Entertaining and cheese - perfect partners

When you're creating a cheeseboard keep these basic guidelines in mind.

• Maximise flavour - allow cheese to 'breathe' at room temperature (1 hour in Summer, 2 in Winter).
• Retain moisture by cutting so that the smallest surface area is open to the air.
• Rewrap cheese well to store.
• Crackers - choose plain unsalted. Don't overpower your cheese.
• Fruit - choose those which complement your cheese.
  - Cheddars: apples, pears, cherries, apricots.
  - Delicate cheese: green grapes, nectarines, kiwifruit.
  - Medium cheeses: red or black grapes, peaches, oranges, melon.
  - Strong cheeses: plums, feijoas, tamarillos.
• Arrange the cheeseboard attractively taking into account colours, shapes and textures - you can combine like with like or go for contrasts.
• Add piquancy with savoury accompaniments like olives, sun dried tomatoes, marinated mushrooms, grilled peppers, walnuts.
• Remember your 'board' doesn't have to be a board - any exciting platter will contribute to the overall effect.
• Flavour of accompanying wines shouldn't overwhelm the cheese or visa versa.

The versatile, any occasion cheeseboard.

A cheeseboard is ideal for a wide range of occasions from informal to very formal.

• Incorporate a cheesesboard into a larger meal as a course by itself or as part of a smorgasboard or buffet.
• What about pre dinner nibbles, morning and afternoon teas, informal entertaining or TV snacks?
• Try breakfasting in the European style with cheese, rolls and coffee.
• Don't overlook the traditional cheese and wine party - as formal or informal as you like for business or social occasions.

What to choose.

Colour, taste and shape - use them to make your cheeseboard interesting and varied. The average cheeseboard will contain 3-4 cheeses along with a couple of accompaniments as mentioned above. Ideally, the cheeses you choose should be different shapes, colours and textures with a variation of flavours and possibly strength of flavours (i.e. use a strong, a medium and a mild cheese).

An example for a cheeseboard would be to use Ornelle Double Cream Brie, Ornelle Double Cream Blue and Ornelle St Claire along with a few crackers, grapes and sliced peaches or melon.

How much to Serve?

• Cheeseboard replacing desert
  60g - 120g per person (depending on meal size)
• After dinner or lunch
  30g - 85g per person (depending on meal size)
• Luncheon buffet
  30g - 60g per person
• Morning or Afternoon tea
  30g - 85g per person
• Breakfast
  60g - 120g per person (depending on rest of meal)
• Cheese and wine party or supper
  70g - 150g per person (depending on accompaniments)