RECIPES
Build Your Own Cheeseboard
Preparing and presenting an attractive cheeseboard can be a delectable addition to any meal or get together. Here are some helpful hints to start you on your way to a perfectly befitting cheeseboard.
If you would also like to match wine with your cheese selection, take a look at our wine matching page http://www.kaimai.co.nz/Wines.aspx
Reuben Sandwich with Kaimai Emmental
The New York deli classic.
Toasted rye or pumpernickel bread filled with corned beef, sauerkraut, Kaimai Emmental and Thousand Island dressing. A ‘Rachel’ is made with turkey and coleslaw.
Sweetcorn Fritters with Kaimai Feta
Crumble Kaimai feta into a fritter mix with fresh sweetcorn, basil and diced pepperdew. Cook fritters and serve with crispy bacon and avocado slices.
Drizzle with avocado oil, a squeeze of lemon and ground pepper.
Serve at breakfast or brunch.
Potato Gratin with Kaimai Washed Rouge
Arrange in a gratin dish thick slices of ham from the bone, small cooked new potatoes and trimmed and blanched asparagus.
Season with seasalt and a little lemon pepper.
Cover with slices of Kaimai Rouge and grill under medium heat until cheese is melting and lightly coloured.
Serve with sliced or torn crusty sourdough, cornichons and Dijon mustard.
Lentil & Cherry Tomato Salad with Kaimai Camembert Log
Cut 1cm slices from a baguette, brush with a little oil and toast on one side.
Turn over and top with 1cm thick slices of Kaimai camembert log.
Simmer French Puy lentils with aromatics (garlic, bay, thyme) until tender.
Drain, remove aromatics and rinse lentils briefly.
Whilst still hot dress with sherry vinegar, olive oil, pepper and a good amount of seasalt.
Roast some cherry tomatoes in a pan with olive oil and salt until their skin just splits.
Place the Kaimai camembert log under a grill until soft and melting in the centre.
Stir some small rocket leaves through the hot lentils and arrange on a plate.
Top with the camembert on toast and scatter the tomatoes around.
Sprinkle with finely cut chives.
Tomatoes with Kaimai Bocconcini
Thickly slice vine ripened tomatoes that have been kept at room temperature and arrange on a plate.
Drain the Kaimai Bocconcini on paper towels and tuck slices between the tomato.
Scatter with plenty of freshly torn basil and season well with seasalt, pepper and a pinch of sugar.
Dress with olive oil and a few drops of quality vinegar.
Blue Cheese Dressing with Kaimai Crumbly Blue
The sharp tang of this cheese makes it ideal for a universal dressing.
In a food processor whizz Kaimai crumbly blue with white wine vinegar, olive oil, Dijon mustard, garlic cloves ( with the green core removed) runny honey, sea salt and freshly ground pepper. Process until combined.
Use as a dressing on salads, pasta, caparccio, cold roast pork or beef, white beans, fresh pear etc.
Canapes with Kaimai Grana
Grate the Kaimai Grana finely in a food processor or use a microplane.
Line a baking sheet with siliconised baking paper and spray with sprink or sp10.
Sprinkle an even layer of the grated grana inside a ring mould and bake in a medium oven until melted and golden at the edges.
Lift off while still warm and shape over a mould or roll around the handle of a wooden spoon like a brandy snap. Alternately leave to set flat and layer with flavoured cream cheese, smoked salmon, salad leaves, torn herbs etc.
Fill the baskets with salmon mousse, seared scallops, crab salad, diced bocconcini and tomato etc.