Recipes - Cheese

1. Veal Parmigiana

Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes


4 x 120g pieces Veal, thinly sliced
2 tbsp plain flour
1 Egg
1/2 cup water
2 cups fresh breadcrumbs
Vegetable oil to shallow fry
200g Tomato Paste sauce
200g Parmesan Grated
Salad to serve


1) Dust veal with seasoned flour and shake off excess flour.
2) Dip dusted veal in the combined egg and water mixture.
3) Evenly coat the veal in the bread crumbs. Repeat with remaining veal.
4) Heat oil in a large shallow frying pan over a medium heat 3-4 minutes.
5) Lightly fry veal schnitzels until golden then remove and drain on absorbent paper.
6) Place the veal onto a lined baking tray and spread each schnitzel with tomato pasta sauce.
7) Generously sprinkle over the Parmesan Cheese and bake in the pre-heated oven 190c for 10–12 minutes until the cheese has melted and is golden brown. Perfect.
8) Serve hot with salad garnish.

2. Baked Cheesy Macaroni

Servings: 2-3 | Prep Time: 15 minutes | Cook Time: 25 minutes


75g Parmesan Grated Cheese
75g Mozzarella Grated Cheese
300g macaroni, cooked
50g chicken ham
25g cooking cream
Salt and pepper


1) In a baking dish, mix macaroni, Parmesan and Mozzarella cheese, cooking cream and ham and stir till well mixed.
2) Sprinkle with sale and pepper to taste.
3) Bake in oven till Perfect Italiano cheese melts and golden brown.

3. Spanish Chorizo, Capsicum and Olive Pizza

Prep Time: 20 minutes | Cook Time: 30 minutes


2 cups plain flour
25g Perfect Italiano Parmesan
1 x 7g sachet dry yeast
Salt & freshly ground black pepper, to taste
1 cup lukewarm water
1 tbsp olive oil
1/2 cup Italian tomato cooking sauce
250g pack Perfect Italiano Pizza Plus
400g cured chorizo sausage*, sliced
1 red onion, sliced
1 red capsicum, thinly sliced
3/4 cup pitted black olives
1/4 cup roughly chopped fresh flat leaf parsley
50g rocket leaves
1 tbsp sherry or red wine vinegar


1) Combine flour, Perfect Italiano Parmesan Grated, yeast and seasonings in a large bowl. Make a well in the centre, pour in water and oil. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Divide dough into two and roll each piece into a 20cm round, place onto a baking paper lined tray.

2) Spread each pizza base with tomato sauce and 1/2 cup Perfect Italiano Pizza Plus. Top with chorizo, onion, capsicum, olives, remaining Perfect Italiano Pizza Plus and seasonings. Bake pizzas for 25 - 30 minutes at 200°C, until cheese is melted and base is crisp.

3) To serve, toss parsley and rocket with vinegar and arrange over warm pizzas, before cutting into wedges.

4. Herb Crumbed Roast Tomatoes

Prep Time: 5 minutes | Cook Time: 15 minutes


6 Ripe Tomatoes
Olive Oil
1/2 cup of breadcrumbs
Fresh Herbs (Parsley, Thyme, Oregano and Basil)
1/2 cup Grated Mozzarella
12 Pitted Black Olives
6 Slices of Prosciutto


1) Cut tomatoes in half, drizzle with oil and roast in a 200C oven for 20 minutes.

2) Mix breadcrumbs with herbs, grated Perfect Italiano Mozzarella, olives and some extra oil.

3) Top the tomatoes with the breadcrumb mixture and roughly chopped prosciutto. Bake for 15 minutes until golden.

5. Breakfast Bruschetta

Prep Time: 5 minutes | Cook Time: 5 minutes


2 field mushrooms
2 rasher bacon, trimmed
100g Mozzarella
2 thick slice sourdough bread, toasted
Good quality basil pesto, for drizzling
Freshly ground black pepper, to taste


1) Grill whole mushrooms and bacon until done to your liking. Cover and keep warm.

2) Sprinkle Perfect Italiano Mozzarella over toasted bread and grill until golden and bubbling.

3) To serve, top toast with cooked mushroom, bacon and drizzle with pesto. Season with black pepper.

6. Smoked Salmon and Frittata with Shredded Endive

Prep Time: 15 minutes | Cook Time: 10 minutes


6 eggs, lightly beaten
250g tub ricotta
1 cup frozen peas
1 tbsp chopped fresh dill
125g grated Parmesan
Salt & freshly ground black pepper, to taste
20g Butter
4 spring onions, chopped
100g smoked salmon, thinly sliced

Shredded Endive Salad

1/3 cup good quality mayonnaise
1 tbsp white wine vinegar
25g grated Parmesan
2 tsp wholegrain mustard
1 clove garlic, crushed
Salt & freshly ground black pepper, to taste
2 cups shredded curly endive
1/2 cup quartered cherry tomatoes
1/2 lebanese cucumber, sliced
1/4 red onion, finely sliced


1) Combine eggs, ricotta, peas, dill, half the Parmesan and seasonings.

2) Melt butter in a large non-stick frypan and sauté spring onions for 1 minute. Add spring onions to egg mixture and pour back into frypan. Sprinkle smoked salmon and remaining Parmesan over mixture. Reduce heat, cover and cook for 10 minutes on low heat until base of frittata is cooked.

3) Remove lid and transfer to a hot grill, cook until frittata is golden and set. Cool slightly before serving.

4) Meanwhile, blend mayonnaise, vinegar, parmesan, mustard, garlic and seasonings in a food processor until thick and creamy. Toss dressing with endive, tomatoes, cucumber and onion. Serve with frittata.