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
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, 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.

7. Cheesy Chicken Parmigiana

Servings: 4


2 chicken breasts
100g all-purpose flour
2 eggs, beaten
100g panko breadcrumbs
150g Granarolo fresh mozzarella, cut into cubes
25g mature cheddar
Homemade tomato sauce; recipe below
Knob of butter
2 tsp Cape Herb & Spice smoked Spanish paprika
1 pack Groksi cheese bites
1 bunch fresh Italian parsley, chopped

Homemade tomato sauce:

2 tbsp olive oil
1 large white onion, chopped
4 garlic cloves, chopped finely
1 bottle (690g) La Corvinia Mashed Tomato
1 dried bay leaf


Tomato sauce:

1) In a medium pot, heat some oil and fry the onion and garlic until soft and fragrant
2) Pour in the mashed tomato sauce, add in the bay leaf, season with salt and pepper, and leave to simmer until slightly thickened (approx. 10mins)
3) Set aside

Chicken Parmigiana:

1) Slice each chicken breast in half lengthwise. Slip in a ziplock bag and pound the chicken with a mallet or rolling pin to flatten it evenly
2) Season the chicken with salt and pepper
3) Dredge the chicken in flour and shake off excess
4) Next, dip the chicken in beaten eggs and drip off excess
5) Lastly, dredge the chicken in a mixture of breadcrumbs, salt, pepper and smoked paprika
6) Heat 2 tbsp oil in a pan
7) When hot, slip in the chicken pieces and add in the knob of butter. Cook till golden brown, and flip (approx. 2 min each side)
8) Transfer to a plate lined with kitchen towel to drain the oil
9) Fill the base of a baking dish with tomato sauce, keeping some aside. Lay the chicken slices neatly and scoop some remaining tomato sauce over the centre of the chicken slices. Top with cubes of mozzarella, grated Parmigianno Reggiano, and grated cheddar
10) Bake at 200˚C till the chicken is cooked and the cheese is melted to perfection! (approx. 5-7min)
11) Remove and garnish with crushed Groksi cheese bites and chopped parsley
12) Serve with a mixed salad

8. Cheese Taco Shells

Servings: 4

Ingredients & Directions

4 cups (~260g) Shredded red and white cheddar cheese

1) In a bowl, mix together both cheeses
2) Sprinkle ½ cup/80g of the mix onto small non-stick pan (roughly 6 inches in diameter)
3) Cook on medium heat until the cheese melts and turns golden brown (approx. 10 mins)
4) While the cheese is melting, set up your taco-shaping stand! Wrap a rolling pin or similar shaped object with aluminium foil, and suspend over two inverted glasses or drink cans
5) Once the cheese shells are done melted and slightly solidified, use a spatula to carefully lift the circle off the pan and drape over the rolling pin. Gingerly shape them over the pin so they form the shape of a taco
6) Once firm, remove them and fill with your favourite fillings and top with Groksi cheese bites for some extra crunch!

Cool ideas for fillings:

Mexican Fiesta Taco:

Ground meat cooked in spice mix
Diced tomatoes, avocados
Finely sliced red onion
Sour cream
Shredded cabbage
Shredded Montery jack cheese
Lemon wedge

Morning Sunshine Taco:

Scrambled eggs
Wilted spinach

Chicken Fajita Taco:

Sliced chicken cooked with Cajun spice mix