Fancy yourself as a bit of a cheese aficionado? Make sure you aren’t committing these common cheese platter mistakes:
1. One knife to cut them all
Hands up if you’ve ever been about to zero in on a bit of super-runny Brie on a cheese board, only to find the single cheese knife on offer covered with stinky blue cheese. Any host worth their weight in cheese knows that it’s a good idea to put out a few different knives.
2. Snooze-worthy accompaniments
Too often at Ocello we see people buy an amazing selection of cheeses, and then just stock-standard quince paste to serve with them. Matching your cheese with exciting accompaniments can create some delicious new flavour combinations that will have your guests raving for months to follow – try chestnut honey with strong, hard cheeses, or this luscious strawberry and balsamic jam with creamy goat’s cheeses. Check out our full range of accompaniments here.
The next time you are in store, check out these great Aussie cheeses that won medals at the recent Sydney Royal Cheese & Dairy Produce Show:
- Tarwin Blue: 2013 CHAMPION CHEESE OF SHOW!
- Small Cow Brie: Gold
- Small Cow Camembert: Gold
- Small Cow Fettice: Gold
- Small Cow Redella: Silver
- Pecora Dairy Jamberoo Mountain Blue: Silver
- Holy Goat La Luna barrel: Gold
20% off all cheese in-store! From Thursday 27th December to Monday 31st December 2012. Pop in to take advantage of this great special and stock-up on cheese for your New Years parties – but be quick, as after Christmas our stocks are limited and it’s ‘first-in, best-dressed’. Special applies to cheeses in-store only, not on our online store. Gift Vouchers can’t be redeemed for sale or discounted items.
We are pleased to announce that we will be running Australia’s most comprehensive cheese appreciation class in conjunction with the Sydney International Food Festival. Running for 4 hours and including 30 cheeses, this class is designed to give you an in-depth look at the world of cheese. 11am – 3pm on Saturday 13th October, $275 per person – click here for more details.
April 2012 Issue
Out with the old, in with the new.
Take your cheese knowledge to the next level with our new Saturday morning cheese appreciation classes.
Introduction to Italian Cheese
Join fromager Alison Brien for this relaxed class featuring 8 of our favourite Italian cheeses – learn the story behind the classics and discover some new regional specialties.
For more information and dates, click here.
On a recent trip to Italy we arranged for our fromager Alison to visit one of our favourite cheese suppliers, third generation affineurs Guffanti Formaggi. Check out Alison’s tour of the Guffanti maturation caves, plus a special parmesan cutting lesson on her new web show Channel Cheese.