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These 3 indulgent dishes are a cheese lover's delight


These 3 Indulgent Dishes Are A Cheese Lovers Delight

Four Cheese Risotto | That's Amore Cheese

We’ve all had our fair share of isolation blues and this is the cheese that got the That’s Amore Cheese team through it! Meet Isolation Blue, a matured blue-vein cheese with a pungent bite and crumbly texture, suitable for all blue cheese lovers. It is the ideal feature for a cheese platter or melted into a sauce for gnocchi. Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.

Four Cheese Risotto

Serves: 4

GF, V

Ingredients

Method

  • 600mL vegetable stock
  • 1 shallot, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 360g Arborio rice
  • 1 glass dry white wine
  • 50g That’s Amore Isolation Blue, chopped
  • 50g That’s Amore Lavato, chopped
  • 40g That’s Amore Panettone, chopped
  • 40g That’s Amore Ricotta Salata
  • 15g butter
  • Handful fresh parsley, chopped
  • Salt & pepper to taste
  1. Heat the stock in a pan. In another pan sauté shallot with extra-virgin olive oil for 3 mins or until soft and translucent. Add rice and toast for 2 mins, then add the wine, stir and let the rice absorb the wine.
  2. Add a ladle of vegetable stock, season and let simmer on low heat. Stir the rice every 30 secs to avoid it sticking to pan and add one ladle of stock at a time as you see the rice absorbing it. Continue this process for around 15 mins until the rice becomes creamy in texture.
  3. Remove the rice from the heat — it should be creamy in texture. Stir in butter and the Lavato, Isolation Blue and Panettone. Mix ingredients through gently, place the lid on the pan and rest for 3 mins.
  4. Serve with some freshly grated Ricotta Salata and parsley on top. Enjoy the deliciousness!
  5. Note: Feel free to change cheeses with your choice of cheeses.

Pear Tart with Ricotta & Yoghurt

Ricotta Pear Tart Hi Res

Recipe / That’s Amore Cheese

Serves: 8

V

Ingredients

Method

  • 60g unsalted butter
  • 100g caster sugar
  • 2 eggs
  • 100g That’s Amore Ricotta
  • 100g natural Greek yoghurt
  • 160g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 large corella pears, halved
  • 2 tbsp icing sugar
  1. Preheat oven at 180ºC.
  2. Soften butter at room temperature and mix with sugar for 4-5 mins.
  3. Add eggs, one at a time, and beat until fluffy. Add ricotta and yoghurt and mix until combined.
  4. Sift in the flour mixed with baking powder and cinnamon. Fold into wet mixture with a spoon until all ingredients are well combined.
  5. Line a 9-inch cake tin with baking paper. Pour in the mixture and spread evenly. Top with pears.
  6. Bake for 40 mins or until cooked through.
  7. Once ready, take the tart out of the oven and let cool completely before dusting with icing sugar.

Traditional Lasagne

Lasagna 5

Recipe / That’s Amore Cheese

Serves: 4

Ingredients

Method

  • Extra-virgin olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 250g pork mince
  • 250g beef mince
  • ½ glass dry white wine
  • 750mL passata sauce
  • Salt & pepper to taste

  • Bechamel Sauce
  • 100g butter
  • 80g flour
  • 1L milk
  • 100g That’s Amore Local Parmesan

  • 300g lasagne sheets
  • 250g That’s Amore Scamorza Bianca
  • 100g That’s Amore Local Parmesan
  1. Preheat oven to 180ºC.
  2. Heat oil in a pan and sauté onion, carrot and celery on low heat for 10 mins or until vegetables are soft.
  3. Add pork and beef mince and cook until browned. Use a wooden spoon to break up and mix mince as it cooks.
  4. Once meat is brown, add white wine. Cook while stirring until wine is evaporated.
  5. Add passata sauce, season and stir. Simmer for 1 hour or until thick. Stir occasionally.
  6. Heat butter in a saucepan over low heat. As butter melts, add flour and mix well until there are no clumps. Gradually add milk and bring to a gentle boil.
  7. Add parmesan and stir. Cook for 10 mins or until thick.
  8. Coat bottom of a baking dish with a layer of ragù. Cover first layer of ragù with an even layer of lasagne sheets. Break sheets if required.
  9. Cover lasagne sheets with a ladle of ragù and béchamel. Scatter cubed Scamorza Bianca and a tbsp of grated parmesan.
  10. Repeat 4 or 5 times, finishing with béchamel sauce and cheese.
  11. Cover loosely with foil and bake for 25 mins.
  12. Remove foil and bake for a further 5-10 mins or until golden brown.

For more information visit thatsamorecheese.com.au