What You'll Need
- Mainland Tasty Cheddar
- Mainland Smoked Cheddar
- Mainland Special Reserve Blue Vein Cheese
- Mainland Special Reserve Gouda
- Barkers Caramelised Onion Chutney
- Quick Vegetable Pickle
- 3 cups of colourful vegetables: zucchini, radish, red onion, carrot, red pepper, red cabbage
- 1 tablespoon flakey sea salt
- 2 tablespoons caster or raw sugar
- Half to one cup white wine or cider vinegar
Making Your Cheeseboard
Accommodate a hungry crowd with our hearty cheeseboard filled with meats and pickle. Smoked Cheddar and semi-hard cheeses including Gouda make the perfect accompaniment to the robust flavours of cold meats including salami and prosciutto.
This colourful and flavorsome board has been styled as quite the spread. The cheeses have all been broken, cubed and spread on bread. Salami slices and ham have been rolled, and chorizo sliced. This variety combines to create a casually delicious and welcoming character.
We’ve pickled zucchini, radish, red onion, carrot and red pepper, it’s a quick and impressive recipe. Not only do the pickled vegetables look enticing, they add colour and texture. If you add the vegetables at the end, they can be used to fill the gaps.
To pickle, cut the vegetables in small pieces or thin slices. Place in a bowl and sprinkle with salt, mix well and let sit for 10 minutes. Mix in the sugar then pack into a jar or keep in the bowl and then cover with vinegar. Leave at least 10 minutes or more (but you can keep in the fridge for a week), drain and eat with cheese.
Barkers Caramalised onions make a delicious addition to the chutney. It the sweetness of this chutney balances with the robust cheeses on this board, and enhances the flavor of the meats.
A range of crackers can complement this platter. It’s always a good idea to have plain crackers like a water cracker, which highlight the cheese shine. Oaty, or fruit based crackers are finest with blue cheeses. Chunky breads a great for big chunks of tasty cheeses like cheddar. Avoid heavily salted crackers on this cheeseboard as cheese is itself naturally salty.