Stokes Point Smoked Cheddar

Stokes Point Smoked Cheddar Cheese Board with Bush Tomato Chutney

A simple Australian platter celebrating Stokes Point Smoked Cheddar, served with classic accompaniments that let the cold-smoked richness of the cheese shine.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (8¾ oz) Stokes Point Smoked Cheddar, cold-smoked Tasmanian cheddar, brought to room temperature before serving
• •150 g (5¼ oz) water crackers, or plain oat biscuits
• •100 g (3½ oz) roasted macadamia nuts, halved
• •80 g (2¾ oz) dried Hunter Valley figs, stems removed, quartered, or substitute dried Medjool dates
• •60 g (2 oz) quince paste (membrillo), cut into thin slices
• •100 g (3½ oz) wild pepperberry and wattleseed crackers, optional, for an Australian accent
• •60 ml (¼ cup) bush tomato chutney, or fig and onion chutney

Steps

1. 1 Remove the Stokes Point Smoked Cheddar from the refrigerator 30–45 minutes before serving; cold-smoked cheese mutes its aroma and flavour when served chilled.
2. 2 Cut the cheddar block into two styles: a few thick wedges for tasting and some thin slices for layering onto crackers.
3. 3 Warm the quince paste slightly (10 seconds in the microwave or a few minutes at room temperature) so it is easier to slice cleanly.
4. 4 On a wooden board or slate, arrange the cheddar wedges, quince paste slices, fig pieces, macadamia nuts, and crackers in small clusters, leaving space between items so each can be reached easily.
5. 5 Place a small ramekin of bush tomato chutney on the board and rest a teaspoon across its rim.
6. 6 Serve immediately, encouraging diners to try a bite of cheddar with a sliver of quince paste and a smear of chutney, followed by a fig or a few macadamias.