Article :: How To Make Cheese : SBS Food

Article :: How To Make Cheese : SBS Food
by Ed Charles - 5th July 2010 | 02:01 AET


There are many perceptions of the rustic, bucolic lifestyle of the artisan cheesemaker.

But the reality is very different to how the mass dairy marketers would have us see it in their advertising and promotions. Even the most boutique of cheesemakers in Australia has more in common with the hygiene of an operating theatre than a rustic shed in France. The reality is shiny, spotless stainless steel surfaces, an environment that can be hosed down, white rubber boots, white coats and hairnets, to keep away unwanted bacteria, yeasts and other potential infections. " ( Read more )

Recipe: Baked Ricotta with capers, thyme and Dorsogna

Baked Ricotta with capers, thyme and Dorsogna triple smoked ham:Vanessa Pike-Russell

The first time I tasted baked ricotta cakes was when I was living near the Gourmet Platter store in Corrimal. Once a week they had tastings of new products and I fell in love with the texture and flavour of their ricotta cakes with ham and capers.

Tonight I decided to make some for Philip and I since he treated me to a round of fresh ricotta. I felt like making something special to say thank you for all the nice things he does for me. I would not be as productive and successful without his support. He does the lion's share of the cooking and cleaning whilst I work on my photography and web design business which I am forever thankful for.

The recipe isn't difficult and you'll be surprised how good it tastes. If you spend the time whipping the egg whites you'll find the texture similar to a souffle - llght and fluffy. As Philip said, "Just close your eyes and enjoy."

Combine one cup of fresh ricotta cheese with the yolks of two eggs, diced capers, fresh thyme leaves, chopped dorsogna triple smoked ham, 1/3 cup of pizza cheese (mozzarella, parmesan and cheddar), salt and pepper. Whisk up the two egg whites and fold into the mixture a nthird at a time until gently combined.

Spoon into buttered ramekins and bake in the oven for 20 minutes at 350oF

Serve with a salad such as the mediterranean salad pictured which includes mixed salad greens, marinated kalamata olive, olive oil, garlic, diced tomato, lemon juice, lemon zest and chopped parsley. Delicious!

Blogged at illawarrafoodreviews.blogspot.com and
www.vanessapikerussell.com.au

The first time I tasted baked ricotta cakes was when I was living near the Gourmet Platter store in Corrimal. Once a week they had tastings of new products and I fell in love with the texture and flavour of their ricotta cakes with ham and capers.

Tonight I decided to make some for Philip and I since he treated me to a round of fresh ricotta. I felt like making something special to say thank you for all the nice things he does for me. I would not be as productive and successful without his support. He does the lion's share of the cooking and cleaning whilst I work on my photography and web design business which I am forever thankful for.

The recipe isn't difficult and you'll be surprised how good it tastes. If you spend the time whipping the egg whites you'll find the texture similar to a souffle - llght and fluffy. As Philip said, "Just close your eyes and enjoy."

Combine one cup of fresh ricotta cheese with the yolks of two eggs, diced capers, fresh thyme leaves, chopped dorsogna triple smoked ham, 1/3 cup of pizza cheese (mozzarella, parmesan and cheddar), salt and pepper. Whisk up the two egg whites and fold into the mixture a nthird at a time until gently combined.

Spoon into buttered ramekins and bake in the oven for 20 minutes at 350oF

Serve with a salad such as the mediterranean salad pictured which includes mixed salad greens, marinated kalamata olive, olive oil, garlic, diced tomato, lemon juice, lemon zest and chopped parsley. Delicious!

Blogged at illawarrafoodreviews.blogspot.com and
www.vanessapikerussell.com.au

Perfect Italiano Pizza Plus

Last year I was in the cheeses section of Woolworths at Warilla Grove shopping center when I stumbled upon something that has become a vital part of my fortnightly shopping list. I was buying some parmesan cheese for my spaghetti bolognaise and as I was comparing price per 100g of the varieties of grated parmesan I spotted the pizza plus and when I read that it was a blend of my three favourite cheeses I was intrigued. The first thing I tried it on was the spaghetti bolognaise made the traditional italian way. Belissimo! The sharpness of the parmesan coupled with the stringiness of mozzarella and delicious cheddar flavour. It was a hit with everyone and was soon the cheese of choice in our house. It is amazing when grilled, making the perfect cheese and tomato on toast. Absolutely delectable on home made pizzas. Try it yourself. I am sure it will find its way into your trolley from then. Cheese on toast will never be the same.

Perfect Italiano Pizza Plus

A convenient and unique blend of Mozzarella (for stretch), Cheddar (for a bold flavour), and Parmesan (for bite), Perfect Italiano Pizza Plus is a delicious blend of three cheeses that are ideal for your pizzas, sauces and hot snacks.

Cheese [pasteurised milk, salt, cultures, enzyme], anti-caking agent (460), preservative (200). Mozzarella Cheese (70%), Cheddar Cheese (20%) and Parmesan Cheese (10%).

Product of Australia

It comes in either a block of pizza cheese or as grated cheese in a re-sealable bag. Also available in a Pizza Plus light with 40% less fat.

Perfect Italiano website