A Cheese Plate

When finishing breakfast our minds always turns to “what will we be having for dinner?” … and, although this can only be a fantasy, cheese does come into play as an option … (okay we have eaten cheese for dinner but don’t tell mum!) Cheese does play a big part in our day and we know we can help you out, so…. 

Let’s talk fromage

It’s always hard to choose the perfect cheeses when you're faced with an array of quality products from Australia and abroad. Time of day and the serving time of these cheeses (before, after or during a meal), will help you decide on how many and what types of cheeses you will purchase (keep in mind that you will need about 120g of cheese per person).

Keeping the masses happy….

Fromage d’Affoinis has to be the biggest crowd pleaser of all bries. Creamy, gooey and never offends this french beauty goes down well with a crusty baguette. Best served at the beginning of the night when the wine is young and fresh.

Grana Padano, although typically we think of grating this beautiful cheese over our pasta it’s fruity and young qualities lend beautifully as a table cheese. Serve already broken into nice bite size pieces so your guests don’t have to cut it and everyone will be happy. Enjoy right before eating the tangy and spicy morsel of a greek bell pepper.

Tarago Shadows of Blue may send a few shivers down some spines, we promise your guests will be quickly awakened to its glorious triple cream brie and just be delighted by the mild blue vein running through. 

Raise a few eyebrows and do some serious impressing…

Coulommiers – one we promote a lot on our instagram and to our customers and obviously one of our favourites of the bries. Because of its buttery, nutty flavour it is very enjoyable at the start of the meal with a french cider or served at the end of your meal, included on top of a piece of thinly sliced pear or apple. At the moment in store we sell Coulommiers with or without truffle layered in the middle.

Cantal is a cloth bound firm cheddar and with time its buttery and tangy taste grows. As this is a hard cheese we recommend cutting this into small pieces so your guests can pick up immediately along side a cornichion. 

Roquefort cheese is moist and breaks into little pieces easily. Beginning creamy, its blue vein provides a rich, sharp, tangy, salty flavour. If you find yourself with any leftover we recommend including it in salads or dressings.

Now we have got your minds securely planted on that grassy knoll on your red and white picnic blanket we shall leave you there to contemplate your next move….

And when you return don’t forget to go on to our Instagram @laikondeli and tell us what your favourite finds are from our cheese section.