- 8 x 150 g Woolworths Italian Gorgonzola, at room temperature
For the white chocolate frosting:
- 2 x 80 g white chocolate slabs
- 1 cup Woolworths cultured cream
Place the Gorgonzola in a mixing bowl and mix using a wooden spoon.
Line a 22-cm springform cake tin with clingwrap and fill with the cheese. Press down to compact. Freeze for 1 hour.
To make the frosting, melt the white chocolate and cultured cream in a bowl over a saucepan of simmering water.
Remove from the cake tin and place on a cake stand. Spread over the frosting.
Top with a golden toffee apple and drizzle with fynbos honey.
Cook's note: Something different to the normal cheeseboard. It looks pretty impressive, too. White chocolate and blue cheese is one of my favourite flavour combinations.”