A good cheese platter can be something very spectacular, not only a feast for palate but also a feast for the eyes. I am big on presentation and with a few little tricks you can easily design a cheese plate with a true WOW factor. Given we have holiday season upon us it is a perfect time to share a cheese platter at your next festive gathering with family or friends.

Firstly, how much cheese to serve is important given that your investment for good cheese could be quite substantial depending on what you choose. I like to be generous, but I hate waste, so my rule of thumb is around 30g per person if there will be other food served. If you are just serving a gorgeous cheese board solo, I would up it to around 50g per person.

Your selection of cheeses can cover many different ideas.  For instance, you might choose several cheeses from one type of milk, or one style of cheese made with different milks (Blue vein is a great one to do this with).  Choose blue cheeses made from cow, goat and sheep milk…but make sure your guests are Blue Vein fans!

Traditionally, however the cheese board tends to be constructed with 4 or 5 different cheeses. You can create an interesting traditional board by selecting varied cheese types that are different in appearance: try ashed goat cheese with its mottled grey rind, washed rind with specky orange flashes on the rind, add a touch of Blue Vein and then there really is no party without the bloomy rind of Brie or Camembert and lastly add a pop of buttercup yellow with a wedge of cloth bound Cheddar.

Choosing cheeses that are made in different shapes adds a dimension of interest and given there are so many shapes to choose from it is easy to accomplish. Look for pyramids, logs, rounds, wedges, squares and buttons. This can be very visually attractive and may lead you to try some cheese you haven’t tried before.

Other selections could include cheeses from just one region. This can also be an opportunity to match the local wines, beers or ciders to the cheeses and local accompaniments such as dried fruit, pastes and jams from your region of choice for a complete regional offering.

I go on and on about this next point and the reason I do is because it is by far the biggest mistake I find when I am served cheese not only at parties and gatherings but sadly also at restaurants. Cheese must be served at room temperature and depending on the weather some cheeses, especially larger ones, can need around 2 -3 hours before it can be eaten at full flavour. Cold cheese has no personality.

Where possible serve cheese on big wooden boards this is by far the best way, not only visually but also cutting cheese on wooden boards works as it is a natural material. Ensure you allow enough room between cheeses, particularly if you have different styles that may be stronger in flavour, if they are touching they may spoil each others flavour especially elegant mild cheeses.

Another common mistake made when serving cheese is lack of knives to cut the cheese with. You have gone to all the trouble of separating them on the board to prevent the flavours being mixed, it goes without saying each cheese deserves its own knife.

Allow plenty of bread for guests choosing from rye, sourdough, pumpernickel, ciabatta and any other good quality bread that doesn’t have an overpowering flavour. I like fig and walnut, some fruit breads and seeded breads with simple cheese like goat curd or plain chevres. Crackers should be plain and simple, strong flavoured crackers can completely ruin a good cheese experience. As a purist I prefer my cheese neat to really get the flavour and texture for what it is. So much effort goes into making cheese (I can assure you), the least it deserves is a chance to be tasted in its full regalia and natural form.

Accompaniments can be anything from fresh summer berries, apricots, nectarines, peaches and figs particularly this time of the year when all of these are in season and in their best shape. Local almonds and walnuts are just lovely with cheese and add a textural mouth feel. Pastes, relishes and jams all work, adding a layer to the experience. I find people love exploring this, they are often shocked how well some foods work with cheese, try beetroot relish and some of the lovely pastes being made with local wines. Then there is a host of wonderful pickles, caper berries and succulent dried fruit as well. Personally I can’t go past fresh figs and honeycomb as my favourite foods to have with cheese. We are spoilt for choice here in South Australia, so go on: explore!