The Perfect Cheese Board


I was lucky enough to have met the amazing Katie Quinn Davies from a few years ago and Katie did a photo shoot of some of my cheeses when we won our Good Food Guide award! The photograph above and the four below are some of the many photographs Katie Quinn Davies took and are a great examples of her amazing work!!!

Having personally been invited to represent the Australian Chapter of La Guilde Internationale des Fromagers and also having previously won Best Cheese Counter NSW in the Good Food Guide, I think it is time to share with you the perfect cheeseboard! Here is my pick for the perfect New Years Eve Treat!

We are going to start of with the most stunning, both in flavour and presentation, the Shropshire Blue a British cheese that until recently had never been made in Shropshire. It started out as a Scottish attempt to replicate Stilton cheese, but with a subtle twist of adding annatto to the milk to give it an orange hue. The resulting cheese is a soft textured, mellow, blue cheese with a glorious contrast of colour between the orange hue of the curd and the delicate blue veins. Most Shropshire Blue is made in the East Midlands by 4 of the Stilton dairies – Colston Bassett Dairy, Long Clawson Dairy, Cropwell Bishop Creamery and Tuxford & Tebbutt – but Belton Farm, The Shropshire Cheese Company and Ludlow Food Centre, now also make Shropshire Blue to add to their extensive cheese selections.




Small Cow Farm Redella

Small Cow Farm began in 2005, with the milking of their own Small Irish Dexter cows on their farm in Robertson. Today, they source fresh milk locally to produce a variety of cheeses – from the acclaimed Petit Vache Brie and Camembert styles to an award winning traditional fetta and a medal winning creamy blue vein.

Recent additions include Eastern Fetta – a delicate spreadable cheese, marinated with preserved lemon, juniper berries, garlic, rosemary and peppercorns. Their latest cheese Redella, is a washed rind with some white mould on the surface. Named for their grand-daughter & awarded GOLD medal 2014,  Redella is simply stunning and a cheese not to be missed from your board!!!!


Montgomery Cheddar

At Manor Farm, the cheese is made 7 days a week to ensure the freshness of the milk, that is produced by the Montgomery’s own herd of 200 Friesian cows.

Most cheeses are matured for 12 months, wrapped in muslin cloth on wooden shelves. Some are matured for 18 months for an extra special Montgomery’s Cheddar.

The statesman of the farm, Montgomery’s Cheddar, is the epitome of traditional, handmade, unpasteurised Somerset cheddar. It’s deep, rich, nutty flavours have won worldwide acclaim. Tip: If you’re unable to get Montgomery’s at your local cheese shop, then Pyengana from Tasmania or Quickes Cheddar from the UK are both fantastic cloth bound Cheddars.


Holy Goat La Luna

This beautiful handcrafted goat cheese is made on Sutton Grange Organic Farm, which is situated on 200 acres of rolling granite plains to the east of Castlemaine. The herds forage on, native grasses, herbs and shrubs, resulting in high quality milk and cheeses with unique complexity and depth.

The process is based on the traditional French soft curd style using slow lactic acid fermentation. A careful combination of moulds forms a distinctive rind with defined wrinkles. The cheese has an amazing depth of flavour; a creamy, full bodied interior with a citrusy tang and nutty overtones.




As for pastes my favorites are from The Fine Cheese Company in the UK which are available from here are a few cheese recommendations to suit every taste and paste !

Fig Fruit for goats’ milk, or young ewes’ milk cheeses.
Cherry Fruit for blue cheeses such as Stilton, Gorgonzola, and Fourme d’Ambert.
Quince Fruit for smooth, hard-pressed cheeses. Perfect with Comté or Beaufort. Delicious with Gouda.
Damson Fruit for powerful, soft cheeses. It is delicious with Brie de Meaux, or Camembert.
Gooseberry Fruit for crumbly cheeses such as Cheshire, Lancashire and Wensleydale.


Also The Fine Cheese Company produce a huge range of delicious crackers and biscuits which are all available from our online store


1 Comment

Filed under Recipes

One response to “The Perfect Cheese Board

  1. Stunning selections!! I love and want to know where my cheeses come from and love small farms getting this profile for their achievements. Happy cows with happy lives make our lives the better for it. Thank you for a timely update as we move from Christmas formality to cheese and drinks through the next month.


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