Le Fromage Yard

🚨 Back in Stock Alert! 🚨

We’re thrilled to announce that some of your favorites are back! 🎉

✨ Galantino EVOO: Both ceramic bottle styles are available again, as is the exquisite Lemon-infused EVOO from the Galantino family. Perfect for drizzling over pasta, dipping with dukkah, adding a few drops of aged balsamic for a sweet twist, or enhancing fish and veggies 🍋

🧀 Vigneron from Woodside: It sold out fast last time, and we had some disappointed customers, so don’t miss your chance to grab this incredible cheese before it’s gone again!

🧀 Bluestone from Long Paddock Cheese: Limited stock left of this delicious blue cheese—get it while you can! 🧀

🥂 Short on time, but long craving Confit de Canard 🦆

Say hello your cure! Duck Confit from La Belle Chaurienne. Delicious, rich, savoury flavours of 100% natural Duck Confit from Castelnaudary! Perfectly prepared and ready to cook, it’s the easy and delicious upgrade your meals have been waiting for.

✨ Cooking Instructions:

1️⃣ Remove the duck legs from the tin.
2️⃣ Place them on a grill or oven tray.
3️⃣ Cook at 180°C for 20 minutes, or until golden brown.

🍽️ Serving Suggestions:

🥔 Pair with roast potatoes, salad, or lentils.
🫘 Add to lingot beans for a homemade cassoulet.
🤤 Save the duck fat to roast potatoes for an extra flavor boost!

Transform your dining experience with this gourmet delight. Order now and taste the difference!

🧀 Father’s Day Gift Ideas for Every Budget 💙

We know times are tough, and finding the perfect Father’s Day gift can feel challenging. That’s why we’ve put together some thoughtful options to help you celebrate without adding unnecessary clutter.

🎁 Gift Vouchers: A versatile and thoughtful option that lets Dad choose what he loves most. You can personalise it with a homemade card for an extra special touch. Voucher start from $30

🧀 Our Three Cheese Pack: Create a relaxing Sunday treat with a curated selection of cheeses. Included in this pack is a soft, hard and blue cheeses, with some Falwasser crispbreads and fruit paste. Perfect for a cozy, heartfelt celebration. $60

🍫 Ultimate Father’s Day Pack: For $95, spoil Dad with this specially curated collection:
💛 Triple Cream Cheese
💛 Comté 18M (French Gruyère)
💛 Riverine Buffalo Blue (Gippsland, Victoria)
💛 Crottin d'Antan (Goat Cheese)
💛 Fruit Paste & GF Crispbreads
💛 A personalized Father’s Day card
AND
🍫Kokopod Chocolates, featuring:
🤎 Blonde Caramelised Macnuts
🤎 Dark Chocolate Dipped Oranges
🤎 Milk Dipped Turkish Delight

Whether you’re looking to treat Dad to something special or just want to show your love, we’ve got something for everyone 🥰

Cut off for the Ultimate Father's Day Pack
Orders Outside 15km radius or interstate - 6am Tuesday, 27th August
Orders Within a 15km radius of Morningside Shop - 4pm Thursday, 29th
This cannot be dispatched before the week of Father's Day
Limited stock available

In the early 20th century, a humble dairy in Savoy, founded by Ernest Verdannet, became a beacon of traditional cheesemaking. Four generations later, they continue to craft exceptional cheeses, including the bold and flavourful Beaufort, known as "The Prince of Gruyères" 🧀.

This mountain cheese, made from raw Tarentaise & Abondance cow's milk, requires nearly 500L of milk for each 40kg wheel! The meticulous process includes heating, pressing, and aging, creating its distinctive concave shape. Beaufort comes in three varieties: the classic, Beaufort d'Été (summer milk), and the rare Beaufort d'Alpage, made from high-altitude, single-herd, summer milk 🌄. We are currently stocking the classic Beaufort AOP.

