Entertaining

The ultimate cheese board

Name: The ultimate cheese board recipe
Ingredients: 2 cups (500ml) sherry vinegar; 1 cup (250g) firmly packed brown sugar; 2 bay leaves; 10 whole black peppercorns; 200g dried muscatels; 1 bunch flat-leaf parsley, leaves picked, finely chopped; 4 large (120g total) English pickled onions, finely chopped; 1 tbs baby capers in brine, drained; Finely grated zest of 2 lemons; 1 small garlic clove, finely chopped; 1/4 cup (60ml) extra virgin olive oil

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by Kirsten Jenkins

Nov 02, 2021

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 and served it all with different breads and crackers for the crunch factor.

Sherry vinegar-infused sweet muscatels

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

Pickled onion gremolata

1 bunch flat-leaf parsley, leaves picked, finely chopped
4 large (120g total) English pickled onions, finely chopped
1 tbs baby capers in brine, drained
Finely grated zest of 2 lemons
1 small garlic clove, finely chopped
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the sherry vinegar-infused sweet 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 very low, add the muscatels and steep, stirring occasionally, for 15-20 minutes until the muscatels are rehydrated and infused. Cool completely. Place muscatels in a serving bowl, drizzle over some of the infusing liquid, and serve alongside a cheeseboard.
2.

For the pickled onion gremolata, place all ingredients in a bowl, season with salt flakes and freshly ground black pepper and mix well to combine. Transfer to a small serving bowl and serve alongside a cheeseboard.

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