Breakfast with Mainland Cheese
Established in the pure and natural goodness of New Zealand, Mainland has been crafting premium specialty cheeses for over half a century. The cheese making tradition is retained and the process is never rushed. The slow natural aging of the finest cheeses give Mainland its unique rich and authentic tastes. Mainland cheese symbolizes craftsmanship, superior quality and authenticity. I spent my weekend making breakfast for my family using Gouda and Egmont cheese!
Mainland Egmont cheese is a unique smooth cheddar-style cheese with a slightly sweet and nutty flavor. Launched in December last year, it is perfect for cooking and baking, Egmont’s excellent melting properties and smooth finish make it a versatile choice for recipes such as pastas, omelette, savoury tarts, quiche or bruschetta.
- 150g Mainland Egmont cheese, grated
- 250g self-raising flour
- A pinch of table salt
- 20g butter
- 200mL thickened cream
- 50g raisins (optional)
- A sprinkle of plain flour
- Baking paper
- 1 egg, beaten
- Rub the Mainland butter into the self raising flour in a mixing bowl. Add in salt, thickened cream and Mainland Egmont cheese and combine well by hand. Sprinkle some raisins if you wish.
- Once they are combined, sprinkle the bench with plain flour. You will then need to place the dough on the bench and knead them together lightly.
- Roll out the dough to a thickness of 2cm. Using a shaped cutter, cut out approximately 12 scones. Make sure that you keep the cutter well- dusted with flour so that you will not have a hard time with the dough sticking to the cutter.
- Place the scones on a baking tray that is lined with baking. You may top them with the remaining Mainland Egmont cheese or brush the scones with the egg wash.
- Bake in the oven for 15-20 minutes or until golden brown on top. Serve with butter and strawberry jam.
Gouda, or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. It is one of the most popular cheeses in the world. Creamier than cheddar cheese and with a mild, nutty flavour, Mainland Gouda is ideal for cheeseboards or as gourmet ingredient in pastas and baked dishes.
- 50g mushrooms, sliced
- 100g tomatoes, cut into cubes
- 1 medium onion, sliced (the sweeter the better)
- 2 tablespoons olive oil
- salt and pepper
- 4 tablespoons butter
- 4 slices bread
- 1 cup gouda, shredded
- Stir fry sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper.
- To assemble sandwich, add layer shredded gouda, mushrooms, tomatoes and onions, then more gouda on one slice of bread. Top with the other slice of bread. Lightly press together.
- In a skillet stove top, melt 4 tablespoons butter over medium heat. Place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.
Besides Egmont and Gouda, there are other Mainland variants such as Vintage, Tasty, Epicure, Edam, Swiss and Gruyere. They are available in all major supermarkets. If you are a huge Mainland fan and has been creating recipes using the cheese, do hashtag #mainlandcheese. We would love to see your creations!