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    Cheese, please

    Oct 20, 2021 5 minutes
    STYLING KIRSTEN JENKINS
    PHOTOGRAPHY
    BEN DEARNLEY

    BUILD THE PERFECT CHEESEBOARD

    A molten, creamy brie, aged cheddar and manchego were the starting point for this cheeseboard. Then we added dimension with sherry vinegar-infused sweet muscatels and pickled onion gremolata (recipes p 83) and served it all with different breads and crackers for the crunch factor.

    An instant crowd-pleaser, arancini is ideal for any type of party. The fourcheese filling and fresh mojo verde in this rendition are a must-try combo.

    SHERRY VINEGAR-INFUSED SWEET MUSCATELS

    FOR 1 LARGE CHEESEBOARD

    2 cups (500ml) sherry vinegar
    1 cup (250g) firmly packed brown sugar
    2 bay leaves
    10 whole black peppercorns
    200g dried muscatels

    Place vinegar, sugar, bay leaves, peppercorns and 1 cup (250ml) water in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil, then reduce heat to

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