Beaufort has a rich, flavour that's both nutty and buttery, with subtle notes of fruit and a hint of sweetness. Its texture is firm yet creamy, melting smoothly on the palate. As it ages, the flavours deepen, becoming more intense and savory, with a lingering, slightly tangy finish. 🧀✨

Beaufort pairs beautifully with a white wine from its native region, such as a crisp and aromatic Chardonnay or Roussanne from the Savoie. These wines have enough acidity to balance the rich, nutty flavours of the cheese. For a more robust pairing, a light-bodied red wine like a Pinot Noir or a Gamay complements Beaufort's creamy texture and subtle fruitiness. If you prefer something sparkling, try a Brut Champagne or Crémant de Savoie to enhance the cheese's delicate sweetness. 🍷🧀

This is a truly fantastic cheese to enjoy on a cheese platter, sandwich, fondue or any other delicious melting option you can think of! 🫠

✨ The much sought-after Taleggio Bontaleggio di Grotta DOP has returned! Can I get an "AMEN" for baby Cheesus? 🙌🧀

This isn’t just any Taleggio; this is the crème de la crème – the Taleggio Bontaleggio di Grotta, our go-to choice whenever we can get our hands on it.

What sets this cheese apart, you ask? It’s all about the maturation process. High up under the Grigna mountain, in the natural caves near Pasturo, the unique microclimate works its magic on these cheeses. The Mauri family, who have been perfecting their craft here for four generations, are the only producers who can boast the Stagionatura di Grotta (cave ripened) label.

Over a month, this cheese is lovingly washed, brushed, and matured in stacked pine boxes, developing a thin bloom of grey yeasts and blue Penicillium mould on its iconic orange rind. As it ripens, the ivory interior turns buttery and soft, delivering a balanced, ye**ty flavour that’s nothing short of extraordinary.

The Mauri family then takes it a step further, selecting the best wheels for an extended aging process in their grotta for up to 50 days. This extra time transforms the Taleggio di Grotta into a richer, firmer, and meatier, yeastier version complete with a robust, flavourful rind.

Get in quickly, before it's too late 🫠

🛑 Please note: We are closed today, Tuesday 13th & tomorrow Wednesday 14th, August 📅

🧀 We will be back in store on Thursday at 9:30AM for all your cheesy needs 🧀 and tasty sandwiches 🥪!

🌟 NEW IN STORE 🌟

From our friends at Byron Bay Olive Co, we’re excited to introduce a new selection of tapenades! 🍈✨

Tapenade is a flavourful Mediterranean spread made primarily from finely chopped or pureed olives and seasoned with olive oil, garlic, and herbs. Originating from Provence, France, this savoury condiment offers a briny and aromatic taste that pairs beautifully with a variety of dishes.

🍴 How to Enjoy Tapenade:

🥖 Spread generously on crusty bread or crackers as an appetizer
🥕 Pair with raw vegetables as a snack
🐠 Use as a vibrant topping for grilled meats and fish
🍝Add as a flavourful addition to pasta
🥪 Fill stuffed vegetables or use in sandwiches and wraps

Tapenade's bold flavours make it a versatile and delightful addition to any meal or snack.

🥄 Varieties Available:
Chilli Black Olive 🌶️
Green Olive 🫒

All tapenades are VEGAN 🌱 and only available in-store. Come by and elevate your culinary creations with these delicious tapenades!

✨ HAPPY THURSDAY ✨

We will be closed today, but reopen tomorrow morning at 9.30am.

We look forward to welcoming you back in store then 😄

🧀 Back in store..... Ironbark 🇦🇺

This Alpine-style cooked-curd cheese shares a family with Comté, Beaufort, and Gruyere, but it has its own unique Australian identity!

Origin: Castlemaine, Victoria, Australia
Milk Source: Cow's milk 🐄
Texture: Semi-hard, creamy, and dense
Flavour Profile: Brothy, meaty, umami, and animaly, with hints of sweetness
Aging Time: 12 months
Appearance: Deep brown/grey hard rind with a pale-yellow, firm, and elastic paste

✨ Serving Suggestion:
Ironbark is excellent for enjoying as is or for melting and grilling.

