Cheese boards – Melbourne Wine Bar | Spencer and Co Wine Bar
1metre Grazing Cheese Board

We pride ourselves in serving you a memorable experience over our shared artisan cheese and antipasti boards.  Our cheese platters have been carefully curated and matched with wines for the ultimate indulgence.  Each board takes you on a journey through some of France, Italy and Spain’s finest cheeses, or we can keep you closer to home with a handpicked selection of Australian cheeses.

ARTISAN CHEESE BOARDS

1 person,  28     //     2 person,  38     //   4 person,  65 

FRENCH PLATTER
Fromage de Meaux – Brie style, light earthy, mushroom and grassy notes – Seine-et-Marne: Cow
Comté Marcel Petite – A hard, flexible texture and full-bodied – Franche-Comte: Cow Unpasteurised
Roquefort AOC – Blue slowly ripened, rich creamy textures – Aveyron: Ewe Unpasteurised
Served with poached pear, dried apricots, fig jam, lavosh, housemade ciabatta

Wine Recommendations:
2019 Duke’s Single Vineyard Riesling, WA.
2017 Jaffelin Bourgogne Rouge Pinot Noir, FR.

SPANISH PLATTER
Manchego DOP – Semi-hard, peppery nutty flavours – La Mancha: Sheep

Valdeon IGP – Blue semi-soft, rich and intriguing cheese. Wrapped in chestnut leaf – Leon: Cow & Ewe
Served with Olasagasti anchovies, membrillo, Jamon Serrano, Pan con tomate

Wine Recommendations:
2017 Pagos del Rey Argenui Joven Tempranillo, SPAIN.

 

ITALIAN PLATTER
Taleggio – Washed rind, intense flavours that are creamy with a hint of sweet spice – Piedmont: Cow
Grottone – Cave aged, sweet subtle nutty flavours. Hand kneaded – Benevento: Cow
Gorgonzola Dolce DOP – Creamy and fruity, linger with sweet, grassy undertones – Piedmont: Cow
Served with balsamic onions, prosciutto, Sardinian flat bread, housemade ciabatta

Wine Recommendations:
NV Little River Sparkling Shiraz, VIC.
2017 Castellani Chianti Arbos Sangiovese, ITA.

LOCAL PLATTER
L’Artisan Extravagant – Organic triple cream, white mould ultimate indulgence – Geelong: Cow
Bay of Fires Clothbound Cheddar – Fruity, sharp, slightly salty with crumbly texture – St Helen’s: Cow
Riverine Blue – Sweet, mild and elegant with a clean finish – Fish Creek: Buffalo
Served with quince paste, fresh fruit, lavosh, housemade ciabatta

Wine Recommendations:
2017 Willem Kurt Chardonnay, VIC.
2017 Bent Creek Black Dog Shiraz, SA

ARTISAN CHEESE BOARDS

1 person, 28
2 person, 38
4 person, 65

FRENCH PLATTER
Fromage de Meaux – Brie style, light earthy, mushroom and grassy notes – Seine-et-Marne: Cow
Comté Marcel Petite – A hard, flexible texture and full-bodied – Franche-Comte: Cow Unpasteurised
Roquefort AOC – Blue slowly ripened, rich creamy textures – Aveyron: Ewe Unpasteurised
Served with poached pear, dried apricots, fig jam, lavosh, housemade ciabatta

Wine Recommendations:
2019 Duke’s Single Vineyard Riesling, WA.
2017 Jaffelin Bourgogne Rouge Pinot Noir, FR.

ITALIAN PLATTER
Taleggio – Washed rind, intense flavours that are creamy with a hint of sweet spice – Piedmont: Cow
Grottone – Cave aged, sweet subtle nutty flavours. Hand kneaded – Benevento: Cow
Gorgonzola Dolce DOP – Creamy and fruity, linger with sweet, grassy undertones – Piedmont: Cow
Served with balsamic onions, prosciutto, Sardinian flat bread, housemade ciabatta

Wine Recommendations: 
NV Little River Sparkling Shiraz, VIC. 
2017 Castellani Chianti Arbos Sangiovese, ITA

SPANISH PLATTER
Manchego DOP – Semi-hard, peppery nutty flavours – La Mancha: Sheep
Valdeon IGP – Blue semi-soft, rich and intriguing cheese. Wrapped in chestnut leaf – Leon: Cow & Ewe
Served with Olasagasti anchovies, membrillo, Jamon Serrano, Pan con tomate

Wine Recommendations:
2017 Pagos del Rey Argenui Joven Tempranillo, SPAIN.

LOCAL PLATTER
L’Artisan Extravagant – Organic triple cream, white mould ultimate indulgence – Geelong: Cow
Bay of Fires Clothbound Cheddar – Fruity, sharp, slightly salty with crumbly texture – St Helen’s: Cow
Riverine Blue – Sweet, mild and elegant with a clean finish – Fish Creek: Buffalo
Served with quince paste, fresh fruit, lavosh, housemade ciabatta

Wine Recommendations:
2017 Willem Kurt Chardonnay, VIC.
2017 Bent Creek Black Dog Shiraz, SA.

