Let's work that cheese ...

Love our cheese, but not sure how to use it beyond a platter?

For example, what can you serve with halloumi; how should you use Persian Fetta?

Our customers ask us these sorts of questions regularly and often it’s other customers who surprise us with how they use our products.

While all of our cheeses are just great in their own right and as part of a platter, many others are fantastic when complemented with other flavours.

We've put together a few suggestions for ways to use our cheese and butter. They're not full-blown recipes but offer plenty of food for thought.

And this list is by no means complete: we’ll add to it as we hear of other great serving suggestions.

Again, we owe our thanks to those customers who've shared their experiences with their products.

TRADITIONAL HALLOUMI or SMOKY GARLIC HALLOUMI

Many of our customers say they love their halloumi cooked up as part of a breakfast, perhaps as an accompaniment to eggs (you don't even need the bacon when you've got Smoky Garlic Halloumi).

For something a bit different, you could try Traditional Halloumi and asparagus.

Both types of halloumi are fantastic when cut into strips, cooked and added to a salad. One customer told us about her salad that featured mint, citrus (say orange or mandarin) and strips of halloumi.

Halloumi is also a fantastic addition to a hamburger, or, if you want to avoid the meat, as a virtual meat replacement in a burger. Smoky Garlic Halloumi, because of its chorizo-like flavour, is especially good in a burger.

PERSIAN FETTA WITH GARLIC AND BLACK PEPPER

If you want to impress, you could follow the lead of the customer who mixes the Persian Fetta into breadcrumbs and uses it as a stuffing for roast chicken. She uses the oil, which is infused with flavour, to rub on to the outside of the chicken as a basting glaze. By the way, the oil also makes a pretty tasty dip.

Another customer likes this fetta smeared over roast beetroot. Many others crumble it through a salad.

You can also slather it on freshly baked sourdough bread, on wholemeal crumpets or eat it with a spoon!

PERSIAN BLUE FETTA

This is sensational in cauliflower or pumpkin soup, lashed over roasted vegetables, crumbled over warm steak, or spread on thick-cut fruit bread.

BLUE VEIN BUTTER 

One of the tastiest recipes for this comes from family: Wendy's famous Blue Butter potatoes.

First you need to par-boil your potatoes and dice them.

Then melt some Blue Vein Butter in a pan with a few tablespoons of oil, say olive oil. You can then fry up the diced potatoes until they're golden-brown. The oil lets you fry at a higher temperature than if  you used the Blue Vein Butter on its own..

Try it, it's delicious!

Blue Vein Butter is also a fantastic finish over a steak.

WASABI LAYERED BRIE

Like all of our bries, this is fantastic as part of a platter, but you could also try it on a cracker with some cold smoked salmon.

TRUFFLED CHEDDAR

Another cheese that's great on its own, but you could also crumble it and stir it through scrambled eggs or use it as a filling in place of garlic in hot bread. It's also a treat grated over pasta.

BLUE VEIN CHEDDAR

Blue Vein Cheddar is sensational crumbled and melted through gnocchi, sliced on warm steak, in pasta with mushrooms, or crumbled through a pear and rocket salad.

WASABI PERSIAN FETTA

Like all of our wasabi products, Wasabi Persian Fetta is great with rare roast beef or fresh seafood. Try this unique cheese on a platter with Tasmanian smoked salmon.

TRUFFLED BUTTER

Truffled butter is beautiful sliced sand served on warm steak, chicken, fish or steamed veggies. It’s perfect for finishing pasta or scrambled eggs!