🍷 Wine Pairing:
Pair it with a medium to heavy-bodied wine. Red wines with balanced acidity are perfect, or try a full-bodied white wine.

Come in and try Ironbark – it’s a delicious taste of Australia you won't want to miss! 🌟

You goat to be kidding me... 🤭

I couldn't resist! But enough of the jokes, this is nothing to joke about and is everything to celebrate!

People. Farming Methods. Sustainability = Goat Milk Butter

Nearly 40 years ago, Angus and Kathleen fell in love with goats and founded St Helen's Farm in the Vale of York. Today, it’s the UK’s favourite goat’s milk dairy. After reclaiming their farm in 2021, they are back to producing the best goat’s milk products, ensuring quality and taste.

At St Helen’s Farm, goats enjoy a nutritious diet and playful environment, resulting in superior milk quality. The milk is chilled within five minutes of milking for exceptional freshness.

Their goat’s butter, churned traditionally, is smooth and creamy – perfect for toast, crumbles, or baking.

Lactose intolerant? It’s time to celebrate! 🎉

🚛 Important Operating Updates 🧀

Some team members are on break from August 8th to August 15th. This in conjunction with the public holiday in Brisbane will alter a few things in the coming weeks.

Online Orders:
💛 Outside 15km Radius/Interstate: Orders placed after 7am, August 6th will be dispatched on August 20th (unless contacted by one of our team members).

💛 Brisbane Deliveries (within 15km radius): No deliveries on August 9th or August 14th. Orders placed from August 8th to August 15th will be delivered on August 16th.

Our store hours will be altered slightly, please plan your cheesy goodness according. We have updated our google hours if you are unsure about opening times.

We appreciate your support, patience and understanding 🙏

😎 What markets are we heading to and when? Find your closest cheese dealer and come say hello! If you cannot attend, remember our Morningside store is open every Saturday from 7am till 2.30pm.

August 3rd
📅 6am-12pm, Jan Power's Farmers Market, Manly

August 10th
🚫 NO MARKET LOCATIONS

August 17th
📅 6am-12pm, Jan Power's Farmers Market, Manly

August 24th
📅 6am-12pm, Jan Power's Farmers Market, New Farm

Mark your calendars and get ready to indulge in our delicious cheeses. See you there! 😊🧀

😆 IT'S BACK..... OHHHH THANK GOD IT IS BACK! We know we’re not the only ones missing this incredible cheese from Cornwall, England.

In case you missed who and what this cheese is... continue to read on. If you do know, it is waiting for you in store and online! 😊

Cornish Kern, the 2017 Supreme Champion at the World Cheese Awards, is a masterpiece crafted in 4kg rounds. This cheese draws inspiration from Gouda and is further refined with alpine-style cultures, embodying characteristics of both Dutch and Alpine cheeses.

To create this masterpiece, they source the milk from the Ayrshire herd residing at Gadles Farm, just a stone's throw from Lynher Dairies. Once the curd is created, it is scalded to encourage the Kern’s caramelised notes and then pressed into large, round molds. After slowly applying pressure, the cheese is floated in a briny bath and then painted with a breathable black wax coating. It is then left to mature for twenty months, resulting in a dense texture, a brittle center, and a complex flavour profile that is buttery, nutty, with caramel undertones, and a hint of pineapple. 🍍🧀

Cornish Kern is truly a cheese that captivates the taste buds of many.

Come visit us in store or order online to experience this exceptional cheese for yourself! ✨

👉 SWIPE TO SEE CHEESE MAGIC ✨

There has been a huge amount of customers stopping by our shop to find cheese for tartiflette. So, what is tartiflette? It's a potato-based dish with onion, bacon, cream, white wine, and cheese melted over the top (Sound familiar?).

