Baked cheese in the box recipe
Our September Cheese Subscription Box features Long Paddock Driftwood for those in the southern states we thought you might like to try something different and make this into a baked cheese in a box. For these in the warmer parts of Australia we have not forgotten about you below are tips for make a little non-cook fondue.
Baked cheese has been enjoyed by people living in colder climates for hundreds of years and we think they’re onto something. As the cheese heats through, its texture softens and rich flavour amplifies. Woody herbs, some garlic and a local wine would be traditional flavourings but feel free to mix it up as you like.
Serves: 2-3 people
Prep time: 2-5 mins
Cook time: 15 mins
- clove garlic – peeled and blanched in boiling water for a 2-3 minutes
- 2 – 3 sprigs fresh thyme, rosemary or oregano
- Splash of wine, cider or verjus
- Preheat oven to 180° C.
- Remove any plastic packaging, keeping the cheese in the wooden box
- Place the cheese a ceramic cheese baker if you have one
- Plan B…. Wrap the base of the wooden box in foil or place in a ovenproof dish/ramekin
- Use a paring knife to make small slits in the top rind then stud with herb sprigs and garlic. These holes also allow any steam to escape.
- Splash the surface lightly with a few slurps of wine, cider or verjus
- Bake for approx. 15 minutes or until top is lightly golden and the centre has melted
- Crusty bread or grissini
- Vegetable crudités
- Steamed baby potatoes
- Pickled vegetables
- Cured meats such from our friends at Goose on the Loose or Salumi Australia
- Make a real Friday night feast and also add on some City Larder Pate or Terrine
- More cheese……
- Sturdy herbs work best in this recipe, be light hand so they don’t overwhelm
- The wood box or cheese baker works not only to help the cheese in its shape but also insulates the cheese so it heats through more evenly.
- Place this on a baking sheet to make it easier to handle.
This sound great but it’s not baked cheese weather where I live
Make you own little cheese fondue but cutting the top off the cheese and scooping out the creamy insides.
- Leave your cheese at room temperature for 1-2 hours to become soft and dippy
Extra notes: Driftwood's mouldy features are part of its delectable nature and perfectly safe to eat
Recipe: Olivia Sutton