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Double Cream Blue Cheese Mousse With Port
Wine Essence
200 gm Puhoi Double Cream Blue Cheese
at room temprature
100 mls cream 400 mls aged Port
2 Whole cloves
20-30 Rocket Leaves
4 slices Fruit Bread
(serves 4 - 6)
Place the Puhoi Double
Cream Blue cheese in a Bowl, blend in the cream slowly. Pour the port into a
pan, add the cloves and simmer until it reaches a thick syrup. Place the
Mousse in a cresent shape on each plate, spoon the port into the middle.
Decorate the plate with the Rocket leaves and serve with the fruit bread.
Puhoi
Basil Pesto Feta
Puhoi Basil
Pesto Feta is smoother and creamier than traditional Greek Feta, which is
dry and sharp.
To give the cheese a delicious warmth, as well as the distinctive Feta
'zing', we add a special recipe of the freshest Basil and Garlic.
Delicious. If you prefer the mildest of Feta, we recommend Puhoi Cow's Milk
Feta. All Puhoi Feta is less salty than traditional Feta.
If you'd like to be adventurous try our goat Feta, the most traditional of
the feta family
Filo Baked
Double Cream Brie
200 gm
Puhoi Double Cream Brie
4-6 sprigs of Rosemary, chopped
5 cloves Roasted Garlic, Sliced
1 tablespoon Olive Oil
1 tablespoon White Wine
20-30 sheets Filo Pastry
Olive Oil, spray
2-3 tablespoons of dried Breadcrumbs
(serves 4 - 6)
Cut the
Double Cream Brie into small pieces and mix the Rosemary and Garlic.
Mix the Olive Oil and White Wine. Spray and layer 4-5 sheets of Filo Pastry.
Place the dried Breadcrumbs in the center, pile the brie mixture on top and
wrap to form a moneybag.
Bake in an oven, pre-heated to 160C for five minutes or until golden brown.
Parmesan And Blue Cheese
Risotto
1 Tablespoon Olive oil
30 gms Butter
3 Shallots chopped finely
4 cloves Garlic sliced
20 gms Parma Ham
200 gms Arborio Rice 1
00 mls White Wine
about 750 mls Chicken stock
90 gms Puhoi ValleyKaipara Blue, diced
100 gms Puhoi Valley Mahu Blue, diced
40 gm Puhoi Valley Parmesan grated
Salt, Pepper, Ground Nutmeg
(serves 4 - 6)
Heat the oil and butter in
a large pan, add the shallots, garlic and parma ham and saute 1 minute. Add
the rice and saute until shiny, add the wine and enough stock to cover the
rice. Cook for 15-12 minutes until rice is cooked, stirring occasionally.
Add more stock if neccessary. Add the Puhoi Valley Kaipara Blue, Puhoi
Valley Mahu Blue, Puhoi Valley Parmesan and salt, pepper and nutmeg to
taste.
CHEESEBOARD
Entertaining and cheese - perfect partners
When you're
creating a cheeseboard keep these basic guidelines in mind.
-
Maximise
flavour - allow cheese to 'breathe' at room temperature (1 hour in Summer,
2 hours in Winter).
-
Retain
moisture by cutting so that the smallest surface area is open to the air.
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Rewrap
cheese well to store.
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Crackers
- choose plain unsalted. Don't overpower your cheese.
-
Fruit -
choose those which complement your cheese.
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Cheddars:
apples, pears, cherries, apricots.
-
Delicate
cheese: green grapes, nectarines, kiwifruit.
-
Medium
cheeses: red or black grapes, peaches, oranges, melon.
-
Strong
cheeses: plums, feijoas, tamarillos.
-
Arrange
the cheeseboard attractively taking into account colours, shapes and
textures
-
You can
combine like with like or go for contrasts.
-
Add
piquancy with savoury accompaniments like olives, sun dried tomatoes,
marinated mushrooms, grilled peppers, walnuts.
-
Remember
your 'board' doesn't have to be a board
-
Any
exciting platter will contribute to the overall effect.
-
Flavour
of accompanying wines shouldn't overwhelm the cheese or visa versa.
The
versatile, any occasion cheeseboard
A
cheeseboard is ideal for a wide range of occasions from informal to very
formal.· Incorporate a cheesesboard into a larger meal as a course by
itself or as part of a smorgasboard or buffet.· What about pre dinner
nibbles, morning and afternoon teas, informal entertaining or TV snacks?·
Try breakfasting in the European style with cheese, rolls and coffee.·
Don't overlook the traditional cheese and wine party - as formal or informal
as you like for business or social occasions.
What to
choose
Colour,
taste and shape - use them to make your cheeseboard interesting and varied.
The average cheeseboard will contain 3-4 cheeses along with a couple of
accompaniments as mentioned above. Ideally, the cheeses you choose should be
different shapes, colours and textures with a variation of flavours and
possibly strength of flavours (i.e. use a strong, a medium and a mild
cheese).
An example
for a cheeseboard would be to use Ornelle Double Cream Brie, Ornelle Double
Cream Blue and Ornelle St Claire along with a few crackers, grapes and
sliced peaches or melon.
Another
cheeseboard could be Ornelle Tomato & Basil Camembert, Ornelle Demi Blue and
Ornelle Feta with grilled peppers, olives, kiwifruit and a few crackers.
How much
to Serve?
Cheeseboard
replacing desert 60g - 120g per person (depending on meal size)· After
dinner or lunch 30g - 85g per person (depending on meal size)· Luncheon
buffet 30g - 60g per person· Morning or Afternoon tea 30g - 85g per
person· Breakfast 60g - 120g per person (depending on rest of meal)·
Cheese and wine party or supper 70g - 150g per person (depending on
accompaniments)
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