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These 3 indulgent dishes are a cheese lover’s delight

These 3 Indulgent Dishes Are A Cheese Lovers Delight Four Cheese Risotto | That’s Amore Cheese

We’ve all had our fair share of isolation blues and this is the cheese that got the That’s Amore Cheese team through it! Isolation Blue is a blue-vein matured cheese that has a pungent taste and crumbly texture. It’s suitable for blue cheese enthusiasts of all kinds. This cheese is great for making gnocchi sauces or serving on cheese platters. That’s Amore Cheese makes award-winning Italian-style cheeses using the highest quality farm-fresh milk from Victoria.

Four Cheese Risotto

Serves: 4




  • 600mL vegetable stock
  • 1 shallot, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 360g Arborio rice
  • 1 glass dry white wine
  • 50g That’s Amore Isolation Blue, chopped
  • 50g That’s Amore Lavato, chopped
  • 40g That’s Amore Panettone, chopped
  • 40g That’s Amore Ricotta Salata
  • 15g butter
  • Handful fresh parsley, chopped
  • Salt & pepper to taste
  1. Heat the stock in a pan. Sauté shallot in extra-virgin oil until translucent. Toast the rice for two minutes, then stir in the wine.
  2. Add a ladle of vegetable stock, season and let simmer on low heat. Stir the rice every 30 secs to avoid it sticking to pan and add one ladle of stock at a time as you see the rice absorbing it. Continue this process for around 15 mins until the rice becomes creamy in texture.
  3. Remove the rice from the heat — it should be creamy in texture. Add butter, Isolation blue and Panettone to the rice. Combine ingredients gently. Cover the pan with a lid and let it rest for three minutes.
  4. Serve with some freshly grated Ricotta Salata and parsley on top. Enjoy the wonderfulness.
  5. Note: Feel free to change cheeses with your choice of cheeses.

Pear Tart with Ricotta & Yoghurt

Ricotta Pear Tart Hi Res

Recipe / That’s Amore Cheese

Serves: 8




  • 60g unsalted butter
  • 100g caster sugar
  • 2 eggs
  • 100g That’s Amore Ricotta
  • 100g natural Greek yoghurt
  • 160g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 large corella pears, halved
  • 2 tbsp icing sugar
  1. Preheat oven at 180oC.
  2. Soften butter at room temperature and mix with sugar for 4-5 mins.
  3. Add eggs, one at a time, and beat until fluffy. Mix in the ricotta cheese and yoghurt.
  4. Sift in the flour mixed with baking powder and cinnamon. Use a fork to combine the dry ingredients with the wet.
  5. Line a 9-inch cake tin with baking paper. Spread the mixture evenly. Sprinkle with the pear pieces.
  6. Bake for 40 mins or until cooked through.
  7. Once ready, take the tart out of the oven and let cool completely before dusting with icing sugar.

Traditional Lasagne

Lasagna 5

Recipe / That’s Amore Cheese

Serves: 4



  • Extra-virgin olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 250g pork mince
  • 250g beef mince
  • 1/2 glass dry white wine
  • 750mL passata sauce
  • Salt & pepper to taste
  • Bechamel Sauce
  • 100g butter
  • 80g flour
  • 1L milk
  • 100g That’s Amore Local Parmesan
  • 300g lasagne sheets
  • 250g That’s Amore Scamorza Bianca
  • 100g That’s Amore Local Parmesan
  1. Preheat oven to 180oC.
  2. Heat oil in a pan and saute onion, carrot and celery on low heat for 10 mins or until vegetables are soft.
  3. Add pork and beef mince and cook until browned. Mix the mince with a wooden spoon as it cooks.
  4. Once meat is brown, add white wine. Stirring constantly, cook until the wine has evaporated.
  5. Add passata sauce, season and stir. Let simmer for at least an hour, or until the sauce is thickened. Stir frequently.
  6. Heat butter in a saucepan over low heat. Mix flour with butter until it melts. Slowly add milk, and heat to a simmer.
  7. Add parmesan and stir. Cook for 10 mins or until thick.
  8. Coat bottom of a baking dish with a layer of ragu. Layer the first layer with ragu and then cover it with an even layer lasagne sheets. If necessary, tear sheets.
  9. Cover lasagne sheets with a ladle of ragu and bechamel. Sprinkle cubed Scamorza Bianca on top.
  10. Repeat 4 or 5 times, finishing with bechamel sauce and cheese.
  11. Cover loosely with foil and bake for 25 mins.
  12. Remove foil and bake for a further 5-10 mins or until golden brown.

For more information visit thatsamorecheese.com.au

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