How to make the perfect Dees platter

Portable cheese platter precision.
Portable cheese platter precision. Photo: William Meppem

Forget the lukewarm Four 'n' Twentys and build your own preliminary final cheese platter to rival this Melbourne Demons supporter's memorable gourmet spread.

"When choosing whole wheels of soft ripened cheeses like brie or camembert, test it like you would an avocado, if it feels slightly soft, it's probably going to be ripe and oozy when you serve it. If it's hard, it probably needs a little longer to mature." – Karen Martini, chef and Dairy Australia ambassador.

"Make sure you provide a knife for each cheese so that you don't get bits of your blue cheese mixed in with your subtle goat's cheese." – Nick Haddow, author Milk Made.

"Serve a range of flavour accompaniments, such as fruits, jams and pastes to allow your cheeses to take on new and interesting flavour profiles." – Brittany Bertschinger, the Vegan Dairy.

"Less is more. Especially when I have a large group of people I often do just two quite big pieces of cheese. Cut into the cheese before people get there because people don't want to be the first ones to touch the cheeseboard. And I also add some rosemary to take away the smell." Olivia Sutton, Harper and Blohm, Melbourne.

"Make sure your cheese is served at room temperature. A good trick is to place a clean, damp tea towel over the cheese (re-wet if it dries out) and you can do that for three to six hours." – Will Studd, presenter Cheese Slices.

"[Spring and] summer platters mean lighter style cheeses: think goat's cheeses, local or French Pyrenees soft cheeses. Pair them with white wines, such as a crisp chenin blanc or a chablis and stone fruits. ." – Anthony Femia, Maker & Monger, Melbourne.

"Pick one cheese and make it a centrepiece. For example, a Locheilan Farmhouse triple cream ring piled with cherries and a glass of champagne is stunning." – Sonia Cousins, cheese educator and judge.