Method
1. Remove the wax from the Black Bomber cheese and crumble it into bite-sized pieces. Add to your board.
2. Remove the wax from the Truffle Trove and Red Storm cheeses. Cut both into wedges and arrange them on your board.
3. Cut the Beech Wood cheese into rectangles, cut again to form a triangle and arrange them in a “zipper” shape (see photo) on the board.
4. Form the Amber Mist cheese into a pumpkin shape and place a sprig of fresh herbs on top to mimic a pumpkin stem.
5. Cut the Red Devil cheese into wedges and place them on the board.
6. Fill the remaining gaps around the cheeses with the quartered figs, cherry tomatoes, red and green grapes and walnuts for a colourful contrast.
7. Break your favourite chocolate into pieces and sprinkle them on the board for a delightful sweet touch.
8. Serve with Wholemeal & Extra Virgin Olive Oil Crackers and a generous spoonful of Balsamic Caramelised Onion Chutney.
Method
1. Remove the wax from the Black Bomber cheese and crumble it into bite-sized pieces. Add to your board.
2. Remove the wax from the Truffle Trove and Red Storm cheeses. Cut both into wedges and arrange them on your board.
3. Cut the Beech Wood cheese into rectangles, cut again to form a triangle and arrange them in a “zipper” shape (see photo) on the board.
4. Form the Amber Mist cheese into a pumpkin shape and place a sprig of fresh herbs on top to mimic a pumpkin stem.
5. Cut the Red Devil cheese into wedges and place them on the board.
6. Fill the remaining gaps around the cheeses with the quartered figs, cherry tomatoes, red and green grapes and walnuts for a colourful contrast.
7. Break your favourite chocolate into pieces and sprinkle them on the board for a delightful sweet touch.
8. Serve with Wholemeal & Extra Virgin Olive Oil Crackers and a generous spoonful of Balsamic Caramelised Onion Chutney.
