Be it a gooey baked camembert, a creamy burrata, or, let’s face it, even a rubbery rounded cheese wrapped in red wax and cellophane, cheese lovers can’t say no to a slice of the good stuff.

And now, cheese lovers’ dreams are set to come true  – not the kind of dreams you have post cheesy feasts – with The Westin Melbourne’s winter High Cheese’s glorious return.

The delicious take on a high tea is brought to cheese fiends in collaboration with Prahan Market’s beloved Maker & Monger. After the success of last year’s inaugural High Cheese season, during which more than 5,000 people sampled the cheesy fare, the 2019 season will run from 24 May to the end of August.

Executive chef, Michael Greenlaw, together with cheese monger, Anthony Femia, has fashioned a menu featuring a selection of the world’s best cheeses.

“The menu celebrates the best farmhouse and artisan cheeses available in Australia that we proudly sell at Maker & Monger, and we hope that we can once again have you thinking about cheese outside of the standard cheese platter with quince after dinner,” says Anthony.

What can you expect to devour? Well, baked Normandy Camembert aux Calvados served with lavosh; black truffle, porcini and walnut-layered Brie Fermier la Tremblaye; a Swiss Gruyere Vieux Gougères with burnt green leek; and Marcel Petite Comté Réservation custard tarts, to start.

And, never fear, sweet lovers will be catered to. Poached French pear with stracciatella, fresh honeycomb and a smoked macadamia crumble; and a ruby chocolate parfait with Brillat Savarin frais and raspberry jam are all on the menu.

As for drinks, you can forget the tea and opt for perfectly paired wines when you partake in this sophisticated affair.

For more information, visit marriottdeals.com.au/highcheese.