On day one of lockdown in Adelaide we at Smelly Cheese Co. continue to think about how lucky we have been to avoid such restrictions over the past 18 months when so many of our family, friends, colleagues, customers and clients interstate have experienced days, weeks and months of lockdown. We will be using this time to not only send cheese and accompaniments around the world, but also to reflect on why we are so passionate about cheese!
Cheese is always the secret ingredient for cooking. We all know that! Whatever the occasion or the season, cheese can always be connected to a deliciously inspiring selection of recipes to tempt you. Below is only a small snippet of what can be found in the cheese world. But a good start. We have also created the ultimate box of cheeses for cooking, which can be ordered for national delivery and click & collect. Each of the cheeses has a long shelf life and so we feel 500 grams will be ideal to enjoy as nibbles and in your cooking. Remember cheese is life and have fun with your cooking!
This first recipe has been designed by our good friend Mandy Hall and we have experimented with it together recently during our Bastille Day celebrations at the Adelaide Central Market. It is a lot more simple than you think. And it tastes as good as it looks. Makes you feel like a superstar and allows you to use even other cheeses that you might still have at the bottom of your fridge!
Three Cheese Soufflé
15g butter - melted
40g Parmesan - finely grated
4 eggs separated and one additional egg white (whites into a large clean mixing bowl)
30g additional unsalted butter
1 clove garlic - crushed
35g plain flour
2tsp dijon mustard
75g Gruyère & Aged Cheddar (grated)
65g Parmesan Reggiano (grated)
1/4 cup chopped chives or parsley, or a combination of both.
Pre-heat oven to 200°C. Brush 4 x 375ml ramekins with the melted butter, sprinkle equal amounts of fine parmesan into each ramekin, tilt on its side and turn to coat the inside with parmesan, refrigerate until required.
Melt the 30g butter in a saucepan over low heat, add the garlic and cook for 30 seconds, add the flour and cook, stirring for 1 minute until well combined. Gradually add the milk and bring to a boil, turn the heat down to medium, stirring constantly for 2 mins or until the mixture is thickened and smooth, this is the foundation for a beautiful souffle.
Remove saucepan from heat, add the egg yolks, grated cheeses, chives & dijon, mix well to combine. set aside. Remove your ramekins from the fridge.
Whisk egg whites in a large bowl until stiff peaks form. Fold the egg cheese mix, do this gently, 1/3 at a time.
Spoon the cheese mixture into the ramekins, make sure the tops are clean and the rim is visible, turn the oven down to 185, place ramekins onto a tray and straight into the hot oven.
Cook for approx 15 or until puffed and golden brown, you do not want the soufflè to be firm, a little jiggle is good! Serve immediately.
Tips + Tricks
+ Brushing the ramekins with butter and coating them with parmesan helps the soufflé to rise up the side of the ramekin without sticking.
+ Make sure not to overmix the egg whites when you fold them into the cheese mixture or you’ll knock out all of the air and bubbles that make the soufflè delicate.
+ make sure you have everything ready to serve straight away, soufflès deflate very quickly.
This second recipe is an all-time favourite of ours and comes up regularly in our quest for the perfect and easy weeknight dish!
Three cheese risotto
Recipe adapted from Fiona Beckett’s Book - Cheese from Fondue to Cheesecake
4 cups vegetable broth
4 tbsp butter
1 tbsp olive oil
8 shallots finely chopped
1 garlic clove minced
1 ½ cups of arborio rice
½ cup of white wine
1 ½ cups freshly grated Parmigiano Reggiano + extra for serving
1 cup freshly grated Gruyere
1 cup freshly grated Cheddar
Parsley coarsely chopped
Sea salt and freshly ground black pepper
Put the broth in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a deep saucepan over medium heat. Add the shallots and cook for 1 to 2 minutes until softened but nor browned. Add the garlic and mix well.
Add the rice and stir with a wooden spoon until the grains are well coated, about 1 minute. Pour in the wine and stir until completely absorbed.
Add 1 ladle of hot broth and simmer, stirring until it has been absorbed. Continue stirring, adding more broth at intervals and cook as before until fully absorbed and the rice is tender but still firm, about 18 to 20 minutes. Reserve the last ladle of broth.
Add the last ladle with the 3 cheeses, parsley, salt and pepper.
Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon in warmed bowls, sprinkle with grated parmigiano, and serve.