This is where the delicious Mountain Man cheese comes in! Here’s a simple recipe that will have you coming back time and time again! 👨‍🍳

🥔🧀 Tartiflette 🧀🥔

Ingredients:
🥔 1.5kg potatoes
🧀 500g or 1 wheel of Mountain Man
🥓 150g speck
🥛 100g crème fraîche
🍾 100g dry white wine
🧅 3 onions
🥄 3 tablespoons oil
🧂 1 tablespoon salt
⚪ A pinch of white pepper
🍂 A pinch of nutmeg

Instructions:
1️⃣ Cook the Potatoes:
Wash the firm-fleshed potatoes thoroughly. Fill a large pot with water and add the salt. Immerse the potatoes in the water and cook them for 20 minutes after boiling again.

2️⃣ Prepare the Onions and Speck:
Peel and thinly slice the onions. Heat the oil in a pan and sauté the sliced onions until they become translucent. Add the speck to the pan. Continue cooking, stirring regularly, until the onions and speck are well browned. Deglaze the pan with the dry white wine and cook for an additional 5 minutes. Set aside.

3️⃣ Prepare the Ingredients:
Preheat the oven to 200°C. Cut the Mountain Man through the center of the wheel to create two large discs. Peel the cooked potatoes and slice them into thick rounds.

4️⃣ Assemble the Tartiflette:
Butter a large ovenproof dish or individual baking dishes. Sprinkle with a pinch of nutmeg and the crushed white pepper. Layer the potato slices in the dish, followed by the sautéed onions and speck. Pour the thick crème fraîche over the top, then arrange the Mountain Man discs over the entire dish. Bake in the oven for 30 minutes, until the cheese forms a golden, gratinated crust.

Serve:
🍽️ Serve the tartiflette hot from the oven, accompanied by a fresh green salad with vinaigrette and a glass of Savoie white wine (You can find this in store too!) 🥗

Happy cooking! 🍽️🍷

🧀 WELCOME BACK TO OUR FEATURE CHEESE: MOUNTAIN MAN! 🧀

We've celebrated this delicious cheese for many years and liken it to a Reblochon style. It’s the perfect cheese for a mouthwatering tartiflette or to be enjoyed on a cheese platter. But before we delve into the uses of this wonderful product, let's discover the who, what, where, and why!

Mountain Man is crafted by third-generation French cheesemaker Matthieu Megard of L'Artisan Cheese. Souring the milk from Organic Certified Smith Family Organic Farm, where they ensure environmentally and socially responsible practices, including soil regeneration, water conservation, and animal welfare, allows L'Artisan's cheeses to showcase the unique terroir of the Great Ocean Road. 🌿🐄

The farmers promote biodiversity by growing a variety of grass without synthetic pesticides, herbicides, or GMOs, resulting in higher calcium content and exceptional cream quality. This commitment to quality and sustainability shines through in every wheel of cheese they produce, including the Extravagant Triple Cream, Mountain Man, and Mepunga Gruyere. 🌾🧀

Inspired by the traditional Reblochon from Hautes-Savoie, France, where Matthieu grew up, Mountain Man is a washed rind cheese made from pasteurized organic milk. It is meticulously aged over several weeks, resulting in a luscious, velvety texture. This cheese boasts a mildly savoury, meaty flavour with a hint of pungency and yeastiness. 🧀

Country of Origin: Australia
Region, Town: Mortlake, Victoria
Age: 2 months
Source of Milk: Organic Cow's Milk
Texture: Gooey, soft, supple
Flavour: Rich, yet approachable, meaty and ye**ty

Pairing suggestion:
Enjoy Mountain Man with a crusty baguette, quince paste, or fresh pears. Pair it with your favorite beer, a lighter red, sparkling/champagne, or a fuller white wine. 🍺🍷🍐

🍴 ONE OF OUR FAVORITE SUMMER SNACKS... BUT ALSO ONE OF OUR FAVOURITE SNACKS YEAR-ROUND 🤭

Perfect for a cheese platter or to serve with your aperitif, SWEET GARLIC is a must-try! Don’t let the word garlic scare you—this is a snack you’ll love. 🌿🧄

