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Twelve Cheese Suggestions and Tips by Kris Lloyd

Metro Fresh at North Adelaide homes some of the best cheeses in South Australia, including the very popular Kris Lloyd Artisan range.  Kris Lloyd is a South Australian, self taught Cheese Maker who has pioneered a range of cheeses that have a point of difference and a special place on your cheese board. We have managed to get a hold of Kris’s ‘Twelve Cheese Suggestions and Tips’.

Twelve Cheese Suggestions and Tips by Kris Lloyd

With the beautiful balmy summer and autumn evenings in Adelaide I love to sit outside with friends and families it is one of my most favourite things. I am pleased to say that cheese features at most of these gatherings, as it should!

Here are my top 12 tips and suggestions for your cheese platters and dishes.

One – We love catching with friends for breakfast or brunch. A classic favourite I will be serving this year is homemade mini pikelets (made the day before) I like Marg Fulton’s Pikelet recipe, or buy baby Golden pikelets.  Top these with Harris Smokehouse smoked salmon and a dollop of Woodside fresh Buffalo Curd, sprinkle fresh finely chopped dill on top and add a couple of Australian Caper Company baby capers. All local produce, simple, easy and elegant with a glass of Champagne.

Two – I have recently had Chef Jake Kellie and Rose Adam make the Traditional Basque Cheese Cake with Goat Curd instead of sour cream, the taste is amazing, fresh and light! You can find this recipe on our Website at Krislloyd.com.au or use any traditional Basque Cheese Cake recipe and swap out the sour cream.

Three – I am a big fan of serving one cheese on a cheese board. Choose a cheese that will be ripe when you want to serve it – determine this by feeling, smelling and if possible tasting the cheese. There is nothing more disappointing than serving up a Brie or Camembert that is chalky and bland. Generally with a Brie or Camembert the closer the best before date the more likely you are to have a winner. If serving one cheese choose a generous portion. Cheeses that fly solo on a cheese plate well are Brie, Camembert, Comte, Triple Cream (superb with Champagne) and a good cloth wrapped Cheddar. Given your cheese offering will be simple splash out on some accompaniments such as chutneys, jellies, jams, pastes, nuts, baby vegetables and seasonal fresh fruit, which South Australia has an abundance of!

Four – Temperature can make or break your culinary experience. I set timers to remind me to take cheese out of the fridge to allow a generous rest in a cool pantry or room. The length to rest the cheese will depend on the size and thickness of the cheese. A typical Camembert around 40min on a 20C day, a wedge of Comte or Cheddar which is dense in texture around 400g 50 – 60min.  I also like white wine served just off the chill, a 10 – 15 min period out of the fridge delivers a far more rounded full bouquet.  Obviously take into account the weather and adjust your resting times accordingly.

Five – If you have bought a large wheel of cheese and it is unlikely you will use the whole wheel, cut a wedge and return the remainder to the fridge rather than have the whole wheel sitting out for hours. You can always top up if it has all gone. It is safer and the cheese will maintain its integrity.  Avoid cheeses sitting out for hours and hours and then returning them to the fridge especillay if it’s hot.

Six- Salads play a major role in our diet these days. Try baby beetroot which has been boiled with a little vinegar and sugar until tender, cool and thinly slice. Arrange on a platter squeeze 1 blood orange over add some roasted walnuts and crumble soft goat milk chevre – the more the better! Finish with baby herbs, such as basil or flat leaf parsley, sea salt to taste and a generous amount of olive oil. Looks smart, tastes great.

Seven – Try goat curd with your roast potatoes and maybe infused it with organic garlic and pepper. Goat curd the sophisticated sour cream.

Eight – When cutting cheese wedges from larger wheels I like to scald the knife with boiling water. This prevents any contamination occurring and makes cutting super easy, watch it glide through!

Nine – If you are buying a few wheels of cheese always try and retain the original wrapper the cheese was bought in – cheese paper is designed especially for cheese and allows the cheese to breathe and not become sweaty.  If the cheese paper is not available wax paper can be used. Store cheese in drawer compartments, which are the warmest and most humid part of the fridge, to avoid the cheese drying out. Depending on your fridge you may also need to put the cheese in a plastic container.

Ten – Cheese is a great food to share, it can be as simple or as complicated as you want it to be.  Try some of these and mix and match the different styles. My Aussie picks are Adele Blue, Alexandrina Aged Cheddar, Milawa Gold washed rind, La Casa del Formaggio fresh Burrata, Woodside Edith, Heidi Farm Raclette, Paris Creek Farm Camembert and Pyengana Cloth Bound cheddar.

Eleven – I recommend buying smaller quantities more often to avoid drying out. The various Farmers Markets around South Australia are the perfect place to buy cheese and other local produce for the entertaining table. Make sure you talk to your cheesemonger to buy the perfect cheese for your occasion, letting them know when you will be using the cheese.

Twelve – Cheese works with beverages other than wine: try Champagne , beer, cider, single malt whiskey and even Grappa. Have fun with the wonderful selection of cheeses available to us here is South Australia, experiment with some you may not have tried before, share them and enjoy them.

Head in store today and check out the extensive range of Kris Lloyd cheeses.

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