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Christmas is about to get a little bit cheesy!
TIP – Steps 1-3 can be done several hours ahead. Keep covered in the fridge. Add to board with all the extras just before serving.
Ingredients
Method
Carefully cut horizontally across top of camembert round to remove a circle of rind. Cut across the circle, just under halfway to create two semi-circles. Place the smaller semi-circle on the cheese for the beard.
Cut 2 x 1.5cm-thick strips from the remaining semi-circle of rind. Using picture as a guide, place one strip at the top of the cheese to form the hat rim. Cut a moustache shape from the second strip and place it above the beard. Cut a small round or star from remaining rind for the hat bobble.
Place one piece of olive between the moustache and beard for nose. Cut a slice from the remaining olive, then cut it in half. Place olive pieces under hat rim for eyes.
Transfer cheese to a serving plate or board. Fold Sopressa salami and arrange above the cheese in the shape of a hat. Position the ‘hat bobble’ at the tip. Arrange Danish salami slices below cheese to form Santa’s coat. Add some grapes for buttons and cheddar wedges for arms.
To serve, fill the cheeseboard with serving ingredients of your choice.