Blue Cheese cheese board

BUILD YOUR OWN BOARD

You are welcome to be adventurous and create your own unique experience by building your own board from our selection of finest Australian and imported cheeses served with seasonal fruit, Sicilian orange jam, housemade ciabatta and lavosh.  Cheeses approx 50g.

1 Cheese,  15     //     2 Cheeses,  25     //     3 Cheeses,  30   //   4 Cheeses,  38   //   Additional Cheese,  10 

SOFT
Le Conquerant Camembert (Cow’s Milk), Normandy, France
A fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream

Fromage de Meaux (Cow’s Milk), Seine-et-Marne, France
Brie style, light earthy, mushroom and grassy notes

Brillat Savarin, Triple Cream (Cow’s Milk), Burgundy, France
Creamy with a slightly chalky centre

Delice De Bourgogne (Cow’s Milk), Burgundy, France
Triple cream cheese, rich flavour and a smooth melt in mouth texture

L’Artisan Extravagant, Triple Cream (Cow’s Milk), Geelong, Victoria
White bloomy exterior, creamy texture. This luscious triple cream just melts in your mouth. Buttery and creamy finish

WASHED RIND
Taleggio DOP (Cow’s Milk), Piedmont, Italy
Very intense and penetrating flavours that are creamy and milky with a hint of sweet spice

Epoisses (Cow’s Milk), Burgundy, France
Deep and assertive: mushrooms fried in butter flavour, creamy and savoury

King River Gold (Cow’s Milk), Milawa Cheese, King Valley, Victoria
Creamy with a slightly gritty rind and a rich smokey flavour

BLUE
Queso Valdeon IGP (Cow & Sheep’s Milk), Toledo, Spain
This blue is aged in maple leaves, it has an excellent balance of sweet and tangy with an earthy finish

Roquefort Papillon AOC (Sheep’s Milk Unpasteurised), Aveyron, France
Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter

Colston Bassett Stilton PDO (Cow’s Milk), Nottinghamshire, United Kingdom
Syrupy, buttery and creamy on the palate with a full, strong and earthy flavour

Gorgonzola Dolce DOP (Cow’s Milk), Piedmont, Italy
A milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones

Riverine Blue (Buffalo Milk), Fish Creek, Victoria
Sweet, mild and elegant with a clean finish

HARD
Cave Aged Cheddar (Cow’s Milk), Dorset, UK
Aroma is complex, sweet and earthy. Flavours are robust with notes such as sweet and salty

Bay of Fires Clothbound Cheddar (Cow’s Milk), St Helen’s, Tasmania
Distinctive buttery yellow colour with fruity, sharp, slightly salty with crumbly texture

Gruyere 1655 (Cow’s Milk Unpasteurised), Gruyere Region, Switzerland
A full, rich flavour with notes of nuts and fruit

L’Amuse Brabander (Goat’s Milk), Santpoort-Noord, Holland
Silky and creamy gouda with complex flavours of butter and caramel

Queso Manchego DOP (Sheep’s Milk), La Mancha, Spain
Firm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish

Truffle Pecorino (Sheep’s Milk), Muggelano Valley, Italy
The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk

Reypenaer VSOP (Cow’s Milk), Woerden, Netherlands
Notes of dried fruit and caramel, the texture is firm but melts slowly on the palate. Bits of crystallised proteins throughout it’s interio

Agour AOP Ossau Iraty (Sheep’s Milk), Basque Region, France
Notes of pome fruits, nutty, robust taste with a sweet clean finish

L’Amuse Signature (Cow’s Milk), Netherlands
Extremely rich, reminiscent of butterscotch, caramel and toasted hazelnuts with long lingering finish

Grottone (Cow’s Milk), Benevento, Italy
Cave aged, sweet subtle nutty flavours. Hand kneaded

Parmigiano Reggiano DOP (Cow’s Milk Unpasteurised), Emilia-Romagna, Italy
King of Italian Cheese, hard and crumbly cheese is intense and full of pleasant and salty flavours

Annie Baxter Special Reserve (Buffalo Milk), Yambuck, Victoria
Aged for 4-6 months, smooth and creamy texture, picqant flavour, typical of buffalo milk, sweet caramel nutty tones

Van der Heidan Chevrano (Goat’s Milk), Bodegraven, Holland
Notes of butterscotch and caramel with a lingering sweet finish

Roy des Vallees (Sheep & Goat’s Milk), Midi Pryenyes, France
Elegant blend of sheep and goat’s milk, smooth flavour with citrus zest and sweet cashew nuts

Comte Marcel Petite (Cow’s Milk Unpasteurised), Franche-Comte, France
A hard and flexible texture, full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit

ACCOMPANIMENTS FOR CHEESEBOARDS

Prosciutto, 30Mth   10
Salami, 8
Jamon Serrano, 10
Capacollo, 8

Morcilla, 11
Olasagasti Anchovies, 12

Chorizo, 10
Quince Paste, 4

Wine Poached Pear, 8
Mixed Pickle, 5
Olives, 8
Artichokes, 8

Roast Peppers, 8
Ciabatta, 4
Lavosh, 4
Gluten Free Crackers, 4

BUILD YOUR OWN BOARD

You are welcome to be adventurous and create your own unique experience by building your own board from our selection of finest Australian and imported cheeses served with seasonal fruit, Sicilian orange jam, housemade ciabatta and lavosh.  Cheeses approx 50g.

