In partnership with the National Dairy Council
Cheese is a year-round favourite but the National Dairy Council has created some delicious recipes that are perfect for brighter days and dining al fresco.
Whether you're looking for an easy starter or a meal the whole family will enjoy, try these tasty dishes below - and you can find more here.
Cauliflower, Cheddar and Walnut Tart
Created by Elke O’Mahony, Cork
A light cauliflower tart with walnut pastry and the delicious mature Hegarty cheddar. Perfect as a starter. Cauliflower and cheddar are a match made in heaven and the walnuts in the pastry add a new flavour basis.
Prep Time: 20 mins (and 30 mins chilling time for the pastry)
Total Time: 50 mins
250g plain flour
50g ground walnuts
1 egg (lightly beaten)
1 – 3 tsp water
300g cauliflower (divided into small florets)
100g mature Hegarty cheddar (grated)
1-2 tsp Dijon mustard
1 tbsp of roasted walnuts (roughly chopped)
1.For the pastry, tip the flour and ground walnuts into a large bowl and add the salt. Crumble the butter into the flour and rub in until the mix resembles breadcrumbs. Add the egg and 1 tsp water. With a knife, cut through the mix to incorporate the egg and water until the mixture comes together. If it looks too dry add a bit more water (but be careful not to add too much). Bring the mix together with your hands until smooth. Wrap in clingfilm and chill for at least 30 mins.
2.Preheat the oven to 160C / gas mark 3
3.Steam the cauliflower until just tender. Set aside.
4.Line four individual tartlet forms with the pastry. Divide the grated cheese between the tarts (you might not need as much but I tend to taste the cheese a lot during the preparations, leave some for the topping). Now arrange the florets of cauliflower on top of the cheese. In a small jug, mix together the cream with the egg and mustard. Add a pinch of salt. Pour over the cauliflower, making sure not to overflow. Sprinkle the remaining cheddar over the tarts and place in the oven. Bake for about 25-30 mins until the cheese has melted and the pastry is cooked through. Sprinkle the chopped roasted walnuts over the top and serve as a starter.
Cheesy Fish Smokies
Created by Grainne and Shauna Moggan, Dublin
Röstis of potato, fish, carrot, celery and Comté cheese served with roasted vine tomatoes and dill crème fraiche. It's a good way to disguise lots of nutritious veg into something really tasty so it would be good for kids too.
Prep Time: 15 min
Total Time: 60 mins
500g fish pie mix (salmon, white fish and smoked fish)
4 sticks celery
4 medium carrots
4 medium potatoes
150g Comté cheese
150g crème fraiche
1 punnet of vine tomatoes (vine still attached)
Handful of fresh dill
Salt and pepper (to taste)
1. Preheat the oven to 180°C / gas mark 4.
2. Grate the potatoes, carrots and celery.
3. Place the mixture between two clean tea towels and roll to squeeze out the moisture. Then transfer mix to a bowl.
4. Grate the cheese and roughly chop all of the fish, add both to the vegetable mix.
5. Season well with salt and pepper.
6. Add 4 tablespoons of olive oil and shape the mix into flat patties, about 6 inches in diameter. You should have approx 12 patties in total.
7. Place patties on lined baking trays and pop into oven for 45 minutes or until golden and crispy around the edges.
8. Add the vine tomatoes to the tray for the last 15 minutes.
9. Stack 2 röstis on a plate with a side of tomatoes and top with crème fraiche and a sprinkle of fresh dill.
The National Dairy Council has joined up with the European Milk Forum to launch Cheese Your Way, an EU-funded multi-country campaign involving Denmark, France and Ireland. This three-year programme runs from 2019-2021 with the aim of promoting and creating awareness of the taste, quality, versatility and convenience of cheese in everyday life.
Cheese is a concentrated source of protein, calcium, phosphorus, magnesium, vitamins B12 and K2, and is low in lactose. This pan-European campaign is being implemented to educate Irish consumers on the importance of including cheese in their everyday diets in a variety of traditional and contemporary ways.
For more recipes visit cheeseyourway.ie