Happy Monday,
How was everyone's weekend?
This morning I am bringing you this piece on 3 cheeses that you'll find in my fridge since I've replaced dairy cheese. I used to be a sucker for diary cheese I would nearly have a whole block eaten in the day that it was bought. Since then though I've cut down on buying dairy cheese as I found I was suffering with headaches from eating it. Since then though I've brought in feta cheese, halloumi and goat's cheese to my life. They are all mainly made up of goat or sheep's milk before I would of have turned my nose up at these but now my opinion has some how changed. Realistic there taste is not as bad as everyone thinks. I love adding these to a good old omelette or popping them on top of a pizza. Would you try any of these cheeses?
Halloumi:
Halloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk but sometimes cow's milk too. It has a high melting point and so can easily be fried of grilled (highly recommend that). Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
Halloumi is a great source for calcium.
It has less salt causing a high sodium diet which would lead to high blood pressure.
Halloumi is also great for a bit of protein.
Fried halloumi with lime and caper vinaigrette
Get recipe here thehappyfoodie.co.uk/
Feta cheese:
Feta is a brined, cured white cheese made in Greece from sheep's milk or from a mixture of sheep's and goat's milk. It is a crumbly aged cheese commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salad's and pastries. The flavour you would get is tangy and salty, ranging from mild to sharp.
My beetroot and radish salad topped with feta cheese
1 ball of beetroot
A couple of radish
1 spring onion
1 carrot
Half of a cucumber
A spoonful of green pesto
Feta cheese for taste
All you have to do with this one is basically slice everything up. Mix it all together on a big plate or a chopping board. Spoon over the green pesto and crumble your feta cheese over the top. Easy peasy!
Goat's cheese:
Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form of goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk.
It's easier to digest as there is less lactose and a slightly different in protein structure than cow's milk.
More vitamins and minerals than cow's cheese richer in essential vitamin A, B and calcium.
Fewer calories than cow's cheese it contains 75 calories per ounce.
Ingredients:
1/2 cup balsamic vinegar
12 slice of Italian bread
1 tablespoon of olive oil
1 pound of strawberries
2 teaspoon of fresh thyme
1 cup of goat cheese
salt and pepper for taste
Heat vinegar in a small pan over a low heat. Simmer until reduced by half, 8 to 10 mins. Remove from heat and allow to cool to room temp.
Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
Combine strawberries and thyme in a small bowl and set aside.
Grill bread on the preheated grill until browned about 3 mins per side.
Spread goat cheese on toasted bread. Add pepper, salt and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme. Oh my god i'm trying this one as soon as possible.
Hope you enjoy the piece!
Bubbles xx