1 Cheese,  15
2 Cheeses,  25
3 Cheeses,  30
4 Cheeses,  38
Additional Cheese,  10

SOFT
Le Conquerant Camembert (Cow’s Milk), Normandy, France
A fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream

Fromage de Meaux (Cow’s Milk), Seine-et-Marne, France
Brie style, light earthy, mushroom and grassy notes

Brillat Savarin, Triple Cream (Cow’s Milk), Burgundy, France
Creamy with a slightly chalky centre

Delice De Bourgogne (Cow’s Milk), Burgundy, France
Triple cream cheese, rich flavour and a smooth melt in mouth texture

L’Artisan Extravagant, Triple Cream (Cow’s Milk), Geelong, Victoria
White bloomy exterior, creamy texture. This luscious triple cream just melts in your mouth. Buttery and creamy finish

WASHED RIND
Taleggio DOP (Cow’s Milk), Piedmont, Italy
Very intense and penetrating flavours that are creamy and milky with a hint of sweet spice

Epoisses (Cow’s Milk), Burgundy, France
Deep and assertive: mushrooms fried in butter flavour, creamy and savoury

King River Gold (Cow’s Milk), Milawa Cheese, King Valley, Victoria
Creamy with a slightly gritty rind and a rich smokey flavour

HARD
Cave Aged Cheddar (Cow’s Milk), Dorset, UK
Aroma is complex, sweet and earthy. Flavours are robust with notes such as sweet and salty

Bay of Fires Clothbound Cheddar (Cow’s Milk), St Helen’s, Tasmania
Distinctive buttery yellow colour with fruity, sharp, slightly salty with crumbly texture

Gruyere 1655 (Cow’s Milk Unpasteurised), Gruyere Region, Switzerland
A full, rich flavour with notes of nuts and fruit

L’Amuse Brabander (Goat’s Milk), Santpoort-Noord, Holland
Silky and creamy gouda with complex flavours of butter and caramel

Queso Manchego DOP (Sheep’s Milk), La Mancha, Spain
Firm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish

Truffle Pecorino (Sheep’s Milk), Muggelano Valley, Italy
The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk

Reypenaer VSOP (Cow’s Milk), Woerden, Netherlands
Notes of dried fruit and caramel, the texture is firm but melts slowly on the palate. Bits of crystallised proteins throughout it’s interio

Agour AOP Ossau Iraty (Sheep’s Milk), Basque Region, France
Notes of pome fruits, nutty, robust taste with a sweet clean finish

L’Amuse Signature (Cow’s Milk), Netherlands
Extremely rich, reminiscent of butterscotch, caramel and toasted hazelnuts with long lingering finish

Grottone (Cow’s Milk), Benevento, Italy
Cave aged, sweet subtle nutty flavours. Hand kneaded

Parmigiano Reggiano DOP (Cow’s Milk Unpasteurised), Emilia-Romagna, Italy
King of Italian Cheese, hard and crumbly cheese is intense and full of pleasant and salty flavours

Annie Baxter Special Reserve (Buffalo Milk), Yambuck, Victoria
Aged for 4-6 months, smooth and creamy texture, picqant flavour, typical of buffalo milk, sweet caramel nutty tones

Van der Heidan Chevrano (Goat’s Milk), Bodegraven, Holland
Notes of butterscotch and caramel with a lingering sweet finish

Roy des Vallees (Sheep & Goat’s Milk), Midi Pryenyes, France
Elegant blend of sheep and goat’s milk, smooth flavour with citrus zest and sweet cashew nuts

Comte Marcel Petite (Cow’s Milk Unpasteurised), Franche-Comte, France
A hard and flexible texture, full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit

BLUE
Queso Valdeon IGP (Cow & Sheep’s Milk), Toledo, Spain
This blue is aged in maple leaves, it has an excellent balance of sweet and tangy with an earthy finish

Roquefort Papillon AOC (Sheep’s Milk Unpasteurised), Aveyron, France
Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter

Colston Bassett Stilton PDO (Cow’s Milk), Nottinghamshire, United Kingdom
Syrupy, buttery and creamy on the palate with a full, strong and earthy flavour

Gorgonzola Dolce DOP (Cow’s Milk), Piedmont, Italy
A milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones

Riverine Blue (Buffalo Milk), Fish Creek, Victoria
Sweet, mild and elegant with a clean finish

ACCOMPANIMENTS FOR CHEESEBOARDS

Prosciutto, 30Mth  10
Salami, 8
Jamon Serrano, 10
Capacollo, 8

Morcilla, 11
Olasagasti Anchovies, 12

Chorizo, 10
Quince Paste, 4

Wine Poached Pear, 8
Mixed Pickle, 5
Olives, 8
Artichokes, 8

Roast Peppers, 8
Ciabatta, 4
Lavosh, 4
Gluten Free Crackers, 4

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