Discover Sweet Garlic marinated in mixed herbs, a flavourful and aromatic condiment that stands out. Enjoy it on its own or use it to elevate any dish. The garlic cloves are pickled in a tangy brine and infused with a blend of traditional herbs from the Provence region of France, including rosemary, thyme, and oregano. 🌿🇫🇷

This combination results in a savoury and slightly sweet taste that complements cheese, meats, vegetables, and more. It’s a delightful addition to salad dressings, marinades, and sauces, making it perfect for garlic enthusiasts who want the taste without the breath! 😉

Only available in store 😎 HAPPY SATURDAY!

🌟 SEASONAL DROP!! 🌟

Introducing the Section 28's Mont Cheval, a true gem from the Adelaide Hills.

This semi-hard alpine cheese is crafted with raw milk using traditional Italian alpine techniques and aged to perfection. What sets Mont Cheval apart is its unique infusion process: it’s washed twice weekly with the spent Pinot Noir lees from nearby Murdoch Hill Wines for a minimum of three months. This meticulous process imbues the cheese with the rich, complex flavours of the Pinot Noir, resulting in a distinct and sophisticated taste experience. 🍷🧀 This cheese is only available from June to September!

What to expect from this firm, dense cheese? 🤔
Mont Cheval offers a symphony of flavours that evolve with every bite. It starts with hints of roasted meats and toasted spices, complemented by a grassy and subtle nutty undertone. The deep purple rind, developed from the Pinot Noir lees, adds a spicy juniper finish that’s truly unique. 🌿🌰

Serve this seasonal sensation with plain crackers and dried fruits to highlight its complex flavour profile. For an ideal wine pairing, enjoy it with Murdoch Hill Phaeton Pinot Noir, which beautifully complements the cheese’s nuanced taste. 🍇🍷 Alternatively, grab your favourite Pinor Noir, settle in and enjoy your evening!

Don't miss out on this unique taste of the Adelaide Hills. 🌟

🧀✨ Meet Le Compostelle: The Bigger, The Better! ✨🧀

Do you love Cabecou? Wish it were a bit bigger? Well, you're in for a treat! Introducing Le Compostelle, a delightful goat's milk specialty from the Fromagerie de Loubressac.

Le Compostelle draws its name and unique scallop shell shape from the historic Camino de Santiago de Compostela. This cheese hails from the Lot region, a well-trodden path for pilgrims journeying through the Causses du Quercy and the medieval city of Rocamadour.

Crafted using milk from 46 local goat milk producers, Le Compostelle is made using the lactic curd method. After a slow 24-hour coagulation, the curd is drained and manually molded into its iconic shape. Aged for 7 days, this cheese is a true labour of love.

Taste and Texture 🤍
Le Compostelle's smooth and light texture delivers a fresh, creamy goat cheese flavour. As it ages, it slightly drier, intensifying its distinct taste.

If you're a fan of Cabecou, Le Compostelle is a must-try! Perfect for cheese boards, salads, or simply enjoying on its own.

Bon appétit! 🧡

🧡🍳 Eggs Cocotte with Pumpkin and Livarot 🍳🧡

Indulge in this delicious and creamy French dish that's perfect for brunch... or lunch and why not dinner! 🫠

Ingredients:
100g Livarot 🧀
4 eggs 🥚
200g liquid cream 🥛
100g pumpkin 🎃
Nutmeg
Bunch of chives 🌿
Salt & ground pepper

Instructions:
1️⃣ Wash and cook 100g of pumpkin in 200g of salted water.
2️⃣ Once cooked, drain half the liquid and blend the pumpkin to a creamy consistency.
3️⃣ Preheat your oven to 150°C.
4️⃣ Butter ramekins. Pour in the pumpkin cream, followed by the liquid cream and seasoning.
5️⃣ Crack an egg into each ramekin, adding diced Livarot (without the rind).
6️⃣ Bake in a bain-marie for 8-10 minutes.
7️⃣ Serve immediately. 🌟

Chef’s Tip: Add some cooked, diced bacon for extra flavor! 🥓

Bon appétit! 😋

Recipe from Fromagerie Graindorge 👌

🌿🧀 In the heart of Normandy, where lush pastures stretch endlessly, lies a cheese with a centuries-old tradition: Livarot AOP, also known as "The Colonel." Crafted since the 13th century, this cheese is famed for its banded appearance and rich, spicy flavour.

