Like a fine wine, there is nothing like a handcrafted cheese. We love a cheese board with a range of cheeses with some red grapes, quince paste and water crackers or crusty bread. Of course, a good matching wine is also a nice requirement. Long gone are the days when Australian’s reached for the savoy biscuits and cheddar cheese. In recent years, Australian’s have refined their palates from the standard Cheddar or Tasty cheeses to more boutique cheeses such as goat’s cheese and softer cow’s cheese such as brie.
Did you know Australia produced 311,460 tonnes of cheese in 2013/14? That is a lot of cheese, making Australia one of the largest producers and consumers of cheese in the world!
We at Woman of Style and Substance love to support our local industries and businesses and one of the best local cheese producers is Yarra Valley Cheese.
The Yarra Valley has long been the home of award-winning wines, beautiful restaurants and high-quality local produce. It’s also home to some of the finest dairy cows in Australia. From these fine cows, comes Yarra Valley Cheese, a range of delicious cheeses in a variety of styles, which have recently hit your local supermarket shelves.
Look out for Yarra Valley Cheese’s ‘Persian Fetta Classic’ – a creamy cow’s milk cheese marinated in thyme, bay leaves and garlic, and a Fresh Goats Cheese log which works perfectly in both savoury and sweet dishes (including your favourite cheesecake recipe), as the first two members of the Yarra Valley Cheese family.
Yara Valley Cheese have been busy developing a new range of cheeses, including Persian Fetta with Chilli, as well as variations on their cheese logs, with ‘Herby Cow’, ‘Spicy Cow’ and ‘Dilly Goat’ all set to hit stores this August.
Yarra Valley Cheese is perfect for the elaborate or the every day, from a beautiful cheese platter, scrambled eggs, or frittata, to the creamiest croquettes, or sumptuous ravioli fillings. The Yarra Valley Cheese website has many beautiful recipes to try, including the Boston Baked Beans, which is pictured above.
For many years, we have been making a Pumpkin and Goats Cheese Tart for family and friends, as a lovely lunch served with crusty bread and a rocket salad. Recently, we started using the Yarra Valley Cheese Goat’s Cheese and the flavour is simply amazing.
Preheat oven to 220°C/200°C fan forced. Lightly grease a 23cm (base measurement) fluted tart tin and line with the pastry, pressing well into the side. Place on a baking tray and bake for 15 minutes or until light golden. Set aside for 5 minutes to cool slightly. Use your hands to press down on the base to flatten. If desired, use a sharp knife to trim the excess pastry.
Meanwhile, use a very sharp knife or mandolin to thinly slice the pumpkin. Starting on the outside and working your way in, arrange the pumpkin in the pastry shell in a rosette pattern. Scatter the goat’s cheese over the pumpkin. Sprinkle with the thyme.
Reduce oven to 170°C/150°C fan forced. Whisk together the eggs, cream and milk in a bowl. Season. Carefully pour over the pumpkin. Bake for 30 minutes or until firm. Season. Serve with lettuce leaves.
Serve with crusty bread and a rocket salad and voila! A beautiful meal that will have everyone talking about.
If you love cheese as much as we do, maybe you would like to win $250 worth of cheese? Yarra Valley Cheese are giving away $250 worth of their delicious cheese of their website. Entry is easy, all you have to do is fill in your details on the pop-up screen. Good luck!
#SP This post was a sponsored post in conjunction with Yarra Valley Cheese in accordance with our Disclosure Policy.