Category Archives: Cheesey foods


The cheese dish you never knew was missing from your life!

Whoa, brace yourselves this is gonna be wild ride . .

With thanks from Cheese and Potatoes

This is very simply and potato dish with copious amounts of cheese.
Aligot or Aligote is from the region in France known as the southern Massif Central.
An area known for Cantal cheese and also for Roquefort, so they are people who love their cheeses and this is yet another reason indeed.

My own Truffle Brie recipe

Here is my own Truffle Brie.


Made use Onkaparinga brie from South Australia.
Onkaparinga Creamery is based on the southern fringe of Adelaide, it is named after the Onkaparinga River, whose name comes from the local Ngangkiparinga people, a word meaning women’s river.
This particular cheese is made using vegetarian rennet, the milk is sourced from local dairies and used to make this brie which has a well balanced medium strength flavour profile.


This pairs well with the Western Australian truffle paste from Manjimup.
Truffles is a large part of the Blakers family business on a Five Acre Nursery. They have had a vegetable & tree nursery since 1979.
In 1994 they attempted to grow French Black Truffles (Tuber Melanosporum) in our region and started to inoculate Hazelnut and Oak trees in the nursery.
They became a success and have since established a 16 acre trufferie on the farm. It is wonderful that we in Australia have our own truffle industry to be proud of, and I use these with pride in creating a wonderful cheese.

I mix some of the truffle paste with a local creme fraiche which gives a luxurious creaminess yet the perfect amount of truffle that lingers on the palate without over powering the cheese as it ages to the peak of perfection.


Check out our wonderful Western Australian truffles

What to have with cheese . . .

Of course the list is endless, and so much depends on your personal preferences.

But here’s a few you may not of thought of and some old favourites


There are many options, not all Quince paste are created equally. I prefer the Spanish membrillo (pron. Mem-brie-oh) as I find the flavours more rounded and less sweet than other options.
Learn more about Quince paste here . . .


My all time favourite accompaniment, from Orange jelly with my goats cheese to Port jelly with something more pronounced there are many to choose from. I like the way its softer in texture and milder in flavour than quince and therefore doesn’t overpower the delicate cheese.
jelly for cheese
Check out these people, the best jellies I’ve ever come across. . .


Steer clear of those awful fluorescent fruit things.
But find yourself some real Glace Clementines or Cumquats, they should be glossy shiny, sticky yet have a lovely sweet and tarty acidity.
Those are worth hunting around for as a little go along way. On a hard Cheddar or soft white mould cheese such as a Brie or Camembert.
galce clementines


English and Scottish mustards provide the perfect amount of spice to strong Cheddars, where as French mustards provide a more subtle punch to their own hard cheeses such as Cantal.

Or just combine the two together?
Or just combine the two together?


This is not as strange as you may think. There are many ways to go about this but I prefer the dark chocolate with a blue cheese, or an aged cheese such as a 2 yr Gouda. The dark bitter chocolate levels out the spicy blue cheese and with the Gouda it brings forward the sweetness.
chocolate for cheese
Head to . . . to find out more


Add a touch of sweetness to a summer picnic with fresh goats cheese. Or a make a play on the ‘strawberries and cream’ with a triple cream Brie and drizzle of honey.
Or even Brie and Raspberries as shown here by Driscolls…
strawberries and brie


Think winter time in front of an open fire. Also great for placing on top of a baking cheese such as a Mont d’Or, or a Camembert or Brie and warm in the oven, share with friends. Or not!
Learn how to make your own, as Will Studd shows us his recipe . . .


Such as those little Cornichons, or pickled onions with a hard Cheddar style cheese, Brie, Camembert, or a punchy washed rind.
Or do as they do in the alps, and dunk these little wonders in your fondue, or pour cheese over them in Raclette fashion.
Find out Wills fondue secrets from his cheese shop in Boulder, Colorado. . .


More reminiscent served as part of a Ploughmans lunch, match with an equally punch cheese.
There are many variations but it always comes with some cured meat, cheese, bread and a chutney of some sort.
Here we have one from the Cornersmith. . .


In Italy Balsamic Vinegar is a common pairing for their most adored cheese. It pairs well with hard aged cheeses such as Parmigiano Reggiano, Pecorino Romano or aged Goudas.
Learn more about matching Parmesan with Balsamic here. . .


The old adage of ‘what grows together goes together’ stands with meat and cheese pairings. Such as
Try Chorizo with Manchego cheese, Parma ham with Parmigiana Reggiano, Salami with Provolone. Braesaola with Asiago
Get creative…



Honey with strong blue cheeses, such as Roquefort or Stilton takes down the string punch but adding a little sweetness.
Honey with a fresh Goats cheese strikes a balance with the cheeses acidity too.


savory spread made from the yeast that is a by-product of the brewing industry. It has a very strong, slightly salty flavour. Use with strong tasting Cheddars, be warned this is a love it or hate it type of thing!

Traditional Italian fondue

Italian Fonduta

Many versions are out there about Italian fondue, many not far from France’s version.
Here is the traditional Italian fonduta

3 large egg yolks
3/4 cup plus 1/4 cup whole milk
2 tablespoons butter
225g fontina cheese, diced
1/2 teaspoon fine sea salt
1/4 teaspoon Cayenne pepper

Beat together egg yolks.
Add 3/4 cup milk and whisk until combined.
Season with salt and Cayenne.