Livarot’s journey starts with creamy milk from Norman cows, transformed into soft cheese with a distinct orange-brown rind, thanks to a meticulous washing process. The signature five strips of reed wrapping around each wheel not only add charm but help maintain its shape.

Bite into Livarot and experience a robust, earthy aroma, with a creamy, tangy taste accented by notes of hazelnut and butter. As it ages, it offers a deeper, more intense flavour.

More than just a cheese, Livarot celebrates Normandy’s dairy heritage and traditional craftsmanship. Enjoy it on a crusty baguette, with fresh fruits, or paired with robust wines, ciders, and beers for an exquisite taste adventure. 🫠

🍕 Tarte au Maroilles Recipe 🧀

Craving something cheesy and delicious? Try making this classic Tarte au Maroilles! It's perfect for a cozy night in or impressing your friends at a dinner party.

Ingredients:

💛 Fresh dough (use your own recipe, shortcrust pastry from the supermarket, or fresh pizza dough)
🥛 200ml crème fraîche
🥚1 egg yolk
🧀 200g Maroilles cheese
❤️ 1 tsp paprika (optional - or swap with cumin)

Preparation:

1️⃣Line a round tray and roll out the dough.
2️⃣ Scrape the rind from the Maroilles (but don't remove it). Cut into thin slices and place on the dough.
3️⃣ In a bowl, mix the egg yolk and crème fraîche. Spread this mixture over the cheese slices.
4️⃣ Sprinkle a little paprika on top.
5️⃣ Bake in a very hot oven (240°C) for about 10 minutes.

Enjoy this cheesy delight! 🧀

Video available on Marmiton

🧀 It's a new month and if you're looking for a Gouda time, check out one of the markets around Brisbane! 🎉 It's the perfect time of year to enjoy the delicious sunshine and cooler mornings.

If you're on the hunt for some cheese, we will have a huge selection with someone to suit all tastes. you can find us at the following markets around Brisbane this July!

📅 July 6th
📍 Jan Power’s Farmers Market @ Manly ~ 6 AM till 12 PM

📅 July 13th
📍 Jan Power’s Farmers Market @ New Farm ~ 6 AM till 12 PM

📅 July 20th
📍 Jan Power’s Farmers Market @ Manly ~ 6 AM till 12 PM

📅 July 27th
📍 Jan Power’s Farmers Market @ New Farm ~ 6 AM till 12 PM

We hope to see you there! 🧀

🛬 A new airfreight can only mean one thing... new products to join the cheesy family! We are looking at appellations and we have two newbies coming in store. Keep watching this space for the second drop 📣

🧀 First up, we have the much anticipated AND requested, Maroilles AOP.

Journey with us through northern France and discover Maroilles, a cheese as bold as the landscape. Created in the 10th century by a monk in Maroilles Abbey, this king of Nord cheeses hails from the lush Thiérache region and was awared the coverted AOP labelling since 1976. Known for its square shape and vibrant orange rind, Maroilles captivates with its robust, earthy aroma and complex flavors. 🌿👑

Aged in damp cellars for 3 to 5 weeks, Maroilles is brushed and washed with salty water, enhancing its quality and unique taste. The creamy, pale interior melts on the tongue, releasing tangy, salty, and subtly sweet notes. ✨

Imagine a rustic French picnic: a crusty baguette paired with Maroilles, a glass of robust red wine, and pure gastronomic bliss. Try it melted over roasted potatoes or in a creamy sauce. A popular recipe, Maroilles tart, showcases its unique qualities perfectly. 🥖🍷

⭐️ Limited stock available ⭐️

🧀✨ Try our Le Sangle Cromesquis Recipe! 🍴🔥

We couldn't resist bringing you more melted cheese goodness! These Le Sangle Cromesquis (fried cheese balls) are perfect for indulging your cheesy cravings. You can halve the recipe for a smaller batch!

