Whether you prefer soft or hard, aged or fresh, stinky or not, there’s no denying that cheese is much-loved and, for many, an everyday staple whether it’s on a sandwich, in a salad, a topping on a bowl of macaroni or smothering a plate of cauliflower. No wonder then that it has a day all of its own so that we can celebrate and indulge in what is one of the world’s oldest foodstuffs.
So go ahead, indulge in your favourite cheese on June 4 and celebrate National Cheese Day with these fabulous recipes.
Photo: Capsicum Culinary Studio
180 g cups plain flour, sifted
½ tsp salt
¼ tsp cayenne pepper
125 g butter, chilled, chopped
250 g aged cheddar, grated
1 egg, lightly beaten
1 tbsp lemon juice
Preheat oven to 180°C. Line 3 baking trays with baking paper. Combine flour, salt and cayenne pepper in a bowl. Rub in butter until mixture resembles breadcrumbs. Add cheese, egg and lemon juice, mixing with your hands to form a dough. Place half the dough on a well-floured surface. Roll out to form a 3 mm-thick, 20 cm x 40 cm rectangle. Trim edges to make straight. Cut crossways into 5 mm strips. Repeat with remaining dough. Place strips on prepared trays. Bake one tray at a time for 10 to 12 minutes or until ends start to turn golden. Cool on trays before serving.
50 g butter, melted
200 g grated cheddar cheese
300 g plain flour
1½ tsp baking powder
½ tsp baking soda
½tsp cayenne pepper
½ tsp salt
1 large egg, whisked
1 cup milk
60 g sour cream or plain yoghurt
85 ml vegetable oil
Preheat oven to 180C. Brush a 12-hole standard muffin tin with butter. Place the flour, baking powder, baking soda, cayenne pepper and salt into a large bowl and mix to combine. In a separate bowl, mix the butter, egg, milk, sour cream/yoghurt and oil. Pour the wet mixture into the dry ingredients bowl and mix well. Incorporate the grated cheese, making sure you don’t overmix. Using a tablespoon or ice cream scooper, divide the mixture between the 12 muffin holes. Bake for 20 – 25 minutes or until the muffins are golden.
Remove and cool slightly before cutting them in half and slathering them with butter!
(Chef’s Tip: You can also add bacon bits before baking for an extra special muffin!)
50 g butter
35 g plain flour
400 ml milk
5 eggs, separated
80 g gruyere cheese, grated
Pinch ground nutmeg
Finely chopped fresh chives, to serve
Preheat oven to 180°C. Grease a deep ovenproof dish with butter. Melt butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, for 2 minutes or until mixture has thickened and coats the back of spoon. Remove from heat. Stir in egg yolks, cheese and nutmeg. Season with salt and pepper. Using an electric mixer, beat egg whites until soft peaks form. Gently fold through cheese mixture. Spoon into the greased dish and bake for 30 minutes or until golden and puffed. Top with chives and serve with steamed vegetables.
Air Fryer Halloumi with Spiced Honey Glaze
225 g halloumi, cut into thick slices
1 tsp olive oil
2 tbsp runny honey
1 tsp black sesame seeds
Pinch chilli flakes
Finely grated zest ½ lemon
Pat the halloumi dry, then coat with the oil. Heat air fryer to 180°C then place halloumi in the tray and cook for 8 minutes, turning over halfway. Meanwhile, combine all the other ingredients and when the halloumi is cooked, drizzle half the dressing over the pieces and return to the air fryer for 1 minute, then serve drizzled with the remaining dressing.
ALSO SEE: Goat’s cheese & strawberry trifle
Feature image: Getty
Recipes and photographs supplied by Capsicum Culinary Studio and Jag Communications.