How to make a cheese platter

Want to know how to make a cheese platter for your party or entertain with one of our many cheese recipes? With Flavour tips and cheese recipe ideas you cheese platter or entertaining menu is sure to please.

Firm cheeses are amongst the most popular varieties we sell at Coles. But don’t think you know everything about them; scratch beneath the surface and you’ll find surprising diversity and some absolutely wonderful tastes.

Feta Cheese

Originally favoured by mountain shepherds, Fetta has been made for thousands of years in Greece, and later throughout the Balkans and Middle East. A moist, crumbly white cheese, Fetta is formed into large blocks before being sliced and stored in brine. The brine effectively ‘pickles’ the cheese, preserving it and giving it saltiness.



1. Feta and Bacon Muffins
2. Spinach & Feta Pie
For more Feta Cheese recipes visit our Recipe and Cooking site.

Edan Swiss and Gouda Cheeses

This favourite is a stretched curd cheese made from skimmed milk, scalded with hot water to give a bouncy smooth texture and a subtle, creamy flavour. Gouda is another Dutch invention, with an orangey colour and a maturation process that sees it get harder and saltier as it ages. Swiss Cheeses, sometimes known as Emmental, famously have large round holes or ‘eyes’ throughout the cheese.

Cheddar Cheese

Cheddar comes in an incredible range of flavours and textures, from mild and creamy to crumbly vintage, farmhouse and cloth wrapped. Cheddar cheese constitutes 9% of all sales in Australia and is a favourite sliced in sandwiches, grilled on toast, roughly hewn in chunks for a ploughman’s lunch, melted into sauces, grated over baked potatoes and gratins, or simply cut into cubes and enjoyed as a snack.

A Firm Favorite
Baked potato with sour cream, chives, bacon bits and mixed Swiss, Edam and Gouda. Or try our Caramelised Onion & Cheddar Tart

Parmesan Cheese

Traditionally these huge wheels of cheese weigh up to 40 kg and are aged between and year and eighteen months. Parmesan’s famous thick, hard rind is due to the soaking of the cheeses in brine (for up to three weeks in the case of Reggiano). The salt in the brine also draws out more moisture, helping create the brittle texture of the cheese. With a grainy texture and delicate bitey taste, Parmesan is great as a dessert cheese, appetizer or table cheese.

1. Cheesy Parmesan Mashed Potato
2. Antipasto & parmesan flatbread
For more Permesan Cheese recipes visit our Recipe and Cooking site.