In a medium bowl set over a pot of simmering water, melt butter.
Add a portion of the milk mixture and a handful of cheese.
Whisk until melted.
Keep adding a little bit of the milk mixture and the cheese until all the ingredients are melted and incorporated.

If the mixture seems too thick, like yoghurt, add 1/4 cup milk.
The final consistency should be like heavy cream and coat the back of a spoon.

Pour fonduta into a heated earthenware bowl or a fondue pot set over a burner. Serve immediately alongside toasted crostini and bowls of cornichon and boiled potatoes.

Thanks for this recipe go to . . .

Parmesan & Tomato soup

Left over Parmesan cheese rinds?

I have the most delicious solution…


Place rind straight into roasting pan and into the oven, nothing else required, remove when they have puffed up and smell delicious…


Pour straight into the pot with tinned tomatoes and simmer til the rinds are very soft and the mixture tastes like most of the flavour has been released from the rinds.

IMG_20150416_114022Remove the rinds, squeeze to get all the excess cheesey flavours from the rinds.

Blend, season with salt & pepper and you have yourself a very cheap yet very delicious soup!


We did it!

Thanks to the wonderful people at Alexandrina cheese for their cheese curds


My Canadian friend was almost foaming at the mouth with
excitement it’d been so long since she’d had poutine!


We even made a healthier option with freshly steamed broccolini & curds.


I can safely say I know what you crazy Canadians miss when you leave home now.

It was a typical Australian summer February day with temperatures nearing 40° but we upped the air-con and enjoyed our hot chips, cheese curds and gravy!

Vive la Poutine!

Blue cheese ice-cream

Brainstorming for summer…

Blue cheese ice-cream with a honeyed fig swirl

With an excess of blue cheese bits and some spare time, we decided to play.


The first attempt…

It was pretty good, made a honeyed fig jam and then swirled it through the blue cheese ice-cream mix right at the end.


The tasting…

Lovely subtle blue cheese on the front of the palate mixed in with the creaminess of the ice-cream and then the gentle sweetness of the honeyed figs coming through to finish.

Next time though I think we will just crumble the blue cheese in at the end to give it more of a blue cheese zing, it was delicious but personally I think it lost some of the spice to the creaminess of the ice-cream!

Brazilian cheese bread

Pao de Queijo

Ok, words cannot express how much I love this…

Get your hands on this!
Get your hands on this!

In Brazil they make some cheesey flour, which is so fine and has a super white appearance, lets just say its not worth the trauma of even trying to get it past customs!

But it comes in a ready made packet for us and all we have to do is add egg and water!

Pao de quejo

These are funny little things, but you ball the dough up and bake, simple as that.
During that crazy time of year in Brazil when they party for days, well that’s actually most of the year so lets clarify and say during Carnival these things keep people alive and I’m sure help with the soaking up of alcohol.
It sure kept me alive and dancing for days

The cheese flour behaves just like cheese and the more you chew the cheesier they become, be careful not to eat too many though!

L’artisan Mountain Man


The cheese

Native Frenchman Matthieu Magard makes cheeses from his childhood, he hails from the Haute-Savoie region in France much like a lovely Comte.
He emigrated to Australia and in 2010 he began his career in cheese and is now one of Australia’s loved cheese makers.

This Mountain Man is based on a Reblochen cheese, which is a rich, creamy washed rind cheese.
Organic milk is sourced from a single herd in order to reflect the harsh climate of the Great Ocean road and the local terroir.

Everything in the cheese making process is done by hand, from skimming to moulding.


Mountain Man comes in little 500g wheels

Maturing & tasting notes

Matured for 3-4 weeks, until the cheese starts to bulge like every good washed rind.
This cheese has a melt in the mouth feel with a smoothness that coats the mouth, a slight smokiness, and a definite tang on the back palate.

It can be used as well as a melting cheese on top of any potato based dish


recette de la tartiflette savoyarde

This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Mountain Man, preferably bought a few days in advance and left to reach maturity. Serves 4

1.5kg medium-sized red potatoes, such as Desirée
1 large white onion, peeled and diced
2 thick rashers of smoked streaky bacon, diced
50 cl Sour Cream
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper
1 ripe Mountain Man cheese

Preheat the oven to 200°C.

Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.

Meanwhile, cook the onion and bacon in butter in a heavy frying pan over a medium heat; they should sweat but not brown.

Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.

Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture as well as sour cream. Add the remaining potatoes and more seasoning and sour cream.

Place the whole Mountain Man on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Mountain Man should melt within its skin and the fat drip down while the potatoes crisp.

Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.

A special thanks to …

for additional information about this delightful cheese and for their own Tartiflette winter recipe.


South of England food & drink festival

FOOD ROCKS SOUTH – 25th May 2014

So much more than a food & wine festival, this is a village fair on a giant scale.
Think organic, homegrown, pesticide & chemical free before it became hipster cool.

Meet the makers

Meet the farmer who makes the salami, the dairy farmer who makes the cheese, the wine grower who makes the wine (or more than likely the Cider from this part of the world.) And so much more.

This is a festival that’ll have your foodie heart sing with joy and your body will thank you for it with nothing artificial in sight!