Klein River Cheese Factory - Recipes

Klein River’s versatile cheeses complement everything from vegetables to meat and can be used in endless ways to enhance or accompany your meal, but before cooking with cheese, it is useful to know some basic guidelines.

When preparing a cheese platter, remember to always serve the cheese at room temperature, this ensures the emergence of its full flavour. Take the cheese out of the refrigerator at least 30 minutes prior to serving.
High heat is not good for cheese. Hard cheeses tolerate high temperatures better than soft cheeses. However, exposing any cheese to high heat for too long can cause it to curdle toughen and separate. Keep cheese warm over low or indirect heat.
When cubing, shredding or grating, remember cheese is best handled cold. Semi-soft and hard cheeses are best for these methods, while soft cheeses should be used for spooning or spreading.

These guidelines will help you to cook your favourite recipes as well as invent new creations using Klein River Cheeses.
Below are a few recipes to get you started:

Delicious Fondue
INGREDIENTS:
- 1 ½ cups shredded Klein River Gruyere
- 1 ½ cups shredded Klein River Colby
- ½ cup shredded Klein River Raclette
- 2 to 3 Tbsp Maizena (cornstarch)
- 1 clove garlic, halve
- 1 cup dry white wine
- 1 tsp lemon juice
- Splash of kirsch (Swiss liquor), optional
- Freshly ground pepper
- Pinch of nutmeg
- Crusty bread cut into large cubes
METHOD:

In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over a medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheeses at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted. When it is bubbling gently and has the appearance of a light creamy sauce, season with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner so that the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
FONDUE HISTORY:

The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.

The introduction of cornstarch to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland".

After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.
Gruyere Bites
Makes a wonderful party snack, dough can be prepared ahead and then deep fried to serve. Makes 30.
INGREDIENTS:
- 100g flour
- 2.5ml paprika
- 2.5ml salt
- 75g cold butter, diced
- 200ml water
- 3 eggs, beaten
- 75g mature Gruyere cheese, coarsely grated
- Vegetable oil, for deep frying
- 50g Gruyere, finely grated
- ground black pepper
- sprig of parsley, to garnish
Sift flour, paprika and salt on to a sheet of greaseproof paper. Add a generous grinding of black pepper.

Put the butter and water into a medium saucepan and heat gently. As soon as the butter has melted and the liquid starts to boil, tip in all the seasoned flour at once and beat hard with a wooden spoon until the dough comes away from the sides of the pan.

Remove the saucepan from the heat and cool the paste for 5 minutes. This step is important if the Gruyere Bites are going to rise well. Gradually beat in enough of the beaten egg to give a stiff dropping consistency that still holds a shape on the spoon. Mix in the Gruyere.

Heat the oil for deep frying to 180°C.
Take a teaspoonful of the paste and use a second spoon to slide it into the oil. Make more bites in the same way.
Fry for 3-4 minutes until golden brown.
Drain on kitchen paper.

To serve, pile on a warmed serving dish, sprinkle with Parmesan and garnish with sprigs of parsley.
Pea, Mint & Gruyere Triangles
- Frozen peas, defrosted
- Extra mature Gruyere, grated
- Fresh mint, chopped
- Salt and freshly ground black pepper
- Phyllo pastry
- Sesame seeds
- Butter
Mash the peas, extra mature Gruyere cheese and mint, then season to taste. Cut a sheet of phyllo into 6 equal strips and brush pastry with melted butter. Place a dollop of pea mash onto a pastry strip, roll from left to right and then right to left, to make a square, repeat with remaining pea mash and sprinkle with sesame seeds.
Bake in a pre-heated oven of 180’C until golden brown.
Raclette with new potatoes
Klein River Raclette melts to a velvety creaminess with a warm golden colour. Try this recipe at home it makes an ideal quick meal.
- 2 red Onions
- 5ml sugar
- 90ml red wine vinegar
- ½ tsp salt
- A generous pinch of dried dill
- 500g new potatoes
- 250g Klein River Raclette
- salt & ground black pepper
- selection of salami, sausages & country-style ham, to serve
First make the pickle. Spread out sliced onions in a dish, pour over boiling water to cover and leave to soak until cold. Meanwhile, mix the sugar, vinegar, salt and dill in a small pan. Heat gently stirring until the sugar has dissolved then cool. Drain the onions, pour the vinegar mixture over, cover and leave for at least 1 hour, preferably overnight. Boil the potatoes in their skins, then drain and place in a roasting tin. Preheat the grill. Season the potatoes and arrange the Raclette on top. Place under the heat until the cheese melts. Serve hot with sliced cold meats. Drain the excess vinegar from the pickled red onion and serve the pickle with the potatoes. Enjoy. Serves 4