All About Cheese

Brie & Strawberries

Selecting & Serving

Olympic Cheesecake. Although now a New York institution as well as a much loved recipe of Australian cooks, cheesecake is believed to have been served at the very first Olympic Games in 776 BC.

Firstly be guided by the Use By date as to the freshness of the product, but also look for cheese that has a moist, pristine white appearance, with no yellowing, dryness or excess moisture. The cheese should smell fresh and slightly acidic, but not sour.

Unlike firmer cheeses that should be served at room temperature for best flavour, Fresh cheese can be used straight from the fridge.

Use Fresh cheeses as fillings for sandwiches, pastas and pastries; serve a dollop over fruit or desserts; use in a range of recipes from lasagne and cannelloni to cheesecakes and tiramisu; and don’t forget to include a fruit or savoury cheese on your next cheese platter.


Store it right

Store Fresh cheeses in a sealed container or plastic-covered bowl in the fridge.

Make sure to replace the wrapping regularly.

It’s best to avoid plastic bowls which can absorb fats and odours, use glass or china, but not metal.

In general, it is not recommended that fresh cheeses be frozen. However, if you use Ricotta, Cottage cheese and Cream cheese, as an ingredient in a baked dish like lasagne, cannelloni, pies and pastries, the finished dish may be frozen successfully.