With over 35 varieties to choose from, Talbot Forest Cheese will add an extra level of indulgence to many recipes. So to inspire you, here are some of our absolute favourites accompanied by our cheese recommendation.
Herb and cheese scones with chive cream
- 3 cups self-raising flour
- 1 teaspoon salt
- pinch cayenne pepper
- 50g butter, chilled, chopped
- 1/2 cup mixed herbs (such as oregano, rosemary and dill), finely chopped
- 1/3 cup grated Talbot Forest Tasty Cheese
- 1 cup reduced-fat milk
- 1/3 cup natural yoghurt
- 1 tablespoon finely chopped chives
- 100g 97% fat-free shaved leg ham
Preheat oven to 220C. Line a baking tray with non-stick paper.
Sift flour into a large bowl. Add salt, cayenne pepper and pepper. Mix well to combine. Add butter. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
Add herbs and cheese to flour mixture. Stir well to combine. Add milk. Mix with a flat-bladed knife until a soft dough forms. Knead lightly on a floured surface. Pat dough into a 2cm-thick round. Using a 5cm cutter, cut into 12 rounds. Place rounds close together on a baking tray.
Bake for 12 minutes, or until golden and well-risen. Set aside on baking tray to cool slightly.
Combine yoghurt, chives and salt and pepper in a small bowl. Halve scones. Top 12 halves with shaved ham and chive mixture. Sandwich together with remaining scone halves. Serve.
- 40g butter, softened
- 1 tablespoon plain flour
- 1/2 cup (125ml) milk
- 1/3 cup (40g) coarsely grated Talbot Forest Gruyère
- 1/3 cup (40g) coarsely grated Talbot Forest Geraldine Vintage Cheddar
- 4 thick slices white sourdough
- 1 teaspoon dijon mustard
- 150g shaved ham
Melt half the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Remove from heat and add the milk. Use a balloon whisk to whisk until well combined. Return the pan to the heat. Cook, stirring, for 2 mins or until sauce boils and thickens. Remove from heat. Add half the Talbot Forest Gruyère or swiss cheese and half the Talbot Forest Geraldine Vintage Cheddar. Stir until the cheese melts and mixture is combined. Season to taste.
Heat a barbecue grill or chargrill on medium. Brush the bread evenly with remaining butter. Cook the bread on the grill for 1 min or until lightly toasted underneath. Transfer, toasted-side up, to a clean work surface. Spread half the bread with mustard. Spread with cheese sauce. Top with ham. Sprinkle with remaining gruyère cheese and remaining cheddar. Top with remaining bread, toasted-side down.
Cook the sandwiches on the grill for 2-3 mins each side or until the bread is golden brown and the filling is heated through. Cut in half and serve immediately.
Cauliflower cheese balls
- 1/2 (about 350g) cauliflower, cut into large florets
- 105g (1/2 cup) dried risoni pasta
- 40g butter
- 40g (1/4 cup) plain flour
- 250ml (1 cup) milk
- 80g (1 cup) coarsely grated Talbot Forest Geradine Vintage Cheddar
- 20g (1/4 cup) finely grated Talbot Forest Parmesan
- 70g (1 1/2 cups) panko breadcrumbs
- Fresh Italian parsley leaves, to serve
Cook the cauliflower in a large saucepan of boiling water for 5 minutes or until tender-crisp. Use a slotted spoon to transfer to a sieve set over a bowl. Set aside to drain and cool. Coarsely chop the cauliflower.
Add the risoni to the saucepan and cook for 8 minutes (slightly less time than the packet directions). Drain and rinse under cold running water. Drain well.
Meanwhile, melt the butter in a saucepan over medium heat and add the flour. Cook, stirring, for 2 minutes. Gradually add the milk, a little at a time, stirring until combined after each addition. Bring to the boil and cook, stirring, for 2 minutes or until very thick. Remove from heat and stir in the Talbot Forest cheeses until melted and smooth. Transfer to a large bowl. Add the cauliflower and risoni. Season. Use a spatula to stir until evenly combined. Set aside until cool enough to handle.
Preheat oven to 200C/180C fan forced. Spread the breadcrumbs over a large plate. Use damp hands to roll a heaped tablespoonful of the cauliflower mixture into a ball. Roll in the breadcrumbs to coat. Repeat with the remaining cauliflower mixture and breadcrumbs to make 24 balls.