Ingredients:

🧀 2 wheels of Le Sangle cheese
🥚🥚🥚🥚 4 eggs
🥔 1 kg of potatoes
🌾 Flour
🍞 Breadcrumbs

Instructions:

☑️ Peel and cook the potatoes until tender. Mash them and lightly salt. Let them cool.
☑️ Using two spoons, shape Le Sangle cheese into walnut-sized balls.
☑️ Create small patties with the mashed potatoes. Place a piece of Le Sangle in the center and enclose it with potato, forming balls (add more potato if needed).
☑️ Roll each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Repeat the process for a second coating. Refrigerate the balls for about 30 minutes.
☑️ Heat frying oil in a pan or deep fryer.
☑️ Fry the Le Sangle Cromesquis in the hot oil for about 3 minutes or until they turn golden brown. Fry in batches to avoid overcrowding.
☑️ Once golden and crispy, remove the cromesquis from the oil and drain on paper towels to remove excess oil.

Serve these irresistible Le Sangle Cromesquis hot and crispy! They're perfect for sharing or indulging solo. Enjoy without moderation! 🧀❤️

Original recipe from Badoz with Mont d'Or, but this is our spin to incorporated Le Sangle 👌

🧀✨ Try our Baked Le Sangle Recipe! 🌿🥔

Missing Mont d'Or? We've got you covered with a twist using our delicious Le Sangle! Here’s how to create the ultimate gooey, hot mess:

Ingredients:

Potatoes 🥔
Le Sangle cheese 🧀
White wine 🍷
Garlic 🧄
Pepper 🧂
Green salad 🥗
Charcuterie 🍖

Instructions:

☑️ Wash the potatoes and cook them with the skin on in boiling water until tender.
☑️ Preheat your oven to 200°C.
☑️ Prepare your Le Sangle: Place it in a ramkein or an old camembert box lined with aluminum foil. Hollow out a bit of the center slightly with a spoon.
☑️ Pour the white wine into the hollowed-out Le Sangle. Add minced garlic and a dash of pepper. If you have scooped the cheese out, put it back in the center.
☑️ Place the Le Sangle box in the preheated oven and bake for 40-45 minutes, stirring occasionally to achieve a smooth, gooey consistency.
☑️ While the Le Sangle is baking, arrange the cooked potatoes on a serving dish.
☑️ Just before serving, remove the Le Sangle from the oven and place it on the table.
☑️ Serve the hot, melted Le Sangle over the potatoes, allowing everyone to scoop out the creamy goodness.
☑️ Accompany with your favourite cold meats and a fresh green salad for a complete meal experience.

Enjoy this cozy winter treat with friends and family! 🧀❤️

🧀✨ At your request, Le Sangle is back in the 250g wheel! 🌄🧀

Discover the rustic charm of this mountain cheese made from pasteurised cow's milk, crafted by the Badoz family cheese factory in Haut-Doubs. Hidden beneath its slightly bloomy natural rind lies a supple paste with a lovely rich flavor.

A nod to the sapwood that surrounds it, Le Sangle is a cheese of secrets and tradition. Slowly aged in a cellar and lovingly hand-washed and turned, its natural rind imparts a special, assertive character. The result is a tender, creamy paste under a thin, slightly bloomy rind. The sapwood subtly enhances the cheese with distinctive flavours and forest undergrowth aromas, delivering a memorable taste experience with creamy texture and woody undertones.

Le Sangle is perfect for enjoying on a cheese platter at room temperature, or try it melted in a delicious toastie or by baking the full wheel 🧀❤️

📸 Tag us in your cheese adventures !

