RECIPE BOOK

There are infinite uses for cheese in cooking; here are some of our favourites

Vintage Club Cheese Scones

 

Ingredients:

  • 500g Kenilworth Dairies Vintage Club Cheese
  • 500g Tub Kenilworth Dairies Natural Yoghourt
  • 5 cups S/R Flour
  • 135g butter
  • ½ teaspoon salt
  • A little milk to add with yoghurt
  • Add chopped parsley if desired

Procedure:

  • Preheat oven to 200 degrees.
  • Grate Kenilworth Dairies Vintage Club Cheese.
  • Place in S/R flour, salt and herbs (if using) and mix.
  • Add 400g of the grated cheese and mix.
  • Lightly knead the butter into the mixture.
  • Add 400g of the grated cheese and mix.
  • Add the Kenilworth Dairies Natural Yoghurt and mix.  If it needs a little more liquid add a little milk.
  • Shape dough to about 3cm high and into square shape.  Cut into 15.
  • Place remaining grated Kenilworth Dairies Vintage Club cheese on top of 15 shapes.
  • Butter baking dish.
  • Place the 15 shapes onto baking dish.
  • Turn down oven to 180 degrees and cook until brown on top. (Approx. 25 to 30mins).

Delicious served with butter & Terra Australis Bush Chutney (made in Maleny).

Kenilworth Dairies Garlic & Pepper Aussie Damper

 

Ingredients:

  • 500g Kenilworth Dairies Garlic & Pepper Cheese
  • Approx 2 cups cold water
  • 5 cups S/R Flour
  • 1 cubed Tomato
  • 135g Butter
  • ½ teaspoon salt
  • Add chopped parsley if desired

Procedure:

  • Preheat oven to 200 degrees.
  • Grate Kenilworth Dairies Vintage Club Cheese.
  • Add the S/R flour, salt and herbs (if using) and mix.
  • Lightly knead the butter into the mixture.
  • Add 400g of the grated cheese and mix.
  • Add the cubed tomato to the mix
  • Add the cold water slowly to mix and mix as you pour until mixture moist.
  • Shape dough to about 3cm high and into square shape.  Cut into 15.
  • Place remaining grated Kenilworth Dairies Vintage Club cheese on top of 15 shapes.
  • Butter baking dish.
  • Place the 15 shapes onto baking dish.
  • Turn down oven to 180 degrees and cook until brown on top. (Approx. 25 to 30mins).

Delicious served with Kenilworth Dairies Premium Vintage Cheese, Qld Swiss Cheese, Sweet Chilli & Coriander Cheese cut into cubes with a light salad and Spicy Tomato Relish.

Kenilworth Dairies Tuscany Romano Cheese and Spinach Pasta

 

Ingredients:

  • 125g Kenilworth Dairies Tuscany Romano Cheese
  • 200g Ricotta
  • 400g Orecchiette or Farfalle Pasta
  • 85g Baby Spinach Leaves
  • 1/3 cup Walnuts or Toasted Pine Nuts
  • ½ cup Shredded Basil Leaves
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Grated Lemon Rind
  • 1 pinch Sea Salt

Procedure:

  • Place Pasta in a large saucepan of boiling water and cook until al dente.
  • While the pasta is cooking, combine Kenilworth Dairies Tuscany Romano, Ricotta, Spinach, Walnuts or Pine Nuts, Basil, Olive Oil and Lemon Rind in a large serving bowl.
  • Toss with warm Pasta and serve with Lemon Wedges.
  • Sprinkle with extra Kenilworth Tuscany Romano Cheese if so desired.

Serves 4

Kenilworth Fetta Salad

 

Ingredients:

  • 200g Kenilworth Dairies Fetta Cheese (cubed)
  • Olive Oil
  • Fresh Basil (6 to 8 leaves torn by hand)
  • Fresh Garlic (1 to 2 cloves finely chopped)
  • 1/2 Red Onion (chopped)
  • ½ Green Cucumber (cubed)
  • 2 Ripe Tomatoes (cubed)
  • 2 tablespoons Black Sliced Olives
  • 2 tablespoons juice from the bottle of the Black Sliced Olives
  • Pepitas (a good handful, optional)
  • Lettuce Mix (a good handful any type)

Procedure:

  • Place the cubed Kenilworth Dairies Fetta, chopped Fresh Garlic and torn fresh basil into a large dish.
  • Pour enough Olive Oil over the Kenilworth Dairies Fetta Cheese to wet the contents.
  • Mix the contents.
  • Add the cubed tomato and cucumber and mix.
  • Add the sliced black olives and mix.
  • Add in the juice from the bottle of sliced black olives and mix.
  • Place a handful of lettuce mix on the bottom of a plate.
  • Place the amount of salad required on top of the lettuce.
  • Drain a little juice on top.
  • Cover with Pepitas.

Enjoy

Kenilworth Dairies Berry & Honey Yoghurt Smoothie

 

Ingredients:

  • 1 cup of fresh / frozen strawberries
  • 1 cup of fresh / frozen blueberries
  • 1 cup of fresh / frozen raspberries
  • 1 fresh / frozen banana
  • 1 cup of Kenilworth Dairies Honey Yoghurt
  • 1 & 1/4 cups of Kenilworth Dairies Milk

Procedure:

  • Combine all ingredients into a blender and blend until desired consistency.
  • Divide between two glasses and serve with fresh berries as a garnish – Enjoy!

Kenilworth Dairies Mature Cheddar Country-Style Pizza

 

Ingredients:

  • Tomato Paste
  • Pizza Base
  • Kenilworth Mature Cheddar
  • Purple onion
  • Rocket
  • Baby Spinach
  • Green Olives
  • Mushrooms
  • Assorted meat toppings

Procedure:

  • Preheat the oven to 180c.
  • While the oven is heating up, time to assemble the pizza.
  • First, spread an even amount of tomato paste on the pizza base.
  • Apply baby spinach then meat toppings (we use pepperoni and sliced ham) over the tomato base, ensuring an even coverage.
  • Cut the purple onion into half rings and apply to base.
  • Cover pizza base with toppings of your preference.
  • Lastly add a generous amount of Kenilworth Dairies Mature Cheddar and place into oven on an oven-safe pizza dish for 20-30mins (depending on pizza base requirements).
  • Garnish with a handful of rocket and enjoy!