru-based company’s access to North Otago’s world-class milk and the Whitestone cheesemaker’s hand-ladling techniques. We finished with Whitestone Creamy Havarti, which gives off a rich, full-flavoured Havarti-style with a soft, sticky texture and a light acidic finish.
Position the cheeses in pride of place on your board. Add in plain crackers and crusty French bread (we toasted ours to be different). Next, add classic pairings such as nuts like pecans or walnuts, a quince paste, grapes, fresh pear or green apple slices and some oozy honeycomb, arranged between the cheeses. Feel free to experiment with lesser-known pairings such as chunks of chocolate-coated honeycomb.
Finally, check the cheeseboard for visual appeal, then serve and wait for the “oohs” and “aahs” from guests.
Whitestone Cheese Co’s range is available from leading supermarkets and delis. whitestonecheese.com
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