🍅 Planning your meal prep for the coming week? This is one hearty, delicious meal to add to your repertoire.

✨ Yemista (Greek Stuffed Tomatoes and Peppers) ✨
Hearty, hot, gooey....the perfect winter meal!

Ingredients:

🍅 12 medium-large ripe tomatoes
🫑 4 medium red capsicum
🧅 2 large brown onions, finely chopped
🍅 1 cup thick tomato passata
🌱1 bunch mint, finely chopped
🌿½ bunch continental parsley, finely chopped
🫒 ½ cup extra virgin olive oil (EVOO)
🧂 2 ½ teaspoons table salt
🧂 2 ½ teaspoons cracked black pepper
🍚 1 ½ cups long-grain rice
🧀 350g kefalograviera, cubed
🥔4-5 potatoes
🔹3 cups water
🍞 Breadcrumbs
🟡 Extra EVOO for drizzling

Instructions:
Preparing the Yemista:

🔘Carefully cut across the base of the tomatoes to form 'hinged-lids'.
🔘 Scoop out most of the flesh using a melon baller and place in a food processor.
🔘 Add the passata to the processor and blitz with the tomato flesh.
🔘 Reserve 1 – 1 ½ cups of the puréed tomato/passata and add the remaining to a large mixing bowl.
🔘 Add chopped onions, parsley, mint, EVOO, salt, pepper, rice, and kefalograviera to the mixing bowl and mix well.
🔘 Remove stalks, seeds, and veins from the capsicums, keeping the capsicum lids.
🔘 Spoon the mixture into the hollowed tomatoes and capsicums, ensuring 2-3 pieces of cheese in each tomato and 4-6 pieces in each capsicum. Place in an extra-large baking dish.
🔘 Peel and slice potatoes into thick chips and lay them in the baking dish corner.
🔘 Mix 3 cups of water with the reserved puréed tomato/passata.
🔘 Pour the mixture over the potatoes and yemista.
🔘 Drizzle generously with EVOO.
🔘 Spoon 1 teaspoon of breadcrumbs on top of each yemista.

Baking the Yemista:

🔘 Cover the baking dish with a large piece of vented foil.
🔘 Bake at 200°C fan-forced for approximately 2 hours (1 hour covered, 1 hour uncovered) until the rice and potatoes are cooked, and the breadcrumbs and capsicum brown slightly.

Enjoy with crusty bread. 🍞

Recipe from Kali Orexi 👩‍🍳

Unfortunately, with limited staff this weekend, we won't be able to attend the Powerhouse market. 😢 But don't worry, we've got some great news to brighten your day! 🌞

✨ You can still grab all your favorites from our Morningside store, open from 7am till 2pm! 🧀🍷🥖

🌟 And for our New Farm customers, guess what? You don't have to wait another fortnight for us! We'll be back next Saturday, 29th June, from 6am till midday! 🎉

Thank you for your understanding and continued support! Can't wait to see you all soon! 🙌

🍽️ Yum! Who's hungry? Earlier in the week, we introduced our newest addition! But what to do with it (besides eating it).... well, we have something I'm sure you've heard of. 🤤

✨ KEFALOGRAVIERA, perfect for Saganaki ✨

One of the most delightful ways to enjoy Kefalograviera is in the traditional Greek dish, saganaki. Contrary to popular belief, saganaki refers to the small two-handled frying pan used to prepare this dish, not the cheese itself.

Here's how to make this irresistible treat:
1️⃣ Cut your Kefalograviera into a 1 cm thick square.
2️⃣ Dust it with flour.
3️⃣ Pan-fry until a golden crust forms on both sides.
4️⃣ Squeeze lemon juice over the top for the perfect finishing touch.

Serve hot and watch it disappear in seconds! 🔥🧀 Also delicious drizzled with honey and thyme. 🍯🌿

Have you got a special way to serve your saganaki? 🤔