A crazily-delicious, halloumi-style cheese made with creamy, single-herd, Jersey milk. Grill to achieve a gorgeous crust with a creamy, melting centre.
Made by Colin Wood at Goldstreet Dairy, next to Wildflower Brewery, just down the road from us in Marrickville.
275 gm block.
Ingredients: Jersey milk, animal rennet, salt, lemon peel.
Colin's cooking tips
- Portion into the size of piece/s you want to serve. Soak any left over cheese in in lightly salted water and keep in the fridge.
- Air dry the cheese - preferably on paper towel over night in the fridge. The less moisture there is, the less spitting you will get and the better the crust. Like a steak.
- Heat a little oil, not too much, in a non stick pan and gently add your cheese. Swish it around a little.
- Cook all the sides (including the ends) on a medium heat. Build the crust each time you turn the cheese, moderating your heat.
- Grate a clove of garlic into the oil (right at the end so it doesn't burn) and brush it all over the cheese. If you like heat, add a finely diced fresh chilli too...
- Rest your browned, crusted cheese on a paper towel.
- Drown it in the best quality olive oil available to you. It's good cheese, it needs good oil.
- Acidity and salt to finish, honey if you want sweetness and some heat is also a good idea. Pickles, chutneys, fruits, hot sauce, tomatoes all very good options too.
