Cheese specials (+ recipes)

Cheese, unfortunately, has become a little bit of a luxury. Cheddar, the mainstay of school lunches and after-school snacks for years, has most mothers crying, "Cheeses! What are the alternatives?"
The high price of milk has increased the price of most cheese.
As a result of these increases, ordinary cheeses are, in many cases, almost as expensive as specialty cheeses, such as those made from goat, sheep or buffalo milk. At my local supermarket a 250g block of tasty cheddar sells for $6.69 and a 200g goat chevre for $7.59.
Buffalo milk is a relatively new addition to New Zealand's cheese-making, but for generations it has been traditionally used in many parts of Europe to prepare mozzarella and ricotta. The milk is higher in calcium, magnesium and fat than cow's milk, but is much lower in cholesterol. It is also suitable for people with an intolerance to cow's milk.
The award-winning Clevedon Valley buffalo mozzarella is now distributed nationwide and has fast become one of my favourite cheeses. (The company - see www.clevedonbuffalo.co.nz - also produces a ricotta and a delightful range of velvety yoghurts.)
Another favourite of mine is Kapiti's Ramara. This golden, washed-rind cow's milk cheese is made in the style originally pioneered by Trappist monks. It has the characteristic strong, highly pungent aroma of a wash-rind cheese, with a soft and creamy texture when young that almost flows when mature.
I love it on crostini with slices of ripe pear - an easy aperitif - or melted over sauteed portobello mushrooms.
RECIPES
BUFFALO BITES
12 profiterole cases
1/4 cup mayonnaise
1 tsp  wasabi paste
100g Clevedon Valley Buffalo Milk Bocconcini or Mozzarella
Freshly ground black pepper to taste
2 small tomatoes, sliced
1 cup watercress leaves or small rocket leaves
Toast the profiteroles in a 180C oven for four to five minutes to crisp. Cool, then slice in half horizontally.
Combine the mayonnaise with the wasabi. Cut 24 thin slices of cheese to fit the profiteroles.
Spoon a little of the wasabi into the base of  each case. Top with two slices of the cheese, some freshly ground black pepper, a tomato slice, watercress or rocket and the tops of the profiteroles. Chill for up to one hour. Serve as nibbles with drinks. Makes 12.

PASTA WITH RICOTTA, HERBS & TOMATOES
1 cup penne or orecchiette pasta
1 each: shallot, diced; garlic clove, crushed
2  tbsp olive oil
1/2 green pepper (capsicum) or 1 small courgette, diced
250g cocktail tomatoes, halved
100g ricotta
1 tbsp lemon juice
2 tbsp each: chopped chives, chopped oregano
Freshly ground salt and black pepper to taste
Cook the pasta in a large saucepan of boiling water, according to the packet instructions. Meanwhile, saute the shallot and garlic in oil on low heat, until softened. Add the green pepper or courgette and saute for one to two minutes. Drain the pasta well and return to the saucepan. Add the shallot mixture, the tomatoes, ricotta, lemon juice, chives and oregano. Stir over low heat until the ricotta melts and the mixture is hot. Serve in bowls. Season. Serves
two.
CROSTINI WITH BLUE CHEESE
150g blue cheese (eg, kikorangi)
150g cream cheese
4 tbsp chopped parsley
2 tbsp lightly toasted pine nuts
1 stick French bread
olive oil
1 large garlic clove
Cream the blue cheese and cream cheese, until smooth. Add the parsley and pine nuts. Slice the bread in rounds. Brush each side with olive oil and rub with a cut clove of garlic. Place under a medium grill for about five to eight minutes until golden and crisp.
Spread the cheese mixture thickly on to the crostini and serve. Serves about six.
BAKED FETA WITH TOMATOES & HERBS
4 thick slices of feta,  about 50g each
4 thick slices of tomato
3 garlic cloves, crushed
freshly ground black pepper to taste
1 tbsp each: chopped basil, chives, marjoram
2 tbsp extra virgin olive oil
Crusty bread to serve
Preheat the oven to 200C
Cut four squares of foil, one for each slice of feta. Place the slices in the centre of each square. Top with the tomato, garlic, black pepper, herbs and  oil. Fold the foil over the ingredients to seal. Bake the packets on an oven tray for about 10 to 15 minutes. Place on serving plates  with slices of crusty bread. Spread the melted cheese on the bread.  Serves four as a starter.
www.janbilton.co.nz