The Gourmet Traveller's resident cheese expert, Will Studd, has hand-picked this lush Brillat Savarin from Didier Lincet, a producer in Champagne. It’s as rich, sweet and velvety as they come and gets even better with time.
It isn’t a party without cheese straws. Melbourne bakery Baker D Chirico’s puff pastry numbers are covered with parmesan, paprika and spices, and are best enjoyed warmed from the oven.
Mason Clarke’s jams, jellies, chutneys and preserved fruits are handmade in small batches in Dimboola in country Victoria. We’ve chosen their blackcurrant jelly – best served on a cracker and (liberally) topped with cheese.