See the recipes below for some of the delicious creations you can make with Tarago Cheese.
The Perfect Cheese Platter
Serves: depends on number of guests
=R3=
Red Wine-Poached Pears with Targo Gippsland Blue
Serves: 4
=R1=
Crostini with Quince, Kumquats & Tarago Jensen’s Red
Serves: 6, depending on baguette size & slices
=R2=
Recipes by Trevor Perkins from Hogget Kitchen, Warragul
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Poached Pears
- 4 ripe but firm pears, halved lengthwise, stem intact
- 1½ cups red wine (Merlot or Pinot Noir)
- 2 tbsp sugar
-
- Candied Nuts
- 125g mixed nuts
- 80g white sugar
- ¼ tsp whole coriander seed
- ¼ tsp whole fennel seed
- Pinch sea salt flakes
-
- Walnut & Tarragon Dressing
- 100mL walnut oil
- 2 shallots, finely chopped
- 1 tsp Dijon mustard
- 20mL tarragon vinegar
-
- Salad greens such as rocket, mizuna, chicory & watercress
- 125g Tarago Gippsland Blue, cubed
Method
- Using melon baller, remove pear core. Place pears in narrow pot and add red wine and sugar. Cover with a cartouche (parchment paper lid) and slowly bring to simmer. When simmering, turn off and allow to cool at room temperature.
- Place nuts on tray and toast in oven for 3–4 mins.
- In frying pan, make dry caramel by adding white sugar to pan. Once caramel turns golden, add nuts and remove from heat, then add spices and salt. Spread out on tray and allow to cool.
- Combine walnut oil, shallots, mustard and vinegar, and whisk (season to taste).
- To serve, slice pear into slivers and lightly dress salad greens with dressing. Add cheese and nuts and serve.
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