True Cheese Board


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

From now on, you can make it yourself!


Front left, you will see the same cheese as the cheese on the right, which is sprinkled with sea salt and rosemary. Only, the first cheese has spent three days in a brine bath, giving it an entirely different structure and flavour. In terms of flavour it is fairly similar to mozzarella.

I have mixed cracked black pepper and roasted mustard seeds through the tall cheese at the back. By roasting mustard seeds, not only does the colour get darker, but the flavour changes to that of nuts, which obviously goes well with cheese.

Experiment with the shape of your cheeses. This will result in a nicely varied board.