The Ultimate Holiday Season Cheeseboard.
Want to create the perfect platter this holiday season?
Blue Cow’s cheese expert, Nick Bath, runs us through his perfect holiday cheeseboard.
With a medley of flavours swimming in a tangy citrus marinade, The Good Grove Five Olive Mix has something for everyone.
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Stuffed with chili and garlic, these olives from The Good Grove pack enough flavour to stand out from the bunch.
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Stuffed with pimento paste, these stuffed green olives from The Good Grove are a Spanish classic.
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Montecatini Salami with Truffle 330g (WA)
Made with Italian Black Summer Truffles, this delicate and earthy Montecatini salami goes perfectly with your favourite antipasto ingredients.
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Barossa Food Co. Champagne & Orange Pate 120g (WA)
Bursting with flavours of champagne and tangy orange, this pate from Barossa Foods Co brings you the best of South Australian gourmet cuisine.
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Kourellas 150g Barrel Aged Feta
Matured in traditional wooden barrels, this aged feta from Kourellas Dairy pops with a tangy flavour, natural aroma and pure white colour.
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Italian Lemon Ricotta Cheesecake
Ingredients
- FILLING
- 55g (⅓ cup) sultanas
- 80ml (⅓ cup) marsala
- 250g Blue Cow Italian Style Mascarpone
- 1.2kg Blue Cow Italian Style Ricotta
- 150g (⅔ cup) caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 orange, zested
- 1 lemon, zested
- 2 tbsp plain flour
- SHORTCRUST PASTRY
- Premade Careme Shortcrust Sweet Pastry GF 400g, following package instructions
Preparation
Escape to Italy this weekend with our special citrusy Lemon Italian Ricotta Cheesecake. Speed up your preparation time by using premade sweet shortcrust pastry; there’s nothing like impressing guests with your baking skills. Serve with Maggie Beer’s Non-Alcohol Sparkling Chardonnay allowing you to celebrate the joy of bubbles without the alcohol (but we won’t judge if you go for the real thing either).
Buon appetito!
- Place sultanas in a bowl, cover with marsala and soak for 2 hours or overnight. Drain sultanas, reserving 1 tablespoon of marsala, and set aside.
- Roll out two-thirds of the pastry between 2 sheets of baking paper until 3 mm-thick and use to line the base of a 22 cm cake pan. Roll out the remaining pastry until 3mm thick, cut into even pieces and use to line side of pan, pressing edges and base to seal. Refrigerate for 30 minutes.
- Preheat oven to 160°C. Using an electric mixer, beat mascarpone and ricotta until just smooth. Add sugar and beat to combine. Add eggs, one at a time, beating well after each addition. Add vanilla, orange zest, lemon zest and flour, and beat until just combined. Fold in sultanas and reserved marsala. Pour into pastry-lined cake pan and bake for 1 hour or until just set. Turn off oven and allow cake to cool completely in the oven with the door held slightly ajar with a wooden spoon. Remove from oven and refrigerate for at least 4 hours or overnight until cold. Dust cake with extra icing sugar, to serve.
La Tradition Delice Cremiers 100g (WA & QLD)
With texture similar to ice cream, La Tradition Delice Cremiers is made with whole cow’s milk and enriched with cream.
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Blue Cow French Style Triple Cream 180g (WA & QLD)
Inspired by the best French cheese, this triple cream from Blue Cow is silky smooth and creamy with an aroma of mushrooms.
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Alta Langa La Tur (WA & QLD)
Made from a blend of ewe's, cow's and goat's milk, this soft-ripened La Tur from Alta Langa balances the sweetness of cream and butter with acidic notes and yeasty flavours.
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Wyke Ivy Reserve Cheddar 200g
Matured to perfection, the Wyke Ivy Vintage is at home on a cheese board on melted on toast with your favourite chutney.
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Paiarrop Homemade Fig Paste 115g (WA)
The perfect accompaniment to cheese, Paiarrop Homemade Quince Paste balances the board, bringing a new dimension of flavour.
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Kurrajong Kitchen Original Lavosh Bites 145g (WA)
Kurrajong Kitchens Original Lavosh Bites give Christmas Day a much needed crunch.
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