Cheese is magnificent! All on its own on a plate is perfection but as an ingredient it can truly elevate your dish to divine.

We have made a little list of some our favourite ways to prepare and eat cheese.


Perhaps the greatest cheese grazing feast for friends and family, or even just for two.

Serve this delish alpine semi-hard cheese hot grilled over boiled baby potatoes, alongside finely sliced charcuterie, cornnichon, with friends and volumes of wine. Perfection.

Athough you can invest in traditional raclette machines, and table raclette grills designed for entertaining, you can make do with a good skillet and grill to get slices of raclette bubbling to your satisfaction.

Please contact us if you wish to purchase a traditional raclette grill.

Baked Cheese

There is nothing so pleasing as a baked cheese on a cold night. From Camembert to Vacherin to Brilliat Savarin etc. all respond extremely, delishiously well to a splash of white wine, a sprig of thyme and a little time in the oven until a bubbling goo of heaven.

  1. Heat your oven to 180°.
  2. Score a few lines in the surface of your selected baker cheese (camembert, vacherin, brillat savarin etc)
  3. Return the cheese to its little wooden box or a snug fitting baking dish. Place on a tray ready for the oven.
  4. Gently press a thyme sprig or two onto the surface of your cheese.
  5. Splash a tablespoon of white wine & a pinch of sea salt flakes on top.
  6. Bake in the oven for 12–15 minutes until bubbling molten hot.
    1. Note If you like it gooier then bake it for a few minutes more. Just have a little look – bake a little more if thats the way you like it – no rules on goo time.
  1. Serve straight away.

We love to serve this dish with a good baguette toasted till crispy and lots of extra wine to accompany. A few toasted walnuts if you are feeling fancy.

Note: this dish is great for the barbecue. Follow instructions as above for cheese preparation. Once the cheese is back in its box or baking dish, loosely wrap in alfoil and pop onto Barbecue for 12–15 minutes until bubbling.

Enjoy xx

Cacio e Pepe

Cheese and Pepper Pasta

A classic Italian dish that can be thrown together in a heartbeat. Perfect cheesy heaven.


200g dry pasta – spaghetti or bucatini

3 tbs unsalted butter

1 tsp cracked black pepper (freshly ground)

11⁄2 cup finely grated Grana Padano or Parmigiano Reggiano (or combination of both )

1⁄2 cup finely grated Pecorino Romano

  1. Bring 4 litres of water to the boil. Add pasta and cook pasta till just cooked.
  2. Drain pasta reserving 2 cups of the hot pasta water.
  3. Melt 2 tablespoons of the butter in a large heavy fry pan or skillet over medium heat. Add cracked pepper and cook, stirring until toasted, about 1 minute.
  4. Add 1⁄2 cup of reserved pasta water to the pan and bring to a simmer.
  5. Add pasta and remaining butter. Stir thoroughly.
  6. Reduce heat to low add Grana/Reggianno, stirring and tossing with tongs until melted.
  7. Remove from heat and add Pecorino. Stirring and tossing until evenly melted, and the sauce coats the pasta.

Note if the sauce seems a little dry add a little more pasta water and toss until creamy and combined.

Serve with extra grated cheese. Enjoy xx

Truffled Cheese & Ham Toasted Sandwich

(Truffle Season Only)

A seasonal treat. The aromatic umami of Black Truffle is the perfect companion to cheese. Truffle loves cream after all. So to pop it all between doorstop slices of good sourdough bread and grill with oodles of butter makes for a heavenly supper or winters day snack.


2 thick cut slices of good sourdough (preferably a day old)

80g Comte or Gruyere-grated finely

1 tsp Dijon Mustard 2–3 slices of Ham

A few super fine slices of black truffle.

2 tbsp unsalted butter.

  1. Generously butter both slices of bread.
  2. Place bread, butter side down onto a dinner plate.
  3. Spread mustard over one piece of your bread (the unbuttered side).
  4. Pile your grated cheese on top. Evenly distribute the black truffle across the cheese.
  5. Lay sliced ham on top of cheese and truffle.
  6. Place second slice of bread on top. Butter side out.
  7. Heat a heavy skillet to a medium/low heat. When warm add your sandwich and cook gently, moving in the pan so it does not stick. Turn carefully with a spatula after 3–4 minutes.
  1. Continue cooking gently until the bread has browned and crisped nicely. Turning regularly and gently press your sandwich with the flat of your spatula, to ensure even heat distribution throughout your toastie, guaranteeing the cheese in the middle of your toastie will be gooey and melted.
  1. Remove to a board and slice in two and eat immediately whilst hot and sensational.

Note If you have a flat press pop your sandwich in there until crispy, gooey divine xx


What do you do with a Burrata?

Keep it simple we say. This beautiful handmade cheese deserves to shine.

A handstreched mozzarella that is filled with fresh curds and best rich cream can be enjoyed with fresh baguette alone.. but if you are feeling fancy a few slices of Proscuitto San Daniele, Manjimup Walnuts and a drizzle of EVO will certainly make a night of it. Prosecco all round xx

Fresh hand-made ricotta on toast

We do love toast.

Nothing finer than fresh ricotta made with Maragaret River Jersey Milk scooped onto best sourdough toast and dressed with the best tomato and fresh basil. EVO please . Perfect every time xx