Home' Advocate Communications : Fiordland Advocate 22 April 2010 Contents WHAT'S COOKING
Page 8 | 22 April, 2010
To really enjoy being a judge at
the recent New Zealand Cheese
Awards one would have needed to
be a turophile -- a lover of, or be
obsessed with -- cheese. Over 430 of the country's finest cheeses were
smelt, studied, squished, tasted and swallowed at the awards at the
Langham Hotel in Auckland before the Yealands Estate Champion of
Champions Cheese Award was presented to Mainland's Special Reserve
The awards' master judge, Australian Russell Smith, said the Mainland
Special Reserve was, "Sweet, nutty and technically superb with very
even bluing throughout."
Blue cheese is a general classification of cow's milk and/or goat's milk
cheeses with a blue or blue-green mould. The blue mould is due to
mould spores such as Penicillium roqueforti or Penicillium glaucum.
Today most blue cheeses are either injected with the mould or it is
mixed in with the curds to ensure even distribution of the mould.
The Champion Artisan Cheese Award went to Maungatautari Goat
Cheese. It's a hard cheese and one of five goat's cheeses that Fiona
and Geoff Graham sell under the Pukeatua Peak label. Kapiti's Mount
Herbert Goat's Cheese won New Zealand's most original cheese.
Goat's milk cheese (chevre) is popular in Europe, especially in France.
It is an acquired taste to which it takes time to adapt. However, goat's
cheese is gaining recognition in New Zealand as a special-occasion
cheese and also with people with a cow's milk allergy.
And New Zealand's favourite cheese? Bouton D'or Cow's Milk Feta.
It is said that consuming cheese immediately after meals or as a
between-meal snack helps to reduce the risk of tooth decay. Calcium,
phosphorus and other nutrients in cheese may contribute to this
Hence, I enjoy serving cheese as a nibble morning, noon and night
often with goodies such as watermelon wedges, strawberries and fresh
figs. Slices of blue cheese are excellent served with wedges of ripe
pears and drizzled with a little honey or 'sticky' wine.
Preheat the oven to 180°C.
Halve the peppers and remove
the ribs and seeds.
Combine the rice, chilli beans,
parsley, coriander and black
pepper. Fill each half pepper to
Place in a small baking dish and
add a ¼ cup of water.
Bake for 30 minutes.
Top with slices of the
cheese and continue to
bake for 10 minutes.
Serve garnished with
Excellent served with
a mesclun salad,
cherry tomatoes, sliced
avocado and corn chips.
¼ cup each: extra virgin olive oil,
sliced basil leaves
1 clove garlic, crushed
freshly ground black pepper to taste
100g Mt Herbert Goat's Cheese
Combine the oil, basil, garlic
and black pepper. Pour over the
cheese in a small bowl.
Marinate at room temperature
for at least 30 minutes before
serving. Place the cheese on a
serving plate and drizzle with a
little of the marinade.
Great served as a topping for
breads or crackers. Serves 4.
4 shallots, diced
1¼ cups dry white wine
100g creamy blue cheese
freshly ground black pepper to taste
400g fresh gnocchi, cooked
10 sage leaves, thinly sliced
2 tablespoons freshly grated
To prepare the sauce, place the
shallots and wine into a saucepan
and simmer, until reduced by one-
Add the cream and continue
simmering, until thickened. Break
the cheese into small pieces and
stir into the sauce.
Add the cooked gnocchi to the
sauce and season. Add the sage
and simmer for 5 minutes.
Serve in wide soup plates
sprinkled with parmesan.
This sauce can also be served on
pasta. Serves 4.
Creamy blue & sage gnocchi
Risotto: 2 tablespoons olive oil
1 each: medium onion, carrot,
celery stalk, diced
2 cloves garlic, crushed
5 cups chicken stock
1½ cups arborio rice
1 cup dry white wine
freshly ground salt and pepper to
Topping: 100g goat's milk cheese
12 large basil leaves
Heat the oil on low in a medium
saucepan. Add the onion, carrot,
celery and garlic and 'sweat',
stirring often, until the onion is
In a separate saucepan heat the
stock, until boiling.
Add the rice to the onion mixture
and stir well to coat. Add about
a quarter of the boiling stock
and stir, until the liquid is almost
absorbed. Repeat three times,
until all the stock is used. Add the
Cook, stirring until absorbed and
the rice is creamy and cooked
-- risotto should still be a little
Season then cover and stand for
Serve in four bowls topped with
crumbled or diced goat's milk
cheese and basil leaves.
Risotto with goat's cheese
2 large red peppers (capsicums)
1 small onion, diced
½ cup cooked long-grain rice
400g can chilli beans, drained
¼ cup each: chopped parsley,
freshly ground black pepper to
120g Kahikatea camembert or
parsley and/or coriander to garnish
Real Estate Agent, REAA 2008
Lakeview Motor Inn
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