Say 'cheese' to please (+recipes)

The variety of excellent New Zealand cheeses available today is such that you could savour a different one almost every day of the year.
During the summer, cheese can add protein to salads and vegetable dishes, keeping meals light and balanced.
Fresh cheeses are generally lower in fat and have a shorter shelf life than the more common ripened cheeses. They require chilling at all times - check their "best by" date. Fresh cheeses include ricotta, fetta, mozzarella, bocconcini, quark, cream and cottage cheese.
Hard cheeses such as Cheddar, Gruyere and Parmigiano have a much longer shelf life because they are ripened and have less moisture and more fat. They may grow some surface mould but this can be scraped off.
Camembert and brie are soft white cheeses enjoyed for their creamy interiors and buttery flavours.
The outside mould is edible and both cheeses are usually consumed as is but can also add interest to cooked dishes.
The noticeable difference between a camembert and brie is the shape. Camembert is traditionally a round cheese while wheels of Brie are often cut into smaller wedges. There is only a small difference in flavour. Brie tends to ooze or run more than camembert. If the centre is chalky then the cheese is immature - it's okay for eating but the flavour and texture are not fully developed.
For best flavour, remove soft and hard cheeses from the refrigerator at least one hour before serving.
This allows the interior to relax and soften and the true flavour can be appreciated.
RECIPES
GOAT'S CHEESE STUFFED PEPPERS
2 red peppers (capsicums)
4 tsp olive oil
1 small red onion, diced
2 cloves garlic, crushed
1/4 cup each: boiling water, couscous, finely chopped wild rocket
4 sundried tomatoes, patted dry and diced
Freshly ground black pepper to taste
100g goat's cheese, diced
1 medium tomato, sliced

Preheat the oven to 200C.
Halve the peppers. Remove the seeds and ribs.
Heat 2 teaspoons of olive oil in a small pan. Saute the onion and garlic, until soft.
Pour the boiling water over the couscous in a bowl. When the water is absorbed, stir with a fork.
Combine with the onion mixture, rocket, sun-dried tomatoes and black pepper. Pack into the peppers. Top with the cheese and tomato slices. Drizzle with the remaining oil.
Bake for 20-30 minutes, until the peppers have softened. Serve hot or at room temperature. Serves two.
CROSTINI WITH MOZZARELLA & TOMATOES
For best flavour, soak the mozzarella in warm water for 1 minute before use.
4 large slices ciabatta
4 large ripe tomatoes
250g fresh mozzarella cheese, sliced
1 small avocado, peeled, stoned and sliced
3 tbsp sliced fresh basil leaves
8 pitted black olives, sliced
1/2 cup good vinaigrette
freshly ground salt and black pepper to taste
Lightly toast the ciabatta. Place on four serving plates.
Thinly slice the tomatoes and cheese. Alternate slices of tomato, cheese and avocado on each slice of ciabatta. Sprinkle with the basil and black olives.
Drizzle with the vinaigrette and season.
Serves four as a light meal.
GRILLED VEGETABLE STACK WITH BRIE
An excellent snack or light meal.
1 large potato, halved
1 each: red and green pepper (capsicum)
2 portabello mushrooms
2 tomatoes
4 cloves garlic
3-4 tbsp olive oil
freshly ground salt and black pepper to taste
6 slices brie
Microwave the potato until just tender. Cool, then thickly slice.
Quarter the peppers and remove the seeds.
Place in a plastic bag with the mushrooms, tomatoes and cold sliced potato.
Halve the garlic cloves and add to the vegetables with the oil. Move the vegetables around in the bag to coat with the oil.
Preheat the grill.
Place the vegetables on a grilling rack over a pan. Place the garlic cloves evenly over the vegetables. Season well. Cook until the vegetables have softened and are lightly charred.
Pile the vegetables on serving plates and top with the brie.
Melt for a few minutes under the grill.
Excellent drizzled with a fruity sauce such as plum or quince splash.
Serves two.
CHEESE & VEGGIE TACOS
400g can black beans, drained
1/2 cup salsa for tacos
1 1/2 cups grated tasty Cheddar cheese
8-10 taco shells
8-10 small lettuce leaves
2 spring onions, diced
1 small red pepper, finely diced
Place the beans in a saucepan with the taco sauce. Heat gently.
Meanwhile, heat the taco shells in the microwave or oven.
Line with lettuce leaves.
Fill with the bean mixture and top with the cheese, spring onions and pepper.
Great served with sliced tomatoes and avocado and sour cream.
Serves four.
www.janbilton.co.nz