Spray 24 patty pans or mini muffin pans with oil. Divide the balls among the pans and spray the tops with oil. Bake for 20-25 minutes or until lightly golden. Set aside to cool slightly in the pans. Sprinkle with parsley and season to serve.
Roast Cauliflower and Cheese Soup
- 1.5kg cauliflower, cut into florets
- 2 large white potatoes, peeled, chopped
- 1 teaspoon fennel seeds
- 1/4 cup extra virgin olive oil, plus extra to drizzle
- 1 large brown onion, chopped
- 4 garlic cloves, chopped
- 2 teaspoons fresh thyme leaves, plus extra to serve
- 3 teaspoons vegetable stock powder
- 300ml light cream for cooking
- 1/3 cup grated Talbot Forest Tasty Cheese
- 1/3 cup grated Talbot Forest Parmesan
- Pumpkin seeds, to serve
- Toasted crusty bread, to serve
Preheat oven to 220C/200C fan-forced. Place cauliflower, potato and fennel seeds in a roasting pan. Drizzle with 2 tablespoons of the oil. Toss to combine. Roast for 25 minutes or until vegetables are tender. Reserve 1 cup roasted cauliflower.
Heat remaining oil in a large saucepan over medium-high heat. Add onion, garlic and thyme. Cook, stirring, for 5 minutes or until onion softens. Add stock powder and 3 cups water. Bring to a simmer. Add roasted vegetables and cream. Bring to a simmer. Remove from heat. Stand for 5 minutes.
Using a stick blender, blend soup until smooth. Return to medium-low heat. Add Talbot Forest cheeses. Stir until smooth.
Top soup with extra thyme, pumpkin seeds, extra oil and reserved cauliflower. Serve with bread.
Twice-cooked cheese soufflé
- 100g butter, plus extra melted butter to grease
- 2/3 cup plain flour
- 2 cups warm milk
- 1 teaspoon dijon mustard
- 1 teaspoon thyme leaves, plus extra thyme sprigs to sprinkle
- 200g Talbot Forest Geraldine Vintage cheddar, grated
- 4 eggs, separated
- 3/4 cup cream
Preheat oven to 180°C or 160°C fan-forced. Grease six 3/4-cup ramekins or soufflé dishes with extra melted butter.
Melt the butter in a saucepan over medium heat. Stir in flour. Reduce heat to low and cook, stirring, for 5 mins. Gradually add milk, stirring constantly. Cook for 2-3 mins or until smooth and glossy.
Remove from heat. Add the mustard, thyme leaves and half the Talbot Forest Geraldine Vintage Cheddar and stir until cheddar melts. Set aside to cool. Add egg yolks and beat with a wooden spoon until well combined. Season to taste.
Whisk egg whites in a bowl until soft peaks form. Fold egg whites into soufflé mixture. Divide among prepared ramekins. Place in a baking dish. Pour enough boiling water into the dish to come halfway up the sides of the ramekins. Bake for 15-20 mins or until puffed and golden. Remove from pan and cool for 10 mins.
Meanwhile, heat the cream in a saucepan over medium heat until just boiling.
Turn soufflés into a shallow ovenproof dish. Pour over cream and top with remaining Geraldine Vintage Cheddar. Sprinkle with extra thyme sprigs. Bake for 20 mins or until soufflés are puffed and golden.
Mediterranean Haloumi Salad
- ½ small red onion, finely sliced
- 6-8 medium vine tomatoes, sliced
- 100g roasted red and yellow peppers in oil, drained and sliced
- 15-20 caperberries
- Handful small black olives
- 3 tbsp extra-virgin olive oil
- 2 x 225g packs Talbot Forest Cheese Haloumi
- Handful fresh basil leaves
- Crusty bread, to serve
Place the onion in a small bowl and pour over enough freshly boiled water to cover. Leave for a minute, then drain and rinse in cold water.
Lay the sliced tomatoes on a platter and scatter over the blanched onion, roasted peppers, caperberries and olives. Drizzle with 2 tbsp of the olive oil, season well and set aside.
Thickly slice the Talbot Forest Cheese Haloumi. Heat a frying pan over a high heat and cook the cheese in batches for a minute on each side until golden.
Add the cooked Haloumi to the platter, drizzle with the rest of the olive oil and sprinkle over some basil leaves. Serve with crusty bread. Serves 4.